Why am I thinking about Vegan Borscht? It’s early, I know; but people are already thinking about Passover. We’ll be home this year and the menus will be on me. Vegan Borscht works because my vegetarian daughter can eat it as well as the rest of us; but it’s also delicious. Serve it hot with cubed cooked potatoes or matzah balls and diced cucumber for crunch. You can also serve this Borscht cold with hot cubed potatoes and diced cucumbers. The contrasting temperatures of the cold borscht and the warm potatoes is a treat.
To turn this Vegan Borscht into a dairy one, pour the borscht into a large bottle with a top. Add about a pint of sour cream to the borscht and shake vigorously. Alternatively, you can just add a scoop of sour cream into each bowl of borscht.
For those who crave a heartier borscht, try my Meat Borscht. Add the potatoes and cucumbers and you have a meal in a bowl.
Hint: This recipe can be doubled or tripled.
Vegan Borscht
By Published: January 17, 2014
Yield:
- 4 Servings
Cook time:
- 1 hr 30 mins
Ingredients
- 5 Cups Vegetable Broth
- 1 Large Beet (3 Cups Shredded)
- 1/2 Pound Red Cabbage Cored and Shredded
- 2 Cloves Garlic Peeled and Pushed Through Garlic Press
- 3 Tablespoons Tomato Paste
- 1 Bay Leaf
- 1/4 Cup Sugar
- 1 Ounce Balsamic Vinegar
- 1 Large Russet Potato (1 Cup Peeled and Diced)
- 1/2 Cup Fresh Dill
- Salt and Pepper To Taste
Equipment
- 4 Quart Soup Pot
- Grater/Electric Food Processor
Directions
- Pour vegetable broth into soup pot. Bring to a boil. Add shredded beets and cabbage. Return soup to a boil and then reduce to a simmer. Place cover askew on pot and simmer for 30 minutes.
- Mix pressed garlic and tomato paste together. Remove one cup hot liquid from pot and stir into tomato paste and garlic. Pour this mixture back into the pot. Add bay leaf, sugar, vinegar, dill and potatoes. Simmer for 30 minutes more. Taste. Add salt and pepper to taste. Remove bay leaf. Serve hot or cold.
