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Vegan Borscht

I met my boyfriend 6 years ago and was quickly introduced to his mom’s delicious borscht. It’s time to share this recipe, with my vegan take!

A couple things to take note of: it’s always better the second day after the flavours have melded together, taste as much as you can during the cooking process and adjust seasonings as needed.

Traditionally this soup is served during the holiday season but we love it so much that I make it every couple of weeks.

Hope you enjoy & let me know in the comments how it turns out! 🙂

Molly xx

 

Prep time: 15 mins | Cook time: 50 mins  | Total time: 65 mins

Serves: 6

Ingredients:

  • 4 large beets, roasted and diced
  • 4 medium sized potatoes, diced
  • 1 onion, diced
  • 5-6 cloves garlic, minced
  • Water (enough to fill large pot, leaving 2 inches)
  • 2 cubes veggie broth
  • 1/4 cup red wine
  • 1 tbsp apple cider vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp Himalayan sea salt
  • 1 tsp black pepper
  • fresh or dried herbs (basil, cilantro, thyme etc)
  • 1 tsp extra virgin olive oil
  • Juice of 1 lemon

Directions:

  1. Roast beets (with skin on) for 40 minutes on 400. Once done, set aside before peeling & chopping.
  2. While beets rest, sauté onions in olive oil with pinch of salt for about 5 minutes.
  3. Add garlic and sauté for another minute, then add potatoes and cook for another 2 minutes.
  4. Add water, broth cubes and bring to a boil.
  5. As you wait for it to come to a boil (it will take about 10 mins) add the following: herbs & spices, red wine, balsamic vinegar, apple cider vinegar. Also add 1/2 cup barley.
  6. Once pot comes to a boil, add beets and lemon juice.
  7. Simmer for 30 minutes (or until barley is tender). Serve & enjoy!

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“People who love to eat are always the best people.”

– Julia Child

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