There is an old Yiddish saying that ‘Troubles are easier to take with soup than without’ and I truly agree with that. Who doesn’t love a bowl of hot, comforting soup? It’s all that you need after a long tiring day no matter which part of the world you come from. So, today I am sharing the recipe of a delicious soup- Vegan Borscht. It’s the plant-based version of a soup from Russia & Ukraine called Borscht. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. Did I share with you that red is my favorite color? I am so crazy about it that for years I maintained my account in a Bank just because their debit cards and checkbooks were of a beautiful red shade :). No wonder that initially, I noticed this soup just because of its beautiful red color. Luckily it even tastes good :).
What is Borscht?
Borscht is a very popular soup from Eastern and Central Europe which has beetroot as its main ingredient. The soup gets its distinctive beautiful red color from beets. Other than beetroot vegetables like cabbage, potato, tomato, onion, and meat are also added to it. It’s generally served with a dollop of sour cream on top. In this vegan version, we will be using only vegetables but it will taste equally good.
Ingredients required
To make this easy beet soup, the following ingredients will be needed:
How to make?
Making this vegan beet soup is very easy. You just need to follow the following steps:
How to serve?
Borscht is served hot as well as cold. I prefer it hot. To serve, garnish it with lots of fresh dill and a dollop of vegan sour cream. You can serve it with vareniki, toasted bread, baked potatoes, or a crunchy salad like fattoush on the side. Vegan borscht tastes even better the next day so you can make it in advance.
Storing and freezing tips
Store the leftover soup in an airtight container and keep it in the fridge. It will be fine for 3-4 days. To store for a longer period, put the borscht in batch size containers, and keep in the freezer. It will be fine for 3-4 months. To serve, just reheat in the microwave oven or on the stove. Add more fresh herbs, and serve with fresh vegan sour cream on top.
Step by step photo instructions
More easy beet recipes
If you like beet and looking for more ideas to add this healthy ingredient to your diet, don’t miss to check the following easy beet recipes:
More easy vegan soup recipes
If you are a soup lover then then the following vegan soup recipes are worth a try: If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below. You can also follow me on Facebook, Pinterest, and Instagram.
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below. You can also follow me on Facebook, Pinterest, and Instagram.
Recipe
