VEGAN BORSCHT RECIPE WITH CABBAGE AND BEANS
Vegan Borscht - everything you wanted to know about making this classic Ukrainian Soup. Picky kids approved, healthy recipe that won't skimp on flavor. I make this easy Red Borscht every week. It's so delicious and I'm confident you'll love it too.
Provided by Iryna
Categories Soup
Time 1h15m
Number Of Ingredients 18
Steps:
- Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)Using a paper towel peel the skin and shred the beets on a large hole grater.
- Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
- Using a long knife or a mandoline slicer, thinly slice the cabbage.
- Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
- Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
- Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
- Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
- Serve vegan Borscht with a dollop of vegan sour cream.
Nutrition Facts : Calories 308 kcal, Carbohydrate 44.4 g, Protein 13.4 g, Fat 9.5 g, SaturatedFat 3.8 g, Sodium 1629 mg, Fiber 9.7 g, Sugar 10.9 g, ServingSize 1 cup
VEGAN BORSCHT
A vegan version of a traditional Russian/Ukranian soup.
Provided by vivid930
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
- Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.
Nutrition Facts : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g
VEGAN BLENDER BORSCHT
A delicious and healthy vegan blender beet soup (borscht) that is gluten free and so easy to make.
Provided by Christal Szcebel
Categories Soups/Stews
Time 20m
Number Of Ingredients 15
Steps:
- Add oil to a large pan or wide soup pot and heat over medium.
- Add in onions, carrots, garlic, salt, and pepper and sautee until soft, about 5-7 minutes.
- Add in cooked beets, dill, tomato paste, and coconut sugar and stir until everything is heated through, about 7 minutes.
- Add in pickle juice, lemon juice, broth, and almond milk and heat through for 2 minutes.
- Transfer mixture to blender, blend on low, then slowly increase to high, and blend the soup until completely smooth.
- Divide soup between 4 or 5 large serving bowls and garnish with dill and 1 tablespoon of Vegan Cashew Sour Cream (or a dollop of non-dairy yogurt, sour cream, or greek yogurt).
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