Russian Beet Soup (Borscht)

reading time: ca. 2 min

Preparation time: 15 mins + cook time 30 mins
Main ingredients: beetroot, carrot, zucchini, onion
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"

As part of my Day Zero Project i have challenged myself to "Cook 5 meals from 5 different cultures", and today shall be the day that i conquer the fifth and last step to success. *drum roll* May i present to you: Nr 05 Borschtsch (Russia.)

Since this is a traditional Ukrainian and Russian soup dish i decided to go for the original cooked version, as well as the "rawified" raw vegan version which is inspired by Emily's beet & avocado soup. (personally, i think the raw version is even more flavourful. Just look at this gorgeous ruby red colour! But form your own opinion :)

Yep, i just had this ENTIRE huge bowl of raw Beet Soup for lunch, and i am not regretting that one bit.


Cooked vegan
3 1/2 beetroots, peeled and chopped
1 large carrot, peeled and grated
1 small zucchini, chopped
1 small onion, chopped
3 small potatoes, peeled and diced
3 mushrooms, sliced
3 cups vegetable stock
freshly ground pepper and salt, to taste
optional: sour cream, to taste (homemade vegan "sour cream": see below)
1/2 tbsp fresh dill, minced

Raw vegan
2 1/2 beetroots, peeled and sliced
2 mushrooms, sliced
1 carrot, peeled and cut into chunks
1/3 cucumber, peeled and cut into chunks
1 small zucchini, peeled and cut into chunks
1/2 avocado, sliced
1/4 to 1/2 onion, thinly sliced (or: 1 garlic clove, minced, or: 1 scallion, thinly sliced)
juice of 1 lemon or to taste (or 2 tbsp apple cider vinegar) - i'm using 1/2 lime
freshly ground pepper, to taste
water, to your liking (i'm using approx. 2 1/2 cups)
optional: a spoonful of raw Sour Cream sauce (see below)
handful of fresh herbs (i'm using dill and mint)

raw "Sour Cream" sauce
1/2 cup cashews, soaked and drained
pinch of cinnamon
pinch of salt

- a large pot (for the cooked version)
- a high-speed blender (for the raw version)


#step 1: For the cooked version combine beets, carrots, onion and potatoes in a large pot. Bring to a boil over medium heat, while adding your stock little by little, reduce the heat to low and simmer, uncovered, until the vegetables are all tender. This will take about 30 minutes. Season with salt and pepper. (makes around 4 servings)

#step 2: Meanwhile place all vegetables for the raw soup (perhaps save some veggie slices for garnishing!) into your blender. Squeeze your lemon or lime and add to blender. Don't skip the citrus/vinegar, otherwise the soup will taste quite "earthy". Add water to your liking - to give the soup a dense but not overly crowded consistency. Mince and cube the remaining ingredients and pulse for a few seconds. Pour your soup into bowls, add some leftover beet sliced to garnish, and serve with fresh herbs on top. (makes around 2 servings)

#step 3: For the raw "Sour Cream" sauce blend the cashews with enough water to cover them, add cinnamon and salt and blend until creamy. Done!

To serve, ladle the Borscht into bowls and top each with a dollop of your "sour cream" mixture. The Borscht can be served chilled or piping hot for lunch or dinner on a rainy April day. Enjoy :)

Or as they say in Russia: Кушай на здоровье!

BTW: Did you know? In Poland white Borscht soup is typically eaten on Easter Sunday morning!


cooked vegan Borschtsch
raw vegan Borschtsch
5 meals from 5 different cultures:

1] Greek Salad (+ raw vegan Feta cheese)
2] French Ratatouille
3] Japanese Sushi (+ raw vegan Carrot hummus) 
4] Swedish Honey Buns
5] Russian Beet Soup (+ raw vegan Sour cream)


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