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    Home » Lunch/ Dinner

    Borscht Soup

    Published: Feb 17, 2020 · Modified: Feb 25, 2022 by Emica D.

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    Borscht 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.

    borscht recipe

    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.

    borscht recipe

    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

    borscht recipe

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

    borscht recipe

    Borscht soup

    4.67 from 9 votes
    Plant-baked
    Course: Lunch/ Dinner
    Cuisine: Slavic
    Keyword: borscht soup
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 135kcal
    Simple and delicious vegan soup recipe.
    Print Recipe Pin Recipe

    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

    Serving: 1g | Calories: 135kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Cholesterol: 2mg | Sodium: 515mg | Fiber: 5g | Sugar: 10g
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

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    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
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