Go Back

Healthy Vegan Borscht

Print Recipe
Course: Dinner, Lunch, Soup
Cuisine: Polish, Ukrainian
Ingredients Method Notes

Ingredients
  

  • 3 medium beetroots with tops
  • 2 carrots
  • 3 potatoes
  • 3 celery stalks
  • 1 onion
  • 5 cloves garlic
  • 2 cups cabbage
  • 2 tbsp extra virgin olive oil
  • 8 cups vegetable stock
  • 3 tbsp tomato paste
  • 1.5 tsp caraway seeds
  • 1.5 cups (1 can) black beans or butter beans
  • 4 bay leaves
  • 2 tbsp fresh dill
  • 2 tbsp white vinegar or apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp sea salt
  • 1 tsp black pepper
Toppings:
  • vegan sour cream
  • fresh dill
  • fresh garlic
  • pine nuts
  • caraway seeds

Method
 

  1. Chop the celery, beetroot tops, potatoes, onions and fresh dill. Mince the garlic. Use a food processor (I use Magimix) to shred the cabbage, beetroot and carrots. If you don't have a food processor, use a mandoline or a long knife.
  2. In a large pot, heat the olive oil on medium heat. Cook the onions for five minutes in the olive oil. Do not burn. After four minutes add the caraway seeds and toss them around with the onions to heat up in the oil. Add the garlic and briefly cook.
  3. Add the 8 cups of vegetable stock.
  4. Add the remaining vegetables (celery, potatoes, beetroot tops, carrots, cabbage, beetroot). Then add the bay leaves, chopped fresh dill, vinegar, lemon juice, maple syrup, tomato paste, salt and pepper. Stir it all together. Cook for 30 minutes on low to medium heat, stirring periodically.
  5. Serve with fresh chopped dill, minced garlic, pine nuts, caraway seeds, and/or a dollop of vegan sour cream. Enjoy!

Notes

Freeze any unused portions.