Jonny’s Borscht
This is a delicious borscht recipe that’s vegan and free of most allergens. It’s based off one I found online, but since then, I’ve modified it and made it my own. I love to enjoy it on a cold day with a chunk of rye bread.
Serves about 10
Ingredients
- 3 beets, grated
- 3 russet potatoes, quartered and sliced
- ¼ head cabbage, grated
- 2 carrots, thinly sliced
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 4 tbsp oil
- 3 tbsp tomato sauce
- 1 cup dried northern beans, soaked and boiled
- 4 cups vegetable stock (I use bouillon cubes)
- 2 bay leaves
- 2 cloves garlic, minced
- 3-4 tbsp vinegar
- 6 cups water
- Salt, black pepper, red pepper, and vegeta to taste
- Sour cream and dill for garnish (optional)
Instructions
- Grate, slice, chop all vegetables.
- Add 2 tbsp oil to a large soup pot over medium-high heat. Sauté beets for ~10 minutes or until soft, stirring occasionally.
- Add stock, water, potatoes, cabbage, carrots and bay leaves. Cook ~10-15 minutes, or until the potato is easily pierced with a fork.
- Meanwhile, add the remaining 2 tbsp oil to a large skillet over medium-high heat. Sauté pepper and onion, stirring occasionally, until softened. Add tomato sauce, fry and stir for 30 seconds, then add mixture to the pot.
- Once potatoes and carrots are cooked, add beans with their water, vinegar, and garlic. Season to taste and let cook another 10-25 minutes.
- Serve with sour cream and dill (optional).
Enjoy!
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