Vegan Ukrainian Borscht
A classic Ukrainian beet soup adapted to be vegan, with a depth of flavor from garlic and a hint of smokiness.
Ingredients
- ●2 cups beets
- ●4 cloves garlicminced
- ●1 cup garlicky ukrainian borscht
- ●2 tbsp olive oil
- ●1 medium onionchopped
- ●2 medium carrotspeeled and grated
- ●2 cups tomatoescanned, diced
- ●2 tbsp apple cider vinegar
- ●4 cups water
- ●2 cups fryfry onions and carrots until crispy, but not burnt.
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add the minced garlic and sauté for 1 minute, until fragrant.
- 3
Add the chopped onion and sauté for 3-4 minutes, until softened.
- 4
Add the grated carrots and continue to sauté for another 5 minutes.
- 5
Add the beets, canned tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beets are tender.
- 6
Stir in the borscht, apple cider vinegar, and crispy fry onions and carrots.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with chopped fresh dill or parsley, if desired.
- 9
Note: You can make this recipe in a slow cooker. Simply brown the garlic and onion in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- 10
Note: You can also add other vegetables to the soup, such as diced bell peppers or chopped cabbage.
- 11
Note: If you want a creamier soup, you can add a splash of non-dairy milk or a dollop of vegan sour cream.