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Pure Vegan Borscht

Pure Vegan Borscht step-by-step recipe |
"Pure vegan version of traditional Russian-Ukrainian beetroot soup. This is my mom's recipe and I swear it's outstanding! Btw it's quite easy to cook and not expensive."

Ingredients Serves 6

  • 2 potatoes
  • 2 cups shredded cabbage
  • 2 cloves garlic
  • 1 small bunch dill
  • 1 beetroot
  • 1 carrot
  • 1 onion
  • 1/2 bell pepper
  • 2 tbsp oil
  • 1 tsp tomato paste
  • 1 tbsp lemon juice
  • 1.5 tsp salt
  • 1/2 tsp pepper


  1. Peel the potato and cut into matchsticks, shred 2 cups of cabbage, chop up the garlic and dill.

    Pure Vegan Borscht
  2. Cut the onion finely, peel and shred the carrot and beetroot. Remove the seeds from the bell pepper, cut into strips.

    Pure Vegan Borscht
  3. Pour 7 cups of water (1.5 liter/3 pints) into a soup pan, add the potato, bring to a boil, cover and cook over low heat for 10 minutes.

    Pure Vegan Borscht
  4. In the meantime, heat 2 tbsp oil in a frying pan. Over medium heat saute the onion, carrot, beetroot and bell pepper for 6 minutes, stiring from time to time.

    Pure Vegan Borscht
  5. Dilute 1 tsp tomato paste with half cup of water, pour it to the frying pan. Add 1 tbsp squeezed lemon juice, and cook for 5 minutes, stiring occasionally.

    Pure Vegan Borscht
  6. After ten minutes, add the cabbage to the soup pan, bring to a boil and simmer for 3 minutes.

    Pure Vegan Borscht
  7. Then add the stewed vegetables, salt, pepper and cook for 5-7 minutes. At the end, add the dill and garlic, cover and leave for 20-30 minutes.

    Pure Vegan Borscht

Author: vegelicacy

Posted on: 5 December 2013

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: -

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Sofie 15 September 2015
Outstanding indeed! :) It's true it's actually quite easy but it took a looong time to shred all the veggies! :)

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vegelicacy 30 September 2015
Oh, I am so happy you loved borshcht!!! Is it the first time you tried it? I know that not everyone likes it for the first time. Sometimes it takes time to understand this soup)

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Sofie 30 September 2015
No actually it wasn't the first time. I've been living in Russia for over two months now and as a vegetarian who loves to eat out, I've already tried many many soups and salads :)

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Dee 14 October 2015
We are having this tonight, along with the kabachkovaya ikra and rye crackers. I have been craving borscht for weeks!

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Vegelicacy 16 October 2015
I am so glad to know that Dee! I hope you enjoyed it!

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Dee 3 November 2015
It was fabulous. I made vegan sour cream, and my husband fell in love with the squash spread.

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Leo 23 December 2016
Absolutely dilly-cious! I added a touch of basil and cabernet sauvignon to the original recipe for a special touch :)

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vegelicacy 11 February 2018
Beautiful idea Leo, thank you for letting me know)

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