Vegan Beet Borscht
I love borscht. It reminds me of being a kid, and sitting around my grandmother's kitchen table in Vancouver. My grandmother used to make borscht, there was 2 versions, beef and tomato, and beetroot. I'm not sure which came first, but they were both always a favorite in our family. It would bubble on the stove for hours, and we'd dunk bread in the rich broth. It's the perfect winter warmer. I've made my perfect vegan beet borscht recipe, in memory of my grandma.
Whether it's more of a Russian or Ukrainian recipe, I'm not sure, but I can tell you that this vegan borscht recipe is pretty great. I often find that I buy a few too many beets with good intentions, but never get to use them before they begin to wrinkle and look like little creatures (anyone else?!).
What's the difference between Russian and Ukrainian Borscht?
That probably is a loaded question depending on who you ask. Borscht is an eastern European soup, that we typically associate with beetroots. But some variations are beet-free, such as green borschts, which uses vegetables like sorrel, nettle, chard, or even spinach! You also might find a cold borscht (like my gut loving kefir soup!!). As you can see, borscht can be many things - but usually, borscht can also be characterized by being slightly sour.
Whether it's vegetarian (like I make now), or beef-filled (like I grew up on), I think we can agree that borscht is pretty delicious.
This recipe is a perfect way to use up bright red beets (and any other veggies you have on hand), feel free to top it with a dollop or yogurt or sour cream!
Author: Micah Siva
Time: 30-45 minutes
1 tbsp olive oil
1 yellow onion, chopped
½ c. celery, chopped
1 medium carrot, chopped
2 cloves garlic, chopped
2 tbsp tomato paste
1 bay leaf
300g (~10) baby potatoes, halved
2 litres vegetable broth (8 cups)
2-3 large beets, peeled and grated (3-4 cups)
1/2 medium green cabbage, Shaved
1 tsp apple cider vinegar
1 cup dill, chopped
In a large pot, heat olive oil over medium heat. Add onion, celery, carrot and garlic, cook until onions are translucent (about 10 minutes).
Add tomato paste, stir to combine.
Add potatoes, and vegetable stock, and bring to a boil.
Reduce heat, adding in beets, cabbage, cooking until potatoes are tender.
Turn off heat, add in cider vinegar and dill.