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Hearty Vegan Borscht

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A comforting plant-based borscht full of vibrant vegetables and rich flavors, perfect for chilly evenings.

Ingredients

Scale
  • 4 medium Beets (roasted)
  • 2 medium Carrots (peeled and grated)
  • 1 medium Onion (chopped)
  • 2 medium Potatoes (diced into ½-inch cubes)
  • 2 cups Cabbage (shredded)
  • 6 cups Vegetable Broth (or water with soy sauce)
  • 2 tablespoons Olive Oil (for sautéing)
  • 2 tablespoons Tomato Paste
  • 2 cloves Garlic (minced)
  • ¼ cup Fresh Dill (chopped)
  • Salt (to taste)
  • Pepper (to taste)
  • Sour Cream (optional)
  • Crusty Bread (for dipping)

Instructions

  1. Preheat your oven to 400°F (200°C). Wrap beets in aluminum foil and roast for about 40-45 minutes until fork-tender.
  2. Once cooled, peel and dice beets into small cubes.
  3. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.
  4. Add minced garlic and cook for another minute.
  5. Incorporate grated carrots, diced potatoes, and shredded cabbage into the pot, stirring well for 5-7 minutes.
  6. Add roasted beets and tomato paste, ensuring all vegetables are coated.
  7. Pour in vegetable broth, stirring to combine. Bring to a gentle boil.
  8. Reduce heat and let simmer uncovered for about 20 minutes.
  9. Stir in fresh dill, season with salt and pepper to taste.
  10. Ladle into bowls, topping with vegan sour cream if desired, and serve with crusty bread.

Notes

Adjust the garlic and dill according to your taste preferences. Simmer slowly to meld flavors.

Nutrition

Find it online: https://yummyfirst.com/robust-vegan-beet-borscht/