linda’s vegan ukranian borscht
I have my grandmother’s recipe for Borscht from the Ukraine, which of course has meat added. I used my grandmother’s base recipe without adding meat, and played with it to get an almost identical flavor profile in making it vegan. My sister who has gone vegan was very surprised with the outcome and loves it. This is delicious warm or cold and you can blend it up to make a smooth soup as well.
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yield
6 -8
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For linda’s vegan ukranian borscht
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8 to 10beets, peeled & either cubed or matchsticks
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3 stalkcelery, cut in chunks
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2 lgcarrots, peeled and sliced thick
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1 lgonion, cut into 1/8ths
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1 mdturnip, peeled & cubed
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3-4 ccabbage, sliced and cut up
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2 mdrusset potatoes, cubed
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2bay leafs
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5 sprigfresh parsley, minced (if using dry, 1 tsp)
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1 tspeach salt & pepper
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3 qtwater
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1 Tbspapple cider vinegar-optional see notes
How To Make linda’s vegan ukranian borscht
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1Prepare your vegetables, and add all your ingredients into a large stock pot
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2Heat water to boil and then lower to simmer
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3Simmer the soup about 1 hour.
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4Optional: add apple cider vinager 1 Tbsp at a time to taste. (I am happy with 1 Tbsp) BE A TASTER HERE! Serve with a dollop of sour cream ( note: if you use regular sour cream, its no longer vegan) **Also this is a rustic version. You can also blend this smooth to make an equally delicious velvety soup** Also delicious served hot or cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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