Recipe Sunday – Vegan Borscht

Hello my beautiful cats! How are you? It’s been quite a long time since the last time I wrote here! I’ve been away visiting my parents for two weeks during the Holiday season and it’s been great: I spent such a lovely time with them, we’ve been visiting some different places almost every other day, just the three of us and it’s been amazing! The downside, leaving them and when I came back home to the UK I felt I was missing them a lot – but this is not the place to talk about it and will dedicate a post about moving away from home, to another country.

Today it’s Recipe Sunday! And I wanted to share the Vegan Borscht recipe by ConnoisseurusVeg I made this week, which was exactly what I needed for a comfy night after an extremely busy day. It’s an easy recipe with a delicious result!

Bowl of Vegan Borscht with Lemon Slices and Water Glass in the Background

Vegan Borscht recipe by ConnoisseurusVeg


  • 2 tablespoons olive oil
  • 3 medium beets, peeled and diced (½ inch)
  • 2 medium carrots, peeled and diced (½ inch)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 cups finely chopped cabbage
  • 1 medium russet potato, peeled and diced (½ inch)
  • 1 ½ tablespoons lemon juice
  • ¼ cup chopped fresh dill, plus more for serving
  • Salt and pepper to taste
  • Vegan sour cream, yogurt, or cashew cream, for serving
  • Chopped fresh chives and/or parsley, for serving


  1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes. Add the garlic and sauté another minute, until very fragrant.
  2. Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.
  3. Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.
  4. Serve the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives.




3 thoughts on “Recipe Sunday – Vegan Borscht

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