Borscht with Beets and Beet Greens (Vegan, Gluten-Free)

Sharon Palmer

This humble, Eastern European borscht is based on the rugged vegetables, beets and cabbage. Even in cold climates, people found a way to cultivate and celebrate vegetables, realizing how important they were for health and sustenance. In my version of Borscht with Beets and Beet Greens, I reserve one of the most nutritious parts of the beet—the greens—to add a touch of pungent, green flavor to this gorgeous, fuchsia-colored soup, packed with powerful phytochemicals in every bite. It’s the perfect cool weather accompaniment for a toasted sandwich, veggie burger or wrap. Serve this borscht with my homemade vegan sour cream for a great compliment to this dish.

Step-by-Step Guide:

Select beautiful, red beets for the soup.
Remove the beet greens and set aside. Scrub the beets and remove any woody portions from the skins.
Slice beets into matchstick pieces.
Slice 2 carrots into matchstick pieces.
Cut onion into half, then slice.
Heat 1 ½ teaspoons olive oil in a large pot and add beets, carrots, onions, and garlic and sauté for 8 minutes.
Slice cabbage into thin pieces and add to pot.
Add 5 cups water to pot.
Add 2 vegetable boullion cubes to pot.
Add 2 bay leaves to pot. Stir well, cover with a lid, and cook for 20 minutes, until all vegetables are tender.
Coarsely slice beet leaves and stems. Add to soup.
Add juice of one-half lemon, cover and cook for 2 minutes, just until leaves are wilted but bright green. Add black pepper to taste. Remove and discard bay leaves.
Serve in soup bowls, garnishing with herbs or chives and vegan sour cream, if desired.

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Borscht with Beets and Beet Greens (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This humble, Eastern European soup is based on the rugged vegetables, beets, cabbage, carrots and onions. In this vegan version, add the beet greens to increase the flavor and health.


Scale

Ingredients

  • 1 bunch fresh beets with tops (about 3 large beets)
  • 1 ½ teaspoons extra virgin olive oil
  • 2 medium carrots, thinly sliced into matchsticks
  • 2 cloves garlic, minced
  • 1 large onion, halved, and sliced
  • ½ medium head cabbage, sliced into thin shreds
  • 5 cups water
  • 2 cubes vegetable bullion broth base
  • 2 bay leaves
  • ½ fresh lemon, juiced
  • Freshly ground black pepper

Optional Garnish:

  • 2 tablespoons fresh chopped chives or herbs
  • ½ cup vegan sour cream (may also purchase pre-made vegan sour cream)

Instructions

  1. Prepare beets by cutting off leaves at top, trimming, removing roughy, woody spots, and scrubbing well. Slice into matchstick pieces. Reserve tops, including stems and leaves.
  2. Measure olive oil into a large pot. Heat olive oil and add sliced beets, carrots, garlic, and onions. Sauté, stirring occasionally for 8 minutes.
  3. Add cabbage, water, bullion base, and bay leaves. Stir well, cover with a lid, and cook for 20 minutes, until all vegetables are tender.
  4. Meanwhile, coarsely slice beet leaves and stems. Add to soup with lemon juice. Cover and cook for 2 minutes, just until leaves are wilted but bright green. Add black pepper to taste. Remove and discard bay leaves.
  5. Serve into 8 soup bowls (about 1 ¼ cups per serving). Garnish with fresh chopped chives or herbs and 1 tablespoon of vegan sour cream.

Notes

Instant Pot Directions: Follow step 1 above. For steps 2 and 3, place all ingredients in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. When done, add beet leaves and lemon juice in step 4 to hot soup, season with black pepper if desired, and garnish with chives.

Slow Cooker Directions. Follow step 1 above. For steps 2 and 3, place all ingredients in the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours, according to manufacturer’s directions. When done, add beet leaves and lemon juice in step 4 to hot soup, season with black pepper if desired, and garnish with chives.

  • Category: American
  • Cuisine: Eastern European

Nutrition

  • Serving Size: 1 serving
  • Calories: 56
  • Sugar: 6 g
  • Sodium: 293 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 2 g

Keywords: vegan borscht, borscht recipe

For other plant-based soup recipes, check out:

Vegetable Stone Soup
Kabocha Squash Leek Soup
Carnival Squash Soup with Fresh Turmeric

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