Vegan Borscht

Vegan borscht is a vibrant, delicious, comforting red soup packed with vegetables and chickpeas.

One of my friends kindly shared her family’s Chinese Russian recipe for borscht during a time when we would have video calls and cook together. Since we all have different dietary requirements, I decided to make my version vegan.

Before trying this recipe, I had never enjoyed borscht; I often found them too oily. I created an oil-free version that I couldn't be happier with, it’s packed with flavor!

Key Ingredients

For the best flavor and color, use fresh beetroot; it truly makes a difference. If you can find a bunch with nice leaves, that's even better! I like to use the entire beetroot if I can, leaves, stems, and bulb, though you can simply use the bulb if you prefer. Chopping the beet bulbs into small, bite-sized pieces helps enhance their color beautifully in the soup. If you choose not to include the leaves, you can save them for another meal, like this sautéed beet leaves.

Use about an eighth of a head of small to medium-sized cannonball cabbage (either red or green works fine). I usually slice it into bite-sized pieces to add some crunch and texture without overwhelming the soup.

For protein, chickpeas are my go-to choice. If you’re using dried chickpeas, be sure to cook them beforehand. For convenience, organic canned chickpeas work very well, too.

For additional fresh vegetables, I include carrots, potatoes, and onions. I chop everything into small, similarly sized pieces to ensure even cooking. One of the great things about borscht is that you don’t need to be precise; just make sure the pieces are close in size.

In terms of flavor, bay leaves, cloves, tomato paste, and soy sauce in a base of vegetable stock all add depth. The clove really shines in this vegan borscht recipe, making it absolutely delicious.

Once the soup is finished, a squeeze of fresh lemon brings everything together, brightening the flavors right at the end.

The Steps

I'll take you through the easy steps for how to make vegan borscht.

In a stockpot over medium-high heat, sauté the onions and carrots in 3 tablespoons of vegetable stock until the onions turn translucent and the carrots release their color.

Add the beetroot and potato along with 5 more tablespoons of vegetable stock.

Stir until the beetroot releases its color and both the potatoes and beetroot soften.

Incorporate the tomato paste, stirring to ensure all the vegetables are coated. Add the remaining vegetable stock, bay leaves, and cloves.

Bring the mixture to a boil, then reduce the heat to low-medium and let it simmer for about 10 minutes.

Add the cooked chickpeas, cabbage, and soy sauce. Simmer for an additional 10 minutes. Turn off the heat and stir in the lemon juice. Serve warm.

For added texture, consider topping with roasted chickpeas as croutons or adding a dollop of vegan sour cream, which is also a popular choice.

Storage

Vegan borscht is delicious as leftovers, which is why I love preparing a large batch. To store it, portion the soup into individual servings using airtight containers or bags once it has cooled to room temperature.

You can keep it in the fridge for up to 7 days or in the freezer for up to 3 months. If you're using a bag to store the soup, lay it flat in the freezer.