Vegan Borscht with Dried Beans
Delicious, red, vegetable-based and meat-free! Vegan borscht with dried beans turns out thick thanks to the beans and rich because of the broth. Cooking whole peeled beets helps keep their bright color. Herbs and garlic added at the end give a wonderful aroma.
Updated : 24 November, 2025
Easy
About 30 min.
Ingredients
300 grams
Bean
500 grams
Potato
150 grams
Onions
100 grams
Carrot
300 grams
Beetroot
1 liter
Vegetable broth
4 tablespoon
Tomato paste
500 grams
White cabbage
1 tablespoon
Table salt
1
Laurel leaf
3
Garlic
20 grams
Dill
20 grams
Parsley
20 grams
Basil
2 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook vegan borscht with dried beans and no tomatoes? A true bright, hearty borscht made on vegetable broth with beans. We will cook the broth in advance and add it later. Use dried beans. Prepare all ingredients, wash and peel the vegetables. This borscht is made without sautéing - everything is boiled.
Step 2
Start with the beans. Rinse them, cover with water and cook over low heat for about 2 hours until fully tender.
Step 3
Pour 2 liters of water into a pot for the borscht, place a whole peeled beetroot inside and cook it for 1 hour until soft.
Step 4
While the beetroot and beans are cooking, prepare the remaining vegetables. Chop the onion into small cubes and grate the carrot on a coarse grater.
Step 5
Cut the potatoes into large cubes and shred the cabbage finely.
Step 6
Chop the herbs finely.
Step 7
Press the garlic into the herbs.
Step 8
Remove the cooked beetroot from the pot and place it somewhere to cool slightly.
Step 9
Into the same beet-cooking water, add the potatoes and a bay leaf. Cook for 10 minutes.
Step 10
Then add the chopped onion and grated carrot.
Step 11
Add salt and cook the vegetables for another 10 minutes.
Step 12
After 10 minutes, add the shredded cabbage and cook for another 10 minutes.
Step 13
After the cabbage, add the cooked beans and continue cooking for about 7 minutes.
Step 14
Meanwhile, grate the cooked beetroot on a coarse grater.
Step 15
Mix the beetroot with the chopped herbs and garlic, add tomato paste and stir.
Step 16
Add the vegetable broth and the beet mixture to the pot.
Step 17
Stir the borscht well, bring to a boil, and simmer for 2 minutes over low heat.
Step 18
Cover the pot, turn off the heat, and let the borscht rest for 10-15 minutes.
Step 19
Ladle the bean borscht into bowls, add sour cream to each portion, and serve.
Author note
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