Vegan Beetroot Borscht


by: Gourmandelle

Today is a cold autumn day. The wind is howling and the leaves started to fall. I really wanted to make a hot, flavorful soup to warm me up from inside out and enjoy it while I watch a good, old movie. I decided to make this lovely, ruby-colored beetroot soup. This recipe is similar to the Ukrainian borscht but it is vegan; it does not contain any beef broth. Enjoy this wonderful beet borscht, perfect for a cold weather day.


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serves: 8

1 small beetroot, chopped cubes

1 big carrot, grated

2 onions, diced

1/2 cup celery root, chopped in small cubes (or grated, as you wish)

1 tbsp unrefined sunflower oil

3 tbsp vinegar

1/2 cup chopped celery leaves (or lovage leaves)

sea salt, to taste

1/3 tsp ground pepper

chopped parsley, for garnish

Nutrition Facts
Vegan Beetroot Borscht

Servings Per Recipe: 8

Amount per Serving

Calories: 37

  • Total Fat: 1.8 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 25.5 mg
  • Total Carbs: 4.8 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 2.5 g
  • Protein: 0.6 g

how is this calculated?

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1.  Heat oil in a large pot.

2.  Add diced onions and sauté for 5 minutes, until golden.

3.  Add water, to fill 2 thirds of the pot.

4.  Add chopped beetroot, celery root, grated carrot , salt and pepper.

5.  Boil for 30 minutes.

6.  Add vinegar and chopped celery leaves.

7.  Garnish with parsley and serve hot!

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