Vegan Borscht

Level: Medium
  • Prep Time: 30min
  • Cook Time: 40min
  • Portions: ca. 8litres
  • 6l Vegetable broth
  • 1 White cabbage
  • 3 Onion
  • 2 Carrot
  • 2 Parsley root
  • 1 Beetroot
  • 1,5kg Potatoes
  • 1 head Garlic
  • 1 bundle Dill
  • 1 bunch Parsley (leaves)
  • 1 Red Bell pepper
  • Salt
  • Black pepper
  • 3 Bay leaves
  • 10 berries Allspice
  • 1 Tbsp Smoked paprika
  • 500ml Tomato puree
  • Vegetable oil

Prep: Wash and peel everything. Cut the onions, parsley root and bell pepper into even cubes. Cut the beetroot julienne and grate the carrots. Cut the cabbage julienne.

Dressing: Cut the garlic and the dill finely. Mix with salt and grind well, add 3 Tbsp of vegetable oil.

  1. Bring the vegetable broth in a large pot to a boil.
  2. Meanwhile sauté onions, parsley and grated carrots.
  3. When the broth boils, add beetroot and let cook for 7-10min.
  4. Add potatoes, barley leaves, allspice and salt. Let it cook for another 15min.
  5. Add the cabbage and cook for another 5-7min.
  6. Add the sautéed onions, parsley root and carrots.
  7. Add tomato puree, smoked paprika powder, season with black pepper and salt and boil for about 2min more.
  8. At the end add the “dressing” and freshly chopped parsley leaves, stir well and season to taste.

Serve with a fresh spring onion and bread.