The Future Is Now (constintina) wrote in vegancooking,
The Future Is Now


There was a really good, easy and vegan recipe for borscht in the current issue of Bust that I tried last night and thought I'd Share:

1 onion, diced
1-2 cloves garlic, minced (I used 4)
Olive Oil
1 Carrot, diced
1 qt tomato soup or vegetable stock (I actually used 6 cups of better than boullian no chicken broth)
2-3 beets, grated
salt, pepper, paprika to raste
1 can or frozen bag of beans (I used pinto)
1 cup cabbage, grated
1-2 diced red or white potatoes
saurkraut (optional, i didn't)
veggie kielbasa (optional, i didn't)
1 tsp sugar
1 tsp vinegar (I used apple cider)
1 cup milk of some type (I used almond)
I threw in a few splashes of red wine
fresh dill (I used dried)
Sour Cream (I didn't use this, but some tofutti or your fave recipe would be a good addition


Saute onion and garlic in oil for a minte, add carrot and saute a few minutes more. Add tomato soup or broth and beets. Let simmer for 20 min or until soft. Add salt, pepper and paprika to taste, beans, cabbage and potatoes. Simmer 20 more minutes or til tender. Add sauerkraut and kielbasa if using, sugar, vinegar , wine if using. Simmer 30 more minutes. Stir in milk before serving and top bowlwith dill and sour cream.

I have to say that, as a borscht fan, this is one of the simplest and most DELICIOUS recipes i've tried. It hits the spot PERFECTLY on a cold, sleet-filled day.
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