Eastern Europeanveganvia groq
Beefless Borscht
A hearty, vegan take on the traditional Eastern European beet soup, using mushrooms for a meaty twist.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 cup Mushroomssuch as cremini or shiitake
- ●2 medium Beetspeeled and diced
- ●2 medium Carrotspeeled and diced
- ●1 medium Onionschopped
- ●2 cloves Garlicminced
- ●4 cups Vegetable brothmake sure it's vegan
- ●2 tbsp Tomato pastemake sure it's vegan
- ●2 tbsp White vinegaroptional
- ●2 tbsp Ketchupmake sure it's vegan
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Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add the mushrooms and cook until they release their liquid and start to brown.
- 3
Add the beets, carrots, onions, and garlic. Cook for 5 minutes, stirring occasionally.
- 4
Add the vegetable broth, tomato paste, and vinegar (if using). Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- 6
Use an immersion blender to puree the soup until smooth.
- 7
Stir in the ketchup. Season with salt and pepper to taste.
- 8
Serve hot, garnished with chopped fresh dill or chives (optional).