Vegan Borscht Recipe With Cabbage And Beans

Ingredients

• 2 mediumbeetroot
• 2 tbsp (30 ml)olive oil
• 1 medium, finely mincedonion
• 1 large, peeled and gratedcarrot
• 1 tbsp (about 8 g)plain flour (or gluten-free flour)
• 1½ cups (about 105 g)cabbage
• 1 tbsp (about 12 g)coconut sugar (or maple syrup, brown sugar, or omit)
• 2 tbsp (30 ml)tomato purée
• 1 tsp (5 ml)balsamic vinegar or cider vinegar
• 6 cups (about 1.4 litres), dividedvegetable stock or water
• 3 medium, peeled and cubedpotatoes
• 1 can, undrainedkidney beans
• 1½ tspsalt
• ¼ tspblack pepper
• 1 tsp (5 ml)lemon juice
• 5 clovesgarlic
• ¼ cup (about 10 g), choppedfresh dill
• 6 tbsp (90 ml), optional, to servevegan sour cream

Instructions

1. 1

   Steam the beetroot

   Wash the beetroot and cut each one in half. Set them in a steamer basket over boiling water and steam over a medium-low heat for 15–20 minutes, or until tender. Lift them out with tongs and leave to cool. Peel away the skins with a paper towel, then grate the beetroot using the large holes of a grater.

2. 2

   Soften the vegetables

   Heat the olive oil in a large Dutch oven over a medium heat. Add the onion and carrot and cook, stirring occasionally, for about 5–7 minutes, until softened.

3. 3

   Slice the cabbage

   Thinly slice the cabbage with a long knife or a mandoline.

4. 4

   Cook the cabbage

   Sprinkle the flour over the softened vegetables and stir for 1 minute. Add the cabbage, sugar, vinegar, tomato purée and 1 cup of the vegetable stock. Turn the heat down to a simmer, cover and cook for 20 minutes.

5. 5

   Add the potatoes

   Raise the heat to medium and add the cubed potatoes and the remaining 5 cups of vegetable stock. Stir, bring to the boil and cook for 10 minutes.

6. 6

   Add beans and beetroot

   Stir in the grated beetroot, kidney beans with all their liquid, salt and pepper. Cook for another 5–10 minutes, until the potatoes are soft.

7. 7

   Finish the seasoning

   Turn off the heat and taste, adding more salt or pepper if needed. Stir in the lemon juice, garlic pressed through a garlic press and chopped dill.

8. 8

   Serve with sour cream

   Serve the borscht with a dollop of vegan sour cream, if desired.

What is borscht?

Borscht is a beetroot soup associated with Ukrainian cooking, though versions and traditions vary across the region. This one pairs beetroot with cabbage, potatoes and beans for a substantial, fully plant-based bowl.

The method builds flavour in stages: cabbage simmers with tomato and vinegar, while the beetroot goes in later. That timing gives the soup a balance of sweet, tangy and earthy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 13g protein, 44g carbs, 10g fat.

The potatoes, beans and vegetables supply most of the carbohydrates, while the olive oil and optional vegan sour cream contribute fat; kidney beans provide much of the protein. Pair a bowl with a fresh side salad or extra vegetables for a balanced plate.

Why steam the beetroot first?

Tender beetroot is much easier to peel and grate than raw beetroot. Steaming it separately also keeps its cooking liquid out of the soup until the recipe calls for the grated beetroot.

Doneness cue: a knife should slide into the beetroot with little resistance after 15–20 minutes. If it is still firm, steam it a little longer before cooling and grating.

Build the base gently

Onion and carrot: cook them in the olive oil for 5–7 minutes until soft, stirring now and then so they do not catch. The flour is stirred in briefly before the cabbage and liquid, helping the broth take on a little body.

Cabbage: slice it thinly so it softens evenly during its covered 20-minute simmer. Keep the heat low enough for a gentle simmer rather than a rapid boil.

Keep the potatoes intact

Potatoes: add them after the cabbage has simmered, along with the remaining stock. Cut the cubes to a similar size so they cook at roughly the same rate.

Finish: add the beetroot and beans only once the potatoes have had their initial 10 minutes. The final 5–10 minutes should leave the potatoes tender without letting them break down completely.

Balance the flavour

Vinegar and lemon: vinegar joins the cabbage and tomato at the simmering stage, while lemon juice is stirred in at the end. Together they bring acidity that balances the earthy beetroot and sweet vegetables.

Dill and garlic: add these after turning off the heat, as directed, so their fresh, pungent flavours remain noticeable. Taste before serving and adjust the salt and pepper to suit.

Choose your stock

Vegetable stock gives the soup a fuller savoury base; water makes the beetroot and vegetables more prominent. Either works, so use a stock whose saltiness you know and season the soup to taste.

The kidney beans go in with their can liquid, adding substance to the broth. Stir them in gently to keep them whole.

What to serve alongside

A spoonful of vegan sour cream is the suggested finish, adding a cool, creamy contrast to the tangy soup. Serve it in the bowl rather than stirring it through the whole pot.

For a more substantial meal, serve the borscht with dark rye bread or another hearty bread. Keep any extra garnish separate until serving.

Recipe notes & tips

• Use a paper towel to rub off the cooled beetroot skins and help keep beet juice off your hands.
• Grate the beetroot on the large holes of a box grater for strands that hold their texture in the soup.
• Slice the cabbage thinly so it softens during the covered simmer.
• Check the potatoes with a knife before taking the pot off the heat; they should be tender throughout.
• Taste the soup after adding the lemon, dill and garlic, then adjust the salt and pepper.
• Serve vegan sour cream at the table so each person can add as much as they like.

Variations

• Use maple syrup: replace the coconut sugar with maple syrup, as suggested in the ingredient list.
• Make it gluten-free: use gluten-free flour in place of plain flour.
• Omit the sugar: leave it out for a less sweet broth.
• Use water: replace the vegetable stock with water for a simpler base.
• Change the beans: use another cooked bean in place of the kidney beans.
• Add a fresh garnish: finish individual bowls with extra chopped dill.

Common mistakes to avoid

• Adding beetroot too early: wait until the potatoes have cooked for 10 minutes, as the method directs.
• Overcooking the potatoes: check them after the final 5 minutes and stop when they are tender.
• Using thick cabbage strips: slice the cabbage thinly so it softens evenly.
• Boiling the cabbage hard: lower the heat and cover the pot for its 20-minute simmer.
• Skipping the final taste: check the seasoning after adding lemon, garlic and dill, then adjust salt and pepper.
• Draining the beans: add the kidney beans with their can liquid, as specified.

How to store

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the soup has thickened; add sour cream only when serving.

Frequently asked questions