-
45
minPrep Time -
45
minCook Time -
90
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:N/A
- Seasons:All
- Cuisines:Russian
- Courses:Lunch, Dinner
Recipe Description
Dive into the heart of Russian cuisine with this vibrant and comforting Vegan Borscht. A symphony of earthy beets, tender potatoes, and crisp cabbage, simmered together in a rich, tangy broth, this soup is a celebration of simple ingredients transforming into something magical.
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 medium carrot, peeled and grated
- 1/2 head of cabbage, thinly sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Vegan sour cream, for serving
- Fresh dill, chopped, for garnish
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
- Add the grated beets and carrots to the pot, cooking for another 10 minutes until they start to soften.
- Stir in the tomato paste, mixing well to combine with the vegetables.
- Pour in the vegetable broth, and then add the cubed potatoes and sliced cabbage. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Add the apple cider vinegar, sugar (if using), salt, and pepper. Cover and let simmer for about 30 minutes, or until all the vegetables are tender.
- Taste and adjust the seasoning as needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Serve hot, garnished with a dollop of vegan sour cream and a sprinkle of fresh dill.
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Dinner, Lunch, Recipes, Russian, Soups | No Comments » on Vegan Borscht