Vegan Doukhobor Borscht Soup


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! 

How to make  Doukhobor Borscht Soup

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!

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