Simple Vegan Borscht

September 1, 2020

If you’re looking for the ultimate bowl of comfort that totally embodies the feelings of hibernation and winter, then this is the recipe for you.

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“Borscht,” Illustration by Liz Brindley, 2020

If you’re looking for the ultimate bowl of comfort that totally embodies the feelings of hibernation and winter, then this is the recipe for you.

A deliciously simple, vegan borscht.

Slurp up!

Recipe is from the cookbook, Isa Does It by Isa Chandra Moskowitz


Babushka Borscht

Serves 6 to 8


1 tablespoon olive oil

1 medium yellow onion, diced

½ teaspoon salt, minced

1 pound red beets, peeled and cut into ½ inch chunks

2 large russet potatoes, peeled and cut into ½ inch chunks

½ of a small head of green cabbage, thinly sliced

6 cups vegetable broth

Several pinches of freshly ground black pepper

2 tablespoons fresh lemon juice

Cashew Cream (optional, but recommended) or Sour Cream if not vegan, for topping

Fresh dill fronds, for garnish


Preheat a 4-quart pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt for 5 to 7 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds.

Add the beets, potatoes, cabbage, broth, remaining ½ teaspoon salt, and pepper. Cover the pot and bring to a rolling boil. Once boiling, lower the heat a bit so that it’s at a simmer, leave the lid slightly ajar, and let cook for about 35 minutes, until the beets are tender.

Add the lemon juice, taste for seasoning, and serve, topped with cashew cream, if desired, and garnish with dill.

Serve with crusty bread.

(Note: For the cashew cream soak 1 cup cashews in water for at least 2 hours to soften. Drain the cashews, place in a blender, and combine with 1 ½ cups fresh water. Blend until totally smooth. Add a touch of salt or lemon juice if you’d like, though not necessary. Use water to thin as needed).

Let me know what you think in the comments!

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© Prints & Plants 2021  |  Photos by Chelsea Call  |  Illustrations by Liz Brindley