Best 2 Sashas Vegan Borscht Recipes

Sasha's Vegan Borscht is a hearty, flavorful, and satisfying plant-based rendition of the classic Eastern European soup. This vegan version captures the essence of traditional borscht with its vibrant red color, tangy flavor, and an array of colorful vegetables. The recipe utilizes simple, wholesome ingredients, including beets, cabbage, carrots, potatoes, and tomatoes, simmered in a rich vegetable broth. The addition of dill and parsley adds a refreshing herbal touch, while a dollop of vegan sour cream or yogurt provides a creamy contrast. Sasha's Vegan Borscht is not only a delicious and comforting meal but also a nutritious one, packed with vitamins, minerals, and antioxidants. In this article, you'll find a step-by-step guide to making this delectable vegan borscht, along with variations and serving suggestions to customize it to your taste. Let's dive into the vibrant world of Sasha's Vegan Borscht and savor the delightful flavors it has to offer.

Let's cook with our recipes!

VEGAN BORSCHT RECIPE WITH CABBAGE AND BEANS

Vegan Borscht Recipe With Cabbage And Beans image

Vegan Borscht - everything you wanted to know about making this classic Ukrainian Soup. Picky kids approved, healthy recipe that won't skimp on flavor. I make this easy Red Borscht every week. It's so delicious and I'm confident you'll love it too.

Provided by Iryna

Categories Soup

Time 1h15m

Number Of Ingredients 18

Ingredients

2 medium beets
2 tbsp olive oil
1 medium onion (finely minced)
1 large carrot (peeled shredded)
1 tbsp all-purpose flour (replace with GF flour if you want)
1 1/2 c cabbage
1 tbsp coconut sugar (replace with Maple syrup, brown sugar or omit)
2 tbsp tomato paste
1 tsp Balsamic or Apple Cider Vinegar
6 cups vegetable broth (or water)
3 medium potatoes (peeled and cubed)
1 can kidney beans (undrained)
1 1/2 tsp salt
1/4 tsp pepper
1 tsp lemon juice
5 cloves garlic
1/4 c dill (chopped)
6 tbsp vegan sour cream (for serving, optional)

Steps:

Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)Using a paper towel peel the skin and shred the beets on a large hole grater.
Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
Using a long knife or a mandoline slicer, thinly slice the cabbage.
Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
Serve vegan Borscht with a dollop of vegan sour cream.

Nutrition Facts : Calories 308 kcal, Carbohydrate 44.4 g, Protein 13.4 g, Fat 9.5 g, SaturatedFat 3.8 g, Sodium 1629 mg, Fiber 9.7 g, Sugar 10.9 g, ServingSize 1 cup

VEGAN BORSCHT

Vegan Borscht image

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

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
3 tablespoons olive oil
2 stalks celery, chopped
2 carrots, finely chopped
1 green bell pepper, chopped
3 beets, including greens, diced
1 (16 ounce) can whole peeled tomatoes
½ cup canned peeled and diced tomatoes
2 potatoes, quartered
1 cup shredded Swiss chard
2 cups vegetable broth
4 cups water
2 tablespoons dried dill weed
salt and freshly ground black pepper to taste
1 (16 ounce) package silken tofu

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

Tips:

Use fresh vegetables: Fresh vegetables will give your borscht the best flavor and texture. If you can't find fresh vegetables, you can use frozen or canned vegetables, but fresh is always best.
Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will make your borscht bland and unappetizing.
Use a good quality vegetable broth: The vegetable broth is the base of your borscht, so it's important to use a good quality broth. You can make your own vegetable broth or use a store-bought broth.
Add some acid: Acid, such as lemon juice or vinegar, can help to brighten the flavors of the borscht. You can also add sauerkraut or pickled beets to your borscht for a sour flavor.
Serve with your favorite toppings: Borscht is traditionally served with sour cream, dill, and rye bread. You can also add other toppings, such as grated cheese, chopped hard-boiled eggs, or croutons.

Conclusion:

Sasha's Vegan Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you are a vegan or not, you are sure to enjoy this delicious soup.