Recipe
Vegan Borscht
August 23, 2020
Quick facts
16 ingredients
6 steps
Ingredients
- 2 tablespoons olive oil
- 1 onion, peeled and finely diced
- 1 celery stick, diced
- 3 medium beets, peeled and grated
- 1 large carrot, peeled and grated
- 3 garlic cloves, finely diced
- 1 teaspoon salt
- 3 medium white potatoes, peeled and cut into small cubes
- 1/3 white cabbage, thinly sliced
- 1.5 litre vegetable stock (or bone broth for non vegan)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon coriander seed powder
- 3 tablespoons apple cider or white vinegar
- 2 bay leaves
- 1/2 teaspoon black pepper
Steps
- 1
Serve with dill and sour cream.
- 2
Heat olive oil in a large saucepan over medium high heat. Add the chopped onions and celery and saut on medium heat for 3-4 minutes.
- 3
Add the grated carrots, beetroot, garlic and 1 teaspoon of salt. Saut for 2-3 minutes.
- 4
Add the potatoes, cabbage, and the rest of the ingredients, including the stock. Stir through and heat the heat up to bring to a boil.
- 5
Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the heat off and taste for salt.
- 6
Sprinkle a couple of tablespoons of fresh dill and let the borscht rest, with the lid on, for about 10 minutes before serving.