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Golden Borscht

Golden Borscht

Rebecca Coleman
A vegan borscht recipe made with golden beets.
Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine Eastern European
Servings 4


  • 3 med-large golden beets
  • 1 small-med onion Peeled and chopped
  • 3 tbsp olive oil
  • 3 cloves garlic peeled, smashed and roughly chopped
  • 1 litre vegetarian soup stock

For garnish

  • vegan sour cream
  • chopped fresh herbs like dill or chives
  • pesto


  • Wash the beets well and top and tail them, then peel them and cut into 2" chunks.
  • In a large stock pot or dutch oven over medium heat, place the olive oil.
  • Top and tail the onion and peel it. Chop into 1/2" pieces (because everything is going to be pureed, you don't have to be too precise with your chopping).
  • Sautee the onion in the warm oil for about 5 minutes, stirring often.
  • Add the garlic and stir until it becomes fragrant.
  • Add the beets and stir well to combine, making sure the beets are all covered in oil. Allow to cook for about another 5 minutes or so.
  • Pour over enough soup stock to cover the vegetables (you may need less than an entire litre at this point, but you may need to add more later).
  • Loosely cover and allow to to boil for about 15-20 minutes, until the beets are fork-tender.
  • Remove from heat and and place to the side to allow to cool slightly (it's not smart to puree really hot liquids).
  • Once cool enough to handle, dump the whole thing into your blender and puree it. At this point, taste to adjust for seasoning (depending on what kind of stock you are using, you may not need any salt at all, or you might need lots), and add additional stock if the soup is too thick.
  • Return to the stovetop to reheat.
  • Ladle into bowls and garnish with your choice of toppings.
Keyword vegan