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250 g tomatoes 6 Tbs olive oil 2 onions, chopped

2 garlic cloves, chopped

2 carrots, chopped

150 g celery root, chopped

1 parsnip, chopped

500 g beetroot, chopped

2 Tbs agave syrup 2 Tbs tomato concentrate

4 Tbs red wine vinegar

600 ml vegetable broth

3 bay leaves twig fresh rosemary 1 lemon, juiced & zested

250 g sweet potatoes, chopped

250 g cabbage, thinly sliced

cayenne pepper (optional)

salt & pepper, ground

bunch fresh dill, chopped 150 g soy yogurt or vegan sour cream



1. Score tomatoes with shallow cuts, blanch them briefly in boiling water and then peel off (and discard) skins. Chop tomato flesh and set aside.

2. Heat oil in a large pot. Fry chopped onions and garlic until lightly browned. Add chopped carrots, celery and parsnip. Sauté briefly while stirring. Add beetroot, agave syrup and tomato concentrate. Stir in red wine vinegar. Stir in chopped tomato flesh and cook 2–3 minutes. Next, stir in vegetable broth and bring to low boil. Add bay leaves, rosemary and lemon zest. Simmer on medium heat for 30 minutes.

3. Add chopped sweet potatoes and cabbage. Simmer until everything is cooked soft, another 10–15 minutes. Lastly, add cayenne pepper (if desired), lemon juice and salt and pepper to taste. Portion borscht into deep dishes or bowls, garnish with lots of fresh dill and a dollop of soy yogurt. Serve.


Preparation: 15 min. // Cooking: 60 min. // Servings: 4

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