Beet borscht with zucchini and white bean fritters

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Beet borscht with zucchini and white bean fritters

Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Vegan

2 Servings, 410 Calories/Serving

35–50 Minutes

Beet borscht is fun to say, beautiful to look at, easy to cook, and, to top it off, delicious. This vegan soup is full of nutrient-rich vegetables and plant-based protein.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces beets
  • 1 yellow onion (see Market Watch note)
  • 1 lemon
  • ¼ pound shredded carrots
  • 1 cup vegetable broth
  • ¼ pound shredded red cabbage
  • 1½ cups cooked white beans
  • 1 zucchini or other summer squash
  • 1 tablespoon nutritional yeast
  • 2 tablespoons roasted almonds
  • 6 or 7 sprigs fresh dill

Nutrition per serving

Calories 410, Total Fat 21g (27% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 450mg (20% DV), Total Carb. 44g (16% DV), Fiber 13g (46% DV), Total Sugars 23g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the borscht ingredients

  • Using a peeler or sharp knife, peel the beets; using the large holes of a box grater, coarsely grate the beets.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the fritters. [Zest both lemons and juice 1 lemon. Save the remaining zested lemon for another use.]


Cook the borscht

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the beets, onion, and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 4 to 5 minutes. Add the vegetable broth and 2 cups [4 cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the beets have softened, 10 to 12 minutes.
Add the cabbage and cook, stirring occasionally, until the cabbage is tender and the beets are fork-tender, 5 to 7 minutes. Remove from the heat and stir in 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.
While the borscht cooks, prepare the zucchini–white bean fritters.


Make the fritters

  • Rinse the white beans.
  • Trim the ends from the zucchini; using the large holes of a box grater, coarsely grate the zucchini. Using a clean kitchen towel, lightly squeeze the zucchini to remove excess moisture.
In a medium bowl, add the beans and season with salt and pepper. Using the bottom of a cup or bowl, lightly mash until a chunky paste forms, leaving some beans whole. Stir in the zucchini, nutritional yeast, and lemon zest. Using wet hands, form the mixture into four [eight] ½-inch-thick fritters.


Cook the fritters

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fritters and cook, turning once, until lightly browned, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.
While the fritters cook, prepare the garnishes.


Prep the garnishes

  • Coarsely chop the almonds.
  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.


Transfer the borscht to individual bowls and garnish with the almonds and dill. Serve the fritters on the side.
Kids Can!
  • Measure the onion.
  • Juice the lemon.
  • Rinse the white beans.
  • Squeeze the zucchini in a towel.
  • Mash the beans.