Borscht (Vegan)
Ingredients:
- 4 beets, peeled and diced
- 160 g (1) onion
- 122 g (2) carrots
- 80 g (2) celery stalks
- 44.5 g (1/2 cup) shredded cabbage
- 9 g (3 cloves) garlic
- 1440 ml (6 cups) vegetable broth
- 32 g (2 tbsp) tomato paste
- 15 ml (1 tbsp) apple cider vinegar
- Vegan sour cream and dill, for serving
Features:
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Add the cabbage and vinegar only in the last few minutes of cooking — this keeps the cabbage from turning mushy and helps the broth hold onto its vivid color.
Instructions:
- Sauté the Vegetables: Sauté the onion, carrots, and celery in a pot for 6-8 minutes.
- Add Garlic & Beets: Add the garlic and beets, cooking for 2 minutes.
- Add the Broth: Stir in the tomato paste and vegetable broth, and bring to a boil.
- Simmer: Reduce heat and simmer for 25-30 minutes, until the beets are tender.
- Finish: Add the cabbage and apple cider vinegar, and simmer for 5 more minutes.
- Serve: Serve topped with vegan sour cream and fresh dill.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base. The garlic builds a savory, aromatic base.
Borscht (Vegan)
Ingredients:
- 4 beets, peeled and diced
- 160 g (1) onion
- 122 g (2) carrots
- 80 g (2) celery stalks
- 44.5 g (1/2 cup) shredded cabbage
- 9 g (3 cloves) garlic
- 1440 ml (6 cups) vegetable broth
- 32 g (2 tbsp) tomato paste
- 15 ml (1 tbsp) apple cider vinegar
- Vegan sour cream and dill, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base. The garlic builds a savory, aromatic base.
Prep:
Add the cabbage and vinegar only in the last few minutes of cooking — this keeps the cabbage from turning mushy and helps the broth hold onto its vivid color.
Instructions:
- Sauté the Vegetables: Sauté the onion, carrots, and celery in a pot for 6-8 minutes.
- Add Garlic & Beets: Add the garlic and beets, cooking for 2 minutes.
- Add the Broth: Stir in the tomato paste and vegetable broth, and bring to a boil.
- Simmer: Reduce heat and simmer for 25-30 minutes, until the beets are tender.
- Finish: Add the cabbage and apple cider vinegar, and simmer for 5 more minutes.
- Serve: Serve topped with vegan sour cream and fresh dill.
