Borscht is my mom’s favorite soup. It’s also a Ukrainian dish, so it makes me think of my maternal grandma, who was from the Ukraine. 

If you have not had Borscht before, prepare for extreme coziness. Eating this soup is like getting a belly hug from the most kindly motherly person you know. 

I’d highly recommend serving with some homemade  (plant-based) sour cream


1 yellow onion, diced

3 beets, peeled and diced

2 – 3 carrots, peeled and diced

2 garlic cloves, minced

4 cups vegetable broth

2 Tbsp tomato paste or ketchup

2 cups finely chopped red cabbage

1 russet potato, peeled and cubed

Salt and pepper, to taste

1 1/2 Tbsp lemon juice or white vinegar

1/4 cup chopped fresh dill + more for garnish

Vegan sour cream


Serves 4-6
Active Time: 15 minutes
Cooking Time: 35 minutes
  1. Cover the bottom of a large pot with vegetable broth and add the onion, beets, and carrots. Bring the heat to medium and cook the veggies until soft for about 10 minutes. 
  2. Add the garlic and cook for about a minute or until fragrant. 
  3. Stir in the rest of the broth, tomato paste, cabbage, and potato. Bring the liquid to a boil and then let simmer for 20 minutes or until the potato is soft. 
  4.  Remove the soup from the heat and add the salt & pepper, lemon juice or white vinegar, and the 1/4 cup of fresh dill. 
  5. Ladle the soup into bowls and serve with a dollop of sour cream and a sprinkling of fresh dill. 
  • I love Happy Herbivore’s sour cream recipe. The link is for one with beans, but you can also sub out the beans with tofu or cashews if you prefer. I like all three ways. 🙂 

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