A twist on the classic Russian beet soup, this Vegan Doukhobor Borscht Soup is full of creamy mashed potatoes, vegetables, sauerkraut, beets, and fresh dill for bright and bold flavors! The recipe originated in western Canada but can be enjoyed by all.
Chances are that if you’re from the Kootenays in British Columbia, Canada, you’ve heard of Doukhobor-style borscht soup before. My husband and I both grew up enjoying bowlfuls of this colorful and tasty soup, slurping up every last drop of the rich and hearty flavors.
My Vegan Doukhobor Borscht Soup is just as delicious as the original, if not better! The recipe is slightly different from traditional beet borscht due to its orange color and more potato and veggie-forward nature. Of course, I still add a bright red beet for color!
- A tried and true family recipe.
- One of the best crowd-pleasing meals. The recipe makes enough for 10-12 people!
- Extremely budget friendly. You probably have most of the ingredients in your cupboard already.
- Easy to store and freezer friendly.
Don’t let the lengthy instructions intimidate you - vegan borscht is actually quite easy to make. Plus, there’s always enough leftovers to enjoy for weekday lunches or quick dinners. Serve each bowl with fresh Artisan Bread on the side to soak it all up!
What is Doukhobor borscht?
Doukhobor borscht isn’t like a traditional vegetarian borscht recipe. While classic beet soup is made with plenty of beets, vegetables, chopped potatoes, and dill, this vegan version of Doukhobor borscht features mashed potatoes and boiled vegetables instead.
This borscht recipe is named after its inventors, the Doukhobor people. This large group of Russian dissenters originally immigrated to Canada in 1899 and today, there are about 20,000 left mostly in western Canada. One of the most famous Doukhobor borscht recipes comes from the Old Yale Hotel in Grand Forks, BC, which is what inspired this recipe (along with my mother in law's borscht recipe).
Vegan Doukhobor borscht ingredients
- Green cabbage - Shredded cabbage adds bulk and texture to the soup as well as vitamin C and other minerals.
- Potatoes - You’ll traditionally find white potatoes in borscht but this Grand Forks doukhobor borscht recipe features them as one of the main ingredients (instead of beets).
- Vegan butter: add a buttery creaminess to soup
- Beet - Beets are usually the star of the show in vegan borscht but this recipe only uses one for the natural red colour.
- Veggies: onions, carrots, celery, green bell pepper, garlic
- Tomatoes - For a slight acidity.
- Sauerkraut - My secret ingredient!
- Coconut cream - This will make the soup creamy without giving it a noticeable coconut flavor.
How to make vegan Doukhobor borscht soup
Doukhobor borscht is somewhat time consuming, but well worth the effort. Be sure to follow the steps in the recipe card carefully for the best results!
- Add the diced tomatoes and half of the yellow onion into a large soup pot over medium heat. Once the tomatoes are simmering, mash everything together and continue to simmer until the mixture thickens.
- While the tomato mixture is simmering, place the cabbage, remaining yellow onion, green peppers, and ¼ cup of vegan butter into a separate skillet. Saute over medium heat for a few minutes, then add the garlic.
- Transfer the cabbage mixture and the water, salt, beet, potatoes, and remaining vegetables into the pot with the tomatoes. Cover with a lid and let it simmer until the potatoes are tender. Take the pot off the heat and scoop the potatoes into a bowl.
- Add the vegan butter and coconut cream into the bowl with the potatoes and mash them all together. Add them back into the soup and simmer for a few more minutes before removing and disgarding the beet.
- To finish, stir the dill and sauerkraut into the soup. Let it cool and thicken for a little while longer before adding any more seasonings. Once it’s ready, serve with some cashew sour cream or dill on top and enjoy! For full ingredients and instructions see printable recipe card below
Tips for success:
- I prefer to use Russet potatoes in this recipe, but yellow potatoes would also be delicious.
- If you’re a big fan of beets, you can slice the boiled beet and add it back into the soup when it’s done.
- Stir in 1 to 2 teaspoons of apple cider vinegar or lemon juice if you prefer the borscht to be on the tangy side.
- No vegan butter at home? Replace it with olive oil, avocado oil, or coconut oil.
- Avoid the temptation to add salt with cabbage and onions during the cooking process!
- This soup is even better when reheated the next day. Make it a day or two ahead of time and enjoy the delicious leftovers for lunch!
Frequently asked questions
I like serving my borscht with a simple side of homemade bread and vegan butter. For a fancier spread, add a dollop of vegan sour cream or dill on top of each bowl. Pickles and sliced vegan cheese always complement the tangy flavours!
As long as you store the leftover vegan borscht in an airtight container, this soup will last for up to 1 week in the fridge.
Absolutely! This vegan borscht is a super freezer-friendly meal. I recommend storing the leftovers in a ziploc bag or airtight container in the freezer for up to 3 months. To reheat, simply place the frozen borscht into a large soup pot and heat over medium heat until it’s warmed through.
Looking for more hearty vegan soup recipes?
- Incredible Vegan Minestrone Soup
- Best Vegan Split Pea Soup
- Classic Vegan Chicken Noodle Soup
- Vegan Indian Mulligatawny Soup
- Roasted Vegan Cauliflower Soup
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print