Ukrainian Borscht Soup
This recipe is a nutrient-packed, vegetable-rich vegan take on traditional Ukrainian borscht - a beetroot-based soup that’s vibrant, hearty, and flexible (you can adjust veggies to your taste). It’s served hot (or cold) and traditionally garnished with toppings like dill and sour cream. Recipe and image from spicysaucyvegan.com
Prep: 15 min | Cook: 30 min | Total: 45 min | Difficulty: Easy | Servings: 4-6
2 Tbsp olive oil
1 medium onion, diced
1 tsp caraway seeds
3 medium beetroots, shredded
2 carrots, shredded
2 medium potatoes, diced
2 celery stalks, chopped
300 grams green cabbage, shredded
1.4 liters vegetable broth
2 Tbsp tomato paste
2 bay leaves
1–2 Tbsp apple cider vinegar (to taste)
1–2 tsp maple syrup (to balance acidity)
Salt & black pepper, to taste
Fresh dill, chopped (for garnish)
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until soft and translucent (about 5 minutes).
- Stir in caraway seeds and cook for 30 seconds until fragrant.
- Add beets, carrots, potatoes, celery, and cabbage.
- Pour in vegetable broth and stir in tomato paste, bay leaves, vinegar, maple syrup, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, or until vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve hot (or chilled), garnished with fresh dill and desired toppings such as sour cream.
Notes
- Flavour improves after resting — even better the next day
- Can be served hot or cold
- Freezer-friendly and meal-prep friendly