Tasty Vegan Borscht

Borscht is one of those things that you either love or hate.  I’m pretty firm in the love camp.  Earlier this summer my husband and I had lunch at New York dining institution Russ & Daughters.  I had the borscht and thoroughly enjoyed it.  This recipe is quite different from theirs but pretty darn tasty if I do say so myself.

Tasty Vegan Borscht
Prep time
Cook time
Total time
There are many variations of borscht to choose from. Hot, cold, beef, with cabbage or potatoes. I kept this recipe quite simple and light. I would prefer to enjoy this soup warm but it can also be served cold.
Serves: 6
  • 3 Large Organic Beets
  • 1 Finely Chopped Onion (about 1 cup)
  • 2 Tbsp Cold Pressed Organic Olive Oil
  • 5 - 6 Cups Organic Vegetable Stock (use homemade if you can - it makes all the difference)
  • 3 - 6 Tbsp Organic White Vinegar
  • Himalayan Pink Salt
  • Freshly Cracked Organic Black Pepper
  • Fresh Dill (stems and all)
  • Tofutti Better Than Sour Cream
  1. Wash the beets well and roast in 400 degree oven until tender (this takes about 40 minutes).
  2. Once tender, let the beets cool then peel and cut into small ½ inch cubes.
  3. Finely chop the onion and sautee it in a heavy pot (don't let it get brown - you just want the onion nice and soft and translucent).
  4. Once the onions are tender add the beets and cover all with the vegetable stock.
  5. As the stock is heating up, cut up your dill stalk like this; remove all the wispy bits (they are called fronds) and cut up the stalk into lengths that will fit into the pot. Now tie the stalk pieces together with some food-safe cooking twine and pitch that bundle in the pot (save the fronds for garnishing the soup later)
  6. Let the whole mixture simmer for about ½ hour. At this point add the white vinegar (if you like your soup tangy add more) and season with the Himalayan salt and fresh cracked black pepper to taste.
  7. Remove the dill bundle and scoop out ½ of the soup and set aside.
  8. Use an immersion blender to whizz up the rest of the soup then add the reserved soup (with the beet cubes still in tact) back into the pot.
  9. Now, depending on how dilly you like your borsht you can add minced fronds into the soup now and/or later. I added some to the pot and then again to the top of the soup after I'd garnished the soup with Tofutti 'Sour Cream'.
  10. That's it - Enjoy!

Tasty Vegan Borscht


PS (I picked up my beets and dill at the local farmers market.  It’s always wonderful to enjoy the bounty from local farmers.)



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