Vegan borscht is a hearty, savory cold soup that hails from Eastern Europe where you'll literally find dozens of variations. I've given this traditional recipe an update with the addition of spicy wasabi and tangy lime.
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Delve into the vibrant and hearty world of plant-based comfort food with my delectable vegan borscht recipe. Bursting with rich flavors and nourishing ingredients, this modern twist on a timeless classic brings together the earthy essence of beets, the crunch of fresh vegetables, and the warmth of aromatic herbs.
💚Reasons You'll Love This Recipe
💚This vegan borscht recipe is perfect for the summer. It's a cold borscht, so it's sure to cool you down on a hot day.
💚This plant-based borscht isn't just delicious; it's a probiotic powerhouse!
💚It's a fantastic way to load up on vitamins, minerals, and dietary fiber.
💚Don't underestimate the satisfying nature of vegan borscht. It's a meal in a bowl.
🙋What Is Borscht?
Borscht is a traditional Eastern European soup that is often associated with Russian, Ukrainian, Lithuanian, Polish, and other Slavic cuisines. Think of it as the Eastern European version of gazpacho. There are as many borsht recipes in Eastern Europe as there are families, each having their own traditional recipe.
Borscht is known for its vibrant color, which is usually deep red or purplish, and its hearty, slightly tangy flavor. It can be served hot or cold, depending on regional preferences and the time of year.
The main ingredient in borscht is typically beets, which gives the soup its distinctive color. However, there are many variations of borscht, and the exact ingredients can vary by region and personal taste.
I've given classic borscht a vegan makeover with a little wasabi horseradish which balances out the sweet, earthy tang of the beets . Serve it up with dark rye croutons and sprinkle with dill.
🙋Is Borscht Vegan?
Borscht can be made in both non-vegan and vegan variations, depending on the ingredients used.
The traditional recipe often includes meat-based broths, such as beef or pork, which would make it non-vegan. However, many people also make vegan versions of borscht by omitting the meat and using vegetable-based broths instead.
We will be making Lithuanian borscht, which is a gorgeous pink soup that's typically made with kefir, which is not vegan. However, it's quite easy to find vegan kefir at most grocery stores.
🛒Ingredients
- 4 -5 Beets: While it's tempting to use pre-packaged beetroot (and you can), I think using fresh beetroot really brings out the earthiness of this soup. Be sure to wear gloves unless you fancy purple hands!
- Cucumber: This recipe was written with a typical English (think large) cucumber in mind.
- Vegan Kefir: Introducing your new favorite ingredient! Vegan kefir is something like yogurt, but it's liquid and has a slightly stronger taste. You can find it in most major grocery stores these days and you can always find it in Polish grocery stores. Aside from the yummy taste, vegan kefir is absolutely full of gut healthy probiotics.
- Wasabi Paste: A hit of spicy that takes your breath away if you eat too much. In this recipe it balances out the sweet and savory flavors. If you can't find wasabi paste, horseradish works as well.
- Lime Juice: A little hint of sour.
- Dill: Dill is a traditional sidekick to borscht. The lovely anise flavor really adds a nice finish.
- Vegan Sour Cream: Borscht is always served with thick sour cream and dark rye bread. But, if you can't find a vegan sour cream, it's an optional addition and your Lithuanian pink soup will still be just as good.
💡Pro Tips For Making Perfect Vegan Borscht
- Don't toss the beet greens. Save them to use in salads. Or saute them and serve with pasta.
- If you are pressed for time and want to skip using fresh beets, simply buy pre-packaged pickled beets. The taste will be a bit tangier, but equally delicious as making a traditional Lithuanian pink soup.
- In the Slavic world, it's a known fact that "second day Borscht is best." Meaning, that if you make this soup ahead, the flavors will mingle and deepen as it chills in the fridge.
👨🍳How To Make Vegan Borscht
- Top the beets and boil for 30-40 minutes, or until tender. Remove the beets from the pan with a slotted spoon and peel and dice your cucumber. Once the beets have cooled, peel the skin off and grate the flesh into a large bowl.
2. Add the chopped cucumber, vegan kefir, wasabi paste, lime and dill. Chill for several hours to allow all the flavors to mingle.
3. While your cold beet soup is chilling, get started with the secret sauce, the toppings!
4. Cut your bread into crouton sized pieces and saute in a bit of olive oil until they are crunchy.
5. Slice your radishes and mince your dill.
6. Once your vegan borscht has chilled, pour it into the blender (you might need to do this in batches.) Blend until you have a smooth and velvety soup. Pour your soup into bowls and garnish with radishes, dill and vegan sour cream! Enjoy!
❄️Storage Instructions
Refrigerator:
Transfer the soup to an airtight container. Place it in the refrigerator within 2 hours of cooking. Make sure the lid is tightly sealed to prevent any air from entering the container. Vegan borscht can be stored in the refrigerator for about 3 to 4 days. Beyond that, its quality may start to deteriorate, and the flavors could change.
Freezer
If you want to store the borscht for a longer period, consider freezing it. Ladle the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Alternatively, you can use resealable freezer bags. Squeeze out excess air before sealing the bag. Don't forget to label the containers or bags with the date. Vegan borscht can be frozen for approximately 2 to 3 months while still maintaining its quality and flavors. To use frozen borscht, transfer it from the freezer to the refrigerator to thaw overnight.
🥣Serving Suggestions
- Garnish your borscht with a handful of chopped fresh herbs like dill, parsley, or chives.
- A side of pickled vegetables, such as pickles, pickled shallots, or pickled cucumbers would make the perfect tangy contrast to the sweet, earthy flavors of the borscht.
- Serve alongside a potato salad or a grain-based salad like quinoa or bulgur salad. These salads add substance and can make the meal more well-rounded and filling.
- A dollop of vegan sour cream or yogurt on top of the borscht not only enhances the creaminess but also complements the tangy flavors of the soup.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
🙋Frequently Asked Questions
Yes, borscht can be considered a healthy soup. It's typically made with nutrient-rich vegetables like beets, cabbage, carrots, and potatoes, offering a variety of vitamins, minerals, and dietary fiber. The presence of these vegetables, along with the potential use of vegetable-based broths in vegan versions, contributes to a low-calorie, high-fiber soup that can support overall health and well-being. Additionally, borscht's potential probiotic content from fermentation (in traditional recipes) can provide further digestive benefits.
Traditional borscht recipes are generally gluten-free, as they primarily consist of vegetables, broth, and sometimes meat. However, it's important to be cautious about specific ingredients and preparation methods, especially when dealing with packaged or commercially prepared versions, as they might contain gluten-containing additives or thickeners.
Borscht is prevalent in Russian, Ukrainian, and to some extent Lithuanian cuisines. Its exact origin and variations might differ between these cultures, but it's a dish that has been cherished and adapted across Eastern Europe.
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📖 Recipe
Vegan Borscht With Rye Croutons
Ingredients
- 4-5 beets stems and tops removed
- 1 cucumber peeled and chopped
- 1 liter vegan kefir
- 1 tablespoon wasabi paste
- 2 tablespoons lime juice
- 1 handful dill divided
- 8-10 radishes thinly sliced
Rye Croutons
- 3 pieces dark rye bread
- 1 tablespoon olive oil
Instructions
- Top and tail the beets. Boil until tender, about 30-40 minutes.
- Remove the cooked beets with a slotted spoon and allow to cool.
- Peel and dice the cucumber.
- Remove the peel from the cooked beets and grate into a large bowl. You might want to wear gloves.
- Add the cucumber, kefir, wasabi paste, lime juice and dill (reserve some dill for topping).
- Chill the borscht for two hours. *see note 2
- Heat the olive oil in a fry pan and cut the rye bread into crouton sized pieces. Fry the croutons until they are crispy, keeping a close eye that they don't burn.
- Slice the radish into thin slices.
- Once your Lithuanian pink soup has chilled, pour it into the blender (you might need to do this in batches.) Blend until you have a smooth and velvety soup.
- Ladel the borsch into bowls and garnish with croutons, radish and reserved dill.
Notes
- To make Lithuanian pink soup gluten free, simply omit the rye croutons. Or, substitute your favorite gluten free bread and follow the recipe instructions for making croutons.
- The flavors of Borscht enhance as it chills. Two hours is the minium amount of chilling time you should give this recipe. It's perfectly fine to allow the soup to rest in the fridge overnight. You can even make it several days in advance, and blend just before serving.
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