Nirvana Cakery

Wholesome Seasonal Plant Based Recipes

  • Home
  • About
  • Plant-based Cakes Guide
  • Recipe Index
    • Cakes, Cupcakes and Muffins
    • Cookies and Crackers
    • Breakfast
    • Lunch and Dinner
    • Dessert
    • Drinks
  • Ebook
  • Contact

The Best Vegan Borscht

October 28, 2016 By Hana 16 Comments

The Best Vegan Borscht

I hope this recipe will live up to its name because for me it really is The Best Vegan Borscht. I’ve had a Borscht soup on my list of recipes for the blog for way too long now. And since I always have beetroot in my fridge and had some lovely red cabbage that really needed using I’ve finally made a pot, a pretty huge one too.

It was amazingly good and I’m making one again soon. Borscht is not a typical soup in my country, but I remember my auntie making an amazing borscht that I used to love as a child. I must have been obsessed with beetroot already then!

The Best Vegan BorschtThe Best Vegan BorschtThe Best Vegan Borscht

I packed this soup with plenty of veggies and made it really filling so you can happily have a bowl full for dinner and feel completely satisfied. The recipe is open to your own interpretation and you can leave out or add ingredients to your like. I’ve used red cabbage, but white cabbage would be more traditional. I’ve also added white butter beans to make the soup more substantial, cannellini or kidney beans would work too.

You will need plenty of dill to serve and something sour like apple cider vinegar or lemon juice, which really ties it all together. If you have beet greens, you can add them in towards the end of the cooking time, or just top your bowl with some freshly chopped ones. And finally, a dollop of coconut yoghurt makes it even better. Enjoy!

Much Love Hx

The Best Vegan BorschtThe Best Vegan Borscht

The Best Vegan Borscht
 
Print
Author: Hana, Nirvana Cakery
Serves: 6 servings
Ingredients
  • 2tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 leek, chopped
  • 2 medium carrots, cubed
  • 1 bay leaf
  • 1tsp caraway seeds
  • 2 garlic cloves, chopped
  • 3 medium beetroot, peeled and cubed
  • 2 medium potatoes, peeled and cubed
  • 1½l water/vegetable stock/broth (6 cups)
  • 1 small red cabbage, shredded
  • 1 can butter beans (1½ cup)
  • sea salt & black pepper
  • 2tbsp raw apple cider vinegar

  • To serve:
  • bunch of dill, chopped
  • vegan sour cream or coconut yoghurt
  • raw apple cider vinegar or lemon juice
Instructions
  1. In a large pot heat 2tbsp of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.
  2. After 10 minutes add garlic, caraway seeds, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.
  3. Add cabbage and beans and simmer for 10-15 minutes until everything is soft.
  4. Season with sea salt and black pepper and stir in 2tbsp of apple cider vinegar.
  5. Serve with plenty of chopped fresh dill, extra apple cider vinegar, and a dollop of vegan sour cream or coconut yoghurt.
  6. Enjoy!
3.5.3251

The Best Vegan Borscht

 

Filed Under: All, Dairy free, Gluten free, Grain free, Lunch and Dinner, Vegan

« Plantbased Birthday Cake (gluten-free & vegan)
Chocolate Pumpkin Tart (vegan, gluten-free, nut-free) »

Comments

  1. Teresa Franke says

    October 30, 2016 at 9:55 am

    Hi H, so I had a go at my casserole version of your borscht last night (hob still out of action!) and it really does live up to its name! YUM! This was so delicious and just perfect for this time of year. I loved the butter beans in your recipe, too, which really worked and made the whole dish more filling. The only thing I was missing was some coconut yoghurt – but I have some borscht left over so am hoping they’ll sell that at An Apple a Day… A big thumbs up from across the road! :-) Txxx

    Reply
    • Hana says

      October 30, 2016 at 9:35 pm

      Yay, I’m so happy to hear that Teresa! Thank you so much for leaving me such great comment, I couldn’t be happier! Hxxx

      Reply
  2. Sarah | Well and Full says

    November 1, 2016 at 6:27 pm

    This borscht looks absolutely delicious!! I love anything with beets, it’s such a beautifully earthy taste. :)

    Reply
    • Hana says

      November 3, 2016 at 9:27 pm

      Thank you so much Sarah! Me too, I can eat beets everyday! x

      Reply
  3. Jana says

    November 12, 2016 at 4:07 pm

    I just made this soup yesterday and it was absolutely delicious! Cannot wait to tuck in to the leftovers for tonights dinner, :D

    Reply
    • Hana says

      November 14, 2016 at 8:06 pm

      Hi Jana, thank you so much for leaving such lovely comment! I’m so happy you’re enjoying the borscht, I’ve just made another batch too:) xx

      Reply
  4. Olivia says

    June 10, 2017 at 10:04 am

    I made this last week as it’s getting cold in winter and the balance of flavours was just superb! As someone who likes a one pot dish with lots of artistry this was just perfect :)

    Reply
    • Hana says

      June 11, 2017 at 9:20 pm

      Hi Olivia, I’m so happy you’ve enjoyed this Borscht! I make it regularly myself and happily eat it for days :) Thank you for your lovely comment.

      Reply
  5. Kia says

    September 12, 2017 at 1:57 am

    I made this last night with fennel stalks instead of celery and a second onion instead of a leek, and it was the most delicious borscht I have EVER made (and it’s one of the few things I’ve made multiple times). It had a delicious natural and was thick and filling. Thanks for an awesome recipe, I’m definitely going to hold on to this one!

    Reply
    • Hana says

      September 17, 2017 at 11:59 am

      Hi Kia, thank you so much for this amazing comment! I’m so happy you’ve enjoyed this recipe and I love that you’ve used fennel stalks instead of celery, must try that myself :) xx

      Reply
  6. Tara says

    November 2, 2017 at 4:50 am

    This recipe is exactly what I was seeking! The soup/stew came out fantastic. I didn’t have a bay leaf or beans, but didn’t seem to matter. I used veggie bouillon paste so didn’t need to add any extra salt. Perfect fall Borscht:)

    Reply
    • Hana says

      November 5, 2017 at 10:21 pm

      Hi Tara, thank you so much for coming back and leaving me such lovely comment. I’m so happy you’ve enjoyed this recipe :)

      Reply
  7. Hila Raunet says

    November 19, 2017 at 5:12 am

    Perfect except the coconut yogurt. Plain yogurt.

    Reply
    • Hana says

      November 19, 2017 at 10:27 pm

      Hi Hila, wonderful! It most probably is, but it’s a good alternative :)

      Reply
  8. Manija Mayel, Vegan Chef says

    December 14, 2017 at 8:14 pm

    We just used your recipe for inspiration to make a Vegan Borscht today for our school lunch! We are the Scandinavian School of Jersey City, a pre-K school with a plant-based lunch program and edible garden. I’m always looking for inspiration and your recipe caught my eye. Today we served it with a side of mixed potato and sweet potato latke’s with a vegan cream and apple sauce. It was a hit and the colors were gorgeous. Thank you!

    Reply
    • Hana says

      December 16, 2017 at 4:04 pm

      Thank you Manija for coming back and leaving me such lovely comment. So happy this borscht was a hit at your school, those latkes sound wonderful! :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

Subscribe to Nirvana Cakery

Plant-based Cakes Guide

nirvanacakery

🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
.
.
.
.
.
#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
.
.
.
.
.
#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
.
.
.
.
.
#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
.
Sending much Love & Magick Hxx 💫
.
.
.
.
.
#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
.
.
.
.
.
#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
.
.
.
.
.
#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Follow on Instagram

Subscribe

Copyright © 2020 Nirvana Cakery · Built on Genesis + Foodie by Lix Hewett

Privacy Policy.