Vegan Borscht Recipe

This zesty vegan borscht recipe is incredibly rich.

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Borscht is an immensely popular soup across Europe and a cultural phenomenon worldwide. Here in America some folks call it beetroot soup, while others embrace the variants of specific ethnicities.

This is our version of classic Ukrainian Borscht with beetroot, tomatoes, celery, potatoes, cabbage, onion, garlic, lemon, and more.

It can be served hot or cold—winter and summer borscht—and it’s super nutritious. In fact beetroot alone is one of the richest foods on Earth, and we always toss some of the greens on top and into the soup.

Naturally the sour cream is vegan, and optional plant ‘meat’ like sausage or veggie burger enhances flavor.

While tons of folks peel their potatoes and carrots, I never do. The peels are literally jam-packed with fiber and nutrients.

I also use organic twice-baked red and purple potatoes instead of russets or whites. They rock more prebiotics, probiotics, and antioxidants. Not to mention, twice-baking potatoes solidifies gut-healthy resistant starch.

And when it comes to vegan burger and vegetarian sausage, they’re both good in Borscht. Some folks use Impossible Burger in this recipe, which you can get on Amazon.

Keep in mind, though, that not all plant-based meat products are organic and gluten-free. I personally prefer making my own veggie burger from scratch with whole organic foods.

Here’s what you’ll need (full recipe below):

Equipment

• Dutch oven (stock pot).
• Food processor (optional).
• Baking pan (optional).
• Vegetable peeler.
• Colander.
• Flatware and cutlery.
• Knife set.
• Cutting board.
• Crockery.
• Parchment paper (optional).
• Food storage container.
• Apron.
• Paper towels.
• Scrub brush.

Another great thing about Borscht and why it’s so popular, is it’s intensely robust. It strengthens the gut and invigorates the immune system.

And the sour soup—traditionally made by preparing beet sour in advance—is packed with probiotics and bioactive peptides.

Beet Sour (Beetroot Kwas)

Making beet sour (aka beetroot kwas) for Borsht takes an extra two to five days in advance because you have to ferment the beets. It’s worth it though in light of all the additional nutrients.

It also boosts the sweet and sour taste that gives Borsht its oomph, though adding it at the end helps preserve its nutritional value.

I typically make extra beet sour for juices, smoothies, and infused electrolyte drinks. You can also use lemon or vinegar if you don’t have time to make kwas.

If you do, it’s super easy:

Beet Sour (Kwas) Ingredients

• 5 organic beet roots, lightly peeled & chopped.
• 1 tbsp pink salt.
• 1 tbsp date sugar.
• 1/2 organic unpeeled lemon.
• 2 garlic cloves.
• Optional slice of rye or sourdough bread.
• 1 liter filtered lukewarm water.

Instructions

• Mix the ingredients in a large glass container and cover with a breathable lid.
• Set aside at room temperature for two to three days until it begins to foam and develop mold.
• Remove the top foamy layer from the juice and it’s ready.

Here’s what you’ll need for the soup:

Borscht Ingredients

• Beets.
• Tomatoes.
• Cabbage.
• Potatoes.
• Tomato paste.
• Onions.
• Garlic.
• Carrots.
• Celery.
• Bell pepper.
• Lemon juice.
• Pink salt.
• Black pepper.
• Date sugar.
• Organic flour.
• Olive oil.
• Grains of paradise.
• Veggie stock.
• Sour cream.
• Fresh Dill.
• Bay leaves.
• Bragg Amino acids.
• Apple cider vinegar.
• Vegan sausage.
• Nutritional yeast.
• Filtered water.

Most folks enjoy Borscht and beetroot soup both hot and cold, so when the weather warms up we rock it cold, and vice versa.

It’s also good to add some raw organic garlic and nutritional yeast at the end. They’re not only nutrient-dense, they up the flavor.

Instructions

• Wash, rinse, and prep all the organic veggies. You can roast the beets in the oven on 375 for 45-60 minutes until soft, or toss them into a food processor, or grate them with a grater by hand.
• Heat the stock pot with olive oil and brown the veggie burger or vegan sausage with the beets if they’re raw, then mix the amino acids with flour and add it along with all the other ingredients except the potatoes, sour cream, nutritional yeast, vinegar, lemon, and some of the chopped garlic and dill reserved for topping.
• Simmer for 10 minutes before you add the chopped potatoes, then cook for another 15 minutes until they’re soft but still firm.
• Remove from heat, season to taste, then let it sit for 20 minutes before topping with sour cream and herbs. You can also reheat it after the flavors meld.
• If you baked the beets, add them when the potatoes have softened.
• If you made beet sour, add it at the end when the soup is cooling down.
• Consistency, texture, and taste are adaptable.

Scrubbing your cutting board with vinegar helps lift the beet stains.

You can serve borscht with homemade sourdough bread, buckwheat biscuits, vegan cornbread, crusty dinner rolls, falafel, green salads, crepes, the works.

It also rocks with appetizer plates and crudite with homemade dips. 😋

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