Sashas Vegan Borscht Food
SASHA'S VEGAN BORSCHT
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
- Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
- Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
- Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
- Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
- Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
- Serve sprinkled with parsley and a dollop of sour cream.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g
VEGAN BORSCHT
A vegan version of a traditional Russian/Ukranian soup.
Provided by vivid930
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
- Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.
Nutrition Facts : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g
More about "sashas vegan borscht food"
VEGAN BORSCHT - MY DARLING VEGAN
Instructions. In a large soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 7 minutes. Stir in caraway seeds and cook for another 30 seconds. Add carrots, beets, potatoes, and cabbage, …
From mydarlingvegan.com
From mydarlingvegan.com
HEALTHY VEGAN BORSCHT RECIPE WITH WINE PAIRING
When the oil is warm, add the beets, carrots, and onions. Sauté about 10 minutes, until vegetables begin to soften. Add the garlic and sauté for 1-2 more minutes, until fragrant. Stir in the broth, tomato paste, cabbage, and potato. …
From 2sharemyjoy.com
From 2sharemyjoy.com
VEGAN BORSCHT - CONNOISSEURUS VEG
Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if …
From connoisseurusveg.com
From connoisseurusveg.com
BORSCHT - VEGAN UNDER PRESSURE - THE VEGGIE QUEEN
Instructions. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and carrots and dry sauté for 2 to 3 minutes. Add the dill, caraway, bay leaves, cabbage, beet roots, lentils, and …
From theveggiequeen.com
From theveggiequeen.com
VEGAN BEETROOT BORSCHT RECIPE | UKRANIAN CUISINE
Heat oil in a large pot. Add diced onions and sauté for 5 minutes, until golden. Add water. Add chopped beetroot, celery root, grated carrot , salt and pepper. Boil for 30 minutes. Add vinegar and chopped celery leaves. …
From gourmandelle.com
From gourmandelle.com
VEGAN BORSCHT - ACTIVE VEGETARIAN
After 20 minutes of simmering, add 6 cups of boing water into the pot. Add salt and potatoes. Shred 1/2 cabbage and add to the soup. Let it cook for 5 minutes. Add in the bay leaves and peppercorn, stir it all up and let cook …
From activevegetarian.com
From activevegetarian.com
VEGAN BORSCHT - I DO VEGAN THINGS
After the stock is made, beets are added, tinting the broth a deep purple, followed by potatoes, carrots and cabbage. Once the borscht is ready, it’s topped with a dollop of sour cream and fresh chopped dill. For my vegan …
From idoveganthings.com
From idoveganthings.com
CLASSIC VEGAN BORSCHT RECIPE, RUSSIAN-STYLE
After 30-60 min, heat a small pan on the stovetop. Add the marinated beets with all of the water to the pan. Bring to a gentle simmer and cook until all of the liquid evaporates, about 15-20 min. Do not increase the heat as it may cause the …
From veganrunnereats.com
From veganrunnereats.com
VEGAN BORSCHT SOUP RECIPE | THE ANTI-CANCER KITCHEN
Stir in the chopped tomatoes, tomato puree, date nectar and garlic and the cubed potatoes, season with salt and pepper and add the chilli flakes to taste. Simmer for 5 minutes. Turn the heat down low and scatter with parsley …
From theanticancerkitchen.com
From theanticancerkitchen.com
VEGAN BORSCHT - PLANT-BASED PASSPORT
Equipment: latex gloves, potato peeler, a food processor or box grater and a large pot (5.5 quarts or larger) 3 medium beets; 2 Tbsp olive oil; 1 medium onion, diced; 2 celery ribs, diced; 1 medium red bell pepper, diced; 4 garlic cloves, minced; 1/4 cup ketchup (or substitute 3 Tbsp tomato sauce); 10 cups of water; 3 tsp vegetable bouillon paste; 3 medium Yukon gold …
From plantbased-passport.com
Cuisine UkrainianCategory Main CourseServings 10Total Time 55 mins
From plantbased-passport.com
Cuisine UkrainianCategory Main CourseServings 10Total Time 55 mins
VEGAN BORSCHT (BEET SOUP) | HEARTFUL TABLE
Continue cooking now on medium heat for a few minutes. Add in the cabbage, beetroots, carrots, and potato, and cook stirring for 5 minutes so that everything is nicely coated with the spices. Add the vegetable stock, turn to high heat and bring to a boil. Once it’s boiling, reduce the heat to low and cook for 20 minutes.
From heartfultable.com
Total Time 1 hr
From heartfultable.com
Total Time 1 hr
BORSCHT RECIPE | THE BEST RAW VEGAN BORSCHT
Borscht Recipe | The Best Raw Vegan Borscht. Chunky Ingredients (start here) 1/4 Red or White Cabbage (200 g / .44 lb) 1 Carrot (75 g / .17 lb) 1/2 Onion (50 g / .11 lb) Tomatoes (115 g / .25 lb) * If you haven’t watched my video on my top 3 tips on How to Make Raw Vegetables taste / feel cooked then click here, or simply follow the instructions that follow for my favourite …
From therawadvantage.com
From therawadvantage.com
EASY BORSCHT [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
After 20 minutes of simmering, add 6 cups of boing water into the pot. Add salt and potatoes. Shred 1/2 cabbage and add to the soup. Let it cook for 5 …
From onegreenplanet.org
From onegreenplanet.org
VEGAN BORSCHT RAMEN BOWLS – LOTUS FOODS WEBSITE
Adjust seasonings according to taste. Let cool slightly. Place Borscht into a high speed blender, a little at a time, and blend until creamy. Prepare noodles according to package directions. Drain and rinse in cold water. Ladle soup into bowls and top with cooked ramen noodles. Top with fresh dill or parsley and serve warm.
From lotusfoods.com
From lotusfoods.com
EASY VEGAN BORSCHT RECIPE – THE HOME BAKED VEGAN
Heat the olive oil over medium high heat in a medium pot, and sauté the onions for 2 minutes. Add the carrots and celery and cook for 3 minutes, stirring occasionally. Add the beets, salt, pepper and water, and bring to a boil. Cover and reduce the heat to a simmer. Cook for at least 30 minutes until the beets are tender.
From homebakedvegan.com
From homebakedvegan.com
VEGAN BEET BORSCHT - THE SAFFRON STORIES
Ingredients. 2 Tbsp olive oil or avocado oil; 3 medium sized beets, peeled and cut into 1/2 inch cubes; 2 carrots, peeled and cut into 1/2 inch pieces (about 2 cups)
From thesaffronstories.com
From thesaffronstories.com
SASHA'S VEGAN BORSCHT | PUNCHFORK
4 medium red beets with greens; 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 large cloves garlic, minced; 2 large carrots, peeled and cut into 1/2-inch cubes; 1 rutabaga, peeled and cut into 1/2-inch cubes; 1 medium parsnip, peeled and cut into 1/2-inch pieces; 2 teaspoons dark brown sugar; 2 quarts water; 1/4 medium head green cabbage, shredded; 2 teaspoons …
From punchfork.com
From punchfork.com
VEGAN BORSCHT: ANTI-INFLAMMATORY & LIVER PROTECTING
Add the celery stalks, the beetroot and the celeriac. I always add the juice from the pack of the cooked beetroot (if using raw beetroot cook these first for 30 – 40 min and then add to this mix). Keep cooking on medium heat and stir frequently for around five minutes. Add the vegetable stock and bring to the boil.
From sarahjayhealing.com
From sarahjayhealing.com
VEGAN BORSCHT RECIPE - BODAHEALTH
Pour in vegetable broth. Add potatoes, cabbage, beans and bay leaves. Cover the pot and allow to cook 15-20 minutes or until the potatoes and cabbage are soft. Add lemon juice, tomato paste and chopped dill. Stir to mix and cook for five more minutes. Serve with vegan sour crème.
From bodahealth.ca
From bodahealth.ca
VEGAN BORSCHT | REFORM JUDAISM
Directions. Place a large pot over medium-high heat. Place the oil, onion, celery, and garlic in the pan and cook for 2 minutes, stirring constantly. Add the potato, carrot, beets, and vegetable stock and cook until the beets are just soft, about 15 minutes, stirring occasionally.
From reformjudaism.org
From reformjudaism.org
QUICK VEGAN BORSCHT - SOULMATECOOK.COM
Cuisine: Fasting Food, Vegan, Vegetarian Servings: 6. Calories: 46 kcal. Ingredients. 2 beets; 1 potato; 2 tbsp chopped onion; 2 cloves garlic; 1 stick celery; 30 ml water; 1 tbsp miso paste; 3 tbsp crushed tomatoes from can; 1 tsp salt; 1 tsp liquid aminos; 2 tsp balsamic vinegar; 1/4 tsp caraway seeds; pinch paprika; few drops sriracha sauce if you prefer spicy; 1 …
From soulmatecook.com
From soulmatecook.com
BORSCHT - SWEET VEGAN
5 cups clear vegetable broth; 4-5 medium beets - peeled and julienned; 1 large carrot - sliced; 1/2 cup yellow onion - diced very fine; A few sprigs of fresh dill
From sweetvegan.net
From sweetvegan.net
VEGAN BORSCHT RECIPE - FOOD.COM
Shred the beets, onion, and carrot in a food processor. Bring the vegetable broth to a low boil, then add the oil, sugar, vinegar, bay leaves, and spices. Add the shredded veggies, loosely cover, and let simmer for 40 minutes or until all or most of the broth has been absorbed. Remove from the heat and let stand for 40-60 minutes.
From food.com
From food.com
VEGAN BORSCHT RECIPES - VEGANORU
Hotness 3 cups vegetable stock in huge pot until bubbling, then, at that point, lessen hotness to stew. Add sautéed veggies to stock and stew for 20 to 25 minutes, adding salt and pepper to taste, and stew until veggies are delicate. Crush in the juice of 1 lemon to taste for conventional sharp character.
From veganoru.com
From veganoru.com
HEARTY VEGAN BEET BORSCHT - BLUEPRINT NUTRITION
Instructions. Add all ingredients (except dill) to soup pot. Bring to a boil. Let simmer until veggies are soft (about 30 minutes). Add dill and simmer for 10 more minutes. Enjoy with a slice of fresh whole grain bread! Breakfast Dairy-free Desserts Gluten-free Lunch & Dinner Nut-free Recipes Salads & Sides Snacks Soups & Stews Vegan Vegetarian.
From blueprintnutrition.ca
From blueprintnutrition.ca
BEST 30 VEGAN FOOD IN WARRENTON, VA WITH REVIEWS - YP.COM
Vegan Food in Warrenton on YP.com. See reviews, photos, directions, phone numbers and more for the best Vegan Restaurants in Warrenton, VA.
From yellowpages.com
From yellowpages.com
DELICIOUS VEGETABLE BORSCHT (BEETS IN SOUP RECIPE)
Stir and ensure all is coated. Add the remaining vegetable stock, bay leaves and cloves. Bring it to a boil, then turn the heat down to low-medium. Allow simmering for about 10 minutes. 3 Bay leaves, 4 whole Cloves, 2 litres Vegetable stock, 3 tablespoons Tomato paste. Add cooked chickpeas, cabbage and soy sauce.
From plantbasedfolk.com
From plantbasedfolk.com
THE BEST VEGAN BORSCHT - NIRVANA CAKERY
Instructions. In a large pot heat 2tbsp of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently. After 10 minutes add garlic, caraway seeds, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes. Add cabbage and beans and simmer for 10 ...
From nirvanacakery.com
From nirvanacakery.com
TASTY VEGAN BORSCHT – VEGAN YUMMINESS
Pour in remaining 3 to 4 cups of water, depending on how watery you like your soup. Allow borscht to simmer for another 15 to 20 minutes, or until cabbage is tender to your liking. Salt to taste. Serve hot with vegan sour cream. Serves approximately five, with about 2 tablespoons of vegan sour cream per bowl.
From veganyumminess.com
From veganyumminess.com
VEGAN BORSCHT WITH TOFU & CASHEW SOUR CREAM
5 mins before your borscht is ready, heat 1 Tbsp of cooking oil in a large, cast-iron skillet on your stovetop over medium heat. Toss in the tofu and leave it alone to cook for 3 mins. Once the first side browns, flip, and cook on the next side for 3 mins. Continue until all sides of the tofu are golden brown and crispy.
From tofubud.com
From tofubud.com
VEGAN BORSCHT RECIPE - OH MY VEGGIES
Instructions. Start cooking the potatoes and cabbage in veggie broth. Meanwhile, add the onion to a non-stick frying pan and cook for 2-3 minutes, until translucent. Then, add the carrot and beetroot, stirring for around 2 minutes, followed by the bell pepper, tomato, tomato paste, paprika, onion granules and cumin.
From ohmyveggies.com
From ohmyveggies.com
VEGAN BORSCHT RECIPE • FUN WITH RECIPES • FOODLYDOODLYDOO
Bring the vegetable broth in a large pot to a boil. Meanwhile sauté onions, parsley and grated carrots. When the broth boils, add beetroot and let cook for 7-10min.
From foodlydoodlydoo.com
From foodlydoodlydoo.com
VEGAN BORSCHT RECIPE - SIMPLE BITES
Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 5 minutes or until slightly softened. Add the diced carrots and cook for an additional minute or two. Tumble in the beets and the potatoes. Pour in the vegetable stock and bring to a …
From simplebites.net
From simplebites.net
VEGAN BORSCHT | REFORM JUDAISM
Peel and chop the beets and the onion, and place them in a deep pot and cover with the water. Add the juice of 1/2 of the lemon, 1 tablespoon of sugar, and a dash of salt. Bring to a boil and simmer for about an hour (or until the beets are soft). Add the remaining sugar and the juice of the other half of the lemon. Taste and adjust salt.
From reformjudaism.org
From reformjudaism.org
SASHA'S VEGAN BORSCHT - BORSCHT
Ingredients. 4 medium red beets with greens; 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 large cloves garlic, minced; 2 large carrots, peeled and cut into 1/2-inch cubes
From worldrecipes.org
From worldrecipes.org
FAT FREE VEGAN BORSCHT RECIPE | VEGALICIOUS
Combine water, potatoes, cabbage, bay leaves and salt; bring to boil. Reduce heat to medium and boil for 10 minutes. Meanwhile prepare remaining ingredients: chop onion, carrots and bell pepper and; after 10 mins of potatoes boiling, add to the pot and continue to boil. Chop or grate beets; add to the pot.
From vega-licious.com
From vega-licious.com
BORSCHT WITH BEETS AND BEET GREENS - SHARON PALMER, THE PLANT …
Follow step 1 above. For steps 2 and 3, place all ingredients in the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours, according to manufacturer’s directions. When done, add beet leaves and lemon juice in step 4 to hot soup, season with black pepper if desired, and garnish with chives.
From sharonpalmer.com
From sharonpalmer.com
THIS SIMPLE INGREDIENT SWAP MAKES BORSCHT VEGAN FRIENDLY
For vegetarians and vegans — never fear! There's always a swap to be made, and borscht is no exception. In fact, many borscht recipes that don't bill themselves as vegan or vegetarian are already so, from Food & Wine's to the Kitchn's. Many of them, including the New York Times' vegetarian red borscht, use apple cider vinegar and caraway seeds to boost the …
From mashed.com
From mashed.com
VEGAN BORSCHT RECIPE - THE VEGGIE TABLE
Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking. Yield: 6 servings: Time: 45 minutes: Tools: large pot; knife; wooden spoon; Ingredients: 1 T olive oil; 1 medium onion, peeled and chopped; 1 pound fresh beets with greens; ½ pound yellow potatoes; 2 medium carrots; 2 stalks ...
From theveggietable.com
From theveggietable.com
BORSCHT RECIPE: A HEARTY VEGAN BEET SOUP - DR. AXE
Let simmer on medium-low for 20 minutes, or until veggies are soft to cut. Discard bay leaves and remove from heat. With a slotted spoon, scoop all the veggies into a food processor. Blend until smooth, then pour veggies back into pot. Add chickpeas and lentils and stir to combine broth with veggies. Serve warm.
From draxe.com
From draxe.com
EASY WEEKNIGHT VEGETARIAN BORSCHT - JAR OF LEMONS
Add the cut up cabbage and continue to sauté. 4. Add the cucumber, salt, and pepper. 5. Add the vegetable stock and let simmer! 6. Stir in remaining liquid ingredients, add a dollop of yogurt, and enjoy! So simple to make, can all …
From jaroflemons.com
From jaroflemons.com
VEGETARIAN BORSCHT - OCCASIONALLY EGGS
Yogurt for serving. Instructions. Prepare your vegetables as needed, then run the beets, carrots, potatoes, onion, and garlic through the shredding attachment on a food processor. Alternatively, shred on the large side of a box grater and mince the garlic. Heat a large pot over medium heat and add the olive oil.
From occasionallyeggs.com
From occasionallyeggs.com
TRADITIONAL BORSCHT WITH BEANS - COOKING BORSCHT
For borscht: Beetroot – 10 oz; Fresh green cabbage – 10 oz; 3 medium potatoes; 1 carrot; 1 yellow onion; Dry beans – 1/2 cup; Tomato puree – 3 tablespoons; Butter – 3 tablespoons; Garlic – 3 cloves; Sugar – 1 tablespoon; White vinegar – 1 tablespoon; 4-5 peppercorns; 2 bayleaves; Salt – to taste ; Also known as: Siberian Borscht with Chicken; …
From cookingborscht.com
From cookingborscht.com
VEGAN RUSSIAN BORSCHT BY CHEFRUDAKOVA - THE FEEDFEED
Method. Step 1. In a medium sauce pot, add in the vegetable stock, kidney beans and pickled cabbage. Simmer on medium heat until the beans are fully cooked, 20-30 minutes.
From thefeedfeed.com
From thefeedfeed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
