Vegan Borscht

Introduction:

Vegan Borscht is a plant-based version of the traditional Eastern European soup, packed with the vibrant color and earthy sweetness of beets. This nourishing dish is filled with root vegetables, cabbage, and a balance of herbs and spices. Its natural sweetness, tangy vinegar, and savory broth make it a wholesome and comforting meal. Whether served hot or cold, borscht is perfect for any season and is a nutritious addition to any diet.

Ingredients:

• 4 medium beets, peeled and grated
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 large potato, peeled and diced
• 1 small green cabbage, thinly sliced
• 1 celery stalk, diced
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Vegan sour cream (optional, for serving)

Instructions:

1. Prepare the vegetables:
   • Peel and grate the beets, dice the carrots and potatoes, thinly slice the cabbage, and chop the onion and celery. Set aside.
2. Sauté the onion and garlic:
   • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the vegetables:
   • Add the grated beets, diced carrots, and celery to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Simmer the soup:
   • Pour in the vegetable broth and add the diced potatoes, sliced cabbage, and bay leaf. Stir in the tomato paste and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 30 minutes until the vegetables are tender.
5. Add vinegar and seasoning:
   • Stir in the apple cider vinegar (or lemon juice) and sugar (if using). Season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to allow the flavors to meld.
6. Serve the borscht:
   • Remove the bay leaf and ladle the hot borscht into bowls. Garnish with fresh dill and, if desired, a dollop of vegan sour cream for added richness.

Health Notes:

• Vegan Borscht is rich in fiber, antioxidants, and essential nutrients like vitamin C, potassium, and iron from the beets, carrots, and cabbage. It’s a low-calorie, heart-healthy dish that supports digestion and reduces inflammation. The soup is naturally gluten-free and can be made without added sugar for a healthier option.

Serving Suggestions:

• Serve Vegan Borscht with crusty bread or a slice of rye bread for a complete meal. It pairs well with a side of vegan sour cream or yogurt to add creaminess. For a lighter meal, enjoy it alongside a fresh green salad. Borscht can be served hot for a warming meal or cold for a refreshing summertime dish.

Tips:

• Balance the acidity: The apple cider vinegar or lemon juice adds brightness to the soup, balancing the sweetness of the beets. Adjust to taste depending on your preference.
• Prepping the beets: Wear gloves when peeling and grating beets to avoid staining your hands. You can also use a food processor to speed up the grating process.
• Boosting flavor: Let the soup sit for a few hours or overnight to allow the flavors to deepen. Borscht often tastes even better the next day!