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!