Check out this easy recipe for vegan borscht made entirely from veggies.
You can make a tasty borscht without using stock by just using the vegetables and onion koji.
It's a meat-free take on the classic soup, but it still tastes as comforting as ever and is perfect for those days when you just don't feel like anything heavy. By the time you've finished, you'll be nice and toasty, and you might even start sweating!
How this recipe got started
When I lived in Canada, there was a European bakery that I used to go to after my yoga practice. One of the things I always ordered there was vegan borscht. I remember the moment the colorful soup was brought to my table, the world suddenly seemed to light up and my mood brightened (I lived in Vancouver, where the world is gray in winter because it rains every day. Many people suffer from winter weather depression).
I thought I'd have a go at making this vegan borscht here in Japan. The borscht you often see is bright pink, but this vegan version uses less beet, so the colour is more subtle. This makes the soup less overwhelmingly beet-flavoured and more harmonious.
The borscht from the bakery had the veg cut into strips, but in my recipe I diced them to make them look like beautiful studded jewels in the soup.
I made this vegan borscht with the hope that it will help you feel better both visually and from your stomach even when you are not feeling well.
It is very easy to make with only vegetables, so please give it a try 🕊.
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💎Ingredients
Tthe ingredients for vegan borscht are as follows
Vegetable
- Cooked beets : Use beets are cooked in water. If you're using raw beets, boil them once until they're tender. This will make them less earthy and more palatable.
- Cabbage: Cabbage is the second most important ingredient, after beets. Without it, vegan borscht would be bland and lacking in flavor.
- Cherry tomatoes: I used ripe, low-acid mini tomatoes (Aiko). If you don't have any cherry tomatoes, you can use large or medium tomatoes instead. If you use those tomatoes, make sure you use one that is less acidic.
- Potatoes: This time I used Inca no mezame. They are less likely to fall apart and look better thanks to their bright yellow color.
- Carrots and onions: Carrots and onions are essential for a good soup!
Seasoning
- Onion Koji: This is the secret to the flavor of this recipe. If you don't have onion koji, you can use consommé cubes instead. Onion koji is a versatile seasoning that can be used in place of consommé, so it is very convenient to have on hand. Click here to learn how to make it.
- Salt: Used for saute to bring out the umami of vegetables.
- Olive oil: It is used to saute vegetables. You can use other oils instead.
- Dill: Sprinkle the soup with finely chopped fresh dill. It will taste completely different with and without it.
For exact amounts, please check the printable recipe card👇
🥄Instructions
Vegan Borscht is easy to make - just chop, sauté and simmer, and in 30 minutes you'll have a delicious soup ready to serve.
- Chop: First, cut all ingredients except the onion into bite size pieces. Chop the onion coarsely. If you are feeling unwell, it is recommended to cut the diced vegetables into smaller pieces.
- Braise: Place all the ingredients except the beets in a hot pan with oil. Add a pinch of salt, stir well, cover and cook for about 10 minutes on low heat. Stir occasionally to prevent it from burning.
- Simmer: Remove the lid, add the beets, water, and onion koji, and stir. Place over medium high heat. When it starts to boil, turn the heat down low and cook for another 10 minutes.
- Plate: When all the vegetables are cooked, turn off the heat. Season to taste with salt and serve with dill and soy yogurt if desired.
🍞Delicious Way To Eat Vegan Borscht
The best way to eat it is to soak the bread in it.
When you bite into the bread that has been soaked in the soup, the delicious flavor of the vegetables spreads throughout your mouth, making you forget that you had no appetite.
💏Recommended Pairings
For a balanced meal of vegetables, protein, and carbohydrates, serve borscht with bread and hummus.
You can learn how to make hummus here. You can use your own cooked chickpeas or you can buy the pre-cooked ones. This recipe doesn't use any special ingredients like lemon juice or tahini; it just uses the seasonings you already have on hand. We've also included tips to make it even smoother, so check them out.
🥣Tools
- kitchen knife
- cutting board
- pot
- spatula
- ladle
🗓Storage
It's best to eat the finished vegan borscht on the same day it's made. The vegetables are crunchy and freshest on the day they're cooked, and they taste best then. You can also store it in the refrigerator for a few days. If you do that, be sure to warm it up before eating.
💭Questions
Non-vegetarian borscht is made with beef or pork as the main ingredient and vegetables like beets, onions, tomatoes, and mushrooms. This recipe is completely vegetarian, so it only uses vegetables.
📖More Recipes With Beets
Vegan recipes using cooked beets:
🧅Recipes With Onion Koji
Vegan recipes using onion koji:.
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖Recipe Card
Vegan Borscht
Equipment
- kitchen knife
- cutting board
- pot
- wooden spatula
- ladle
Ingredients
- 130 g cooked beets
- 100 g cabbage
- 100 g potato (1 small size)
- 80 g carrot
- 60-80 g cherry tomatoes
- 40 g onion
- 1 tablespoon olive oil
- 1 pinch salt
- 1½ tablespoon onion koji
- 500 ml water
For garnish
- soy yogurt
- dill
Instructions
- Chop: Cut all ingredients except the onion into bite size pieces. Chop the onion coarsely.130 g cooked beets100 g cabbage100 g potato80 g carrot60-80 g cherry tomatoes40 g onion
- Braise: Place all the ingredients except the beets in a hot pan with oil. Add a pinch of salt, stir well, cover and cook for about 10 minutes on low heat. Stir occasionally to prevent it from burning.1 tablespoon olive oil1 pinch salt
- Simmer: Remove the lid, add the beets, water, and onion koji, and stir. Place over medium high heat. When it starts to boil, turn the heat down low and cook for another 10 minutes.1½ tablespoon onion koji500 ml water
- Plate: When all the vegetables are cooked, turn off the heat. Season to taste with salt and serve with dill and soy yogurt if desired.soy yogurtdill
How did you like our Vegan Borscht?
If you are looking for more soup recipes, I also recommend Instant Soy Milk Soup with Onion Koji 🕊.
Please also check out our article on recipes that use onion koji 🌻.
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
Vegin Vegan Vegun! says
Your questions and comments are welcome!