January 28, 2020

Purple Borscht (Beet Soup)

Name: Purple Borscht (Beet Soup)
Prep time: 20 min
Cook time: 90 min
Yield: 4 people
Ingredients: 2 tbsp coconut oil; 2 cup diced red onion; ½ medium red cabbage; 2 large red beets (peeled and diced); 5 cups marinara sauce* (use store-bought or see recipe below); 3 cup water; fine sea salt (to taste); fresh dill (for garnish, optional)

This Russian-inspired Borscht recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Purple Borscht (Beet Soup)

Gorgeous colors all the way! This Russian-inspired dish will even convince strong beet-haters. It's that good!

Prep Time20 mins

Cook Time1 hr 30 mins

Course: Soup

Cuisine: Russian, Vegan

Keyword: gluten-free, grain-free, refined sugar-free, soy-free, vegan

Servings: 4 people

Ingredients

2 tbsp coconut oil
2 cup diced red onion
½ medium red cabbage
2 large red beets peeled and diced
5 cups marinara sauce* use store-bought or see recipe below
3 cup water
fine sea salt to taste
fresh dill for garnish, optional

Instructions

Add the coconut oil into a large pot. Over medium heat, sauté the onion for about 3 to 5 minutes, stirring once or twice.
Add the diced cabbage and beets. Stir again. Continue sautéeing for another few minutes.
Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender. Your cook time may vary depending on how fresh your beets are and how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times and stir to to make sure it’s not sticking to the bottom of the pot.)
Taste and season with salt to taste. Ladle into a bowl and serve with chopped dill if desired, but it's great all on its own, too.
This soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.