Try making this vegan borscht recipe for your friends this Veganuary
This vegan borscht recipe is perfectly easy for beginner vegans, and delicious for anyone!
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Borscht originates from Ukraine and is a common dish throughout Eastern Europe. The addition of the horseradish cream gives a definite warmth to this traditional beetroot soup.
While traditional borscht is heavily vegetable-based, some recipes can contain hidden beef in the stock.
This vegan borscht recipe is simple to make, and contains no animal products.
Total Time: 45 minutes
Servings: 4
Rating:
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the Borscht
- 0.25 0.25 tbsp olive oil
- 125 125 g beetroot, peeled and cubed
- 0.5 0.5 carrots, peeled and diced
- 0.25 0.25 onion, finely diced
- 0.25 0.25 stick of celery, diced
- 0.5 0.5 cloves garlic, puréed
- 0.25 0.25 medium potato, peeled and diced
- 0.75 0.75 tbsp tomato purée
- 0.25 0.25 litre vegetable stock
- 25 25 g red cabbage, shredded
- 0.25 0.25 handful dill, chopped
- For the horseradish cream
- 25 25 g cashews, soaked overnight
- 30 30 ml water
- 0.25 0.25 tbsp lemon juice
- 0.25 0.25 clove garlic, puréed
- 0.75 0.75 tbsp grated horseradish
Method
- For the cream, to a small bowl, add the cashews, water, lemon juice, garlic and horseradish. Blend the ingredients until smooth, using a stick blender.
- For the borscht, in a large pan over a medium heat, add the olive oil, beetroot, carrots, onion, celery, garlic and potato. Sauté for 8-10 minutes, until the vegetables start to soften.
- Stir the tomato purée into the vegetables, before adding the vegetable stock and red cabbage and leaving to simmer for 20-25 minutes or until the vegetables are completely soft.
- Finally, add the dill; serve in bowls with a drizzle of horseradish cream over the top.
Nutritional information per serving (336g): Calories 306, Fat 15g, Saturates 2.5g, Carbohydrates 38g, Sugars 16g, Fibre 9g, Protein 9.6g, Salt 1.6g
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