This vegan borscht with kidney beans is a nourishing and colorful take on a traditional favorite, packed with plant-based goodness.
Why This Vegan Borscht is So Good
Borscht is a beloved soup in Eastern European cuisine, known for its deep red color and rich, earthy flavors. Traditionally made with beets, this vegan version adds kidney beans for extra protein and heartiness, making it a complete meal in a bowl. The combination of tender beets, creamy potatoes, and sweet carrots creates a harmonious blend of textures and flavors, while the kidney beans add a satisfying, meaty bite without any animal products. It’s a comforting, nutrient-dense dish that warms you from the inside out.
Recipe Tips
Roast the Beets for Extra Flavor: Instead of boiling, try roasting the beets in the oven. This intensifies their sweetness and adds a subtle depth of flavor to the borscht.
Use Fresh Herbs: Adding fresh herbs like parsley or dill just before serving enhances the freshness and brings a bright, aromatic note to the soup.
Balance the Sweetness: If the beets make the soup too sweet for your taste, add a splash of vinegar or a squeeze of lemon juice to balance the flavors with a bit of acidity.
Cook the Beans Separately: If using dried beans instead of canned, cook them separately and add them to the soup at the end. This prevents the beans from becoming mushy and keeps their texture intact.
Variations
One of the joys of borscht is its versatility. Here are a few variations to make this recipe your own:
- Add More Veggies: For an even heartier soup, consider adding diced zucchini, bell peppers, or mushrooms. These vegetables will complement the existing ingredients and add more layers of flavor.
- Spice It Up: If you like a bit of heat, add a pinch of chili flakes or a dash of cayenne pepper to the pot. It adds a nice kick without overpowering the dish.
- Use Different Beans: While kidney beans work beautifully in this recipe, you can also experiment with other legumes like black beans or chickpeas for a different texture and flavor.
- Herb Twist: Fresh dill or thyme can be added towards the end of cooking for a fragrant herbal note that pairs well with the earthy beets.
Vegan Borsch
Equipment
- 1 Pot
- 1 shredder
Ingredients
- 1/4 white cabbage
- 5-6 golden potatoes
- 2 medium beets
- 1 carrot
- 1 medium onion
- 1 medium tomato
- olive oil or avocado oil
- 1 can kidney beans
- salt & pepper
- fresh parsley for garnish optional
- sour cream (Kite Hill or Violife) optional
Instructions
Prep
- Rinse the beets and place them in a small pot to boil for about 20-30 minutes, depending on the size of the beets.
- Peel the potatoes, rinse, cut into large cubes, rinse again to remove the starch and place them in a separate large pot to boil for 15 minutes. Once cooked, set aside.
- Dice the onion and shred the carrot. Separately, dice the tomato.
- Once the beets are boiled and soft, let them cool down and shred.
- Rinse the white cabbage. Cut about 1/6 of it and place it flat on the cutting board. Slice it thinly. Set aside.
Cooking
- Preheat a large pot, drizzle some oil, and add the diced onion and carrot once preheated. Mix and fry until golden. Add the shredded beets and the diced tomato and mix.
- Add the fried mix to the large pot with the boiled potatoes, and add extra boiling water to fill half of the pot. Bring to a boil, then start adding the sliced cabbage. Cook for 10 minutes, then add the boiled potatoes to the pot so they can soak the red color from the beets.
- Add the drained can of kidney beans to the pot and boil for a minute to warm them up.
- Serve hot with sour cream and toast. Garnish with fresh parsley.
What to Serve with Vegan Borscht
Borscht is delicious on its own, but pairing it with a few sides can elevate your meal:
- Crusty Bread: A slice of warm, crusty bread or a piece of toasted sourdough is perfect for dipping into the rich broth.
- Vegan Sour Cream: A dollop of Kite Hill or Violife sour cream adds a creamy contrast to the tangy soup, enhancing its flavor profile.
- Pickled Vegetables: Traditional Eastern European meals often include a side of pickled cucumbers or cabbage. The tanginess of the pickles complements the sweet and earthy flavors of the borscht.
- Salad: A simple green salad with a light vinaigrette can add a fresh, crisp element to your meal, balancing the richness of the soup.
Final Thoughts
This vegan borscht with kidney beans is not only a comforting and satisfying meal but also a celebration of plant-based ingredients. Whether you’re enjoying it on a chilly day or sharing it with friends and family, this dish is sure to become a favorite in your kitchen. Experiment with the variations, pair it with your favorite sides, and savor every spoonful of this vibrant, nourishing soup.