Vegan Beet Borscht Soup (One-Pot)
This Vegan beet Borscht soup is made on a base of mushrooms, cabbage, beetroot, and potatoes. It is quick and easy to prepare and is cooked in the classic one-pot cooker, the Dutch oven. The preparation time is just 10 minutes. The cooking time is just 1 hour for this soup that will feed 4.
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Vegan Beet Borscht Soup Recipe
When preparing (dicing) your vegetables I like my beetroot to be smaller than the other vegetables. If they are the same size as the other vegetables the beets will be firmer.
Once the dish is cooked this gives me vegetables with the same consistency if they are cut smaller.
This dish can be thickened by reducing the stock to 3 cups or with ingredients by double the amount of potatoes or by doing both.
After blending you can also remove 1/4 to 1/2 of the soup blend until smooth then return to the soup and mix it thoroughly.
Don’t have a blender – mash it up with a potato masher return to the Dutch oven and mix it through for a very rustic-looking dish – delicious…
What Are the Ingredients for Vegan Beet Borscht Soup
- 2 cups mushroom, diced
- 1 cup beetroot, diced
- 1 cup carrot, diced roughly
- 2 cups potatoes, diced
- 2 cups cabbage, diced
- 1 tbsp almond butter
- 1 tbsp dill, minced
- 1 tbsp chives, minced
- 1 tbsp parsley minced
- 2 tbsps soy sauce
- Salt and pepper to taste
- 2 tbsps tomato puree
- 4 cups mushroom or vegetable stock
- 2 tbsp vegan sour cream, to serve
How to Make Vegan Beet Borscht Soup
On the stovetop in a cast-iron Dutch oven, melt the almond butter over low to medium heat.
Add the mushroom, carrot, potato, cabbage, beetroot and toss for 5 minutes.
Add the mushroom or vegetable stock. Bring it to a boil and simmer for 5 minutes.
Add the soy sauce, parsley, chives, salt, pepper, tomato puree, soy sauce, and mix well.
Cook with the lid on for 30 minutes.
Stir after 15 minutes to ensure the soup is not sticking to the bottom of the Dutch oven.
Serve hot with sour cream and minced dill on top.
Alternatively garnishing options crumbled vegan cheese, parsley, or chives.
How to Thicken Vegan Soup
Chickpea flour can be used for thickening soups and stews.
Soak cashews in boiling water for 1/2 an hour – blend and add to your recipe after the dish is cooked.
Learn my favorite, 15 Ways, to Thicken Vegan Recipes.
Turning Soup Into a Heartier Meal
Try serving this soup over pasta or rice. Or you can use pasta and rice to thicken this soup.
Vegan Beet Borscht Soup
One-Pot Soup Prepared in a Dutch Oven
Ingredients
- 2 cups mushroom, diced
- 1 cup beetroot, diced
- 1 cup carrot, diced roughly
- 2 cups potatoes, diced
- 2 cups cabbage, diced
- 1 tbsp almond butter
- 1 tbsp dill, minced
- 1 tbsp chives, minced
- 1 tbsp parsley minced
- 2 tbsps soy sauce
- Salt and pepper to taste
- 2 tbsps tomato puree
- 4 cups mushroom or vegetable stock
- 2 tbsp vegan sour cream, to serve
Instructions
On the stovetop in a cast-iron Dutch oven, melt the almond butter over low to medium heat.
Add the mushroom, carrot, potato, cabbage, beetroot and toss for 5 minutes.
Add the mushroom or vegetable stock. Bring it to the boil and simmer for 5 minutes.
Add the soy sauce, parsley, chives, salt, pepper, tomato puree, soy sauce, and mix well.
Cook with the lid on for 30 minutes.
Stir after 15 minutes to ensure the soup is not sticking to the bottom of the Dutch oven.
Serve hot with sour cream and minced dill on top.
Alternatively garnishing options crumbled vegan cheese, parsley, or chives.
Notes
When preparing (dicing) your vegetables I like my beetroot to be smaller than the other vegetables. If they are the same size as the other vegetables the beets will be firmer.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 243
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
Recommended Vegan Soup Recipes
To Finish – Vegan Beet Borscht Soup (One-Pot)
This is Dutch oven magic you will love this soup especially when you make it your own by changing or adding ingredients.
Why not try making a creamy version?
Enjoy!!!
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One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]