I know how to make an authentic Ukrainian Borscht and I'm going to teach you all tips and tricks for making the most delicious vegan Borscht ever.
– ▢2 beets – ▢2 tbsp olive oil – ▢1 onion – ▢1 carrot – ▢1 tbsp all-purpose flour – ▢1 ½ c cabbage – ▢1 tbsp coconut sugar – ▢2 tbsp tomato paste – ▢1 tsp Balsamic Vinegar – ▢6 c vegetable broth or water – ▢3 potatoes – ▢1 can kidney beans – ▢1 ½ tsp salt – ▢¼ tsp pepper – ▢1 tsp lemon juice – ▢5 cloves garlic
1. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down. Using a paper towel peel the skin and shred the beets on a large hole grater.
2. While you cook the beets, heat olive oil in a large pot and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
3. Meanwhile, slice the cabbage. Using a long knife or a mandoline slicer, thinly slice the cabbage.
4. Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
5. Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
6. Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
7. Turn off the heat, adjust the seasoning and add lemon juice, garlic pushed through a garlic press and fresh dill. Enjoy with vegan sour cream!