“Ooooh baby it’s cold outside!” That means you should eat more hot things like soup!  I used to hate beets when I was a kid and could barely eat them without gagging.  Now I eat them quite a lot and actually enjoy them.  They are healthy AF too and great for menstruating women, anemic people, or anyone who wants their skin to GLOW.  Beets are also a natural detoxifyer and eating them makes your liver very happy and your poos purple.

Obviously this Borscht recipe isn’t super traditional.  Actual Russian borscht contains cow meat, cow milk, and the blood of capitalist enemies.  So I’ve adapted it to be vegan, much healthier, and easier to make.  Sounds like a win-win to me 😉

Carrots, Beets, and Taters

Carrots, Beets, and Taters

You can serve this as an entree or alongside some other Eastern European fare.  I served mine alongside some Hungarian Goulash and a salad.


  • 2 medium beets – peeled and cut into 3/4″ dice
  • 1 large carrot – peeled and cut into small dice
  • 1 medium to large potato – peeled and cut into 1/2″-3/4″ dice depending on the size of chunks you like. Use whatever kind of potato you want, I prefer Yukon golds here because of their natural silky and buttery properties.
  • 1 tablespoon olive oil
  • 1 large yellow onion – cut into large dice
  • 3-4 cloves of garlic – minced
  • 3 bay leaves
  • 4 cups vegetable broth – I used vegetarian beef flavored broth to be more authentic but any kind works.
  • 1 teaspoon dried dill
  • 1/2 tsp dried caraway (optional)
  • 1 teaspoon sea salt
  • black pepper to taste
  • 1/4 head red or green cabbage, thinly sliced (optional but great for some added crunch)
  • 2 tablespoons chopped fresh dill – optional garnish
  • Vegan sour cream – optional garnish


  1. Heat the olive oil in a large stockpot over medium high heat.  Add onion and saute until slightly browned.
  2. Add garlic, dill, and caraway and saute stirring constantly for about 1 minute.
  3. Add beets, carrot, potato, broth, bay leaves, salt and pepper. Place a lid on the pot and turn heat up to high.  Once boiling, reduce heat to low and simmer about 25 minutes.
  4. After 25 minutes check the beets and potatoes to see if they are cooked.  You can pierce them with a fork or run them under cold water with a slotted spoon and eat them (snack while cooking, always.)  If they are still pretty firm, replace the lid and allow to cook for 10 more minutes.
  5. When the vegetables are fully cooked, use an immersion blender to puree about half of the vegetable chunks.  This will make the soup soo pretty and so creamy.
  6. Add the cabbage, if using. Note: do not puree cabbage in a soup EVER because it is gross and stringy.
  7. Replace the lid and allow cabbage to cook in the soup for about 5 minutes or until it is as cooked as you like.  I like mine to still have a little crunch.
  8. Remove from heat and ladle into bowls.  Top with vegan sour cream and fresh dill and enjoy the tingling warmth and health in your bones.



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