Why this fits a family on a budget
Classic Russian borscht gets a fully plant-based makeover with earthy beets, tender potatoes, and fluffy dill dumplings that make it hearty enough to stand alone as a weeknight centerpiece. The sweet-sour balance from vinegar and sugar mirrors authentic Russian flavor profiles without any animal products.
• 3 whole medium beets
• 2 whole carrots
• 1 whole yellow onion
• 0.5 head green cabbage
• 2 whole russet potatoes
• 4 cloves garlic cloves
• 14 oz canned diced tomatoes
• 6 cups vegetable broth
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 whole bay leaves
• 1 tsp dried dill
• 1 tsp smoked paprika
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tsp sugar
• 1 cup all-purpose flour
• 0.5 tsp baking powder
• 0.5 cup unsweetened oat milk
• 0.25 cup fresh dill
• 0.5 cup vegan sour cream
1. Peel and grate beets and carrots using a box grater. Dice the onion, cube potatoes into 1-inch pieces, and thinly slice the cabbage. Mince the garlic cloves.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (about 375°F surface temp). Add onion and sauté for 3 minutes until translucent and softened.
3. Add the grated beets and carrots to the pot. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften and the beets release their deep ruby color.
4. Stir in minced garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
5. Pour in canned diced tomatoes (with juices) and vegetable broth. Add bay leaves, potatoes, and cabbage. Bring to a boil over high heat, about 5 minutes.
6. Reduce heat to medium and simmer uncovered for 15 minutes until potatoes are fork-tender and cabbage is wilted but still has slight texture.
7. While soup simmers, make the dill dumplings: In a bowl, combine flour, baking powder, 0.5 tsp salt, and dried dill. Stir in oat milk just until a shaggy dough forms — do not overmix.
8. Stir apple cider vinegar and sugar into the simmering soup to balance the beet's earthiness. Taste and adjust seasoning.
9. Using a tablespoon, drop heaping spoonfuls of dumpling dough directly onto the surface of the simmering soup, spacing them about 1 inch apart. You should get 8–10 small dumplings.
10. Cover the pot with a tight-fitting lid and cook on medium-low heat for 12 minutes without lifting the lid — the dumplings will steam and puff, turning from pale and glossy to matte and firm on top.
11. Remove bay leaves. Ladle soup into bowls ensuring each serving gets 2–3 dumplings. Garnish with a dollop of vegan sour cream and fresh chopped dill. Serve immediately.
Contains: gluten, tree nuts (oat milk cross-contact, check label). Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.