Ukrainian-inspired Vegan Borscht
You will need:
2 quarts homemade or organic packaged veggie stock
2 large baking potatoes (or 3-4 smaller red potatoes)
2 turnips (or parsnips or rutabegas)
1 medium or half large onion
1/2-3/4 head of red or green cabbage
3 fresh raw beets
1 small can tomato paste
4-6 chopped garlic cloves
1-2 lemons (or equivalent of bottled lemon juice)
2-3 bay leaves
Olive or canola oil or vegan butter
Salt and pepper
Vegan sour cream or silken tofu "sour cream"
1 can organic kidney beans with liquid
desired amount of browned seitan
Bake clean beets wrapped in foil or boil for about 45 minutes, just until beets are tender enough to peel. Peel and cut into matchsticks. Set aside.
Dice onion, slice carrots, and peel n cube turnips, then sauté in large soup pot in oil or butter until onions are transluscent and root veggies are tender but not browned
Stir tomato paste into sautéed veggies. Pour stock over veggies, and add clean cubed unpeeled potatoes, along with bay leaves and black pepper. Bring to a boil then reduce to a simmer.
After 20-30 minutes, add cabbage, garlic, beets, and kidney beans (if desired, can skip entirely, if using browned seitan, wait). Simmer for at least 10 more minutes, but can do another 15-20.
Remove from heat. Add lemon juice and salt to taste. Remove bay leaves. Add seitan now (if desired). Allow to sit and cool a bit.
Serve in bowls topped with vegan sour cream/silken tofu mixture, and fresh dill to taste.
Last edited by Thalassa; 12-25-2016 at 07:53 PM.