Borscht soup is probably the main staple of Russian/Soviet cuisine. Most people are at least vaguely familiar with Borscht, a strange red soup, best consumed in paring with Vodka…
Well… but have you heard of the vegan Borscht? Easy!
Follow my recipe below and you will be amazed how delicious the veganized version of this traditional soup could be.
Preparation time: 30 min
Cooking time: 40 min
Per servings: 6 servings
- 3 medium size yellow potatoes (peeled and cut in small cubes)
- 2 medium size carrots (peeled and grated)
- 1 medium size onion (peeled and small cut)
- 1 large beetroot (peeled and grated)
- 100 g kidney beans (soaked overnight)
- 150 g pickled cabbage
- 2 L vegetable stock
- 1 tbsp tomato paste
- 1 tbsp kosher salt
- 3 tbsp vegetable oil
Equipment & tools:
- 1 frying pan
- 1 large pot
- 1 grater
- 1 peeler
- Pour the vegetable stock in the pot, add pre-soaked beans and pickled cabbage. Simmer on medium heat until the beans are fully cooked.
- Meanwhile, prepare all the rest of the mise en place for Borscht: peel and grate/cut the vegetables.
- Saute the vegetables separately, since they take varying times to get fully cooked. First saute onions. Once done, remove them the frying pan, then saute carrots and beetroot separately.
- Finally saute all the vegetables together. Add tomato paste and saute a little longer.
- By this time, beans should be just cooked. Add potatoes to the pot and cook until doneness.
- Once potatoes are cooked, add the sautéed vegetables mix to the pot, mix and simmer for 5 min.
- Season Borscht with kosher salt to taste and ENJOY!
*Borscht soup is best enjoyed on the next day, once all the flavours rich their peak.
** Borscht tastes better if you add a little sour cream (use the vegan sour cream for this veganized versions, of course).