Vegan Russian Borscht
The most amazing tasting Borscht, you'd forget it's vegan...
4-5 Medium beetroots, peeled and grated
4-5 large carrots, peeled and grated
1 can of Tomatoe puree
2 tbsp Lemon juice/vinegar (add more if prefer more sourness)
1.5-2 L of water (start with less and add more as you go)
1-2 Tbsp Tomato taste
3-4 Tbsp of Vegan Beef seasoning salt
1-2 Tbsp Coconut/Raw sugar
5-6 large white potatoes peeled, diced
5 bay leaves
1 bunch of fresh parsley, chopped or 1 tbsp of dried parsley
1-2 tsp dried dill
2-3 garlic cloves, minced or 1 tsp Garlic powder
1 onion, diced
1 tbsp onion powder
1 tbsp vegan fish sauce
¼ cabbage, sliced, optional
Spray pan with oil spray, add onions and garlic and caramelise.
Add grated beetroots, carrots, tomato puree, bay leaves, garlic powder, onion powder, parsley, dill, tomato paste, vegan beef seasoning, beef seasoning, vegan fish sauce and sugar.
Add about 1.5-2 L of Kettle boiled water and stir well, bring to the boil, then turn down heat to a simmer.
After about 10mins, test to see if the beetroot is almost cooked (when it loses 50% of its crunch), add the diced potatoes. Continue to simmer for an extra 10-15mins or until the potatoes are cooked but not mushy. At this point, the beetroot and carrots should be cooked perfectly. Turn off heat.
Scope 2 cup of the soup including the beetroot, carrot and potatoes from the pot and blend until smooth, then add back into the pot. Stir well, taste and adjust seasoning if necessary.
Please click here for our Vegan Sour Cream Recipe that pairs perfectly with this vegan Borscht soup.