This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I used sour kraut in this recipe instead of fresh cabbage since I love the fermentation flavor, but if you’re not a fan of sauerkraut you can replaces with a half head of shredded cabbage.
Vegan Borscht
Details
10 to 12 servings
15 minutes
40 minutes
Print
Ingredients
10 cups Vegetable Broth (I used Better than Bullion No Beef)
32 ounces Sauerkraut with Brine
12 Garlic Cloves
2 large Beets
2 medium Yellow Potatoes
1 Yellow Onion
1 1/2 cup Carrots
1/2 cup Carrot Greens (optional)
1 ounce Dill
1/4 cup Vegetable Oil
3 Baby Leaves
1 tablespoon Pepper
1 teaspoon Salt (plus more to taste)
Vegan Sour Cream (optional)
Directions
- Peel beets and potatoes and grate into shreds and set aside.
- Slice carrots into coins, onions into slivers, mince garlic and set aside.
- Heat up a large pot over medium high heat. Once to temperature add beets and potatoes along with salt. Saute for 5-10 minutes or until they begin to soften.
- Add vegetable broth to saute along with onions, carrots, garlic, pepper, sauerkraut with brine, and bay leaves. Bring to a low simmer and cook for 15 minutes.
- While soup is simmering mince carrot greens and dill. Set aside.
- Once soup is finished remove taste test for saltiness and add as needed. Once ready remove from heat and fold in majority of carrot greens and dill (set some aside for garnish). Cover and allow flavors to marry for 10 minutes.
- After the flavors marry serve hot garnished with vegan sour cream, carrot greens, and dill. Enjoy!
Quick thoughts on the dish on the live stream…
