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Hands wrap around a big bowl of vegan borscht. Sour cream and dill garnish the hearty soup.

Vegan Borscht Recipe With Easy “Sour Cream”

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5 from 1 review

  • Author: Kathryn Alexandre
  • Total Time: 55 minutes
  • Yield: 4 main dish, 6 appetizer servings 1x
  • Diet: Vegan

Description

This hearty vegan borscht recipe is the perfect warm & comforting meal. Quick, easy, and topped with a 4 ingredient vegan “sour cream”.

Ingredients

Units Scale
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1/4 – 1/2 tsp salt & pepper
  • 3 medium beets, diced (raw or roasted, see instructions)*
  • 2 cups yukon gold potatoes, diced (roughly 276 grams or 4-5 potatoes)*
  • 2 medium carrots, chopped (about 2 cups)*
  • 2 cups mushrooms, sliced (roughly 126 grams, mini bella, cremini or button)*
  • 6 cups of vegetable broth (homemade or store-bought)
  • 1 – 1 1/2 tbsp lemon juice
  • 1/4 cup chopped dill + more for garnish (fresh or frozen works)
  • optional: our 4-ingredient sour cream for topping

*Fresh ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Start by preparing your veggies. Peel and chop your carrots, onion, and potatoes (I don’t bother peeling the potatoes but you can if you’d like or if you are using russet or a thicker skinned potato). If using raw beets, carefully peel and dice them (I find the red stain washes off my hands quite easily). I usually make this with previously roasted beets. If using raw beets they will still have a bit of crunch to them at the end of the cooking time. If you would like them really tender consider grating the beets instead of dicing them.
  2. With your veggies prepared, add 2 tbsp of broth (or 1 tbsp olive oil) to a large pot over medium heat. Saute the onion and minced garlic for 2 minutes until the onion is translucent and the garlic is fragrant. Season with salt and pepper.
  3. Add the carrots, potatoes, and raw beets (if using previously cooked beets or grated beets, wait until the end to add them so they don’t overcook and lose their colour). Stir, cover the pot with the lid, and allow to steam for 5 minutes, stirring a few times. 
  4. Add the mushrooms, stir, and allow to cook for 1-2 minutes. 
  5. Add the broth. Cover the pot and raise the heat so you can bring it to a boil. Watch the pot closely and turn the heat down to a simmer once it boils. Simmer with the lid on for about 15 minutes, stirring occasionally. 
  6. If using cooked or grated beets, add them to the soup now and simmer for another 5 minutes or so, until all the vegetables are soft and easily pierced with a fork.
  7. Remove from heat, stir in the lemon juice and dill. Taste and adjust the seasonings; adding more lemon juice, salt, or pepper if desired.
  8. To serve, garnish with sour cream and fresh dill. Enjoy!

Notes

*Approximate Cost: CAD $6.23 using our homemade veggie scrap broth!

*Using store-bought broth brings this recipe cost to CAD $10.79 ($2.70/serving for 4 main dishes, $1.80/serving for 6 appetizer servings).

*A 368ml batch of our 4-ingredient sour cream adds CAD $2.69 to this recipe. It’s worth it! It adds some extra protein, flavour, and fun!

*For more info on beets and how to roast them see our How To Roast Beets post.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stove-top, One-Pot
  • Cuisine: Slavic

Find it online: https://tastythriftytimely.com/hearty-red-borscht/