Borscht is one of our favorite soups that can be a meal in itself. We really enjoy it over the winter months.

Vegan Borscht Soup

Serving Size: 4


  • 3 medium potatoes, cut in bite-sized pieces
  • 2 large beets, peeled and grated
  • 2 large carrots, peeled and grated
  • 1 bell pepper, de-seeded and cut in small cubes
  • 1 red onion, chopped
  • 2 tablespoons cooking oil
  • 1/2 medium head cabbage, thinly sliced
  • 6 cups vegetable bouillon
  • 1 can crushed tomatoes
  • 2 tablespoons lemon juice
  • 2 tablespoons dill, chopped
  • 2 bay leaves
  • salt and pepper to taste
  • 1 dollop per bowl non-dairy yogurt
  • spring of dill as garnish

Vegan Borscht Soup


  1. Prepare the vegetables:
    1. Chop the red onion and bell pepper.
    2. Peel and cut the potatoes.
    3. Peel and grate the beets and carrots.
    4. .Finely shred the cabbage.
  2. Heat the oil in a large soup pot.
  3. Add the chopped onion and pepper.
  4. Sauté until the begin to soften.
  5. Add the potatoes and the vegetable bouillon.
  6. Cook for 5-6 minutes until the potatoes begin to soften.
  7. Add the beets and carrots.
  8. Add the bay leaves and cook the soup until the beets and carrots begin to soften. As they are grated it won’t take too long (5-7 minutes).
  9. Add the can of crushed tomatoes and dill and lemon juice.
  10. Add the lemon juice and season to taste with black pepper and salt if needed.
  11. Add the cabbage last and cook until al dente.
  12. Garnish the soup with a dollop of non-dairy yogurt and a sprig of dill.