Vegan Borscht

Lisa Dawn Angerame
Recipe by
Lisa Dawn Angerame

This borscht recipe is really easy, and since it is served cold, you can make it ahead of time. The beets cook into a colorful soup for a festive addition to Jewish holiday meals.

8 small beets
1 large onion
1 lemon
3 tablespoons of vegan cane sugar
2 quarts of water
2 russet potatoes
Vegan sour cream (optional)
  1. Peel and chop the beets and the onion, and place them in a deep pot and cover with the water.
  2. Add the juice of 1/2 of the lemon, 1 tablespoon of sugar, and a dash of salt.
  3. Bring to a boil and simmer for about an hour (or until the beets are soft).
  4. Add the remaining sugar and the juice of the other half of the lemon. Taste and adjust salt.
  5. Using an immersion blender, process it a bit to break up the beets (not too long).
  6. Place in an airtight container and store in refrigerator.
  7. Peel and chop the potatoes. Boil in a separate pot until they are soft. Place in airtight container and store in refrigerator.
  8. To serve, place the potatoes in the soup and top with vegan sour cream and dill.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at