Not Your Baba's Borscht |

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.

Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Any leftovers will freeze beautifully and make great future lunches.


You can certainly use equal parts canned tomato if you don't have fresh.