Vegan borscht
A colorful dish with Eastern Europe origin. Cheap, easy to make and super delicious.
Servings: 4
Calories: 163kcal
Ingredients
- 3-4 medium sized beets
- 2 medium sized potatoes
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 1/2 head of cabbage
- 1,5 liter vegetable broth
- 2 tbs white vinegar I used a coconut vinegar
- 0,5 tsp salt
- 1 tbsp chopped chives dill or parsley + some extra for topping (I went with chives)
- vegan creme fraise I used Oatlys iFraise
Instructions
- Peel and chop the onion and garlic. Fry until golden brown.
- Peel and slice the potatoes and boil in a large pot for 7-10 minutes.
- Rinse the potatoes and add the vegetable broth, herbs, salt and vinegar.
- Slice the cabbage and add to the broth. Let simmer for 10 minutes..
- Meanwhile, peel and shred the carrot and beets, then add the beets, carrot and onion to the pot. Simmer for another 5 minutes.
- Taste and add more salt and herbs if needed.
- Serve in a bowl and top with vegan cream fraise, chives (or whatever herb you decided to go with) and bread on the side.
Notes
There are as many variations of this recipe as there are people cooking it, so don't be afraid to experiment and add something else than whats in this recipe.
Nutrition
Calories: 163kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1892mg | Potassium: 970mg | Fiber: 9g | Sugar: 14g | Vitamin A: 6058IU | Vitamin C: 61mg | Calcium: 106mg | Iron: 5mg