Russian/Ukrainian recipie for Vegetarian Borscht, or Red Beet Soup

Time 1.5 hours, Serves 10

Borscht is a winter staple for many, you can add pork or beef if you want a meaty flavour. It is a vegetarian recipie because people often add mayonnaise or sour cream when serving but you can go without and keep it vegan. Hive account@nmcdougal94 inspired me to make Borscht with a post of his earlier in the week.

Ingredients

• 2 Beets cut as pictured above
• 3 cubed potatoes
• 2 shredded carrots
• Filtered water
• Canola oil
• 1 medium onion, diced
• 1/2 a white cabbage, shredded
• a can of tomatoe paste
• 8 Oz, 400ml of diced tomatoes
• 3 cloves of minced garlic
• salt, sugar, pepper
• half a lemon of juice
• vegetable stock
• parsley or dill for garnish
• sour cream or mayo for topping

Directions

1 - In a large pot, add oil, sautee onions and lightly sautee the garlic; set aside in a bowl

2 - Bring a large pot half-full of filtered water to a boil. Add the beets, some salt, vegetable stock and pepper

3 - Once the beets have boiled for 15 minutes, add a teaspoon of sugar, the potatoes and carrots. Boil for another 15 minutes

4 - Add the shredded cabbage and diced tomatoes, boil for another 15 minutes

5 - Add the lemon juice, the sautéed onions and garlic. Add a can of tomatoe paste

6 - Boil for another 15 minutes or until all the vegetables are tender add dill or parsley as a garnish

7 - Serve it while hot and add a dollop of sourcream or mayonnaise

There you have it, a very hearty winter soup. Enjoy it with rye bread or on its own.

Thank you for dropping by 🐱