Borscht Soup

Nothing brings people together like food. With Ukraine in my thoughts and prayers, today I made borscht, the most vibrant and antioxidant-packed Ukrainian soup.

Prep Time: 15 min

Cook Time: 20 min

Servings: 2

Gluten Free, Soy Free, Nut Free, Vegan


2 beets shredded

1 carrot shredded

1 onion - finely chopped

1 celery stick - finely chopped

2 garlic cloves - finely chopped

1 tbsp tomato paste

1 tbsp avocado oil

2 cups of vegetable broth

2 bay leaves

1 tbsp dill

Salt & Pepper to taste


Plant based Yogurt

Fresh Dill


  1. To a large pot, warm up the oil in medium-high heat.

  2. When hot, add all the veggies - garlic, onions, beets, carrots, red bell peppers and cook until soft - will take about 5 mins

  3. Add all the remaining ingredients and let it come to a boil: 15-20 min

  4. Remove the bay leaves. I like my soups creamy, so I blended it with an immersion blender. But you can serve the soup chunky

  5. Garnish with fresh dill and plant based yogurt - I have used cashew yogurt here.


  • Soup is best served warm

  • Stores well in fridge for 2-3 days