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Lena Novak - Lena’s Vegan Living
Sweet& Sour Borscht with Red Beets, Veggies, Kidney Beans & Dill, is a flavorful vegan version of the traditional one. It is one of the easiest way to make, delicious,hearty and nutritious meal, at any time of year.
Vegan– Gluten Free – Refined Sugar Free
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course dinner, lunch, Soup
Cuisine East Europe, Vegan
Servings 6


  • Food processor


  • 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.


  • Rinse the beans, add veggie broth, bay leaf, and bring into boil.
  • Reduce the heat, cover with lid and let it simmer for 1 hour.
  • When 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.
  • Reduce the heat and let it simmer for one more hour.
  • In the meantime, sauté garlic and add to the soup.
  • Add also apple cider vinegar and stir thoroughly.
  • Take it off the heat and add the dill. It can be cut with sizers or just pulled out with your fingers.
  • Serve topped with vegan sour cream.
Keyword easy vegan recipes, gluten free recipe, healthy recipes, hearty soup ideas, plant based recipe, vegan borsht