Quick Vegan Borscht
Borscht is based on beets which give the soup a distinctive red color. The traditional dish of the Ukrainian and South-Russian cuisines and it has become widespread in the national kitchens of Belarus, Poland, Lithuania, Romania and Moldovia
Classic red borscht uses a meat-and-bone broth and is prepared with potatoes, cabbage, carrots, onions, parsley, dill and, necessarily, beets. Borscht is usually served with sour cream. During the traditional religious fasting period (post), the borscht is prepared without the use of fat or meat, only in sunflower oil, with mushrooms.
Cold borscht is mainly cooked in spring and summer. The basis of it is marinated or cooked beets, in some regions kefir (or similar dairy products ) is added.
Here, we describe a modern variation of a thicker Borscht Puree that is quickly made with legume for the fasting period. Unlike the classic borscht, it does not contain cabbage and any meat basis. The soup can be eaten warm or cold.
- 2 beets
- 1 potato
- 2 tbsp chopped onion
- 2 cloves garlic
- 1 stick celery
- 30 ml water
- 1 tbsp miso paste
- 3 tbsp crushed tomatoes from can
- 1 tsp salt
- 1 tsp liquid aminos
- 2 tsp balsamic vinegar
- 1/4 tsp caraway seeds
- pinch paprika
- few drops sriracha sauce if you prefer spicy
- 1 tsp chopped parsley
- 1 tsp dill
- 1 tsp green onions
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Cook potato ( we use the microwave)
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In a high-speed blender combine beets, carrots, onion, garlic, celery 30 ml of water and blend smooth
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Add other ingredients, except potato and blend for 1 to 2 min.
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Now add the potato and blend first at low speed to puree the potato and then for a few seconds on high speed.
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Pour soup in a medium-size pot
Adjust for seasoning, and the bring to a boil then reduce heat can cover.
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Let simmer for 5 to 10 min and then let stand for 5 to 10 min.
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when serving, add chopped herbs
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