borscht with sour cream

Vegan Borscht

Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people


  • 6 small beets peeled
  • 2 large potatoes peeled
  • 1 onion
  • 2 carrots grated
  • 1/2 cabbage
  • 4 tbsp olive oil
  • 2 l vegetable stock
  • 2 bay leaves
  • 5 tbsp tomato puree
  • 1 tbsp sugar
  • 4 tbsp lemon juice
  • 1/2 tsp freshly ground pepper
  • 1/2 cup vegan sour cream (optional)
  • 1/4 bunch dill (optional)


  1. Before you do your food prep, stick the kettle on so you have 2 litres of boiling water ready to go once it's finished. 

  2. Food prep time! Cut your cabbage into thin strips, grate the carrots and finely dice the onions. Peel your beets and potatoes. Cube all the potatoes.

  3. Fill up a large pot with 2 litres of water, throw in your beets and 3 vegetable stock cubes. It's usually one cube per 1/2 litre, but I like to be able to control the flavour and not have a broth that's too salty. 

  4. While the beets are cooking, sautée your carrots and onions for about 10 min until they're soft. Once ready, stir in your tomato puree and sugar. 

  5. The beets will take about 45 min to cook. At the 30 min mark, add in your potatoes, lemon juice, ground pepper, bay leaves and salt to taste. At the 40 min mark add your shredded cabbage. 

  6. Once the beets are cooked remove them from the pot and thinly slice them. Add them back to the pot along with your sautéed carrots and onions.

  7. Cook for another 5-10  min to bring all the flavours together. Add lemon, tomato puree and sugar (can use ketchup instead) if needed.

  8. Serve the soup as is, or with a dollop of vegan sour cream and dill on top. It tastes delicious with a few slices of brown bread!