Vegan Borscht - Beet Soup
Author: Chef Sophie
Recipe type: Soup
Cuisine: Russian
Serves: 4
- 3-4 medium red beets, peeled and shredded
- ½ yellow cabbage shredded
- 3 medium potatoes peeled and cubed
- 1 medium onion chopped
- 1 clove of garlic minced
- 1 tbsp vegetable oil
- ½ can of tomato sauce
- 1-2 tbsp white vinegar
- 4-5 cups of vegetable broth (or more if you like it more liquid)
- Vegan sour cream for topping
- Shred the beets and the cabbage.
- Cube the potatoes.
- Stir fry the onion and garlic in a little oil.
- Add the shredded vegetables to the onion and mix everything.
- Add the broth and the vinegar and simmer over medium heat for 15-20m.
- Serve the soup in nice bowls and top with some vegan sour cream.
- You can also sprinkle with some fresh chives, green onions, or parsley.
If you want to make it look just like the traditional soup, you can add a few vegan beefless tips.
Recipe by Kind Cooking at https://kindcooking.com/vegan-borscht-beet-soup/
3.5.3251