Borscht soup (Russian Beet Soup)

Borscht soup (Russian Beet Soup) is a simple and delicious vegan soup recipe. Even though ingredients are simple this borscht recipe makes a delicious hearty soup. It’s perfect for cold winter days, or whenever you crave a hearty meal.

Where does borscht come from?

Borscht soup, also speled Bortsch, Borsht and Borsch, is a common in Easter Europe and Northern Asia.

Borscht is a soup typical of Russia, Poland, and Ukraine and it´s packed with vegetables. The main ingredient is red beets and it´s the beets that give this soup a beautiful red color. Although borscht is important in Slavic countries, Ukraine is usually cited as its place of origin.

What is borscht made of?

The borscht recipe ingredients vary by country but several ingredients stay unchanged, and that is beets, cabbage, carrots, onions, and potatoes.

However, my borscht recipe is without potatoes. But if you feel that potatoes are an important ingredient in borscht, feel free to add some.

Can you freeze borscht?

Yes, you can. This version of the borscht recipe freezes well. Unless you haven´t omitted potatoes, that don´t freeze well, you shouldn’t have a problem freezing the soup.

Also, let the soup cool completely before sticking it in the freezer. And add plant-based yogurt just before serving. In case you add yogurt before freezing, the soup can take on a grainy texture and separate when defrosted and reheated.

In a refrigerator you can keep borscht for up to one week.

More soup recipes

Lentil Spinach soup

Coconut lentil soup

Creamy carrot and horseradish soup

Yield: 6

Borscht soup

Print

Simple and delicious vegan soup recipe.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 onion, chopped
• 2 medium-size carrots, peeled and shredded
• 3 cups shredded cabbage
• 6 medium-size red beets, peeled and cubed
• 6 cups water
• 3 vegetable stock cubes
• ½ cup beluga lentils, uncooked
• 1 bay leaf
• 2 tbsp apple cider vinegar
• salt and black pepper to taste
• plant-based yogurt
• parsley to garnish

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent. 

2. Add shredded carrot, cabbage, and cubed beets and cook for a few minutes.

3. Add water, vegetable stock cubes, beluga lentils, bay leaf. Bring to boil over high heat. Reduce the heat to medium-low, cover, and let simmer for 20-30 minutes, or until lentils and vegetables are soft.

4. Stir in apple cider vinegar, taste, and adjust salt and pepper.

5. Serve with plant-based yogurt and parsley on top. 

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 135Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 515mgCarbohydrates 26gFiber 5gSugar 10gProtein 8g

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