THE RECIPE JOURNAL · Main Course
Sasha's Dairy-Free Borscht
This vibrant and hearty soup is packed with fresh vegetables and rich flavors, perfect for a cozy meal. It’s completely dairy-free, making it a great option for those with dietary restrictions or anyone looking for a healthy twist on a classic.
FROM THE KITCHEN • Sasha's Dairy-Free Borscht
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by trimming the beet greens from the beets, discarding the stems. Give the leaves a good wash, dry them off, and chop them roughly—set those aside for later. Next, scrub the beets well and pop them into a saucepan. Cover with water and bring to a boil, then lower the heat and let them simmer, covered, until you can easily poke a knife through them—this usually takes about 30 to 40 minutes. Drain the beets and rinse them under cold water until they’re cool enough to handle. Peel them right away and grate them coarsely, then set aside.
02
Step 2
In a large pot or Dutch oven, warm up some olive oil over low heat. Add the chopped onion and cook gently, stirring often, until it’s soft and translucent—about 3 to 5 minutes. Toss in the garlic and cook just until you can smell its aroma, roughly a minute, being careful not to let it brown. Now add the carrots, rutabaga, and parsnip, raising the heat to medium. Cook until the veggies start to soften, which should take around 12 to 15 minutes. Sprinkle in the brown sugar and keep cooking until you see some browning here and there, another 3 to 5 minutes.
03
Step 3
Pour in 2 quarts of water along with the cabbage, salt, and a bay leaf, stirring everything together. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 10 to 15 minutes. In the last couple of minutes, stir in the beet greens, keeping the pot uncovered so they stay bright and fresh. Finally, mix in the grated beets and take the pot off the heat right away to keep that beautiful color intact. Adjust the seasoning with vinegar, salt, and pepper to taste.
04
Step 4
Serve the borscht topped with chopped parsley and a spoonful of sour cream—or a dairy-free alternative if you prefer!
Why you’ll love it
This soup is full of vibrant flavors and bright colors. It’s hearty and satisfying without any dairy, making it perfect for those with dietary restrictions. Plus, it’s packed with vegetables, making it a healthy choice any time of year.
How to serve
Serve warm with a side of crusty bread or a simple green salad. A dollop of dairy-free yogurt or sour cream alternative on top adds creaminess without the dairy. Fresh dill sprinkled on the soup brightens the flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to preserve the flavors. This soup also freezes well—thaw it overnight in the fridge before reheating.
