We offer the classic Ukrainian soup in a vegan version that enhances all the flavors of the roots. Healthy recipe approved by even the most fussy children that does not skimp on flavor. If you don't know her yet, you will learn to love it.
Ingredients for 4 people
2 beetroots
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 large carrot, peeled and chopped
1 tablespoon of flour
1 ½ cabbage
1 tablespoon of brown sugar
2 tablespoons of tomato paste
1 teaspoon of balsamic vinegar
1.5 L of vegetable broth
3 medium potatoes, peeled and diced
1 can of non-drained beans
1 ½ teaspoon of salt
¼ teaspoon of pepper
1 teaspoon of lemon juice
5 cloves of garlic
¼ c chopped dill
6 tablespoons vegan sour cream for serving, optional
Preparation
Wash and cut the beets in half. Place a steamer basket over a pot of boiling water and steam the beets over medium-low heat for about 15-20 minutes or until tender. Remove the beetroots with tongs and allow to cool.
Using a paper towel, peel the skin and grate it with a large hole grater.
Heat the olive oil in a large saucepan over medium heat, add the onion and carrot and cook, stirring occasionally until softened, about 5-7 minutes.
Meanwhile, thinly slice the cabbage with a mandolin.
Sprinkle the sautéed vegetables with flour and mix for a minute. Add the cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Lower the heat, simmer and cover with a lid and cook for 20 minutes. Raise the heat to medium heat, add the diced potatoes and the remaining vegetable broth. Stir, bring to the boil and cook for 10 minutes. Add the chopped beets, the beans with all their liquid, salt and pepper. Cook until the potatoes are soft, about 5-10 minutes longer. Turn off the heat, adjust the seasoning (if necessary add more salt or pepper). Add the lemon juice, the garlic passed through a garlic press and the dill.
Serve the Borscht with a dollop of sour cream.
TO CONCLUDE
Cooking the beets. You can also roast beets. Preheat the oven to 180ºC. Wrap each beet in foil and roast until tender, about 50-60 minutes, depending on size. I highly recommend you make a big plate of Borscht. It is so good that you will want to eat it today, tomorrow and maybe even the day after tomorrow Borscht forever – you will find the flavor even better the next day. Since it has many ingredients, they blend and blend together overnight to create an excellent Ukrainian dish, full of aroma and taste. So if you try Borscht for the first time, you will be amazed.
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