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Soups and Stews

Vegetarian Borscht

September 9, 2020 by Alexandra Daum
A healthier vegan borscht, packed with winter vegetables and plenty of fresh dill. The veggies are shredded in a food processor to speed things up here.
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A bowl of red beet borscht topped with dill and yogurt.

I grew up in a region of Canada that’s host to a lot of people with eastern European ancestry – Ukrainian, mostly, so there was always borscht and pierogi around. Though my dad’s family was also German speaking, we think they were probably from Prussia and so also carried these kinds of foods with them.

Since beets, carrots, and potatoes are all stars of the harsh Manitoba gardening season, borscht, or red beet soup, was a mainstay. Not vegetarian then, but this plant based version is really excellent. I know beets are kind of love it or lump it, and if you really hate that earthy sweetness that beets have, this isn’t the recipe for you. Try my chocolate beet muffins instead.

It’s a lighter soup that works well anytime from autumn to spring, whenever you might see beets growing in gardens, but I think it’s best in autumn when the main crop potatoes are ready. New potatoes shouldn’t be shredded up into soup.

I typically serve this vegan borscht with sourdough rye bread to make a meal, but if you want something more protein-focused, try this wintery lentil beetroot soup, which also features red cabbage. If you’ve never had borscht, it is a slightly sour soup and has a distinct earthy/sour flavour that isn’t for everyone – but if you like beets, you’ll love it.

Table of Contents hide
Ingredients
Recipe Notes
How to Store
Expert Tips
More Beet Recipes
Vegetarian Borscht

Ingredients

  • Vegetables: the vegetables, apart from the beetroot, can be a bit flexible here. Add parsnips, or celeriac, cabbage, chard, whatever you like that’s in season. I like the heartiness the potatoes add but do often switch carrot for parsnip especially moving further into winter.
  • Canned tomatoes: an equal amount of fresh tomatoes can be subbed in for canned – my plants just don’t do well enough here to think of putting my hard-won garden tomatoes into a soup! If you’re in that transitional period between summer and autumn and have an abundance, though, it’s very nice to use fresh tomatoes here.
  • Vegetable broth: if you don’t have broth on hand, feel free to use water and season appropriately.
  • Dill: it’s possible to use dried dill, or even dill seed, but certainly use fresh if you can. Frozen or freeze dried are good options too.
  • Mustard: this should be something like a German mustard or Dijon mustard, but absolutely not yellow hotdog mustard.

Recipe Notes

I know mustard might seem like a strange thing to add. It plays a large role in my lentil potato stew, as well, and it’s a bit surprising but very tasty. Mustard is a bit hot and a bit sour, so it adds to the sharpness of the soup, while also adding a bit of kick.

If you have a food processor with a grating attachment, it makes very short work of the vegetables and I highly recommend it. Grating all of this by hand takes ages and increases the prep time significantly, but it’s certainly possible, and easier with extra hands if you have someone around to cook with.

Vinegar is optional depending on how sour you like your borscht. I always add it but Graham doesn’t like it so much. If you’re vegan, I suggest a plain mild yogurt like an oat or lupine based version. Coconut is a no-go.

How to Store

Storage: leftovers can be stored in a sealed container in the refrigerator for up to three days, and can also be served chilled.

Freezing: transfer cooled soup into an airtight container and freeze for up to a month. Thaw in the refrigerator.

Shredded vegetables in a food processor.

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Expert Tips

  • Season to taste: as with any soup, I can’t stress enough how important it is to season to taste. Most of the time homemade soup is lacking salt and that’s all it needs. I write recipes to publish with less salt than I actually use to account for your tastes rather than mine – I generally use about double what’s written for savoury recipes.
  • Don’t worry about peeling: you can cut off any particularly thick or knobbly bits, but otherwise, there’s no need to peel the vegetables for this recipe. The peel is good for you!

More Beet Recipes

Beets and Greens Tart
Beet Salad with Spinach
Roasted Beet Lentil Salad
Pumpkin Salad

If you make this Vegetarian Borscht or any other vegetarian soup recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 8

Vegetarian Borscht

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
4.75 from 8 votes

Ingredients

Metric – American
  • 3 medium beets
  • 2 medium carrots
  • 2 medium potatoes
  • ½ one large onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 400 ml canned tomatoes
  • 2 litres water or 8 cups vegetable stock
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dijon mustard
  • 10 grams fresh dill, plus extra for serving
  • 1 teaspoon apple cider vinegar optional
  • Yogurt for serving

Instructions

  • Prepare your vegetables as needed, then run the beets, carrots, potatoes, onion, and garlic through the shredding attachment on a food processor. Alternatively, shred on the large side of a box grater and mince the garlic.
    3 medium beets, 2 medium carrots, 2 medium potatoes, 1/2 one large onion, 3 cloves garlic
  • Heat a large pot over medium heat and add the olive oil. Once it's hot, add the shredded vegetables and cook for about 5 minutes, stirring occasionally, until the volume is reduced and the vegetables are sweating and starting to brown.
    1 tablespoon olive oil
  • Add the canned tomatoes, vegetable stock, salt, and pepper. Cover and bring the soup to a rolling boil, then reduce the heat and simmer, covered, for about 20 minutes.
    400 ml canned tomatoes, 2 litres water, 1 teaspoon sea salt, 1/2 teaspoon black pepper
  • Check that the vegetables are cooked through, then remove from the heat and add the mustard, dill, and vinegar (if using). Taste and season as needed.
    1 teaspoon dijon mustard, 10 grams fresh dill, plus extra for serving, 1 teaspoon apple cider vinegar
  • Serve immediately, topped with yogurt (vegan if needed) and extra dill. Borscht freezes very well, up to a month in a sealed container, and can also be eaten cold if preferred.
    Yogurt

Notes

• This is a rough amount of vegetables needed because it’s not necessary to be specific in terms of grams – a little more or less doesn’t matter. Potatoes and onion should be roughly fist sized, carrots and beets about the same but often longer so it’s hard to tell.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1bowl Calories: 110kcal Carbohydrates: 21g Protein: 3g Fat: 2g Saturated Fat: 0.3g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1g Sodium: 434mg Potassium: 647mg Fiber: 4g Sugar: 8g Vitamin A: 2777IU Vitamin C: 21mg Calcium: 45mg Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Soups and Stews
Cuisine: European
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This post was originally published in 2014. It has been updated with improvements to the recipe and text and new photos were added as of September 2020.

More Soups and Stews:

Pinto bean soup with tortilla chips, avocado, and red onion.Spicy Pinto Bean Soup
A bowl of creamy parsnip soup with bread and herbs.Roasted Parsnip Soup
Close up of two bowls of soup on a warm wooden background.Creamy Cauliflower Potato Soup
A bowl of tomato soup with rough croutons and pesto added.Roasted Tomato, Zucchini, and Eggplant Soup

Previous Post: « Easy Overnight Dark Rye Bread
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Comments

  1. Alexandra Daum says

    November 1, 2015 at 9:00 pm

    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!

    Reply
  2. BarnOwlBaker says

    October 31, 2015 at 4:31 am

    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!

    Reply

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