Vegan Borscht
4 servings
30 minutes
Vegan borscht is the embodiment of traditional Ukrainian flavor without meat ingredients. It retains a rich color and depth of taste thanks to beets marinated in lemon juice to preserve their hue. The abundance of vegetables – potatoes, carrots, onions, garlic, and herbs – gives the borscht thickness and aroma. A blended mixture of tomatoes with oregano and olive oil adds juiciness and a slight tang. This borscht is perfect for those seeking a cozy and nutritious dish without animal products. It is especially good after a short infusion when the flavors fully develop and the beets color the broth a deep ruby red. Served hot with herbs and fresh bread, it creates an atmosphere of homey comfort.
1
Peel the potatoes, cut them into pieces (as you like), and start boiling them on low heat, just to simmer.
- Potato: 3 pieces
2
In the meantime, take 2 large or 3 small beets (I use pre-cooked, or wash and bake for about an hour without oil in the oven until soft, or cook them myself), cut into pieces and pour the juice of one lemon over them, so they won't lose their color.
- Beet: 2 pieces
- Lemon: 1 piece
3
When the potatoes are boiled for 10-15 minutes, add the beetroot with all its marinade.
- Beet: 2 pieces
4
In a blender or mixer, mix carrots, onion, part of parsley, garlic, oregano, olive oil, and tomatoes until finely chopped (not pureed), about 20 seconds in the blender gives a pink-red color. Then add it all to the soup. You can also add a couple of tablespoons of ready-made tomato sauce.
- Carrot: 1 piece
- Onion: 1 piece
- Parsley: 1 bunch
- Garlic: 1 head
- Oregano: pinch
- Olive oil: 3 tablespoons
- Tomatoes: 2 pieces
- Tomato sauce with basil and garlic: 3 tablespoons
5
Then I usually leave it on low heat for five to ten minutes, then turn it off and ideally let the borscht steep for 15-30 minutes.
6
At the very end, add finely chopped greens, salt, and pepper.
- Parsley: 1 bunch
- Dill: 1 bunch