Nothing beats a hot bowl of borscht in a cold humid autumn evening – especially if it is vegan and smells heavenly too. The following is my recipe for a simple vegetarian or vegan borscht.
- 3-4 tbsp. oil
- 4 cups green cabbage, coarsely chopped
- 1 medium onion, chopped
- 1-2 clove of garlic, minced
- 2 medium tomatoes, chopped
- 1 cup V8 or thick tomato juice
- Salt and black powder pepper, as desired
- Lukewarm water
- 1 tbsp. dried dill
- 1 tbsp. fresh lemon juice
- 1 cup plant based yogurt, thickened
Fry cabbage in hot oil over medium heat until it turns soft and changes color. Put aside.
In a medium pot, Sauté onion in 1 tbsp. hot oil till transparent. Add the garlic and sauté one more minute
Add fried cabbage to the pot and mix well. Add salt, pepper, tomatoes and V8 (or tomato juice) and mix. Now add enough water to cover your mixed ingredients.
Cook on low heat with closed lid for about an hour or until it is thoroughly cooked.
Ten minutes before serving, add lime juice and dill. Taste for adjustment.
Place 2 scoops of thick yogurt on each serving bowl. The Yogurt must be taken out of the fridge at least 1 hour in advance. Garnish with extra dills if you like.
Among heartwarming foods, this beef/beet based borscht, is adapted from a Persian cook book and is known as “Russian Style”. I only cook it during very cold winter nights; that would be anywhere colder than -10C.
Ingredients (serving 4):