Vegan Borsch
For a cozy and hearty meal, this vegan borscht with beans offers a vibrant twist on a classic dish, blending the earthy sweetness of beets with the satisfying texture of kidney beans, all simmered to perfection for a bowl full of comfort.
Equipment
- 1 Pot
- 1 shredder
Ingredients
- 1/4 white cabbage
- 5-6 golden potatoes
- 2 medium beets
- 1 carrot
- 1 medium onion
- 1 medium tomato
- olive oil or avocado oil
- 1 can kidney beans
- salt & pepper
- fresh parsley for garnish optional
- sour cream (Kite Hill or Violife) optional
Instructions
Prep
- Rinse the beets and place them in a small pot to boil for about 20-30 minutes, depending on the size of the beets.
- Peel the potatoes, rinse, cut into large cubes, rinse again to remove the starch and place them in a separate large pot to boil for 15 minutes. Once cooked, set aside.
- Dice the onion and shred the carrot. Separately, dice the tomato.
- Once the beets are boiled and soft, let them cool down and shred.
- Rinse the white cabbage. Cut about 1/6 of it and place it flat on the cutting board. Slice it thinly. Set aside.
Cooking
- Preheat a large pot, drizzle some oil, and add the diced onion and carrot once preheated. Mix and fry until golden. Add the shredded beets and the diced tomato and mix.
- Add the fried mix to the large pot with the boiled potatoes, and add extra boiling water to fill half of the pot. Bring to a boil, then start adding the sliced cabbage. Cook for 10 minutes, then add the boiled potatoes to the pot so they can soak the red color from the beets.
- Add the drained can of kidney beans to the pot and boil for a minute to warm them up.
- Serve hot with sour cream and toast. Garnish with fresh parsley.