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Vegan Borsch/Borscht with Kale

The traditional borsch/borscht is rather sour and served with sour cream. I like it on the sweet and peppery side and here is how to make it. It’s easier than you think.

🍽 Serves 4-5

🕘 50-55 minutes


  • 1 onion

  • 1 clove of garlic

  • 1 carrot

  • 2 potatoes

  • 3 beetroots

  • 2 cups kale (originally cabbage but I like to use kale)

  • 2 bay leaves

  • 4-5 cups of vegetable stock

  • 2 Tbsp lemon juice

  • 1 Tbsp tomato paste

  • Salt and pepper to taste

  • 1 can of butter beans

  • Parsley or dill to garnish


  1. Prepare all the ingredients: dice the onion and garlic. Chop the carrots into approx. 0.5 cm cubes, potatoes into approx. 1 cm cubes, and beetroot into thin sticks (see video). Rinse the kale, remove the stems and massage to make it soft. Chop kale into smaller pieces.

  2. In a large pot, melt the butter on medium heat. Add onion and garlic. Sauté until golden. Add carrots and potatoes, stir and sauté for 5 min.

  3. Add beetroot, kale, and bay leaves. Mix well.

  4. Add vegetable stock, lemon juice and tomato paste.

  5. Simmer on medium heat for 30 min or until the vegetables are soft. Add salt and pepper to taste.

  6. Add butter beans and mix.

  7. Serve with some fresh parsley or dill.

  8. Enjoy!


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