This vegan golden Borscht is packed with beautiful veggies, it is nourishing and comforting, and for some reason it makes me feel nostalgic, even though I did not grow up eating Borscht specifically. Both my mom and my grandma make an amazing tangy Kubbeh soup with lots of red beets, so the familiar flavours bring up lovely memories whenever I make this soup.
I usually try and keep recipes for the blog for 4 people less, but this soup is so good, it’s worth making a big batch and eating it over a few days (or freezing some for later).
Prep time: 25 minutes
Cook time: 55 minutes
- 1 tbsp oil
- 1 yellow onion, diced
- 3 garlic cloves, sliced
- 2 carrots, sliced into circles or half moons
- 3 medium potatoes, diced
- 4 medium Golden beets* (about 1 lb), peeled and diced
- 1 tomato, diced
- 4 cups sliced white cabbage
- 8 cups water
- ⅓-½ cup lemon juice*
- ½ cup chopped fresh dill
- 1 tbsp sea salt
- 1 tsp ground pepper
*Start with ⅓ cup lemon juice – I like mine nice and tangy – and add more if desired
Heat up a large pot on medium heat.
Add oil, onion, garlic, carrots, potatoes and beets. Mix well and cook for 5 minutes.
Add tomato, cabbage and water. Bring to a boil.
Partly cover with a lid, lower the heat to low-medium and cook for 45 minutes, stirring occasionally. (Partly covering the pot with a lid allows some steam to escape and prevents the pot contents from overflowing).
Poke the beet cubes with a fork to make sure they are fully cooked. Once the fork slides easily all the way to the centre, remove from heat.
Add lemon juice, salt, pepper and dill. Mix well.
Taste and adjust seasoning if needed.
Top with cashew yogurt/sour cream, cracked pepper and fresh dill.
If your beets still have their green tops – use them up! you can chop them and add them to this soup, use in stir fries, or freeze and add to smoothies..! 😍
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍