MEATLESS MONDAY: Vegan Borscht

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Borscht (vegan)

Although borscht is popular in Russia and Poland, its origins are generally attributed to Ukraine. The name comes from the Ukrainian word for beets, borshch. Nutrients in the soup are antioxidants, vitamin B, and vitamin C. The vegetable ingredients in Borscht reduce blood pressure, protect heart and liver, improve and protect the digestive system, clean blood, reduce the risk of cancer, support healthy skin, help with weight loss, and reduce the risk of diabetes.

Vegan borscht

Foodly Doodly Doo

Foodly Doodly Doo founders Jan and Ellen Prerovsky went for a weekend trip 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, it is the perfect dish for an evening at the fire.

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Prep Time 30

Cook Time 40

Servings 8.5 quarts

Ingredients

6.5 quarts vegetable broth
1 white cabbage
3 onions
2 carrots
2 parsnip roots
1 beet
3.3 pounds potatoes
1 head garlic
1 bundle dill
1 bunch parsley (leaves)
1 red bell pepper
salt to taste
black pepper to taste
3 bay leaves
10 berries allspice
1 tbsp smoked paprika
16 oz tomato puree
3 tbsp vegetable oil

Instructions

Preparation

Wash and peel everything
Cut the onions, parsnip 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

Directions

Bring the vegetable broth in a large pot to a boil
Meanwhile sauté onions, parsnip roots, and grated carrots
When the broth boils, add beetroot and let cook for 7-10 min
Add potatoes, barley leaves, allspice, and salt
Let cook for another 15 min
Add cabbage
Cook for another 5-7 min
Add the sautéed onions, parsnip root, and carrots
Add tomato puree, smoked paprika powder; season with black pepper and salt
boil for about 2 min more
At the end add the “dressing” and freshly chopped parsley leaves, stir well and season to taste

Video

Notes

Serve the vegan borscht with fresh spring onion and bread

See the original recipe at Foodly Doodly Doo

Get another Meatless Monday recipe from Foodly Doodly Doo: Mediterranean oven roasted vegetables.

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