A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening.  I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE, or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten.


  • 1 T. Coconut Oil (or veggie oil of choice)
  • 1 large or 2 medium Onions, cut in half and sliced thin
  • 2 C. Green Beans, cut in small pieces or left large
  • 3 large Potatoes, peeled and cubed (or unpeeled red potatoes) 
  • 5 C. filtered Water or vegetable broth
  • 1 T. dried Dill (or fresh, slightly more) 
  • 1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil)
  • 3/4 C. Sauerkraut and Juice
  • Salt and/or Pepper, to your taste


  1. Heat oil in heavy pot and saute Onions for about 5 minutes.
  2. Add Green Beans and Potatoes and stir cook for about another 5 minutes
  3. Add Water and Dill and bring to a boil.  Turn down to a simmer (low-medium) and cook for about 15 minutes or until beans are tender and limp.
  4. Spoon in the Sour Cream, and mix gently until spread throughout
  5. Add Sauerkraut and simmer on low until fragrant (about 5 more minutes)
  6. Add salt and/or pepper