Fat Free Vegan Borscht Recipe
Recipe type: Soup
Cuisine: Russian, Ukrainian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 7 cups water*
  • 4 large potatoes
  • 2 cups shredded cabbage
  • 2-3 bay leaves
  • 1 tbsp sea salt or to taste
  • 1 yellow onion
  • 2 medium carrots
  • 1 small bell pepper, sliced (you can use red, green or yellow)
  • 1-2 cups grated beets (optional)
  • 1 (one) 8 oz. can tomato sauce
  • 2-3 cups favorite pre-cooked beans
  • 1 tbsp favorite all-purpose seasoning (or to taste)
  • ⅓ cup chopped green onion
  • ⅓ cup chopped dill
  1. You can leave potatoes in their skins or peel. If leaving unpeeled, make sure to scrub well. Chop potatoes
  2. Shred cabbage with a knife or use a mandolin
  3. Combine water, potatoes, cabbage, bay leaves and salt; bring to boil
  4. Reduce heat to medium and boil for 10 minutes.
  5. Meanwhile prepare remaining ingredients: chop onion, carrots and bell pepper and; after 10 mins of potatoes boiling, add to the pot and continue to boil
  6. Chop or grate beets; add to the pot
  7. Add tomato sauce and seasoning; continue to boil, covered, until potatoes are falling apart (about 15 minutes)
  8. For an extra oomph add 2-3 cups of precooked bean at the same time when you are adding onions and other vegetables
  9. Turn off the heat and add green onions and dill
  10. We, Slavs, love our borscht with a spoonful of mayo. If you decide to use vegan mayo, borscht will no longer be fat free, but it will be oh so good!
*add more if you like thinner soup like I do--I live for broth!
Borscht tastes great even on the second and third day, reheated.
Recipe by Vegalicious at https://www.vega-licious.com/vegan-borscht-recipe/