Borscht is an ancient soup originally cooked from pickled leaves and the flowering stems of common hogweed, an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based borscht like this has become the most popular. Where this brightly-colored soup differs is a heaping dose of purple veggies — purple carrot, purple cabbage, purple onion ... and of course, red beets! A beautiful and healthful soup to enjoy on a winter day ... or any day! Borscht can be served hot or cold! So don't forget about this yummy treat in the warmer months, too!

Purple Veggie Borscht [Vegan, Gluten-Free]



12 cups

Cooking Time




  • 2 pounds red beets
  • 2 cups chopped purple carrots
  • 4 cups chopped purple cabbage
  • 1 large purple onion, chopped
  • Approximately 8 cups water
  • 2 tablespoons salt-free seasoning
  • 2 teaspoons dried thyme
  • A handful of fresh dill, chopped
  • 1-2 tablespoons tamari or other low-sodium soy sauce (or salt to taste)
  • 3 tablespoons balsamic vinegar


  1. Peel and chop all your vegetables into bite-sized pieces.
  2. Place all ingredients into a large soup pot and cover with water (about 8 cups or so).
  3. Simmer, covered, on low until all vegetables are tender. Alternately, you can use a slow cooker.
  4. Top with some vegan sour cream and a little fresh dill.