Vegan Borscht - Angry Broccoli Recipes

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This is the summer version of the Ukrainian borsch. Traditionally borsch is made with cabbage, but in the beginning of the summer there is no cabbage yet. At least it use to be like that back then. So, people were using a beet chard to add more content to the soup and replace the missing cabbage. But it actually worked out much better because beet chard have more nutrition than beets themselves and definitely more than cabbage. There are actually many versions of this soup. In the Eastern Europe, this dish became so popular that almost every household has their own unique recipe for cooking their borscht. So we are not going to present this is as authentic - classic recipe. This is one of the many and the one that we like the most. Traditionally borscht is eaten with garlic and sour cream, vegan sour cream in our case.

It is the best to serve the borscht on the next day after it's cooked, so all the flavors will come together, which makes this dish perfect for preparing a head of time.

Enjoy.

Ingredients:

- 3 beets with chard
- 3 potatoes
- 1 carrot
- 1 can of beans
- veggie stock
- Dill
- Lemon juice
- Salt

Instructions:

1. Prep the veggies first. Peel and Julien the beets. Next, chop the beet chard, and some dill.
2. Make sure you washed the chard well, usually it has some sand on it.
3. Chop the potatoes and carrots.
4. Next, put the beets in a pan and add about ½ cup of water, and some salt.
5. Simmer the beets on low heat for about 15 minutes.
6. Don’t overcook the beets. They should have a lite crunch.
7. When ready add the chard and dill on top. Don’t mix it, and set aside.
8. Boil the potatoes and carrots in vegetable stock (you could also use water) for about 15 min or until done.
7. Add 1 can of cooked beans.
8. Next, add the beets with the chard.
9. Mix all together and let it simmer for about 5 minutes. Don’t let it boil! If the soup starts to boil, it will start to lose its iconic color.
You could serve borsch after couple of hours. But it is best to serve it the next day.
Traditionally it’s eaten with garlic and sour cream or vegan sour cream in our case.


Enjoy.





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