Vegan Ukrainian borscht

Healthy & vegan

With this vegan & gluten free recipe you can make a few simple ingredients go a long way!

If you don’t know what borscht is, it is a delicious, deep colored soup made with red beets, carrots and optionally some white beans and potatoes. Served with dill, [ vegan ] sour cream and lots of freshly ground pepper.
A Borscht recipe is something every home should have, regardless if you’re Ukrainian or not. It’s incredibly healthy and super delicious!

Vegan Ukrainian borscht is one of the easiest soups to prepare!
Begin with a base of sautéed chopped onions and garlic. Then add grated carrots and fresh beets, shredded cabbage, some spices, tomato paste or canned tomatoes [ you can use fresh tomatoes in summer ] – cover with broth and cook until vegetables are soft. Season the soup with some lemon juice and a generous amount of freshly ground pepper.
Borscht tastes best served with fresh dill and sour cream.
You can enrich this base recipe by adding potatoes or white beans. I like to serve soup with barley, lentils, toaster garlic bread or even cooked rice.

ukrainian borscht

Vegan Ukrainian Borscht

Servings 4 servings
Prep Time 5 mins
Cook Time 20 mins


  • medium size cooking pot
  • vegetable grater


  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic peeled and crushed with a knife
  • 2 carrots grated
  • 2 red beets grated
  • ¼ head white cabbage shredded
  • 2 tbsp tomato paste or can of tomatoes
  • 6 cups vegetable broth
  • 1 bay leaf
  • 3 allspice grains
  • 2 dried porcini mushrooms
  • freshly ground pepper to taste
  • salt to taste
  • 1 tbsp lemon juice


  • fresh dill
  • vegan sour cream


  • In a medium pot, sauté the diced onion, until onions are softened. Then stir in the grated beets and carrots - sauté for another minute, stirring frequently 
  • Add shredded cabbage, [ potatoes or white beans if using ], tomato paste, bay leaf, allspice, dried porcini and generous amount of freshly ground pepper
  • Cover with vegetable broth, season with salt [ if needed ] and cook for 20 minutes or until vegetables are soft
  • Set soup aside and season to taste with lemon juice


Nutritional value - portion
119 kcal | Carbohydrates 13.5 g | Protein 6 g | Fat 4.5 g | Fiber 5 g
Course: Soup
Keyword: budget friendly, carrots, easy, gluten free, red beets
How to store and reheat four bean vegetable soup?
To store leftovers: Make sure to let your soup come to room temperature. Then store in the fridge, covered for 4 – 5 days. Ways to freeze: Once the soup is cooled, pour it into a freezer safe container. Freeze it for up to a month.
How to reheat: To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ]. For a bigger batch, just pour it back into the pot and warm it up on the stovetop.
ukrainian borscht recipe

Did you make this recipe?

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Cooked with by Magdalena Wrona.
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