Borscht is not something you put on the holiday table for your guests. This is rather a comfort dish for cold holiday days to enjoy with your family around a table.
It's both nutritious and healthy and so appetizing with its ruby color that all the family will enjoy eating it.
Russian Soup Borscht(meatless version)
There are numerous versions of Russian/Ukranian borscht recipe and it is traditionally made with beef but I like the vegan version more and usually make it without meat.
My kids absolutely love it so it is on a regular rotation at our house.
Ingredients:
. 3 medium beets (peeled and grated)
. 2 medium carrots (peeled and grated)
. 1 medium cabbage (finely chopped)
. 2 medium potatoes (cut into bite-size pieces)
. 1 onion (finely chopped)
. white vinegar
. tomato paste (3 tbsp)
. parsley (chopped)
. vegetable oil
. salt to taste
. bay leaves for additional flavoring
Directions
In a large saucepan heat the chopped onions with some vegetable oil until golden color.
Add the chopped cabbage and saute it with some water until tender.
Add the grated carrots and the beets and saute by constantly stirring or shaking the saucepan with the lid closed.
Once tender, add the rest of the water or the broth.
Add the chopped potatoes, the tomato paste, the vinegar, the bay leaves and the salt.
Bring to a boil then cover and simmer until ready.
Turn off the heat and add some chopped parsley or dill.
Season it with a tablespoon of sour cream when serving.
Enjoy
If you make this recipe, just let me know in the comments below by sharing with a link. I would like to check on your photos.
This post was inspired by Linda Jean from Witte's World Blog and her 31-Day Blog Challenge.
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