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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.
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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: