Vegan Borscht Recipe

Vegan Borscht Recipe Recipe

By Earth of Maria

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 15 mins

Ingredients

1/2 cup potatoes, peeled and chopped

1.5 cups cabbage, chopped

2 cups veggie broth

1 medium onion, chopped

1 large carrot, grated

3/4 cup beetroot, grated

1/2 medium bell pepper, chopped

1 large tomato, chopped

1 tbsp tomato paste

1/2 tsp paprika

1/2 tsp onion granules

1/2 tsp cumin

1.5 cups butter beans

vegan soured cream or soy yoghurt

fresh herbs

gluten-free croutons

Instructions

1Start cooking the potatoes and cabbage in veggie broth.

2Meanwhile, 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.

3Cook the vegetables for around 5 minutes, stirring frequently. Then, transfer them to the saucepan with the potatoes and cabbage, and simmer for around 15 minutes more.

4Serve immediately with vegan soured cream or soy yoghurt, fresh herbs and gluten-free croutons.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.