Vegan Borscht
 
Prep time
Cook time
Total time
 
Warm up with this hearty, colorful stew! Packed with heart-healthy, anti-inflammatory ingredients, you'll love the flavors in this delicious soup. Vegan & GF.
Author:
Recipe type: Soup
Cuisine: Russian
Serves: 4-6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the grated beets, diced tomatoes, tomato paste, and seasonings; stir, and cook 2-3 more mins.
  4. 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.
  5. Serve with fresh herbs, vegan yogurt, and crusty bread, if desired.
  6. Enjoy!
Notes
Keeps well in the fridge up to 1 week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2024/01/12/vegan-borscht/