What gives this borscht its distinctive purple color?

The vibrant purple hue of this borscht comes from the combination of red beets, purple carrots, purple cabbage, and purple onion, which release their pigments as they simmer.

Can I make this Purple Veggie Borscht in a slow cooker?

Yes, you can absolutely make this borscht in a slow cooker. Simply combine all ingredients in your slow cooker and cook on low until the vegetables are tender.

What are the best toppings for this Purple Veggie Borscht?

This Purple Veggie Borscht is traditionally topped with a dollop of vegan sour cream and a sprinkle of fresh chopped dill, which adds a lovely creamy contrast and herbaceous note.

Is this borscht naturally gluten-free?

Yes, this Purple Veggie Borscht is naturally gluten-free, using tamari as a soy sauce alternative and containing no gluten-containing ingredients.

How should I store leftover Purple Veggie Borscht?

Store any leftover Purple Veggie Borscht in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.

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Purple Veggie Borscht
[Vegan, Gluten-Free]

Name: Purple Veggie Borscht [Vegan, Gluten-Free]
Cook time: 60 min
Yield: 12 cups
Ingredients: 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

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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A bowl of vibrant purple borscht, topped with a swirl of white vegan sour cream and fresh green dill sprigs, served on a rustic surface.

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Discover more recipes with these ingredients

Purple Veggie Borscht [Vegan, Gluten-Free]

12 cups

Dairy Free

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... Read More

Ingredients You Need for Purple Veggie Borscht [Vegan, Gluten-Free]

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

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How to Prepare Purple Veggie Borscht [Vegan, Gluten-Free]

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