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Close-up of a bowl of vibrant red borscht showing beets, vegetables, sausage, and creamy topping.
Mirjana

Cozy Plant-Based Borscht with Vegan Sausage and Smoked Cheese

This vibrant plant-based borscht is hearty, colorful, and deeply comforting — filled with beets, potatoes, vegetables, and organic vegan sausage. A smoky dairy-free cheese melts into the broth for extra richness. It’s a simple, flavorful vegan soup ready in just 30 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil extra vitgin
  • 1/2 lb mixed frozen vegetables (peas, carrots, corn, green beans)
  • 3 medium beets, pealed and cubed
  • 1 cup beet greens, chopped tightly packed
  • 1 medium potato, diced
  • 4 cloves garlic, minced
  • 1 cup plant-based Italian sausage, sliced (Tofurky recommended)
  • 3 slices Violife Smoked Gouda or Provolone (cut into small squares)
  • 1/2 cup tomato paste
  • 3 cups vegetable broth or water
  • 1 tsp raw sugar (optional)
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 cups tomato purée (for thinning the broth if needed)
  • Vegan sour cream for serving (Forager Project recommended)
  • Salt and pepper to taste

Method
 

  1. Prepare all ingredients.
Chop the beets, potatoes, beet greens, herbs, garlic, and vegan sausage. Cut the vegan cheese slices into small squares.
    Ingredients for vegan borscht neatly arranged: diced vegetables, vegan sausage, herbs, and oil.
  2. Sauté the onions and vegetables.
Heat olive oil in a large pot. Add chopped onions and cook until translucent. Stir in beets, potatoes, beet greens, and frozen vegetables. Sauté for 5–6 minutes.
    Pot filled with chopped beets, beet greens, and potatoes beginning to sauté on the stovetop.
  3. Build the broth.
Add tomato paste, broth, and tomato purée. Bring to a gentle boil, then reduce heat to medium-low. Season with salt, pepper, and raw sugar if desired.
    Tomato purée being poured into a pot of simmering vegetable borscht.
  4. Simmer until tender.
Cook for 15–20 minutes until the beets and potatoes are soft but not mushy.
    Add vegan cheese.
Stir in the dairy-free cheese squares until they melt into the broth and add richness.
  5. Finish with sausage, herbs, and garlic.
Add sliced vegan sausage, minced garlic, and chopped parsley. Simmer for an additional 5 minutes.
  6. Serve warm.

    Ladle into bowls and top with a generous spoonful of vegan sour cream.
  7. Serving Suggestions
    • Serve with warm country bread or dark rye.
    • Add a dollop of vegan sour cream for creaminess.
    • Pair with sauerkraut, blistered peppers, or roasted potatoes for a hearty meal.

Notes

NOTES
• Vegetable variations: Add parsnips, sweet potatoes, or even chopped tomatoes for a different twist.
• Smoky depth: Smoked paprika or liquid smoke (tiny amount!) enhances complexity.
• Make-ahead: Borscht tastes even better the next day as the flavors deepen.
• Storage: Refrigerate up to 4 days or freeze up to 2 months.
• Add finely shredded cabbage or a few tablespoons of sauerkraut for authentic Slavic flavor.
• For extra protein, stir in cubed firm tofu.
• Sweet potatoes or parsnips add sweetness and texture.
• Adjust the broth with more tomato purée or water depending on how thick you prefer your borscht.
NUTRITION ESTIMATE (per serving)
Approximate values:

Calories: 210
Protein: 9g

Fat: 10g
Carbohydrates: 24g

Fiber: 5g

Sugar: 6g

Sodium: varies depending on sausage and broth