Pink Beet Borscht with Greens

Here is my take on a traditional Ukranian beet soup. I used pink beets instead of red ones, since that’s what came in my farm box this week, and I added greens.

The lemon and dill really give a good kick to this healing borscht.

I hope you enjoy it too!


  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 pink and white striped beets, peeled and thinly sliced on a mandolin (or grated) – you can use red beets for a darker soup color
  • 10 baby carrots, thinly sliced on a mandolin (or grated)
  • 1 Tbsp flour
  • 2 cups cabbage, shredded on a mandolin
  • 1 Tbsp coconut sugar
  • 2 Tbsp tomato paste
  • 2 Tbsp nutritional yeast
  • 6 small potatoes, diced
  • 1 bunch of your favorite greens, chopped (I used local tatsoi)
  • 1 can red kidney beans, rinsed and drained
  • 1 lemon, squeezed
  • 2 Tbsp dried dill
  • Salt and pepper to taste


In a large pot, heat the olive oil over medium heat. Cook the onion, garlic, grated beets and carrots for about 5 minutes to soften them, stirring often.

Add the flour and mix well to coat all the vegetables, then add in the cabbage, coconut sugar, tomato paste, nutritional yeast, potatoes, and enough water to just cover everything.

Bring to a boil, then turn the heat down to medium low and cook for about 20 minutes or until the potatoes are tender.

Next, add the greens, beans, lemon, dill, salt and pepper. Mix well, taste and adjust for seasoning. Serve hot, with vegan sour cream on top if you like.


We seek outside the wonders we carry inside us.” – Rumi

What you are looking for is already in youYou already are everything you are seeking.” – Thich Nhat Hanh

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Pink Beet Borscht with Greens”

  1. […] October 8, 2023 at 5:20 PM | Posted in Uncategorized | Leave a comment Pink Beet Borscht with Greens […]

Leave a Reply

%d bloggers like this: