Black Bean Borscht

ByJanelle Carss

We’re putting a dark spin on the classic beet soup with this delicious Black Bean Borscht! Super nutritious, and packed with fibre and veggies, you simply cannot go wrong with this warm hug in a bowl.

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Watch how to make this Black Bean Borscht on my YouTube channel, and don’t forget to subscribe!

Ingredients & Inspiration

Extremely popular in countries like Ukraine, Poland, Russia and more, borscht is a classic veggie-packed beet soup that is as much a feast for the eyes as it is the tastebuds. With it’s beautiful purple-pink hue, it’s commonly made with either ground meat or beans, the latter usually being white beans.

So to break with tradition just a little bit, why not switch it up and use black beans instead… and call is Black Bean Borscht? They add not only extra fibre, protein and energy-boosting complex carbs, but as they cook in the soup they only add further to the lovely dark purple colour of the soup.

Using the most humble of vegetables and pantry staples, Black Bean Borscht is very affordable to whip up and makes a ton of food! Here’s what you need:

  • onion
  • celery
  • carrot
  • beets
  • tomato paste
  • potatoes
  • tomatoes
  • veggie broth or water
  • bay leaves
  • green cabbage
  • canned/cooked black beans
  • garlic cloves
  • lemon juice
  • Parsley or dill, for topping
  • Vegan sour cream, for topping

How to Make Black Bean Borscht

Black Bean Borscht comes together really easy with just a bit of veggie prep work. If you have a food processor with different sliding or shredding blades it will make it go a whole lot faster!

Instructions

  1. Chop all the veggies first so making the soup is a total breeze!
  2. Warm a heaping tbsp of neutral oil in a large stockpot or dutch oven, then add the onion, celery, and carrot. Sauté for about 5 minutes until beginning to soften and are slightly caramelized. 
  3. Add the shredded beets and stir in the tomato paste, and cook for a further 3 minutes to allow the tomato paste to develop some flavour.
  4. Add the potatoes, tomatoes, bay leaves, salt and pepper, and veggie broth. Cover and bring to a boil, then reduce to medium and cook for about 10 to 12 minutes until the potatoes are fork tender. You can add the cabbage and black beans halfway through the cooking time.
  5. Once the potatoes are fork tender, turn the heat to low and stir in the lemon juice, fresh dill and minced garlic. Simmer for a couple more minutes, taste and add salt and pepper if needed, then remove from the heat.
  6. Ladle the borscht into bowls and serve with a generous dollop of plant-based sour cream and more fresh dill.

Borscht Just Can’t Be Beet

We love a good bowl of soup around here, and seriously, a steamin’ hot bowl of bright pink Black Bean Borscht will never disappoint. Garlicky, savoury with bright notes of lemon, and so, soooo many delicious veggies, it’s no wonder it’s so beloved in Ukraine and Poland (and beyond)!

Loved this recipe? You might also like some of my other soup recipes like my Lasagna Soup, Minestrone Soup, or The Best Tomato Soup! Don’t forget to leave a kind review and 5-star rating below ⭐️⭐️⭐️⭐️⭐️, I so appreciate you helping me get my blog seen by others!

Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss

Black Bean Borscht

We're putting a dark spin on the classic beet soup with this delicious Black Bean Borscht! Super nutritious, and packed with fibre and veggies, you simply cannot go wrong with this warm hug in a bowl.
Print Recipe Pin Recipe
Servings: 8 servings
Calories: 224
Ingredients Method Video Notes

Ingredients
  

  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, diced or shredded
  • 1 lb. red beets (about 3 large), peeled and shredded or sliced
  • 1 lb. potatoes (any variety), peeled and diced or sliced
  • ¼ cup tomato paste
  • 1½ cups (14 oz) diced tomatoes, canned or fresh
  • 8 to 10 cups veggie broth or water
  • 2 bay leaves
  • ¼ of a green cabbage, shredded or thinly sliced
  • 4 cups (2 15-oz cans) black beans
  • salt and pepper to taste
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • fresh dill or parsley, for topping
  • vegan sour cream, for topping

Method
 

  1. Chop all the veggies first so making the soup is a total breeze! If you have a food processor, I highly recommend using it to dice, chop, shred or slice your veggies however you like.
  2. Warm a heaping tbsp of neutral oil in a large stockpot or dutch oven, then add the onion, celery, and carrot. Sauté for about 5 minutes until beginning to soften and are slightly caramelized. Add the shredded beets and stir in the tomato paste, and cook for a further 3 minutes to allow the tomato paste to develop some flavour.
  3. Add the potatoes, tomatoes, bay leaves, salt and pepper, and veggie broth. Cover and bring to a boil, then reduce to medium and cook for about 10 to 12 minutes until the potatoes are fork tender. You can add the cabbage and black beans halfway through the cooking time.
  4. Once the potatoes are fork tender, turn the heat to low and stir in the lemon juice, fresh dill and minced garlic. Simmer for a couple more minutes, taste and add salt and pepper if needed, then remove from the heat.
  5. Ladle the borscht into bowls and serve with a generous dollop of plant-based sour cream and more fresh dill.

Video

Notes

Macros per serving (serve 8):
  • Calories:
  • Protein:
  • Carbs:
  • Fats:

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