Vegetarian Borscht With Chickpeas

Vegetarian borscht with chickpeas in a white bowl

5 from 5 reviews

This vegetarian borscht is vegan friendly, is naturally gluten-free, and is packed with nutrients. It’s the perfect comforting meal for colder days and to add to your Meal Plan or Batch Cooking



  • 1 tablespoon of EVOO
  • 1 medium onion
  • 2 big raw beetroots (beets)
  • 1 medium carrot
  • 4 cups of vegetable broth
  • 3 small potatoes
  • 1 can tomato chunks
  • ¼ red cabbage*
  • 4 cups of water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup cooked chickpeas 
  • Dill (optional)
  • Sour cream (optional)


  1. Heat a large pot over medium heat and add 1 tablespoon of extra virgin olive oil.
  2. Peel the onion, dice it, add it to the pot and cook it until golden brown.
  3. Using gloves to avoid beetroot stains, peel the beetroots and dice them. The smaller they are, the faster they will cook. If you prefer, you can also grate them.
  4. Add them to the pot and stir them with the onion.
  5. Peel the carrot, dice it and add it to the pot. 
  6. After about 5 minutes, add the vegetable broth. 
  7. Peel the potatoes, dice them more or less to the same size as the beetroots and add them to the pot.
  8. Add the tomatoes.
  9. Cut the cabbage in half and one half in half again. Cut thin slices horizontally and vertically and add it to the pot. 
  10. Add four cups of water, salt and pepper.
  11. Add the chickpeas. If you are using canned, discard the liquid.
  12. Let it simmer for about 45 minutes, or until the veggies are soft.
  13. If you enjoy the taste of dill, add one or two tablespoons of freshly chopped dill.
  14. Serve hot with a tablespoon of sour cream on top and decorate with fresh dill.



*Cabbage could also be green


This recipe is vegan if served without sour cream.


Store it in the fridge in an airtight glass food container for up to 5 days.

Keywords: borscht, beets soup, chickpea soup, beetroot soup

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