VEGAN BORSCHT

INTRODUCTION

A sour soup originating from Eastern Europe and Northern Asia, popularized by cooking with beetroot and usually served with sour cream.

  • Type of Meal: Soup
  • Season: All year
  • Number of servings: 20

INGREDIENTS

  • 3 cabbages
  • 1.5 kg of beetroot
  • 300 g of sun-dried tomatoes
  • 6 onions
  • 4 garlic cloves
  • 0.5 L of tomato sauce
  • 6 L of water
  • 7 potatoes

STEPS

  • Cut the onion, garlic and beetroot in cubes and the cabbage in slices;
  • Cook the onion and garlic in a pan until brown;
  • Put the tomato sauce, cabbage, some salt and the water in the pot with onions and garlic;
  • Put the beetroot and potatoes too;
  • Use red wine vinegar/sweet chili sauce and 2 tbsp of vegetable broth powder to give it more taste;
  • Let it all cook for about 45 min.
  • Enjoy!

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