Vegan borscht
Local name : Борщ
Ruby-red Ukrainian soup of beetroot, cabbage, carrot and potato, sharpened with garlic and vinegar and showered with fresh dill.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 6
- Difficulty
- Medium
Method
- Bring the stock to the boil with the bay leaves, add the potatoes and cook for 10 minutes.
- Meanwhile, fry the onion and carrots in the oil for 6 minutes, then add the pepper and cook for 3 more.
- Add the grated beetroot, tomato purée, vinegar and sugar. Cook gently for 10 minutes, stirring, as the vinegar sets the colour.
- Add the cabbage to the pot with the potatoes and cook for 8 minutes.
- Tip the contents of the frying pan into the stock, season, and simmer for 15 minutes until all the vegetables are tender.
- Off the heat, stir in the garlic and half the dill, cover and rest for 15 minutes.
- Serve with the remaining dill, a spoonful of plant-based cream and dark rye bread.
Every Ukrainian family has its own borscht, and it is always better reheated the next day. Add the raw garlic at the end to keep its bite.
