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Vegan Borscht – 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 toppingPreparation:
- Stir fry the onion and garlic in a little oil
- Shred the beets, then the carrots
- Cube the potatoes.
- Add the shredded vegetables to the onion, mix everything.
- Place into a cooking pot, add the water and broth over medium heat for 15mn or so.
- Add the tsp of sugar and tomato sauce at the very end and turn of the heat.
- 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 !
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