Why You’ll Love this Vegan Borscht Recipe
Whether you’re a longtime vegan or just looking to try something new, you’ll love this Vegan Borscht recipe for its vibrant flavors and comforting warmth.
I can’t get enough of how the natural sweetness of beets blends perfectly with the savory notes of the broth. Each spoonful feels like a warm hug on a chilly day.
Plus, it’s incredibly easy to make, so I often whip it up for family gatherings or cozy nights in. The colors are stunning, making it a feast for the eyes as well.
Trust me, you’ll want to dive right into this delicious bowl of goodness!
Ingredients of Vegan Borscht
When it comes to making Vegan Borscht, the ingredients are what truly bring this dish to life. You’ll find that they’re pretty straightforward and often things you might already have in your kitchen. The star of the show, of course, is the beet, which gives this soup its gorgeous color and earthy sweetness.
And let me tell you, it’s not just for decoration; it’s a powerhouse of flavor. You’re going to love how all these ingredients come together to create a heartwarming bowl of deliciousness. Ready to gather your goodies? Here’s what you’ll need:
- 2-3 large beets
- 1 small onion
- 1 large carrot
- 1 quart vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried dill
- 1/4 teaspoon sea salt
Now, let’s talk about flexibility. The beauty of this recipe is that you can tweak the ingredients to match your taste or what you have on hand.
Don’t have smoked paprika? No problem; regular paprika will do just fine. Want to add a bit of zing? A sprinkle of lemon juice or a dash more vinegar can brighten things right up.
And if you’re like me and sometimes forget to stock up on fresh veggies, frozen beets and carrots can step in. They’re convenient and still pack a punch of flavor.
How to Make Vegan Borscht
Making Vegan Borscht is truly a delightful experience, almost like a warm hug in a bowl. To kick things off, you’ll want to grab your trusty food processor and shred 2-3 large beets, 1 small onion, and 1 large carrot. This part is a little messy, but hey, that’s just the creative process at work, right? You might end up with bright pink hands, but that’s just proof that you’re making something fabulous.
Once you’ve got your veggies shredded and the kitchen looks like a colorful art project, it’s time to bring the magic together. In a large pot, pour in 1 quart of vegetable broth and bring it to a low boil. Add in 1 tablespoon of olive oil, 1 tablespoon of white vinegar, and 1 tablespoon of sugar. Yes, sugar in soup might sound a bit odd, but it balances out that earthy beet flavor beautifully.
Toss in 2 bay leaves, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, 1/4 teaspoon of dried dill, and 1/4 teaspoon of sea salt. Stir it all together, letting those flavors mingle like old friends at a reunion.
Now, here comes the fun part: add your shredded veggies to the pot, give it a good stir, and then loosely cover it. Let it simmer for about 40 minutes. You want it to cook until most of the broth has been absorbed, creating a deliciously thick soup that smells like heaven.
Afterward, remove it from the heat and let it sit for 40-60 minutes. I know, waiting is hard, but trust me, it’s worth it. When it’s finally ready to serve, you’ll want to enjoy it warm or hot, preferably on a fresh Kossars bialy, if you can get your hands on one.
And if you’re feeling a bit adventurous, you can make a creamy version by adjusting the broth and adding some plant-based milk. Now, who’s ready to dig in?
Vegan Borscht Substitutions & Variations
Have you ever thought about how versatile vegan borscht can be? I love experimenting with different ingredients to keep things exciting.
For instance, you can swap beets for roasted sweet potatoes or add kale for extra nutrition. If you’re craving a tangy twist, try lemon juice instead of vinegar.
Want a heartier soup? Toss in lentils or chickpeas. You can also play with spices—cumin or coriander can give it a unique flair.
And if you’re after creaminess, just mix in some unsweetened plant milk. The possibilities are endless, so don’t hesitate to make it your own!
What to Serve with Vegan Borscht
While serving vegan borscht, I often think about the perfect accompaniments that enhance its rich flavors. A dollop of vegan sour cream adds creaminess, while fresh dill or parsley brings brightness.
I love pairing it with crusty bread, like a warm baguette or rye, to soak up the delicious broth. If I’m feeling adventurous, I’ll serve it alongside vegan pierogi or stuffed cabbage rolls for a hearty meal.
A simple side salad made with mixed greens and a tangy vinaigrette complements the borscht beautifully, balancing its earthiness. These pairings create a satisfying and delightful dining experience!
Additional Tips & Notes
When preparing vegan borscht, it’s helpful to keep a few tips in mind to elevate your dish.
First, don’t skip the resting period after cooking; it allows the flavors to meld beautifully.
I also recommend using fresh beets when possible for that vibrant color and taste.
If you want an extra kick, try adding a splash of lemon juice just before serving.
For a heartier version, toss in some diced potatoes or beans.
Finally, consider garnishing with fresh dill or a dollop of vegan sour cream for added creaminess.
Enjoy experimenting and making it your own!