Borscht is beautifully simple and also just plain beautiful. This one has the perfect balance of earthy, sweet and acidic, and it’s velvety smooth, brilliant ruby red and made with a short list of ingredients that each have a very specific job to do.
Instead of boiling the beets, I roast them whole until completely tender. Roasting concentrates their natural sweetness and gives them a slightly caramelized flavor without adding any sugar. Shallots browned in olive oil add another layer of sweetness, while sherry vinegar brings the acidity that every beet soup needs. It keeps all that earthy beet flavor bright and makes the soup taste complete.
A spoonful of vegan sour cream and plenty of fresh dill finish each bowl. The sour cream melts into the hot soup in hot pink streaks, and the dill adds its unmistakable fresh, grassy flavor. My easy creamy vegan sour cream is perfect here and takes about five minutes, but storebought works too, so use whatever you’ve got. Beet, vinegar, sour cream and dill. That’s really all you need.
Why Roast the Beets?
Boiled beets lose some of their flavor to the cooking water. Roasting keeps everything inside the beet, concentrating the sweetness and giving the soup a fuller flavor.
Wrapping each beet individually in foil helps it cook evenly without drying out. Once they’re tender, the skins should slide right off.
A Few Borscht Tips
~Choose beets that are close in size so they finish roasting at the same time.
~Roast them until a knife slides easily through the center. Undercooked beets won’t blend as smoothly.
~Begin with 3 1/2 cups broth, then add more only if you need it.
~This soup thickens in the refrigerator, so you may want to add a splash of broth when reheating.
When to Serve Borscht
I always think of borscht as Ukrainian diner food, so I crave it with things like pierogi and kasha varnishkes. It’s also excellent alongside a reuben, or, if you’re keeping things simple, a grilled cheese for dipping.
Borscht is also beautiful as part of a holiday spread. That incredible ruby color lights up every table from Passover to Thanksgiving.
Vegan Borscht FAQ
Can I use a different vinegar? Sherry vinegar has a clean, slightly fruity acidity that’s ideal here, but red wine vinegar or apple cider vinegar will work. Start with a little less and taste as you go. You can use balsamic, too, but start slow. It will be much sweeter and sharper, but really yummy. It’s something I do from time to time.
Do I have to peel the beets? Not with a knife, no. Roast them in the skins and they’ll slide right off once the beets are cool enough to handle.
Can I make it ahead? For sure, it’s great cold or hot and the flavor settles overnight.
Does it freeze? Yup yup yup. Freeze it without the sour cream and dill and add those fresh.
My beets stained everything, help. They will. A little salt and lemon juice on your hands takes the pink off, and a plastic cutting board is easier to clean than wood.
More Vegan Soups to Keep You Warm All Season
Roasted Beet Borscht
Notes
~ The soup thickens in the fridge. Add a splash of broth when you reheat.
Ingredients
- 3 pounds red beets trimmed and scrubbed
- 4 tablespoons olive oil divided
- 1 cup thinly sliced shallots
- 3/4 teaspoon salt plus a pinch
- 3 1/2 to 4 cups vegetable broth
- 3 tablespoons sherry vinegar
- Vegan sour cream for serving
- Chopped fresh dill for serving
Instructions
- Preheat the oven to 350°F.
- Wrap the beets individually in aluminum foil and place them on a rimmed baking sheet. Roast, turning once about halfway through, until they are very easily pierced with a steak knife, about 1 hour. Transfer the beets to a cooling rack until cool enough to handle.
- While the beets roast, preheat a large pan over medium heat. Add 2 tablespoons of the olive oil, then sauté the shallots with a pinch of salt until honey brown, about 10 minutes.
- Once the beets are cool enough to handle, unwrap them and slide off the peels. Place the peeled beets in a blender or food processor. Add the sautéed shallots, remaining 2 tablespoons olive oil, 3 1/2 cups vegetable broth, sherry vinegar and remaining 3/4 teaspoon salt. Purée until completely smooth.
- If the soup is thicker than you like, blend in up to 1/2 cup additional vegetable broth until it reaches your preferred consistency.
- Transfer the soup to a 4 quart pot and warm over medium low heat, stirring occasionally. Ladle into bowls and serve with a dollop of vegan sour cream and a generous sprinkle of fresh dill.
So yummy and comforting. Love this with tempeh Reubens.