Vegan Borscht Recipe
We went for a weekend to the country cottage of a friend and lit up a fire to cook the most delicious borscht – of course the vegan version. Healthy and tasty with loads of vitamins and nutrients, the perfect soup for an evening at the fire :)
We went for a weekend to the country cottage of a friend and lit up a fire to cook the most delicious borscht – of course the vegan version. Healthy and tasty with loads of vitamins and nutrients, the perfect soup for an evening at the fire :)
Level: Medium
Prep Time: 30min
Cook Time: 40min
Portions: ca. 8litres
Ingredients
- 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
Preparation
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.
Instructions
- Bring the vegetable broth in a large pot to a boil.
- Meanwhile sauté onions, parsley and grated carrots.
- When the broth boils, add beetroot and let cook for 7-10min.
- Add potatoes, barley leaves, allspice and salt. Let it cook for another 15min.
- Add the cabbage and cook for another 5-7min.
- Add the sautéed onions, parsley root and carrots.
- Add tomato puree, smoked paprika powder, season with black pepper and salt and boil for about 2min more.
- At the end add the “dressing” and freshly chopped parsley leaves, stir well and season to taste.
Notes
Serve with the vegan borscht with a fresh spring onion and bread.
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