The only change I made was to substitute beet greens for the cabbage. This is perfect if you love beets. Press the "sauté" button on your Instant Pot, then add the oil. So necessary. This sounds wonderful and, yes!, tomato paste. LAST UPDATED: June 19, 2020 • FIRST PUBLISHED: January 3, 2018. I’ve made borscht in the past before I was vegan. I actually like this best with homemade cashew cream: https://www.connoisseurusveg.com/cashew-cream/. This was easy to make and absolutely delicious. I’m glad to have found this recipe. Also, how is it cold? The verdict: borscht is the best thing ever. Stir in the broth, tomato paste, cabbage and potato. The only extra thing I added was garlic salt with parsley. Boss-ass recipe! I’m glad you enjoyed it! Lesson learned: it is good to keep an open mind. They are perfect and flexible. We love soup all year round – it is the middle of summer here in South Africa :). I hope you enjoy it!! You can add more broth or water if you like. Thanks for the recipe! Sadly I didn’t have the fresh dill on hand, so I took a chance and used about 1/2 tsp of cumin. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. I served it with toast with vegan cream cheese and dill. Amazing borscht recipe. No tomatoes. So good. Great borscht. https://www.foodnetwork.ca/recipe/vegetarian-beet-borscht/17892 I do! The protein was left off accidentally, so I just added it – thanks for catching that! My only concern is the high sodium level of this dish. I made some substitutions based on what I had on hand from my garden and my Imperfect Produce box. Pat dry and transfer to a medium bowl. Hi — thanks for this recipe! And no protein at all? Enjoy!! All of which is I happen to love. This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill. I completely understand the sentiments of “this doesn’t last in our home.” I think the half cashew, half great northerns knocks the cost down too. Sauté until the veggies begin to soften, about 10 minutes. Ladle into bowls and top each serving … I love the over-use of dill and lemon – it really feels so clean and fresh, even though it is a comfort soup. We recently enjoyed some cold borscht during a couple of hot days, and it was a perfect meal paired with some homemade Russian black bread from a … I love the idea of adding pickle juice! Set aside to be used as garnish for each bowl when serving. Typically, borscht refers to a bright purple-red beet soup made with cabbage and beef broth which is served cold. :). https://onlyglutenfreerecipes.com/recipe-items/vegetarian-ukrainian-borscht Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Am making it next Friday for a Loaf&Laden party Saturday. I love Borscht! lol, Yeah, I think it’s definitely necessary! All your links to your cashew sour cream seem to be misdirected. Delicious!! Btw, I used Tofutti “sour cream” and it was amazing! what happens if you don’t refrigerate it for 5 days or such? This tasted very truly connoisseur! This was so good! The recipe serves four – listed right under the cook time. Adding to my “to-make” list :), Thanks, Allisa! Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. However, this vegan borscht is a very flexible recipe. In a large soup pot, heat oil over medium heat. I added about a tsp if pickling spice (like my grandma used to), but this recipe is perfect as is. Both are landing me at two different (delicious looking,) taco recipes…but no sour cream mentioned in either…? Borcsht is traditional Ukrainian dish, please don’t upset ukrainians by calling it russian. Do you have a recipe for a homemade vegan sour-cream? Everyone brings a pot of their favorite homemade soup and if you feel nervous about cooking we ask “Then go to a real bakery and get a fantastic bread and a stick of real butter! Once the sweet fragrance of onion fills our kitchen, we can add the caraway seeds, carrots, beets, and potatoes, and cabbage, stirring to combine. I’ve never had borscht before and this was amazing. I’m tempted to use fresh squeezed Key Limes rather that lemon juice as I have a great source for those. Required fields are marked *, I have read and accepted the Privacy Policy *. Add the cucumbers, radishes, scallions, eggs, dill and parsley. Super tasty, I’ve made this several times now :), I grew up eating this soup with my mum as she loved it and now I cook it for my housemates who bug me to make it weekly !!! I am also adding some dill pickle juice from the pickle jar along with the dill and lemon juice! By the way, your links on this page to “cashew sour cream” just reload this page. Give the oil a minute to heat up, then … Just made it! Make sure to tag. You can certainly omit them! Here’s a link to the nutritional calculator that I generate my labels from: https://www.connoisseurusveg.com/vegan-matzo-ball-soup/ – You can try crunching the numbers with different brands of broth or even low sodium varities to see if you can get a lower number. Your email address will not be published. I love soup, so a soup party sounds wonderful to me!