Sashas Vegan Borscht Recipes
VEGAN BEETROOT BORSCHT
This beetroot borscht is a healthy vegan soup recipe inspired by the traditional Ukranian borscht soup and it is perfect for any season!
Provided by Ruxandra Micu
Categories Soups
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot, heat some oil over medium heat and add the onion. Cook until the onion is soft and translucent, around 5 minutes.
- Add the veggies to the pot and cook for another 5 minutes.
- Stir in the rest of the ingredients, except vinegar and herbs. Bring the mixture to a boil and then reduce the heat to low.
- Let the soup simmer for around 30 minutes, or until the vegetables are soft.
- Add vinegar and chopped celery leaves.
- Taste the soup and adjust the seasoning as needed.
- Serve the borscht hot, garnished with fresh lovage or celery leaves and a dollop of vegan sour cream (if using).
Nutrition Facts : Calories 58 calories, Carbohydrate 8.3 grams carbohydrates, Fat 2.2 grams fat, Protein 1.2 grams protein
SASHA'S VEGAN BORSCHT
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
- Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
- Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
- Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
- Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
- Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
- Serve sprinkled with parsley and a dollop of sour cream.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g
THE BEST VEGAN BORSCHT
Wholesome delicious beetroot and red cabbage soup that is quick and easy to make and super nourishing.
Provided by Hana, Nirvana Cakery
Categories Lunch and Dinner
Time 1h
Number Of Ingredients 18
Steps:
- In a large pot heat 2 tablespoons of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.
- After 10 minutes add garlic, caraway seeds, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.
- Add cabbage and beans and simmer for 10-15 minutes until everything is soft.
- Season with sea salt and black pepper and stir in 2 tablespoons of apple cider vinegar.
- Serve with plenty of chopped fresh dill, extra apple cider vinegar, and a dollop of vegan sour cream or coconut yogurt.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 7 grams fat, Fiber 9 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 324 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- Bring a pot with water and vegetable stock base to a boil. Add peeled and rinsed whole potatoes to the pot. Let the broth come back to a boil, reduce the heat to medium, and cook the potatoes until fort-tender, about 15-25 min depending on the kind of potatoes you are using.
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