Vegan Borscht – Beet Soup

Date: 2012.01.19 | Category: Dairy free, RECIPES, Vegan Soups | Tags: beet soup,borscht,vegan beet soup,vegan borscht

Vegan Beet Soup

I woke up early this morning to discover my garden covered by a thick blanket of snow. Every little branch had a layer, every item was covered perfectly. It was a scene straight out of a Japanese garden in the winter. Breathtaking!

For some reason, all I could think about was making a nice borscht, the traditional beet soup. Luckily I happened to have beets in the refreigerator (I am not sure if I would have braved snowy roads for it though!)

It is so easy to make and has such a wonderful unique flavor. The color is pretty amazing too.

While the original recipe calls for some sausage, it so doesn’t need it. I even made it without onion and garlic because a friend of mine came for dinner and she doesn’t eat them and it was awesome. A little sweet, a little sour, yet I added nothing to make it sour.

Ingredients:

3-4 medium red beets, peeled and shredded
2 large carrots peeled and shredded
3 medium potatoes peeled and cubed
1 medium onion chopped
1 clove of garlic minced
1 tbl vegetable oil
1/2 can of tomato sauce
1 tsp sugar
4-5 cups of water with vegetable broth (or more if you like it more liquid)
Vegan sour cream for topping

Preparation:

1. Stir fry the onion and garlic in a little oil
2. Shred the beets, then the carrots
3. Cube the potatoes.
4. Add the shredded vegetables to the onion, mix everything.
5. Place into a cooking pot, add the water and broth over medium heat for 15mn or so.
6. Add the tsp of sugar and tomato sauce at the very end and turn of the heat.
7. Serve the soup into nice bowls and top with some vegan sour cream. You can also sprinkle with some fresh chives,green onions or parsley but it isn’t necessary.

Bon appétit !

Snowy scene

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