Not your baba’s borscht – in other words, a healthy vegan borscht, packed with winter vegetables and plenty of fresh dill. The veggies are shredded in a food processor to speed things up here.
I’m not Ukrainian, but I live in an area where a lot of people come from Ukrainian or Eastern European backgrounds. My dad grew up in rural Saskatchewan and Manitoba and, even though his family was German, ate a lot of dishes like borscht as a kid.
We didn’t have a whole lot of stuff like this when I was growing up but I’ve always loved beets. Borscht is kind of like the ultimate beet dish. It’s fast, it’s super easy, and healthy. Beets also make your pee pink, and that’s neat. Everyone likes pink pee (unless you haven’t been eating beets. Then it’s bad).
This vegan borscht isn’t very traditional, but it tastes like it is. It’s made without the normal load of butter for frying the vegetables and all the veggies (minus the tomatoes) are shredded together in a food processor before throwing them into the pot. No one wants to cut this many vegetables by hand, and you won’t stain your fingers pink!
I sort of like that about beets, but lots of people prefer their original skin colour. The result is a bright pink soup packed with fibre and deliciousness without being too heavy handed with the beets. The kale adds some great nutritional punch. You can use whatever you have on hand, and feel free to sub stuff.
If you’re looking for a little protein, you can add some legumes – like in this vegan lentil borscht. Lentils will cook in the same time as the soup, so they’re a good choice.
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Not Your Baba's Borscht
Not your baba's borscht - in other words, a healthy vegan borscht, packed with winter vegetables and plenty of fresh dill. The veggies are shredded in a food processor to speed things up here.
Ingredients
- 2 cups beets
- 1 cup carrots
- 1 cup onion
- 1 cup potato
- 1 cup tomato, diced*
- 2 cups kale
- 3 stalks celery
- 1 cup zucchini
- 3 cloves garlic
- 8 cups vegetable stock
- 2 tablespoons fresh, dried, or frozen dill
- Salt and pepper to taste
Instructions
- Wash and scrub your vegetables well, peeling if not organic or if they have thick skins. Put the tomato to the side. Throw all the other veggies through the shredder in your food processor and then dice the tomato by hand.
- Heat a large pot over medium heat with a tablespoon of olive or coconut oil. Don't worry about the coconut flavour, you can't taste it in the final product. Once it's hot, add all the vegetables. Cook down for a few minutes or until they start to sweat.
- Add the vegetable stock and bring to a boil over medium-high heat. Lower the temperature and simmer for 25-30 minutes or until all the vegetables are tender. Add the dill, salt, and pepper. Serve hot with a dollop of vegan yogurt or sour cream.
- Any leftovers will freeze beautifully and make great future lunches.
Notes
You can certainly use equal parts canned tomato if you don't have fresh.
Nutrition Information:
Yield:
8Serving Size:
1 bowlAmount Per Serving: Calories: 91Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 773mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 4g
BarnOwlBaker says
Hi! I just made this soup last night, using almost everything fresh from our last garden harvest. It is delicious and even tastes like it's healthy for you. Topped it with a swirl of Greek yogurt. Thank you for the inspiration to make a grated veggie soup! One suggestion I have is to give a rough idea of how many veggies to grate in your food processor to make 1 cup of each – I over did the quantity for a few veggies as I didn't realize how quickly 1 cup appears! This recipe makes a lot of soup and I will freeze some for later. I am really enjoying your other recipe ideas too! Great blog!
Alexandra Daum says
Hi there! I'm really glad to hear you made (and liked!) the recipe, and that you used garden veggies! That's a great suggestion, thank you. I might update the recipe to reflect that if I can find some time. It freezes really well 🙂 Thank you!