What gives this Red Borscht Soup its vibrant color?

The deep red hue comes primarily from the three medium beets and the addition of 1/4 head of red cabbage, which are simmered in the broth.

Can I adjust the sweetness level of this borscht?

Yes, the recipe includes 1-2 tablespoons of sugar as an optional ingredient, allowing you to add it to taste based on your preference.

What are some recommended toppings for this vegan borscht?

The recipe suggests serving hot with fresh chopped dill and an optional dollop of coconut cream for a rich, tangy finish.

How long does it take to prepare and cook this Red Borscht Soup?

The total cook time is approximately 60 minutes, including an initial 30-minute simmer for the vegetables and a final 10-minute simmer after adding tomato paste and seasonings.

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Red Borscht Soup
[Vegan, Gluten-Free]

Name: Red Borscht Soup [Vegan, Gluten-Free]
Cook time: 60 min
Yield: 10 servings
Cuisine: NO info

TC By: Tori Cooper

Author Bio

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares... Read More

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A steaming bowl of vibrant red borscht soup, garnished with fresh green dill and a swirl of white coconut cream, served on a rustic surface.

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Red Borscht Soup [Vegan, Gluten-Free]

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Dairy Free

This recipe for borscht is cheap to make and very healthy as well as tasty! The bright color will make you smile, and the flavor will be even better. Vibrant, simple, and wonderful!

Ingredients You Need for Red Borscht Soup [Vegan, Gluten-Free]

6 cups vegetable broth/stock
3 medium beets, washed well and cubed
3 large potatoes, peeled and chopped into cubes
3 medium carrots, thinly sliced or shredded
3 stalks celery, chopped
1 small red onion, finely chopped
3 cloves garlic, minced
1/4 head red cabbage, cored and shredded
1 5 ounce can tomato paste
1-2 tablespoons sugar or to taste (optional)
Salt and papper to taste
1 tablespoon fresh dill, chopped
coconut cream topping (optional)

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How to Prepare Red Borscht Soup [Vegan, Gluten-Free]

Wash and chop all of your veggies and place them in large pot. Pour in the vegetable stock and cover the pot. Place over medium high heat and bring to simmering boil. Cook, stirring occasionally for about 30 minutes, or until the beets and potatoes are very tender.
Add the tomato paste, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes. Serve hot with desired toppings.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.