Vegan borscht
Description
The recipe won't take much time. But after removing the meat, you need a new base, preferably based on plant protein. That's why I added beans. All ingredients are readily available, so you can make this dish any time of the year. Check it out, ladle into bowls and serve.
Instructions
- 1
Step 1
Soak the beans in water overnight. Then drain the water and transfer the beans to a pot with 2.5 liters of water. Simmer over medium heat for 20 minutes.
- 2
Step 2
Then add cubed potatoes and shredded cabbage to the broth. Also add peppercorns, bay leaf, and salt.
- 3
Step 3
Heat the oil in a skillet. Sauté the finely chopped onion for 5 minutes. Then add the grated carrots and chopped celery. Cook the vegetables, stirring, for 4 minutes. Transfer the sautéed mixture to a pot.
- 4
Step 4
Now add finely chopped tomatoes, grated peeled beetroot, and garlic pressed through a garlic press to the pan. Add salt and pepper to taste. Cook, stirring, for 6 minutes.
- 5
Step 5
Transfer the vegetables from the frying pan to the soup. Cook for a few more minutes.
- 6
Step 6
Season the ready borscht with salt and pepper to taste. Serve with fresh herbs and vegan sour cream on the side.