Meatless Borscht

$0.00 Cooking Fee
Serving Size: 16 oz
This classic Eastern European Borscht recipe is a healthy, nutritious, and comforting soup for any season. Many borscht soups have meat in it, but this vegan version is refreshing, low calories, economic and appeals to the wider range of people with special dietary needs. Made with carrots, onions, beets, cabbage, and lemon make it rich in antioxidants and vitamins. This delicious beet soup can even help regulate blood pressure and protects the heart, liver, and stomach.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
  • Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
  • Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
  • Add the shredded beets 5 minutes before the end of the soup cooking.
  • Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
  • Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook50
Total Time1 hour 10 minutes
Recipe Serving Size10 people



  • 2 pound beet for 10 servings - 5 medium raw beets
  • 5 clove garlic large cloves minced
  • 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
  • 1 onion medium, diced
  • 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
  • 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
  • 6 cup vegetable broth low/no sodium
  • 5 tablespoon tomato paste
  • 4 bay leaf
  • 1 1/2 teaspoon Kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
  • 1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
  • 3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed

For Serving

  • 1 bunch fresh dill
  • 8 clove garlic
  • sour cream optional

Cooking Tools Required

Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt pot
Reheating/Serving Instructions

- Top stove - Let the soup boil for at least one minute. Turn the heat down to medium-low and let the soup simmer for a few minutes. - Microwave - Place the soup in the microwave. To prevent splatter and encourage even heating, cover the soup with plastic wrap or a microwave-safe splatter cover. Reheat for approximately one minute, quickly stir and reheat for a little longer if it's not warm enough.


Calories: 86kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 532mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4208IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg

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