Sweet And Sour Borscht

Sweet And Sour Borscht Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins


2 cups kidney Beans soaked overnight in two cups of water

3 red beets shredded

3 carrots shredded

3 parsnip pealed & shredded

¼ Red cabbage shredded

2 shallot 0nions cut into 4 quarters

6 cloves of garlic minced

Grind peppercorns to taste

3 bay leaves

2 cups organic veggie broth

1 cup of water

Apple Cider vinegar to taste

Himalayan pink salt to taste

1 tbsp grape seed or oil or oil of your choice

Fresh dill ½ cup stems removed

Cashew sour cream or store bought vegan sour cream


1 cup Cashews soaked for six hours and rinsed

4 tbsp lemon juice

1 tsp garlic powder 1 tsp

1/2 tbsp Nutritional yeast

1/4 cup Water ¼ cup

Himalayan pink salt to taste

Blend all in a blender until smooth.


1Rinse the beans, add veggie broth, bay leaf, and bring into boil.

2Reduce the heat, cover with lid and let it simmer for 1 hour.

3When ready, bring it back into boil, add all the shredded veggies, onion and cup of water with salt. You may add more water later if needed.

4Reduce the heat and let it simmer for one more hour.

5In the meantime, sauté garlic and add to the soup.

6Add also apple cider vinegar and stir thoroughly.

7Take it off the heat and add the dill. It can be cut with sizers or just pulled out with your fingers.

8Serve topped with vegan sour cream.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑