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Creamy Vegan Borscht

Creamy Vegan Borscht

A potato-forward, creamy vegan beet soup with silky mashed potatoes, jammy tomato-onion base, and bright fresh dill. Lightly sweet, deeply savory, and perfect for cozy weeknights, meal prep, or serving to a crowd.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Bowls
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Eastern European-inspired, Plant-Based, vegan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small beet whole
  • 3 –4 Russet or yellow potatoes halved for mashing, some diced
  • 1 medium onion divided
  • 1 cup shredded green cabbage
  • 1 green bell pepper
  • 2 carrots grated
  • 2 stalks celery chopped
  • 2 –3 green onions
  • 1 can 28 oz diced tomatoes
  • 1 cup solid coconut cream scooped from chilled can
  • 2 tbsp vegan butter Earth Balance or similar
  • 1 –2 cloves garlic minced
  • 2 –3 tbsp fresh dill chopped
  • Salt to taste
  • 1 –2 tsp apple cider vinegar or lemon juice optional
  • Black pepper to taste
  • Vegan sour cream
  • Crusty bread gluten-free if desired
  • Pickles

Equipment

  • Large soup pot or stock pot
  • Non-stick skillet
  • Potato masher
  • Ladle & slotted spoon
  • Cutting board & sharp knife

Method
 

  1. Sauté half of the onion with diced tomatoes over medium heat for 15–20 minutes until jammy and slightly reduced.
  2. Mash gently while cooking to concentrate flavor and achieve a thick, clinging base.
  3. In a skillet, sweat the cabbage, remaining onion, and green pepper in 1 tbsp vegan butter over medium heat for 10–12 minutes until soft. Add garlic at the end.
  4. Transfer sautéed vegetables to a large pot. Add water, pinch of salt, whole beet, halved potatoes, carrots, celery, green onions, and tomatoes.
  5. Cover partially and bring to a steady boil. Cook about 23 minutes until potatoes are fork-tender.
  6. Remove halved potatoes to a bowl. Mash hot with vegan butter and coconut cream until smooth and glossy.
  7. Stir mashed potatoes back into the soup to thicken naturally. Remove and discard the beet.
  8. Off heat, fold in fresh dill and optional sauerkraut. Let the pot rest partially covered for 15–20 minutes to develop flavor.
  9. Taste and adjust with apple cider vinegar or lemon juice, plus a final pinch of salt. Thin with water if desired.
  10. Serve with a dollop of vegan sour cream, sprinkle of fresh dill, and a crack of black pepper. Accompany with crusty bread or pickles if desired.

Notes

Uniform chopping ensures even cooking and tender texture. Whole beet imparts color without overpowering beet flavor. Mash potatoes hot to create creamy texture without dairy. Soup tastes better the next day; store in airtight containers in the fridge up to 1 week. Freeze in single-serving cups or freezer bags for up to 3 months; thaw overnight in fridge. Reheat gently over medium heat, adding water if thickened.