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Vegan Borscht with red beans
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 5 people
Author: Nat @ Simple Family Crazy Life
  • 2 tablespoons vegetable oil (I use sunflower oil)
  • 1 medium-size onion
  • 1-2 carrots
  • 2-3 beets
  • 3-4 cloves garlic
  • 1-2 celery stalks
  • 2 large potatoes
  • 1/2 mid-size cabbage
  • 1 cup cooked beans
  • salt and pepper to taste
  • 1 teaspoon tomato paste
  • 1 teaspoon coriander and cumin mix
  • 1 teaspoon paprika
  • 2-3 bay or laurel leaves
  1. Chop onions, carrots and beets, garlic and celery. Cut potatoes into small cubes, shred the cabbage.  

    Cook onions in vegetable oil for 2-3 min., add carrots, beets, garlic, celery, tomato paste, and spices. Steam for 3-4 more minutes. Fill the pot (2/3rds) with water and bring to a boil.  

    Add potatoes and cooked and drained beans, bring to a boil again, reduce heat, and cook for 5 min.  

    Add cabbage, bay leaves and lemon juice. Cook for 10 minutes and turn the heat off. Let it sit for 10 more minutes and serve.