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Home » Recipes by Course » Side Dishes

Modified: Dec 13, 2019 Published: Feb 14, 2018· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Course » Side Dishes

Borscht [Gluten Free, Dairy Free, Vegan]

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Borscht is a warm, comforting bowl of goodness to enjoy on a cool, winter day. This is the recipe I've been making for my family for years.

Borscht topped with cashew yogurt in white bowl
Borscht: Beet and Cabbage Soup
Jump to:
  • Introduction to Borscht
  • Russian Foods
  • Borscht Broth
  • Cashew Yogurt
  • Recipe

Introduction to Borscht

One of my major assignments when I was in high school home economics class was to plan, prepare, and serve a complete meal from a foreign country to my entire class! Each student had to choose a different country. As you can imagine, the easiest countries were snapped up quickly! This was back in the days of the Soviet Union, and I remember my teacher expressing her sympathies that I got suck with Russia.

What she didn't know at first was that I had a little advantage. A friend, and wife of my father's cousin, had immigrated from Russia. She told me verbally how to make her borscht recipe. This must have been my first introduction to bay leaves. I distinctly remember asking her to repeat bay leaf a couple of times. I had probably never heard of it before, and with her accent I had no idea what she was saying. Awkward. So now, whenever I reach for a bay leaf, I think of our dear friend.

As is often the case with favourite recipes, this one has evolved over the years I've been making it. I hope you'll appreciate my current delicious, simplified vegan version!

Russian Foods

The other day while I was going through some old recipes, I actually came across my high school notes with my original Borsch recipe. Apparently I also served a sauerkraut dish with bacon and onions, rye bread, and apple torte. Other Russian dishes are beef stroganoff, mushroom gravy, cabbage rolls, and babka, a round loaf of bread.

Borscht Broth

As with any broth-based soup recipe, using good quality broth or stock is vital. It's not difficult to make your own. You just need to allow some time. I make the easiest stock ever. I simply fill a pot with chicken or beef bones, cover them with water, add a spoonful each of salt and vinegar, bring to a boil, and simmer for several hours. You can do the same thing with an assortment of chopped vegetables to make a vegan broth. In that case, you don't need the vinegar.

Cashew Yogurt

Borscht would typically be topped off with a dollop of sour cream. For this dairy free, vegan version, I actually prefer my Cashew Yogurt on it. You'll notice that the nutrition facts for each are listed separately below.

Recipe

Red borscht topped with cashew yogurt in white bowl

Borscht

Borscht is a warm, comforting bowl of goodness to enjoy on a cool, winter day.
5 from 1 vote
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Course: Side Dish
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: beets, gluten free soup
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 8 people
Calories: 96kcal
Author: Cathy
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Ingredients

  • 4 cups vegetable broth (for vegan) or bone stock
  • 4 medium beets peeled and cubed
  • 2 medium carrots chopped (1 cup)
  • 1 medium yellow cooking onion chopped
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ small head cabbage shredded (3 cups)
  • 1 28- ounce can diced tomatoes
  • ½ cup cashew yogurt for topping

Instructions

  • In a 4-quart Dutch oven, combine broth, beets, carrots, onion, bay leaf, vinegar, honey, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 40 minutes.
  • Stir in cabbage and undrained tomatoes.
  • Cover and cook 30 to 35 minutes more or until vegetables are tender.
  • Remove bay leaf.
  • Puree with an immersion blender, if desired.
  • Garnish with a dollop of cashew yogurt to serve.

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 962mg | Potassium: 495mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2989IU | Vitamin C: 34mg | Calcium: 70mg | Iron: 2mg
Vegan Borscht: Beet Cabbage Soup Recipe
Vegan Borscht
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Reader Interactions

Comments

  1. Margaret@Kitchen Frau says

    March 06, 2018 at 9:22 am

    Your story reminded me of my high school project (a few decades ago!!) too. I cooked a meal for my science class of foraged wild foods. Fun memories. Your borscht looks beautiful; I like your idea of pureeing it for a totally different look - very elegant. I can see serving it as a first course for a dinner party.

    Reply
    • Cathy says

      March 06, 2018 at 10:59 am

      Foraged wild foods was an adventurous meal for high school!

      Reply
  2. Mira Richard-Fioramore says

    February 26, 2018 at 6:46 am

    I had a Russian friend in high school who once ordered borscht at a restaurant and I had no idea what it was!
    It's nice that you recreate it!

    Reply
    • Cathy says

      February 26, 2018 at 6:55 am

      I wouldn't have known what it was either before I started researching for this project!

      Reply
  3. Tatiana says

    February 26, 2018 at 4:20 am

    Every family in Russia has their own borscht (борщ) secrets 🙂 I never added honey or stewed tomatoes before, but would love to try next time!

    Reply
    • Cathy says

      February 26, 2018 at 6:54 am

      I'd be interested in the version without tomatoes!

      Reply
  4. Leslie-Anne says

    February 25, 2018 at 8:21 pm

    I love that you still had your high school notes! That must have been a blast to look back on! Do you remember your meal going well? I don't remember so many things from those years - I'd love to have such a vivid recollection!

    Reply
    • Cathy says

      February 25, 2018 at 9:31 pm

      I really don't remember the presentation, only the preparation. I hope it went well!

      Reply
  5. Emily @ Recipes to Nourish says

    February 22, 2018 at 6:03 pm

    Oh yum, this is such a special soup. I LOVE that you included the cashew yogurt, such a nice dairy-free alternative to sour cream (because you really can't have Borscht without that creamy goodness on top - so classic and perfect). This looks so good!

    Reply
    • Cathy says

      February 23, 2018 at 7:08 am

      I agree. It needs the topping to be complete!

      Reply
  6. Colleen says

    February 21, 2018 at 11:15 pm

    I am a big fan of borscht! I grew up eating Doukabour borscht which is a little different but just as good. I love the colour of this soup and your photos are gorgeous!

    Reply
    • Cathy says

      February 22, 2018 at 7:47 am

      Thank you, Colleen! I must try Doukabour borscht sometime.

      Reply
  7. Yang says

    February 21, 2018 at 2:50 pm

    I love borscht so much we make them in the winter time! My kids love beets, it's a great way to get them eat a lot of veggies. Thank you for sharing your recipe!

    Reply
    • Cathy says

      February 21, 2018 at 9:55 pm

      It's great that your kids love beets! Thanks for stopping by.

      Reply
  8. Carrie | Clean Eating Kitchen says

    February 21, 2018 at 8:59 am

    I used to live near a Russian restaurant and had borscht at least once a week - I really miss it! Will be giving this a go!

    Reply
    • Cathy says

      February 21, 2018 at 11:36 am

      Wonderful! I hope you enjoy my simple version of borscht.

      Reply
  9. Monique says

    February 21, 2018 at 6:08 am

    I like the look of your simplified borscht! So many wonderful veggies and I'm amazed at how simple the method is! Will have to give this a go.

    Reply
    • Cathy says

      February 21, 2018 at 6:49 am

      Thanks, Monique! One of my goals is to simplify good foods.

      Reply
  10. Tessa Simpson says

    February 20, 2018 at 8:50 pm

    I have never had borscht...I am super curious about it! I absolutely love that vibrant color!

    Reply
    • Cathy says

      February 20, 2018 at 8:55 pm

      I hope you try it! This one is really simple.

      Reply
  11. Yvonne says

    February 19, 2018 at 8:50 pm

    I have never had borscht before and my husband is part Russian. I should try this out.

    Reply
    • Cathy says

      February 19, 2018 at 9:23 pm

      I hope your husband would approve of my borscht.

      Reply
  12. Megan Stevens says

    February 19, 2018 at 7:14 pm

    All of the Russian recipes you found sound so lovely. I am half Russian and feel close to these foods. Beautiful borscht!

    Reply
    • Cathy says

      February 19, 2018 at 9:22 pm

      Thank you, Megan! That means a lot to me considering your Russian heritage.

      Reply
  13. Christina Shoemaker says

    February 19, 2018 at 6:45 pm

    I love the simplicity of this dish and that color is so pretty!! I also really enjoyed your history with making it! I'm adding it to my list of dishes I want to try!

    Reply
    • Cathy says

      February 19, 2018 at 9:21 pm

      I hope you do!

      Reply
  14. linda spiker says

    February 19, 2018 at 6:20 pm

    I have never tried Borscht! it looks lovely!

    Reply
    • Cathy says

      February 19, 2018 at 9:21 pm

      Oh, you must try it sometime!

      Reply
  15. Jean says

    February 19, 2018 at 4:11 pm

    I still never tried borscht before and I love beets so I think I need to make this recipe soon. Especially when it’s rhis easy to make!

    Reply
    • Cathy says

      February 19, 2018 at 4:21 pm

      I agree!

      Reply
  16. Lindsey Dietz says

    February 19, 2018 at 11:50 am

    I've never had borscht! But that cashew cream on the top looks divine!

    Reply
    • Cathy says

      February 19, 2018 at 12:50 pm

      That cashew cream/yogurt is great with all sorts of things!

      Reply
  17. Renee says

    February 19, 2018 at 11:33 am

    Such a healing soup! thanks for sharing!

    Reply
    • Cathy says

      February 19, 2018 at 12:49 pm

      No problem!

      Reply
  18. Joni Gomes says

    February 19, 2018 at 9:58 am

    This color is beautiful! Love a good borscht and it's vegan!!

    Reply
    • Cathy says

      February 19, 2018 at 10:52 am

      Thanks! We eat with our eyes first, don't we!

      Reply
  19. Leanne | Crumb Top Baking says

    February 16, 2018 at 6:21 pm

    I love beet, so I know I would love this soup! Such a fantastic colour Cathy! Happy Friday!

    Reply
    • Cathy says

      February 16, 2018 at 10:46 pm

      Thank you, Leanne. Have a great weekend!

      Reply
  20. maria says

    February 16, 2018 at 1:22 pm

    As they say, everything happens for a reason. Wonderful story, thanks for sharing. This borscht looks just perfect. Have pinned to try ♥♥♥

    Reply
    • Cathy says

      February 16, 2018 at 1:40 pm

      I hope you enjoy it !

      Reply
5 from 1 vote (1 rating without comment)

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