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Vegan Borscht

Makes 6 servings


Prep Time                                Cooking Time

20 minutes                               45 minutes


  • 2 medium beets (peeled and grated)

  • 2 medium carrots (grated)

  • 1 tomato (diced)

  • 1 tbsp olive oil

  • 2 tbsps water

  • Juice of ½ a lemon

  • 2 litres water

  • 1 tbsp salt

  • 1/2 a cabbage (grated)

  • 1 small onion (diced)

  • 1 tbsp olive oil

  • 7 black whole pepper

  • 3 dried bay leaves

  • 2 tbsps fresh parsley (minced)

  • 3 garlic cloves (cut in half)


  1. In a large pot heat up 1 tbsp of olive oil and add grated carrots, beets and diced tomato

  2. Add lemon juice and 2 tbsps of water

  3. Stir, cover and reduce heat to low, allowing to simmer for 20 minutes

    • while this is simmering - boil 2 litres of water in a kettle

  4. Add boiled water once vegetables have simmered for 20 minutes

  5. Bring back to a boil and add salt and grated cabbage

  6. Reduce heat to low and allow to cook for 10 minutes

    • while soup is cooking - in a pan heat up 1 tbsp of olive oil, add onions and cook until golden brown

  7. Add onions, pepper, garlic, parsley and bay leaves to soup and allow to cook for another 10 minutes on low

  8. If you're not vegan serve with a dollop of sour cream


I absolutely love this recipe!

It's authentic, it's tasty and it's super healthy!

The original recipe is from

I made some minor changes to the original recipe but if you want the full original version click on the link below.

Credit for this recipe is due to Fablunch

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