Vegan Russian Borscht
The most amazing tasting Borscht, you'd forget it's vegan...
2 Medium beetroots, peeled and grated
2-3 large carrots, peeled and grated
1 tbsp Rice brand oil
3-4 Tomatoes diced
½ Lemon Juice (depending on taste preference)
2 L of water
1-2 Tbsp Tomato taste
3 Tbsp of Vegan Beef seasoning salt
1 tsp Celtic salt (or to taste)
1-2 Tbsp Coconut sugar
3 large white potatoes peeled, diced
3-4 bay leaves
1 bunch of fresh parsley, chopped or 1 tbsp of dried parsley
1-2 tsp dried dill (optional)
2-3 garlic cloves, minced
1 onion, diced
¼ cabbage, sliced, optional
Add 1 tbsp of rice bran oil to a pan on high heat, add onions and caramelise.
Add grated beetroots, carrots, diced tomatoes, bay leaves, garlic, parsley, dill, tomato paste, vegan beef seasoning, salt and sugar.
Add about 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), then 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 1 cup of beetroot and carrot from the pot along with some of the soup liquid (try to avoid getting any potatoes), allow it to cool slightly and blend for 1 minute 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.