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+ servings
two white bowls with bright pink borscht soup and a fresh beetroot on the side
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5 from 1 vote

Vegetable Borscht (Beets in Soup)

Brightly coloured, super delicious and comforting vegetable borscht. This is a vegan, oil-free and gluten-free soup. Packed with vegetables and chickpeas, this beets soup is nutrient-dense.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, side
Cuisine: Russian
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 614kcal
Author: Janelle Hama



  • 1 large Beetroot fresh, diced
  • 1 medium Onion diced
  • 2 large Potatoes diced
  • 2 small Carrots diced
  • head Green cabbage sliced
  • 3 Bay leaves
  • 4 whole Cloves
  • 3 tablespoons Tomato paste heaping
  • 3 tablespoons Soy sauce
  • 2 litres Vegetable stock
  • 1 cup Chickpeas
  • 1 medium Lemon freshly squeezed


  • In a stockpot, over medium-high heat, sweat onions and carrots in 3 tablespoons of vegetable stock until the onions have turned translucent and the carrots have released their colour.
    1 medium Onion, 2 litres Vegetable stock, 2 small Carrots
  • Add beetroot, potato and 5 more tablespoons of vegetable stock, stir until the beetroot has released colour and both the potatoes and beetroot have softened.
    1 large Beetroot, 2 large Potatoes, 2 litres Vegetable stock
  • Add tomato paste. Stir and ensure all is coated. Add the remaining vegetable stock, bay leaves and cloves. Bring it to a boil, then turn the heat down to low-medium. Allow simmering for about 10 minutes.
    3 Bay leaves, 4 whole Cloves, 2 litres Vegetable stock, 3 tablespoons Tomato paste
  • Add cooked chickpeas, cabbage and soy sauce. Simmer for another 10 minutes. Turn heat off and stir through the lemon. Serve warm.
    ⅛ head Green cabbage, 3 tablespoons Soy sauce, 1 cup Chickpeas, 1 medium Lemon



Yield 5-6 servings.
Continuous stirring is needed during the sweating process in steps 1 & 2. This is because we aren’t using oil, if more spoonfuls of vegetable stock are needed, feel free to add spoonfuls at a time to stop any sticking.
Got excess fresh beetroot? Try making beetroot salad.
Use roasted chickpeas as croutons, they add a nice crunch.
Cannonball cabbage can be swapped with red cabbage, Chinese cabbage or savoy cabbage.
Soy sauce can be swapped out with tamari sauce*, to make this a soy-free soup.
Chickpeas (garbanzo beans) can be swapped with any type of white bean. Vegan borscht with beans is a great meatless option.
🍴Serving Suggestion
This vegan borsch is great on its own or with bread, try either my vegan dinner rolls or my vegan damper recipe
*Shop for your healthy organic groceries at Thrive Market*.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use


Serving: 1g | Calories: 614kcal | Carbohydrates: 122g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 3734mg | Potassium: 2827mg | Fiber: 34g | Sugar: 49g | Vitamin A: 17738IU | Vitamin C: 139mg | Calcium: 312mg | Iron: 12mg