The beauty of vegan beet borscht lies in its versatility and simplicity. The beets give it a deep ruby color and slightly sweet flavor, while vinegar or lemon juice adds the signature tang. Herbs like dill and parsley brighten the dish, and optional additions like white beans or lentils can provide extra protein.
Traditional Ukrainian Borscht
Traditional Ukrainian borscht is a beloved soup known for its deep red color, vibrant flavor, and cultural significance. Made primarily from beets, traditional Ukrainian borscht also includes a medley of vegetables such as cabbage, carrots, potatoes, and onions. Often simmered with pork, beef bones, or smoked meats, this hearty soup is both nutritious and flavorful. The traditional Ukrainian borscht is typically finished with a dollop of sour cream and a sprinkle of fresh dill, offering a rich, tangy contrast to the earthy sweetness of the beets.
One of the most distinctive features of traditional Ukrainian borscht is its balance of sweet, sour, and savory flavors. The soup is often brightened with a splash of vinegar or lemon juice and may include tomatoes or tomato paste for extra depth. Served hot, it’s a comforting dish for cold winters, but it can also be enjoyed at room temperature.
The preparation of traditional Ukrainian borscht is often a labor of love, made in large batches and shared with family. Passed down through generations, it’s more than a meal—it’s a symbol of home, heritage, and hospitality.
Whether served with a slice of rye bread or savory pampushky (garlic rolls), traditional Ukrainian borscht continues to be a central part of Slavic cuisine. Its bold color, heartwarming ingredients, and cultural roots make it a timeless dish that never loses its appeal.
Vegan Beet Borscht
Vegan beet borscht is a plant-based twist on the classic Eastern European soup, offering the same vibrant color and flavor without any animal products. Made with beets, cabbage, carrots, onions, and potatoes, vegan beet borscht is simmered in a rich vegetable broth that brings out the natural sweetness and earthiness of the root vegetables. This version of borscht is not only hearty and satisfying but also completely dairy-free and meat-free.
The beauty of vegan beet borscht lies in its versatility and simplicity. The beets give it a deep ruby color and slightly sweet flavor, while vinegar or lemon juice adds the signature tang. Herbs like dill and parsley brighten the dish, and optional additions like white beans or lentils can provide extra protein.
Vegan beet borscht is often topped with a swirl of plant-based sour cream or cashew cream, adding richness without compromising dietary preferences. It’s naturally gluten-free and works well as both a starter and a main course.
Whether served hot in winter or cooled in summer, vegan beet borscht is as nourishing as it is beautiful. It’s perfect for anyone exploring plant-based eating or looking to enjoy Eastern European cuisine in a more modern, health-conscious way.
From weeknight dinners to holiday tables, vegan beet borscht brings comfort, color, and nutrition to every bowl. With just a handful of ingredients, you can create a dish that’s both timeless and completely aligned with today’s dietary values.
Cold Summer Borscht
Cold summer borscht, also known as chlodnik, is a refreshing, vibrant dish that’s perfect for hot weather. Originating from Poland and Lithuania, cold summer borscht is made with grated or pureed beets, cucumbers, radishes, dill, and green onions—all combined with a chilled base of yogurt, kefir, or sour cream. Light, tangy, and full of fresh herbs, cold summer borscht (chlodnik) is a staple of Eastern European summer cuisine.
To prepare cold summer borscht (chlodnik), cooked and cooled beets are combined with chopped vegetables and a creamy, tangy base. It’s seasoned with salt, pepper, and lemon juice or vinegar, then chilled for several hours or overnight to allow the flavors to meld. The result is a stunning magenta soup that’s as nourishing as it is beautiful.
Cold summer borscht (chlodnik) is often garnished with hard-boiled eggs or fresh herbs and served with rye bread or boiled potatoes. It’s naturally vegetarian and can easily be made vegan with plant-based yogurt alternatives.
What makes cold summer borscht (chlodnik) so appealing is its balance of textures and temperatures. The crunch of raw vegetables contrasts beautifully with the creamy broth, and the cold temperature provides instant relief from summer heat.
Whether served as a first course or light lunch, cold summer borscht (chlodnik) is a seasonal favorite. Its bright flavors, refreshing nature, and cultural roots make it a must-try for those who enjoy vibrant, healthy, and globally inspired dishes.
Hearty Russian Borscht
Hearty Russian borscht with beef is a robust and satisfying version of the classic beet soup, known for its deep, complex flavor and thick, stew-like consistency. This version begins by simmering beef shank, short ribs, or brisket to create a rich, savory broth that becomes the foundation of the hearty Russian borscht with beef. Vegetables such as beets, cabbage, carrots, onions, and potatoes are added, along with a touch of tomato paste or vinegar to give the soup its signature tang.
The result is an intensely flavorful and nourishing dish. The beef becomes fall-apart tender, and the vegetables absorb the savory goodness of the broth. Hearty Russian borscht with meat is often served with a generous dollop of sour cream and a sprinkle of fresh dill, adding coolness and contrast to the soup’s warm, hearty base.
This borscht is typically enjoyed hot, making it an ideal comfort food for cold climates. Served with rye bread, garlic rolls, or pickled vegetables, hearty Russian borscht with beef is more than a soup—it’s a complete meal.
What distinguishes hearty Russian borscht with beef is its depth and richness. The beef broth adds body, while the combination of beets and tomatoes gives it a complex sweet-sour profile. Whether enjoyed as a weeknight dinner or a traditional Sunday meal, hearty Russian borscht with beef is a timeless dish that offers warmth, flavor, and cultural connection in every bowl.
Vegan Borscht
Ingredients
Stock
- 6 oz onion peeled, diced
- 4 ea garlic cloves, peeled, minced
- 1 tbsp dill fresh, chopped fine
- 4 cups potato chef potatoes, peeled sliced or grated
- 2 cups beets roasted, peeled, sliced or raw shredded or grated
- 1 tbsp olive oil
- 8 cups stock for vegan or vegetarian use vegetable base, for others: beef, pork or chicken work well
- 2½ oz cider vinegar
Auxiliary Elements (Items that go into the stock)
- 1 cup cabbage diced fine
- 1 cup carrots small dice
- 3 oz onion spanish or vidalia, peeled, small dice
- 1½ cups potato peeled, small dice, keep in water until needed
- 1 tbsp dill fresh, chopped
- ½ tsp salt
- ½ tsp pepper fresh ground
- 15 oz beans navy beans
- 1 cup beet roasted wrapped in foil at 400 until fork tender 60 minutes or so, cooled, peeled, small dice
Garnish
- 1 each dill 1 small sprig of dill, per oz cup of soup
Instructions
Stock
- In a stockpot add onion, sliced potato, 1 oz oil, sautee for 5 minutes
- Add 4 cups of stock that you are using, bring to a boil, reduce to a simmer, cover, simmer for 10 minutes
- Once potatoes are tender, blenderize with an immersion blender or add to blender or food processor, blend to smooth
- Add additional 4 cups of stock, add chopped dill,
- Add 2.5 oz cider vinegar to the sauce
- Add the sliced, cooked beets (if using shredded beets add to potatoes while cooking), and blenderize the mixture again, if using soon, keep hot
Auxiliary Elements
- Saute onions, cabbage, potatoes in saute pan for 5 – 10 minutes, until carrots and potatoes are tender. If Using cooked meat it should be added in this part of the recipe
- Add 1 Tbsp dill, salt, and pepper to taste, stir
- Once the above items are tender, add beans, and diced cooked beets
Garnish
- In a bowl place 6 oz of a hot vegetable mixture, top with 8 oz hot stock
- Garnish with a sprig of dill, a touch of white beans
