Borscht Recipe

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Borscht

 

2 tbs. extra virgin olive oil

1/2 onion thinly sliced

1 14.5 oz can chopped tomatoes

2 cups shredded cabbage

2 medium beets jullienned

1 medium carrot cut into thin half moons

1 medium potato thinly sliced, then quartered

1 can of dark red kidney beans drained and rinsed

2 stalks of celery thinnly sliced

8 cups of veggie stock

 

Saute onions in oil until soft. Add the tomatoes and cabbage and cook until the

tomatoes start to reduce. Add the rest of ingredients and transfer to a crock

pot. Cook on high for 5-6 hours or until the potatoes and carrots are tender

and the cabbage has gone limp.

 

Serve with vegan " sour cream " (I used tofutti. I will include the recipe that

came with the soup recipe)

 

(The original recipe from The Voluptuous Vegan was on the stove top and also

called for a bay leaf. For Stove top do as described above EXCEPT bring to a

boil and then simmer for 15 min. It also suggested stirring in 2 tbs of mirin

or sherry and 1 tbs lemon juice in and cooking for 5 min more.)

 

Dill Tofu " sour cream "

 

1/2 pound soft tofu

2 tbs. fresh lemon juice

3 tbs canola oil

2 tsp brown rice vinegar

3/4 tsp sea salt

1/4 tsp freshly ground white pepper

1/4 cup chopped fresh dill

 

Place all ingredients except dill in food processor. Process until creamy and

smooth. Add dill and pulse to coombine. Transfer to a container and

refrigerate until you are ready to use.

 

 

 

 

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