Signature Vegan Borscht

Signature Vegan Borscht

50 min
Medium
1 serv.
419 g / 1 serv.

Rating

Average rating:—

Description

A hearty vegan borscht with beans and mushrooms, as rich and satisfying as the classic version.

  1. Cut the beetroot into strips, sprinkle with lemon juice, and simmer in a little water for 10 minutes.
  2. Dice the potato and shred the cabbage. Bring 500 ml of water to a boil, add the cabbage and potato, and cook for 10 minutes.
  3. Dice the onion, and cut the carrot and mushrooms into strips. Sauté the onion in sunflower oil until golden, then add the carrot and mushrooms and cook for 5 minutes.
  4. Add the tomato paste to the sautéed vegetables, stir, and cook for another 2-3 minutes.
  5. Add the cooked beans (drained), the stewed beetroot, and the sautéed mixture to the pot with vegetables. Cook for 10 minutes.
  6. Season with salt, pepper, and minced garlic. Turn off the heat and let it rest, covered, for 10-15 minutes.
  7. Sprinkle with finely chopped dill before serving.
239
57 kcal / 100 g
kcal
9.0 g
2.2 g / 100 g
Protein
32.1 g
7.7 g / 100 g
Carbohydrates
8.2 g
2.0 g / 100 g
Fats