1. Flashy
Vegan
Soup
VeganBorscht is a richly aromatic,
tangy and hearty soup which can be eaten cold or hot and is loved by many especially in Central
and Eastern Europe, primarily in Russia, Poland, and Ukraine. The beetroot, its main ingredient,
gives this soup its dark reddish color. On hot days like in the summer, this soup is best served
when cold while in the cold winter days it is best served when hot. In some regions and recipes,
the main ingredient is tomato and the beet-root becomes as the secondary ingredient. Other
ingredients that may be added are cabbage, carrots and peppers. When served cold, Vegan
Borscht can be garnished with chopped veggies such as radishes and cucumbers, soured milk,
kefir and yogurt. Also, it serves as a nutritious and light meal alone or is served with rye bread
as a sumptuous appetizer. This sharp, sweet soup garnished with vegan sour cream, capers and
fresh dill is already completely delicious as is. For a heartier soup, potato-onion pierogies can
be added to it. When you are pressed for time on certain days, you would do yourself a favor by
cooking this in a crock pot or slow cooker and let the soup be infused with the flavors of the
greens and dills even more.
You can check out more awesome recipes at Gourmandia.ca.
Ingredients
1 onion, diced
2 cloves garlic, minced
2 tbsp cooking oil
3 large yellow beets, diced
3 large red beets, diced
2 large potatoes, roughly chopped
1 C celeriac (celery root), roughly chopped
1/2 C fennel bulb, roughly chopped
10 C water
2 C red wine
1 tbsp tamari sauce
2 tsp each: celery seed, allspice
1/4 C balsamic vinegar
1 bunch beet greens, washed and chopped
into ribbons
1 bunch fresh dill OR 2-4 tbsp dried dill
Fresh dill, capers, vegan sour cream, or
other garnishes
1.Using a very big soup pot, sauté garlic and onions in cooking oil.
2.Put allspice, celery seed, tamari, wine, water, fennel, celeriac, potatoes and beets.
3.Boil then lessen the heat and simmer.
4.Cover for 30 minutes or until the fork can easily pierce the
beets.
5.Add dill, beet greens and vinegar, then simmer for another 5
minutes until all the greens look bright in th soup pot.
6.You may serve this dish as is or it can be garnished with
capers, fresh dill and/or vegan sour cream. Enjoy!