Borscht - Conscious Cooking


Borscht is a soup of Ukrainian origin that is popular in Europe. It’s made with beets and cabbage, and is normally sausage, white potatoes and tomatoes are added. This recipe I created is healthier as I removed the sausages and nightshade vegetables. The main ingredients are red cabbage, sweet potatoes and carrots, and the result is still absolutely delicious. If you like borsht, I highly recommend trying it.

The soup has a rich, dark color, and is very healing. The beets and red cabbage contain pigments that support detoxification of the body. They also help to reduce inflammation and blood pressure, as well as have anti-cancer properties.

If you have a food processor at home, use it to slice the vegetables. Otherwise you can use a mandolin or a good sharp Chef’s knife. The cutting part, if you use a knife, will be the longest part. Otherwise the soup will be ready in 20 minutes. I like to make borscht like once a year, usually during winter.

It’s delicious served with a drop of yogurt or sour cream (can be vegan or raw too!) and parsley. Enjoy!

This borscht is vegan, gluten and soy-free.


This vegan borscht is truly healing while tasting amazing. Use a food processor to slice all the vegetables to save up on time. The soup will be ready in 20 minutes. Serve with fresh baguette if you like.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 2 large beets, peeled and grated
  • 1 large carrot, thinly sliced
  • 1 large sweet potato, peeled and diced
  • 4 cups red cabbage, shredded
  • 2 bay leaves
  • 1 tablespoon unrefined salt
  • 8 cups filtered water
  • Plain yogurt or sour cream (vegan or not), to garnish, optional
  • Chopped parsley or dill, to garnish, optional


  • In a large pot, heat olive oil over medium heat.
  • Add onions and garlic and cook until onions are translucent and fragrant, about 3 to 5 minutes.
  • Add beets, carrots, sweet potato and cabbage, as well as bay leaves and salt, and cook, stirring often, for 3 to 5 minutes.
  • Cover with water. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
  • Remove and discard bay leaves.
  • Allow to cool slightly, divide between bowls, add a spoonful of yogurt of sour cream if you like, garnish with parsley and serve.
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