Thanks for the note! I remember the first time I tasted vegan borscht. Also dairy sour cream, because I’m not actually a vegan. Add remaining ingredients except the lentils and chickpeas, bringing to a boil. I actually like this best with homemade cashew cream: It’s incredible how wrong we can sometimes be. I’m sure I’ll find something by Googling, so I’m fine; this is just an FYI. I think white beans would make a nice addition. Sooo yum! Amazing borscht recipe. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. I think it will be delicious! THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. The beets infuse everything with their slightly sweet, earthy flavor, and the soup gets finished with some zippy lemon and dill. Thank you! Another example is white Borscht, which contains a fermented mixture of rye flour or oatmeal and water. Delicious! I still am not able to see the cashew sour cream recipe. And do you wanna know what everyone was coming in for? Add onions and sauté until translucent, about 7 … Remove the beets to a bowl with a slotted spoon and set … Once boiling, reduce heat to simmer, cover, and simmer until your potatoes and beets are cooked all the way through, about 20 minutes. Is the sodium content really 41% dry? Your email address will not be published. Well that was kind of ridiculous. We recently enjoyed some cold borscht during a couple of hot days, and it was a perfect meal paired with some homemade Russian black bread from a …борщ-authentic-russian-beet-soup-recipe Lesson learned: it is good to keep an open mind. :-). Might give you a smoother soup! On my blog, you'll find mostly vegan recipes that … Check them out here. Am making it next Friday for a Loaf&Laden party Saturday. Next time, I will roast the beets and carrots before adding to the broth as I love the taste of roasted vegetables. Otherwise great recipe 😉 Thank you! This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill. Hi, I’m Sarah. Wow, I had no idea this would resemble sour cream so much. Added leeks instead of onions. Just had a bowl of this, delicious, thanks for the recipe. It really is super easy! I used more beets in the recipe since I have so much. Very tasty – served hot and lumpy, also tried blended and refrigerated. This vegan version omits the beef (obviously) and focuses on flavorful root vegetables and fresh herbs and spices for the ultimate winter meal. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Directions: In a large pan over medium heat, sauté garlic, tarragon, cayenne, salt and pepper for about 5 minutes. Borscht is a sour soup that comes from Eastern Europe. I’ve got a big pot of this cooking on the stove right now.I’m tempted to add cooked beans to it for protein, and hoping that that isn’t too far out a thing to do with borscht in terms of authenticity. You guessed it – a bowl of that famous vegan borscht. Just made this and it turned out INCREDIBLE! I just told my husband that and he agreed! Also, how is it cold? Ive always loved your recipes. I think there was even a gagging noise and finger-down-the-throat gesture involved. I made some substitutions based on what I had on hand from my garden and my Imperfect Produce box. Thank you! Thanks Emily! Going into my recipes. Wouldn’t change anything about this recipe yum yum yum. So necessary. Came for the borscht, left with this epic sour cream. I mean, it is a pretty intense looking soup, so I can see why people get scared of it. Pat dry and transfer to a medium bowl. How many millions of times have people scrunched their faces up in disgust over tofu or miso or Brussels sprouts. Only addition I made was some garlic powder for extra flavor. In … Some of the other servers explained that it was beet soup, so it must be terrible. Looks delicious I can’t wait to try it. Thank you. Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives. Boss-ass recipe! I’m tempted to use fresh squeezed Key Limes rather that lemon juice as I have a great source for those. About 25 ppl. Thank you! I decided it was time to whip up a batch of vegan borscht and see what I thought. 😋 Delicious! It’s called Shchi and it doesn’t have any beetroot in it. I can’t wait to look at your other recipes. This tasted very truly connoisseur! I completely understand the sentiments of “this doesn’t last in our home.” I think the half cashew, half great northerns knocks the cost down too. While any soup pot will do, when I have loved and trusted kitchen items, I like to share them with you. No tomatoes. Coat the bottom of a large pot with olive oil and place it over medium heat. I hope you enjoy it!! Cook, while stirring, until soft, about … Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. You know, along with tofu and miso and Brussels sprouts and all that other good stuff. Every day that the borscht was served, the restaurant was packed. In the past I used chicken, but it’s not vegan. This was delicious–thank you for the recipe! The recipe for the sour cream is within the recipe for the tacos. Be careful not to overcook your potatoes or they will get mushy! Meanwhile, add onion to a non-stick frying pan and … Could I ommit the garlic and dill? :). The only thing I substituted was kale for cabbage, which worked extremely well. Give the oil a minute to heat up, then … I'm a former meat-eater turned vegan. Wash and peel the beets and cut into fine dice or grate on the coarse side of a grater. It is a delicious soup and can be served hot or cold! Raw or Nearly-Raw Cold Beet Borscht The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. I love the idea of adding pickle juice! Raise the heat and bring the liquid to a boil. Something like this: Cook for 5 … Typically, borscht refers to a bright purple-red beet soup made with cabbage and beef broth which is served cold. Also very good. For example, green Borscht may contain tart-flavored sorrel, spinach, chard, nettle, and/or dandelion greens. And if so how long should it be cooked for? I was just wondering if it would be possible to cook it in the slow cooker? Also, I think either red or green cabbage would work, or just add both (I love cabbage). Set aside to be used as garnish for each bowl when serving. Would I be able to add any other varieties of root veggies? Like you, I always thought it looked and sounded disgusting. 😉 For the sour cream, I only have a tiny ninja and used about two handfuls of cashews soaked in a little coconut milk. Thank you very much for sharing these recipes. I’ve never had borscht before and this was amazing. They are perfect and flexible. lol, Yeah, I think it’s definitely necessary! But when I went to blend, there wasn’t enough friction, so it thinly chopped. Toss the vegetable broth into your soup pot and bring to a boil. I was hooked on this soup with the flavours of dill and lemon juice! Hi there, I’m Iryna! You can also use store-bought vegan sour cream if you prefer. I have always been told it’s a Russian soup but I did a quick search to find out I’ve been mistaken all this time. I'm a former attorney turned professional food blogger. Add vegetable broth and bring to boil. Reduce heat and simmer for about 30 minutes (check beets and potatoes with a fork; you may need … I hope you enjoy them! The verdict: borscht is the best thing ever. So many soups to try! This was so good! I put aside my assumed dislike of beets and I gave that vegan borscht a try. Otherwise, if you want to keep some longer, freeze it. Added lots of salt and pepper and extra dill and lemon juice. Lol. Required fields are marked *, I have read and accepted the Privacy Policy *. You might need to increase the amount of broth – it’s already got a pretty high veggie to broth ratio. I’ve been using green just because I happened to have some on hand, but red would work too! All your links to your cashew sour cream seem to be misdirected. Great borscht. Super tasty, I’ve made this several times now :), I grew up eating this soup with my mum as she loved it and now I cook it for my housemates who bug me to make it weekly !!! By the way, your links on this page to “cashew sour cream” just reload this page. Prep Time 45 mins Glad you enjoyed it!! Cold Borscht … I think the brand it uses by default is pretty high in sodium! I am a classically trained chef and professional photographer. Thanks! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Enjoy!! You can read more about me here. When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. I’m so glad you like it! I took a lot of liberties, basically leaving out anything I didn’t have or don’t like . You can find it here. Jump to Recipe Print Recipe Total Time: 40 mins. This is by far the BEST recipe to follow and turns out amazing every time I make it! Thank you. And no protein at all? We love cashew sour cream! Season with salt and pepper to taste. Plus they come in all different colors! Borscht (also borsch, bortsch, borstch, borsh, borshch, or barszcz, Russian and Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. The second time making it I left out the tomato paste as I found it too sweet. Let’s give it a go! Thank you for this delicious recipe! Hi — thanks for this recipe! Thanks. Stoked. Thanks Robin! My Dutch Oven is one of the most useful and versatile kitchen tools I have and although it’s a bit pricey, you will use this one over and over again (for soups, stews, sides, bread, and even desserts!) Question- is this nutritional info correct? I love creating vegan recipes with bold flavors! The protein was left off accidentally, so I just added it – thanks for catching that! You can add more broth or water if you like. Press the "cancel" button. According to the nutritional info, One serving calculates out to be 8 weight watchers points ~ I just don’t see that. I also added a can of organic chickpeas because I wanted some extra protein and THEY WORK GREAT! I had just started working as a server at a new restaurant in town – a job that would later turn into my most influential job to date – and the vegan borscht (a soup I had previously never heard of) was apparently, “to die for”. Adding to my “to-make” list :), Thanks, Allisa! But I guess I assumed they were bad in soup because someone else said so. Glad you think so! I used red cabbage. Borscht was delicious but missing something. Ladle into bowls and top each serving … But then I noticed a strange pattern. Thanks everyone who posts their comments and alterations. Thanks for posting! You can also look for vegetable bullion and mix it with water to make your own broth. I haven’t tried it cold, but I think it would be good! I left it thick. and it will last you a lifetime. 7.5 fat grams seems like a lot. I love the over-use of dill and lemon – it really feels so clean and fresh, even though it is a comfort soup. A tasty vegetarian or vegan version of borscht that features beets, potatoes, dill and white beans. Previous Post: « Cold Borscht (Holodnik) Next Post: Mtsvadi (Georgian Shashlik) » Primary Sidebar. Store in an airtight container in the refrigerator for 5 days or freezer for 1 month. I’ve become a lazy chef and I’m planning on shredding the beets and carrots instead of chopping. I just came off of a 7 day fast and this is a perfect heart healthy, muscle supporting, keep the weight off meal for the next few nights! I prepared the recipe, minus the potato, and the beets never softened, so I purées the soup. Stir in the broth, tomato paste, cabbage and potato. My mind about beets (a food I hadn’t eaten in at least 15 years) was changed right then and there and I suddenly had a new favorite soup. I also used some nice red cabbage. I’d love to hear how it works out if you try! I also added some dried lemon dill spice blend. We love soup all year round – it is the middle of summer here in South Africa :). So sexist, to my mind, but doesn’t change the fact that borscht is very important. Remove the lid from the Instant Pot. Step 4 Ladle the chilled borscht into bowls. I made the borscht and sour cream. Yay! I love soup, so a soup party sounds wonderful to me! However, this vegan borscht is a very flexible recipe. Back when I waited tables it was the soup of the day one day, but I’d never heard of it before. Delicious!! Preparation In a large pot, heat oil over medium heat. Hi! I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Thanks Susan! When the soup has finished cooking, carefully move the valve to the "venting" position. So good. Thank you. As a minimalist, I prefer few, high-quality, multi-functional products and I know many of you share that value. That’s about all you need to know to make the perfect vegan Borscht. I am also adding some dill pickle juice from the pickle jar along with the dill and lemon juice! Btw, I used Tofutti “sour cream” and it was amazing! A few things I altered are I used both purple and green cabbage, red onion, and also added a splash of ACV. The recipe serves four – listed right under the cook time. Stir in the lemon juice and dill. Delicious! The only extra thing I added was garlic salt with parsley. I made my own easy cashew cream Borscht is a staple here in Belarus, it’s common to say that a woman is a good wife if she can cook borscht. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. Sauté the veggies until they begin to soften, about 5 minutes. I’m glad you enjoyed it! It just doesn’t have enough flavor for me. Happy Holidays to you too!! I needed the tang!! And should I stagger the additions (I.e add the cabbage later etc)? I added about a tsp if pickling spice (like my grandma used to), but this recipe is perfect as is. Reduce heat to a simmer and simmer for 20 minutes until vegetables are tender. “I don’t like beets.” I declared, turning my nose to the soup and refusing to give it a try. Combine beets and vinegar in a small frying pan over low heat. Greatly appreciate you. Tomato paste did the trick. This was easy to make and absolutely delicious. It is also my first vegan venture, and I have to say, it was spectacularly good. Add the garlic and sauté another minute, until very fragrant. by Sarah McMinn / Posted: January 23, 2017 / Updated: January 15, 2020 / Disclosure: This post may contain affiliate links. I love beets I forgot to mention, so this soup is right down my alley and you got me totally hooked with the dill and lemon flavouring, I think would go so good! Borcsht is traditional Ukrainian dish, please don’t upset ukrainians by calling it russian. This one includes my go-to recipe for homemade cashew sour cream: I hope you enjoy this!! :). But before I do that I will try it the way I have cooked it so I don’t err the next time I make it and get the best blend.. Hi You can definitely add beans… My family did not add them but every region has there own take on it. I remember Rugrats making fun of Borscht when I was little. Make sure to tag. I love Borscht and make it frequently… so this satisfied my craving. I also used sweet potatoes instead of russets and added 2 diced garden tomatoes. Thanks for letting me know. This sounds wonderful and, yes!, tomato paste. This vegetarian borscht is packed with nutrients and is the perfect comforting soup for colder days. Start by cooking potatoes and cabbage in veggie broth on a low medium heat. I didn’t have actual cabbage so I used a combo of kale and bok choy. Set the soup to cook for 15 minutes. I have not yet made it yet (it’s been added to my evergrowing to-make list, which is about getting cooking too…when I get there) but it looks like it will turn out a great soup (and I love soup) :). Thanks for the recipes, I am looking forward to making a few that are vegan soon. Broth, precooked beets, bouillon, shredded hashbrown potatoes, and raw coconut vinegar. Can’t wait to make this borscht! Oh interesting! I didn’t want to wait for more cashews to soak so.. (I’d perused the comment section earlier) I used half a can of great northern beans. Can I include parsnip, celeriac, rutabega? :), Made this last night and it was so delicious! I’ve been thinking of making a batch with kale myself – I’ll have to give it a try! ..and added a dollop of that and dill to serve. Instructions for the best borscht ever. Very filling too. The only change I made was to substitute beet greens for the cabbage. I used garden carrots, potatoes, and beets.,,,, So it was even more basic than this already basic recipe. Russian cabbage soup has nathing to do with borcsht. Everyone brings a pot of their favorite homemade soup and if you feel nervous about cooking we ask “Then go to a real bakery and get a fantastic bread and a stick of real butter! This is an incredible recipe packed full of flavour and hearty winter goodness. Filed Under: Soups Tagged With: beets, cabbage, dill, gluten free, instant pot, potatoes. There are a lot of borscht recipes that don’t use garlic – including it is just my preference. Would white beans taste good in this? Do you love soup as much as I do? I was going to try skipping it but I gave it a taste test as it was simmering and it was missing something. I love the idea of using sweet potato! Do you have a recipe for a homemade vegan sour-cream? I pureed this and added popcorn on top! I'd love to connect with you on Facebook, Instagram, or Pinterest. And if you can’t find anything, try making it yourself: Sauté until the veggies begin to soften, about 10 minutes. Yup! Press the "sauté" button on your Instant Pot, then add the oil. Give the oil a minute to heat up, then add the beets, carrot and onions. Add the cucumbers, radishes, scallions, eggs, dill and parsley. You can add in any vegetables you have: cauliflower, broccoli, bell peppers, etc. What could beused instead? This recipe is one of the tastiest soups I have ever cooked. My vegan borscht is made with not only beets, but also cabbage, carrots and potatoes. Check your supermarket near the chicken broth – most stores carry vegetable broth as well. Let the pressure release completely. That’s it! Ok, the rest of the family didn’t love this soup—MORE FOR ME. Love, love, love them. Vegan sour cream, yogurt, or cashew cream, for serving, Chopped fresh chives and/or parsley, for serving. Preparation. Cook for 2-3 minutes on medium … The sour cream is what gives it that creamy tang so you’ll have to replace it with some kind of vegan substitute to get the full affect. Top it with cashew sour cream or store-bought vegan sour cream for a creamy, sour, and hearty soup that is cheap and quick to make and will keep you satisfied and filled for hours. For my vegan version, I replace the meat broth with veggie broth, and top it with vegan sour cream. Once the sweet fragrance of onion fills our kitchen, we can add the caraway seeds, carrots, beets, and potatoes, and cabbage, stirring to combine. Wow! Will edit the post now. Love it!! Just made it! I’ve been serving mine with sourdough as well! Thanks for the recipe! I have been searching for recipes that are appealing for beetroot. Season the soup with salt and pepper to taste. I hope you enjoy this one! I’m so glad you enjoyed it! THIS IS AMAZING (HYPERBOLE IN ALL EARNESTNESS!). Making this Friday to serve Saturday at a soup party. Second of all, a lot of people make assumptions about the food I eat being unappetizing just because it’s vegan. Thank you for the recipe! Super easy to make and great for lunch or dinner especially during hot summer … I cannot wait to try more of your soups! Refreshing and delicious Cold Borscht or as they also call it in several Eastern European countries – Holodnik. Both good. I’m glad to have found this recipe. Boy was I wrong. LAST UPDATED: June 19, 2020 • FIRST PUBLISHED: January 3, 2018. Sauté the vegetable for just about 3 minutes to get them tender and slightly caramelized on the outside. In a large soup pot, heat oil over medium heat. Press the "sauté" button on your Instant Pot, then add the oil. Also avocado oil instead of olive oil. I’m glad you enjoyed it! I love that there’s a vegan version for just about everything! Subscribe for email updates and receive a free copy of my veggie burger e-book! Add garlic and ginger; cook, stirring often, 5 minutes. Just what I needed! This is perfect if you love beets. I guess that had an impression on me, because for most of my adult life I steered clear of borscht. Both are landing me at two different (delicious looking,) taco recipes…but no sour cream mentioned in either…? Doukhobor borscht is very different from typical borscht, and it is amazing. Using a food processor, pulse beets until finely chopped. This is the BEST thing I’ve made since becoming vegan a year ago and possibly ever in my life. It felt incomplete. Funny story: for the longest time I assumed borscht was gross, even though I had absolutely zero logical basis for thinking that. Peel the hard boiled eggs and cut in half. I didn’t have any cabbage in house so used beet tops! Omitted the apple cider cause the flavor is not to my liking. Glad you enjoyed it! Those all sound like delicious variations! Thank you Alissa for giving my palate such joy! Chill in refrigerator for one hour, or until cold before serving. This site uses Akismet to reduce spam. I am glad you included some tomato paste. Place the lid on your Instant Pot and set the valve to the "sealing" position. I’m wondering if anyone has a good vegan dairy brand they’ve paired with and can confirm works well? Learn how your comment data is processed. Your email address will not be published. When the oil is hot, add the beets, carrot and onions. Then make sure to check out these other wildly popular vegan soups. Sauté onion, 5 minutes. Hey, I was 24. So, I had to ask myself, “are all these people wrong OR am I missing out on something truly amazing?” Stubborn as I was, I had to get to the bottom of this. I’m thinking 3 or 4 hours on high or 5 to 7 on low, and you can probably add everything at once. It was a fantastic soup! I’d never think to use cumin in here, but it does sound really good! So looking forward to this one! I’m so glad you like this! I’ll definitely make this again, and I’ll make sure to get some fresh dill. Serve with a hearty bread for a filling dinner . Came out sick! Thank you, Im making this tonight :). Add the apple cider vinegar and serve it up with cashew sour cream and fresh dill or parsley. I think it would work in a slow cooker, but I haven’t tried so I can’t give exact times and settings.