✨ AI Recipe
Easy Vegan Borscht
Peanut-Free
Sesame-Free
Coconut-Free
Corn-Free
Gluten-Free
Soy-Free
High Sodium
High Fiber
Iron Rich
Vitamin C Rich
Lunch
Dinner
A vibrant, deeply flavourful Ukrainian borscht made with earthy beets, tender cabbage, and hearty potatoes simmered in a rich vegetable broth. This UNESCO-recognised cultural heritage dish is 100% plant-based and just as soul-warming as the classic.
Ingredients
Servings:
Scale:
Instructions
-
Make the optional cashew cream garnish ahead of time: soak cashews in boiling water for 15 minutes, then drain. Blend with 3 tablespoons of fresh water and 1 teaspoon of lemon juice until completely smooth. Season lightly with salt and set aside in the fridge.
-
Peel and grate the beetroot on a coarse grater. Peel and dice the potatoes into 2 cm cubes. Peel and grate the carrot. Finely dice the onion. Thinly shred the white cabbage into strips. Mince the garlic cloves.
-
Heat the sunflower oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
-
Add the grated carrot to the pot and cook for another 3 minutes, stirring frequently. Then add the grated beetroot and stir everything together well.
-
Add the tomato paste and apple cider vinegar to the beetroot mixture. Stir to coat all the vegetables evenly. The vinegar helps preserve the borscht's deep ruby-red colour. Cook for 2–3 minutes.
-
Pour in the vegetable broth and bring to a boil over high heat. Add the diced potatoes and bay leaves. Reduce heat to medium, cover with a lid, and cook for 10 minutes.
-
Add the shredded cabbage to the pot. Stir, cover again, and continue to simmer for a further 10–12 minutes, until both the potatoes and cabbage are completely tender.
-
Stir in the minced garlic, salt, and black pepper. Taste and adjust seasoning — add more vinegar for brightness or more salt as needed. Remove the bay leaves and discard.
-
Remove the pot from heat and let the borscht rest for 5 minutes before serving — this allows the flavours to deepen. Ladle into warm bowls, top with a dollop of cashew cream if using, and garnish generously with fresh dill.
Chef's Notes
Borscht always tastes better the next day as the flavours meld overnight — store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. The apple cider vinegar is essential: it keeps the beets a vivid red and adds authentic depth. The cashew cream is entirely optional but provides a beautiful creamy contrast traditionally achieved with sour cream.
Tips & Tricks
- Wear gloves when handling raw beetroot to avoid staining your hands and cutting board.
- Do not skip the resting time after cooking — borscht needs at least 5 minutes off the heat to reach its full flavour.
- For a deeper flavour base, roast the beetroot in the oven at 200°C for 40 minutes before grating, instead of using it raw.
- Always add garlic at the very end of cooking to preserve its pungency and aromatic freshness.
Variations
- Add one can of drained kidney beans or white beans with the cabbage for extra protein and heartiness.
- Swap white cabbage for savoy cabbage for a softer, more delicate texture.
- For a smoky depth, add half a teaspoon of smoked paprika with the tomato paste.
- Serve with a thick slice of dark rye bread to make it a complete, traditional Ukrainian meal.
Nutrition Highlights (per serving)
400kcalCalories
65.9gCarbs
13.9gProtein
9gFat
12.3gFiber
Protein 14% Carbs 66% Fat 20%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 800.93 kcal | 400.47 kcal/serving | 20% |
| Energy | 2,806.95 kJ | 1,403.48 kJ/serving | — |
| Water | 1,923.96 g | 961.98 g/serving | — |
| Protein | 27.78 g | 13.89 g/serving | 28% |
| Total Fat | 18.09 g | 9.05 g/serving | 12% |
| Carbohydrates | 131.75 g | 65.88 g/serving | 24% |
| Fiber | 24.66 g | 12.33 g/serving | 44% |
| Sugars | 3.51 g | 1.76 g/serving | 4% |
| Ash | 24.55 g | 12.28 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 377.98 mg | 188.99 mg/serving | 15% |
| Iron | 17.82 mg | 8.91 mg/serving | 50% |
| Magnesium | 325.88 mg | 162.94 mg/serving | 39% |
| Phosphorus | 645.49 mg | 322.75 mg/serving | 26% |
| Potassium | 3,935.00 mg | 1,967.50 mg/serving | 42% |
| Sodium | 5,174.95 mg | 2,587.48 mg/serving | 112% |
| Zinc | 5.66 mg | 2.83 mg/serving | 26% |
| Copper | 2.60 mg | 1.30 mg/serving | 144% |
| Manganese | 4.75 mg | 2.38 mg/serving | 103% |
| Selenium | 12.18 µg | 6.09 µg/serving | 11% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Vitamin C | 158.35 mg | 79.18 mg/serving | 88% |
| Thiamin B1 | 0.68 mg | 0.34 mg/serving | 28% |
| Riboflavin B2 | 0.60 mg | 0.30 mg/serving | 23% |
| Niacin B3 | 6.88 mg | 3.44 mg/serving | 22% |
| Pantothenic Acid B5 | 2.80 mg | 1.40 mg/serving | 28% |
| Vitamin B6 | 1.84 mg | 0.92 mg/serving | 54% |
| Folate Total | 446.49 µg | 223.25 µg/serving | — |
| Folate Food | 446.49 µg | 223.25 µg/serving | — |
| Folate DFE | 446.49 µg | 223.25 µg/serving | 56% |
| Choline | 41.28 mg | 20.64 mg/serving | 4% |
| Vitamin A RAE | 982.62 µg | 491.31 µg/serving | 55% |
| Vitamin A | 19,622.26 IU | 9,811.13 IU/serving | — |
| Vitamin E | 20.32 mg | 10.16 mg/serving | 68% |
| Vitamin K | 143.70 µg | 71.85 µg/serving | 60% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Beta-Carotene | 9,414.75 µg | 4,707.38 µg/serving | — |
| Alpha-Carotene | 4,090.97 µg | 2,045.49 µg/serving | — |
| Beta-Cryptoxanthin | 0.45 µg | 0.23 µg/serving | — |
| Lycopene | 68.34 µg | 34.17 µg/serving | — |
| Lutein + Zeaxanthin | 286.02 µg | 143.01 µg/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 5.81 g | 2.91 g/serving | 15% |
| SFA 8:0 Caprylic | 0.01 g | 0.01 g/serving | — |
| SFA 10:0 Capric | 0.04 g | 0.02 g/serving | — |
| SFA 12:0 Lauric | 0.02 g | 0.01 g/serving | — |
| SFA 14:0 Myristic | 0.05 g | 0.03 g/serving | — |
| SFA 16:0 Palmitic | 2.98 g | 1.49 g/serving | — |
| SFA 18:0 Stearic | 2.09 g | 1.05 g/serving | — |
| Total MUFA | 26.33 g | 13.17 g/serving | — |
| MUFA 16:1 | 0.06 g | 0.03 g/serving | — |
| MUFA 18:1 Oleic | 8.48 g | 4.24 g/serving | — |
| MUFA 20:1 | 0.05 g | 0.03 g/serving | — |
| Total PUFA | 9.08 g | 4.54 g/serving | — |
| PUFA 18:2 Linoleic | 3.19 g | 1.60 g/serving | — |
| PUFA 18:3 ALA | 0.09 g | 0.05 g/serving | — |
| Total Trans Fat | 0.03 g | 0.02 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.20 g | 0.10 g/serving | — |
| Threonine | 0.62 g | 0.31 g/serving | — |
| Isoleucine | 0.55 g | 0.28 g/serving | — |
| Leucine | 0.91 g | 0.46 g/serving | — |
| Lysine | 0.70 g | 0.35 g/serving | — |
| Methionine | 0.21 g | 0.11 g/serving | — |
| Cystine | 0.29 g | 0.15 g/serving | — |
| Phenylalanine | 0.59 g | 0.30 g/serving | — |
| Tyrosine | 0.37 g | 0.19 g/serving | — |
| Valine | 0.69 g | 0.35 g/serving | — |
| Arginine | 1.18 g | 0.59 g/serving | — |
| Histidine | 0.30 g | 0.15 g/serving | — |
| Alanine | 0.65 g | 0.33 g/serving | — |
| Aspartic Acid | 1.38 g | 0.69 g/serving | — |
| Glutamic Acid | 3.72 g | 1.86 g/serving | — |
| Glycine | 0.54 g | 0.27 g/serving | — |
| Proline | 0.52 g | 0.26 g/serving | — |
| Serine | 0.67 g | 0.34 g/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Choline | 35.95 mg | 17.98 mg/serving | — |
| Free Choline | 25.70 mg | 12.85 mg/serving | — |
| Phosphocholine | 4.85 mg | 2.43 mg/serving | — |
| Phosphatidylcholine | 2.75 mg | 1.38 mg/serving | — |
| Glycerophosphocholine | 2.70 mg | 1.35 mg/serving | — |
| Betaine | 390.55 mg | 195.28 mg/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Isoflavones | 0.01 mg | 0.01 mg/serving | — |
| Nutrient | Total | Per Serving | — |
|---|---|---|---|
| Total Proanthocyanidins | 0.71 mg | 0.36 mg/serving | — |
| Dimers | 0.71 mg | 0.36 mg/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Easy Vegan Borscht
Ingredients
Instructions
- Make the optional cashew cream garnish ahead of time: soak cashews in boiling water for 15 minutes, then drain. Blend with 3 tablespoons of fresh water and 1 teaspoon of lemon juice until completely smooth. Season lightly with salt and set aside in the fridge.
- Peel and grate the beetroot on a coarse grater. Peel and dice the potatoes into 2 cm cubes. Peel and grate the carrot. Finely dice the onion. Thinly shred the white cabbage into strips. Mince the garlic cloves.
- Heat the sunflower oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the grated carrot to the pot and cook for another 3 minutes, stirring frequently. Then add the grated beetroot and stir everything together well.
- Add the tomato paste and apple cider vinegar to the beetroot mixture. Stir to coat all the vegetables evenly. The vinegar helps preserve the borscht's deep ruby-red colour. Cook for 2–3 minutes.
- Pour in the vegetable broth and bring to a boil over high heat. Add the diced potatoes and bay leaves. Reduce heat to medium, cover with a lid, and cook for 10 minutes.
- Add the shredded cabbage to the pot. Stir, cover again, and continue to simmer for a further 10–12 minutes, until both the potatoes and cabbage are completely tender.
- Stir in the minced garlic, salt, and black pepper. Taste and adjust seasoning — add more vinegar for brightness or more salt as needed. Remove the bay leaves and discard.
- Remove the pot from heat and let the borscht rest for 5 minutes before serving — this allows the flavours to deepen. Ladle into warm bowls, top with a dollop of cashew cream if using, and garnish generously with fresh dill.
Chef's Notes
Borscht always tastes better the next day as the flavours meld overnight — store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. The apple cider vinegar is essential: it keeps the beets a vivid red and adds authentic depth. The cashew cream is entirely optional but provides a beautiful creamy contrast traditionally achieved with sour cream.
Tips & Tricks
- 💡 Wear gloves when handling raw beetroot to avoid staining your hands and cutting board.
- 💡 Do not skip the resting time after cooking — borscht needs at least 5 minutes off the heat to reach its full flavour.
- 💡 For a deeper flavour base, roast the beetroot in the oven at 200°C for 40 minutes before grating, instead of using it raw.
- 💡 Always add garlic at the very end of cooking to preserve its pungency and aromatic freshness.
Variations
- Add one can of drained kidney beans or white beans with the cabbage for extra protein and heartiness.
- Swap white cabbage for savoy cabbage for a softer, more delicate texture.
- For a smoky depth, add half a teaspoon of smoked paprika with the tomato paste.
- Serve with a thick slice of dark rye bread to make it a complete, traditional Ukrainian meal.