Vegan Borscht (Beetroot Soup)

Vegan Borscht (Beetroot Soup)

Wow, this Ukrainian soup is incredible. I have not been a fan of beetroot soup in the past but this Vegan Borscht is gorgeous. Perfect from June to October when those beautiful earthy beets are in season. I served mine with Homemade Focaccia.


Ingredients for Vegan Borscht


Serves 5
  • A glug of White Wine (optional)
  • 4 Medium Fresh Beetroot
  • 1 Onion
  • 2 Potatoes
  • 1 Leek
  • 2 Carrots
  • 1 Cabbage (Ours is fresh from our Veg Patch)
  • 2 Sticks Celery
  • 5 Cloves Garlic
  • 2 Allspice Berries (if you have some)
  • Kallo Mushroom Stock Cubes (or some dried or fresh mushrooms)
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Demerara Sugar
  • A drizzle of Truffle Oil (optional)

Equipment

  • Large Heavy Bottomed Pan
  • Knife
  • Stirring Spoon

Creating Vegan Borscht

Prep time 20 mins Cook Time 20-30 mins

Phase 1 (Making a vegetable stock base)
  1. Wash your hands
  2. Peel the 2 Carrots, Onion & Garlic. & trim the outer leaves of the Leek. Set the trimmings aside
  3. Put the glug of White Wine in the pan
    (A glug is that sound it makes when you tip the bottle & lift again)
  4. Put on a low heat & reduce and then top up the pan with 2 litres of filtered water & add the trimmings (If you do not have mushroom stock cubes add a few dried mushrooms or a handful of fresh mushrooms here)
  5. Leave this on a low heat to simmer

Phase 2 (Prep the vegetables)
  1. Thinly slice the Leeks & Onion
  2. Dice the Celery & Carrots
  3. Peel the 2 Potatoes and dice a similar sze
  4. Trim & peel the the 4 Beetroot, Dice 3 of the Beetroot & grate the other, set them aside separately

Phase 3 (Let’s get it on)
  1. Put the stock through a sieve & whisk in a Kallo Mushroom Stock Cube. Set the Stock aside. The trim can go in the compost bin.
  2. Add a glug of Oil to the pan & chuck in the Leeks, Potatoes, Onion, Celery, Diced Beetroot & Allspice Berries into the pan on a med-high heat and cook & stir for 5-10 minutes until the veg has a roasted look
  3. Pour in the Stock and simmer for 20 minutes
Phase 4
  1. Whilst the Borscht is simmering away wash & finely slice the cabbage
  2. Crush the Garlic into a puree
Phase 5
  1. After the 20 minutes check the Potatoes & Beetroot is cooked al dente (firm to bite). If it is not let it continue to simmer, do not overcook though.
  2. When the Potatoes & Beetroot are al dente chuck in the Cabbage, Garlic & Grated Beetroot
  3. Let this simmer for another 5 minutes
  4. Season with 2 tbsp Balsamic Vinegar, 1 tsp Demerara Sugar, Salt & Pepper
  5. Serve & drizzle with Truffle Oil
450

Happy Eating



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