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Borscht with Beets and Beet Greens

A vibrant, hearty Eastern European soup made with fresh beets, their tender greens, cabbage, and root vegetables. This vegan borscht is rich in flavor, plant-based nutrients, and cozy comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium Beets (with greens) greens removed, beets peeled and grated; greens chopped separately
  • 2 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 2 Garlic cloves minced
  • 2 medium Carrots peeled and grated
  • 2 medium Potatoes diced small
  • 2 cups Green cabbage shredded
  • 2 tbsp Tomato paste
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Lemon juice plus more to taste
  • 1 Bay leaf
  • 2 tbsp Fresh dill chopped, plus more for garnish
  • 6 cups Vegetable broth or water
  • Sea salt & black pepper to taste
  • Vegan sour cream or cashew cream (optional) for serving

Method
 

  1. Wash and separate beet greens from the roots. Peel and grate beets using a box grater or food processor. Chop beet greens and stems and set aside.
  2. In a large soup pot, heat olive oil over medium heat. Add diced onion and sauté 4–5 minutes until soft and translucent.
  3. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
  4. Add grated beets, carrots, potatoes, and cabbage. Stir well to coat in oil and aromatics.
  5. Pour in vegetable broth or water. Add bay leaf, apple cider vinegar, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
  6. Simmer uncovered for 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
  7. During the last 5–7 minutes of cooking, stir in chopped beet greens and dill. Simmer until greens are wilted.
  8. Add lemon juice, stir, and adjust salt and pepper to taste. Remove bay leaf before serving.
  9. Ladle into bowls and top with vegan sour cream and extra dill, if desired. Serve hot or chilled.

Notes

• Beets stain—wear gloves or use a cutting board that won’t absorb color.n• Soup will deepen in flavor the next day.n• For a creamier version, stir in 1/2 cup coconut milk or oat cream before serving.n• Can be enjoyed hot in winter or cold in summer.n• Store in fridge 5 days or freeze for 2–3 months.