Traditional Ukrainian Red Borscht Soup (Vegan+GF)

A classic soup in Eastern Europe, this borscht can be prepared a number of ways. This version is vegan and gluten free. So healthy!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 10 servings


  • 6 cups homemade vegetable broth/ or organic bouillon
  • 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 oz can tomato paste
  • 1-2 tablespoons sugar or to taste optional
  • salt and papper to taste
  • 1 tablespoon fresh dill chopped
  • coconut cream or unsweetened plain coconut or cashew yogurt for topping (optional) optional


  1. Wash and chop all of your veggies and place them in a 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.

  2. Add the tomato paste, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes. Serve hot with desired toppings.