Ukrainian · easy · 60 min · serves 6
How to make borscht vegan
Short answer
Replace beef broth, sour cream with mushroom-and-bean broth, cashew or soy sour cream. The method is unchanged and takes about 60 minutes for 6 servings.
What makes the classic version non-vegan
- Beef broth
- Sour cream
Swap table
| Instead of | Use | Note |
|---|---|---|
| Beef broth | Mushroom-and-bean broth | Deep and savoury |
| Sour cream | Cashew or soy sour cream | Swirl at the table |
Method
- 1Roast beetroot until tender, then dice.
- 2Build a broth from dried mushrooms, onion, carrot, bay and peppercorns.
- 3Add cabbage, potato, beans and the beetroot; simmer 30 minutes.
- 4Sharpen with vinegar and a pinch of sugar.
- 5Serve with dill and a spoon of cashew sour cream.
The one thing people get wrong
Add the vinegar at the end — it keeps the colour bright red instead of muddy brown.
Frequently asked questions
- Can borscht be made vegan?
- Yes. Replace beef broth, sour cream with mushroom-and-bean broth, cashew or soy sour cream. The method stays essentially the same and takes about 60 minutes.
- What is the hardest part of veganizing borscht?
- Add the vinegar at the end — it keeps the colour bright red instead of muddy brown.
- How long does vegan borscht take?
- About 60 minutes for 6 servings — a easy recipe.
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