Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Valentines Beet Soup (Borsch Variation)

Valentines Beet Soup (Borsch Variation)

This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup’s subtle blend of flavors. It’s a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!

Valentines Beet Soup (Borsch Variation)

Valentines Beet Soup (Borsch Variation)

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Diet: Vegan, Vegetarian
Servings: 4
Author: Veg Kitchen


  • 1 onion
  • 2 tbsp olive oil
  • 1 medium carrot
  • 3 small potatoes
  • 2 beets
  • 1 medium apple
  • 8 cups vegetable broth
  • ¼ head red cabbage
  • 6 tbsp cider vinegar
  • 1 bay leaf
  • salt
  • pepper


  • Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sauté onions on low heat.
  • Cut carrot, potatoes, beets, and apple into small cubes.
  • Add the cubes to the saucepan. Stir regularly with a wooden spoon.
  • Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
  • While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
  • Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.


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