Back To My Roots Borscht

Back To My Roots Borscht

Fall is definitely in the air as we start to experience shorter days and colder nights. All of these shifts and changes have me reaching for my cozy sweaters along with warm and nourishing soups and teas. The inspiration for this particular recipe came from the bounty of root vegetables in our weekly CSA bag, along with a strong family history of consuming . My grandmother came from a large Russian family, and I have many fond memories of tucking into her perogies, blintzes and . As a result, I wouldn’t be surprised if beets were an integral part of my DNA, given my strong Russian roots!

Traditionally our family borscht recipes were made with beef. Since meat has not been part of our diet for a while now, and I was tempted to take this on as a personal challenge to see if I could make an equally delicious plant based version. Therefore, I have included a stock recipe that helps up the flavour profile and makes use of all parts of the veggies included. I am often surprised at how much grit beets can accumulate, especially when they arrive directly from the farm, which makes a throughout washing (multiple times perhaps!) an absolute must.

While nutritional yeast may not be a traditionally Russian food, it lends a lovely umami note to the soup so I decided to deviate from tradition and add it to the recipe. I also included a medicinal mushroom blend, which is very fitting as Russia is one of the major locations for harvesting Chaga mushrooms! Chaga’s immune boosting properties make it the perfect addition to teas and soups to help carry you through all of the colds and flus that invariably crop up during fall and winter months. These are optionl add-ins, feel free to leave them out if you don’t have either ingredient on hand.

If I have the time, I love to prep my soup in my instant pot using the slow cooker setting, letting simmer on low for about 4 hours. If I am low on time, cooking the soup on the pressure cooker setting for 10 minutes is a great option. And as an added bonus it tastes even better the next day!

Back To My Roots Borscht


2 tbsp olive or avocado oil
1 lg onion
4 cloves garlic, crushed
2 stalks celery
2 carrots
2 parsnips
2 turnips
4 beets, peeled and diced
9 cups water
2 cups thinly sliced beet greens
2 cups thinly sliced cabbage
1 1/2 cups cooked navy beans
Handful fresh dill
2 tsp caraway seeds
1 tsp Harmonic Arts Mushroom Blend
1 Tbsp nutritional yeast
2 bay leaves
1 tbsp sea salt
Fresh cracked pepper
2 tbsp lemon juice


First heat oil over medium heat. Then add onion, garlic, carrot, celery, carrots, parsnip and a pinch of salt and sauté until soft. Add turnips, beets & beet greens, cabbage, navy beans, dill, caraway seeds, mushroom powder, nutritional yeast, bay leaves, salt and pepper. Stir to combine and add water. Bring to a boil, lower heat and then let simmer for 30 minutes. Add lemon juice and serve immediately or cool to room temperature and store in the fridge for later use.

This Post Has 2 Comments

  1. Jean Newton

    Borscht is the perfect food to usher in a cloudy, cool September day. The recipe looks hearty. Can’t wait to make it with all the local ingredients available now at numerous markets.

    1. Juliette Lacroix

      I’d love to hear what you think of the recipe! It makes use of lots of seasonal root veggies, perfect this time of year.

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