Skip to content
Hearty and tangy Vegan Borscht made with Almond Cow

Vegan Borscht

30-45 minutes

This hearty Vegan Borscht is full of delicious veggies and is the perfect combination of tangy with a hint of sweetness. Incorporate the pulp to make it zero-waste!

Servings: 3-4


  • 1 small red bell pepper, rough chopped
  • 1 small onion, rough chopped
  • 6 cups vegetable broth
  • 2 ribs celery, rough chopped
  • 1 lemon cubed (peel and pith removed)
  • 3 small cloves garlic
  • 3 Tbsp ketchup
  • 2 medium beets, peeled and grated
  • 2 medium potatoes, peeled and cubed (bite sized)
  • 2 carrots, thinly sliced (mandolined)
  • 1 small head cabbage, shredded

Note: To make it zero-waste, incorporate the batches of pulp into the soup.


Step 1

Fill the Almond Cow base to the MAX line (6 cups) with vegetable broth.

Step 2

Place chopped red bell pepper and onion in the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure. Attach the top to the base.

Step 3

Plug in the Almond Cow and press the cow start button. It will run through 3 automatic stages. When the green light stops flashing, it is complete.

Step 4

Set filter basket contents aside and refill the filter basket with chopped celery, lemon, garlic cloves, and ketchup. Press the cow for another cycle.

Step 5

Place beets, potatoes, carrots, cabbage, leftover pulp (optional), and liquid from the base in a large pot. Stir.

Step 6

Bring to a boil and then simmer until all veggies are fork tender, or desired softness, stirring occasionally.

Step 7

Season with salt and pepper to taste.

Step 8

Top with a dollop of your favorite sour cream and a sprig of dill to serve/style. Enjoy!