Vegan Borscht
Few soups hit as deep as a big pot of borscht — that vivid, jewel-toned broth is practically a hug in a bowl. This version is built entirely on vegetables, so there's no need to swap out or substitute anything; it's plant-based from the ground up. Grated beets do the heavy lifting here, releasing their gorgeous ruby color into a rich vegetable broth alongside Yukon Gold potatoes, shredded cabbage, carrots, and celery for a soup that's genuinely hearty and filling. A splash of red wine vinegar and a pinch of sugar at the end are the secret to that signature sweet-tangy balance that makes borscht so craveable. Smoked paprika and fresh dill round out the flavor in a way that feels deeply savory and complex without any animal products in sight. The recipe makes six generous servings, so it's ideal for batch cooking — and like most soups, it tastes even better the next day once the flavors have had time to meld. Finish each bowl with a spoonful of vegan sour cream and a little extra dill for a presentation that looks as stunning as it tastes.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into ¼-inch rounds
- 2 stalks celery, thinly sliced
- 1 lb beets (about 3 medium), peeled and coarsely grated
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- ¾ lb yukon gold potatoes (about 2 medium), cut into ½-inch cubes
- 2 cups green cabbage, thinly shredded
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ¼ cup fresh dill, roughly chopped
For serving
- vegan sour cream, for serving (optional)
- extra fresh dill, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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