Apple Beet Borscht

This isn’t traditional Ukrainian borscht; it’s a creative vegan version that swaps beef broth for apple cider and loads up on vegetables for deep, layered flavor.

Beets, cabbage, and carrots simmer for hours with tomato paste, soy sauce, and molasses, creating a sweet-sour-savory balance that’s totally addictive.

Caraway seeds (toasted first) add aromatic warmth, while partially pureeing the soup creates body without cream.

Serve it hot in winter or chilled in summer, topped with tofu sour cream for the full borscht experience.

Chef Tips

• Long simmer is essential: Those 2-3 hours let beets sweeten and flavors meld; don’t rush it
• Toast caraway first: Sautéing the seeds releases oils for more aromatic flavor
• Partial puree adds body: Blending one-third thickens without losing texture
• Adjust sweet-sour: Taste and add more molasses or lemon juice to balance

Variations

• Use red wine vinegar instead of some cider for sharper tang
• Add diced potatoes in the last hour for heartier soup
• Stir in fresh dill at serving for traditional borscht flavor