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Borscht - Red Beet Soup
Soups

Borscht - Red Beet Soup – Vegan version

Borscht — a classic Eastern European red beet soup, rich in vegetables, with unsweetened soy yogurt Vegan version: Unsweetened soy yogurt.

⏱ 1 hr🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Heat the oil in a large pot and fry the onion in it for 5 minutes.
    ⚙ Pan-fryingStoveLarge pot
  2. 2
    Add the garlic and fry 1 minute, until fragrant.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  3. 3
    Add the carrot and beets and cook 5 minutes, stirring.
    Stove
  4. 4
    Add the stock, potatoes and cabbage and bring to a boil.
    Stove
  5. 5
    Turn down the heat and simmer 30 minutes.
    ⚙ SimmeringStove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  6. 6
    Stir in the vinegar, sugar, salt and black pepper. Taste: the soup should be sweet-and-sour. Adjust to taste.
    💡Balance at the end, once the flavors have come together: add sour, sweet and salty a little at a time, tasting between additions.
  7. 7
    Serve hot in bowls, with a spoonful of the unsweetened soy yogurt on each bowl.
348calories
10 gprotein
42 gcarbs
13 gfat
● protein 12%● carbs 51%● fat 36%

Per serving (900 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Large pot · Also works: Pot (Cook in two batches)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Sour Soup

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