Vegan Borscht
Soups • Ukrainian
Description
Vegan Borscht
Ingredients
- Potatoes 3 pieces
- Beets 2 pieces
- Onion 1 piece
- Green Onion 1 piece
- Lemon 1 piece
- Carrot 1 piece
- Parsley 1 bunch
- Dill 1 bunch
- Tomatoes 2 pieces
- Garlic 1 head
- Olive Oil 3 tablespoons
- Oregano a pinch
- Tomato sauce with basil and garlic 3 tablespoons
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into pieces (as you like), and start boiling them over low heat, just to keep it simmering.
Step 2
Meanwhile, take 2 large or 3 small beets (I use pre-cooked, or wash and bake for about an hour without oil in the oven until soft, or boil them myself), cut into pieces, and drizzle with the juice of one lemon to preserve their color.
Step 3
When the potatoes have been cooking for 10-15 minutes, add the beets along with all their marinade.
Step 4
In parallel, blend the carrot, onion, part of the parsley, garlic, oregano, olive oil, and tomatoes in a blender or food processor until finely chopped (not pureed); about 20 seconds in the blender is enough, resulting in a pink-red color. Add this mixture to the soup. You can also add a couple of tablespoons of ready-made tomato sauce.
Step 5
Next, I usually let it simmer for about five to ten minutes, then turn it off and ideally let the borscht steep for 15-30 minutes.
Step 6
At the very end, add finely chopped herbs, salt, and pepper.
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