January is the time of year to start focusing more on your health, whether that’s through a new exercise regimen, participating in Dry January, or simply deciding to eat better. One of the best ways to improve your health is to eat more plants, starting with making this nutrient-packed, delicious Vegan Borscht! This hearty stew contains beets, cabbage, potatoes, butter beans, and more for an incredible depth of flavor.
While the number of ingredients and the need for two pots to make this borscht might seem daunting, I assure you that this recipe is not difficult, plus the effort is totally worth it! Make it at the beginning of the week and reheat it for a nutritious lunch all week.
The color alone should tell you that this borscht is chock full of phytonutrients. Beets increase nitric oxide levels in the blood, which improves blood flow, blood pressure, and muscle performance. Additionally, this stew contains fiber, plant protein, and spices that all work together to reduce inflammation. Top each serving with fresh herbs for even more benefits!
- ¾ cup Yukon gold potatoes, cubed
- 1½ cups cabbage, chopped
- 2½ cups veggie broth, low sodium
- ½ yellow onion, chopped
- 1 tsp. minced garlic
- ½ red bell pepper, chopped
- ½ cup golden beet or carrot, grated
- ¾ cup purple beet, grated
- 1 14.5-oz can diced tomatoes
- 1 Tbs. tomato paste
- ½ tsp. fennel seeds
- ½ tsp. ground cumin
- ½ tsp. paprika
- ½ tsp. onion granules
- 1 13.5-oz can butter beans, drained and rinsed
- 2 tsp. red wine vinegar
- Pinch salt
- Black pepper to taste
- To Serve:
- Fresh herbs
- Vegan plain yogurt
- Crusty bread
- Combine the potatoes, cabbage, and broth in a large soup pot over medium heat. Bring to a boil, then reduce to simmer while you prepare the other veggies.
- In a separate pot over medium heat, sauté the onion, garlic, and bell pepper in about a quarter inch of water until the onions are translucent, about 5 mins.
- Add the grated beets, diced tomatoes, tomato paste, and seasonings; stir, and cook 2-3 more mins.
- Carefully pour the contents of the beet mixture into the potato and cabbage pot. Add the butter beans, vinegar, a pinch of salt, and black pepper. Taste for seasoning, and allow to simmer about 10 mins.
- Serve with fresh herbs, vegan yogurt, and crusty bread, if desired.
- Enjoy!
Eating this vegan borscht made me feel like I was doing something good for my body. This meal contains no saturated fat or cholesterol, no added oils, and it’s nutritionally complete.
I really hope you make this borscht and post a photo on Instagram (@maryrossf) to show off those colors!
♥ ♥ ♥
Also try my Cheesy Vegetable Soup!
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