Name: Vegan Borscht
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 cups white cabbage (sliced (300 g)); 2 medium carrots (small diced (100 g)); 1 medium onion (small diced (130 g)); 1 medium potato (medium diced (200 g)); 2 cloves of garlic (minced); 3 medium beetroots (medium diced (600g)); 10 sprigs of parsley (chopped); ½ tbsp tomato paste; 1 celery stalk (small diced (12 g)); ½ red pepper (medium diced (20g)); 100 g boiled black-eyed beans (drained); 1 L vegetable stock; 3 L water; Olive oil; 1 tbsp vegan sour cream (optional)

Vegan Borscht

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Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings:

Calories: 457kcal

Ingredients

4 cups white cabbage sliced (300 g)
2 medium carrots small diced (100 g)
1 medium onion small diced (130 g)
1 medium potato medium diced (200 g)
2 cloves of garlic minced
3 medium beetroots medium diced (600g)
10 sprigs of parsley chopped
½ tbsp tomato paste
1 celery stalk small diced (12 g)
½ red pepper medium diced (20g)
100 g boiled black-eyed beans drained
1 L vegetable stock
3 L water
Olive oil
1 tbsp vegan sour cream optional

Instructions

Heat the olive oil in a large cast-iron pot. Add the onions to the pot and cook for about 2 minutes stirring occasionally.
Add the beetroots, carrots, celery stalks, garlic and red peppers to the pot and continue to cook them for about 10 minutes stirring occasionally.
Add the tomato paste then mix it with vegetables.
Then add the potato and white cabbages to the pot.
Pour the vegetable stock and water into the pot.
After water is boiled, closed the lid and reduce the heat in medium-low.
Allow 45 minutes to cook. Then open the lid and add the black-eyed beans. After cooking all together for another 5 minutes, turn of the heat.
Then add the chopped parsley and stir it.
Serve with vegan sour cream if you wish.

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Tips, Notes & Substitutes

This full and hearty vegan recipe for borscht soup is ideal for a winter supper. It’s crucial to keep in mind a few essential instructions, suggestions, and ingredient substitutions when making Vegan Borscht Soup.

First, make sure to use a plant-based broth or vegetable stock to make the soup truly vegan.
Second, this soup is typically served with a dollop of sour cream, but a vegan yogurt or cashew cream makes a delicious and dairy-free alternative.
This soup is a fantastic choice for meal preparation because it can be kept in the refrigerator for three days. Moreover, you can store it in the freezer for up to 6 months. Simply reheat and enjoy!
You can use any legumes instead of black-eyed beans, white beans will be a very good option.
For a spicier soup, add a pinch of red pepper flakes, for a more flavorful soup, add a few tablespoons of chopped dill.
If the soup seems too thick to you, you can increase the amount of water and vegetable stock at the same rate.

Easy Vegan Borscht