Vegan Borscht (Red Beets Soup)

Borscht is a traditional Ukrainian red beet soup that uses beef as the main source of protein. I wanted to veganize this dish in light of the current situation as it’s my way of expressing my love and support for the people of Ukraine.

What is Borscht?

Borscht is a traditional Ukrainian red beet soup that uses beef as the main source of protein. I wanted to veganize this dish in light of the current situation as it’s my way of expressing my love and support for the people of Ukraine.

What Do I Need to Make this Soup?

I love how easily the dish can be made meatless and is so versatile. It’s also packed so much flavour from my favourite vegetables & legumes like beetroot, carrot, potatoes and kidney beans. It’s a very healthy dish and is a comforting dish during the winter season or colder seasons in general.

This dish is traditionally served with sour cream but I wasn’t able to find or make a good vegan version in my location.

You also need a good vegetable stock – you can use vegetable bouillon stock or vegan chicken stock powder. Mushroom powder works well too but it may not produce enough flavour.

This tasted so good and is one of the most comforting dishes I have tried. The soup in itself is pretty filling, I wouldn’t pair it with anything! It can also serve as a great appetizer if you are cooking it for a bigger group.

The recipe is also pretty versatile in the sense that you can add in or subtract some of the ingredients. For example, you could add mushrooms or black beans instead. However, to keep this as close to the actual version as possible, beets, cabbage, carrots and potatoes are a must!

This dish is also naturally 100% gluten free! And made with natural, wholefood ingredients! I really do hope to try the authentic vegan version in Ukraine one day.