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Vegan Russian Borscht

This is essentially a cabbage soup ‘Russian’ style.  My mum is of Russian heritage and has perfected this recipe over the years.  Although, as a teen, I never liked this soup, and in my late teens/early 20’s, having tried the ‘Cabbage Soup Diet’ a couple of times, I have not been too eager to try this soup again, however knowing how nutritious it is, how energising it is and how truly tasty it can be, I now LOVE it.  Try it and see for yourself.

Serves 6-8

Ingredients
1 whole savoy or white cabbage, cut in half and sliced to medium pieces
2 medium carrots: peeled, cut in half length ways and then sliced
1 large white potato/2 medium:  peeled and cut into bite-size pieces
1 green pepper:  sliced into bite-size pieces
1 cup of tomato passata
1 tsp ground turmeric
1/4 tsp whole peppercorns
1 celery stalks:  sliced thinly
4 dried bay leaves
2 tbsp olive oil (or coconut/sunflower)
1/2 small red chilli pepper: sliced thinly (optional)
Salt to taste

Method

  1. In a large saucepan add 2 tbsp of olive oil over a medium/high heat and add all the vegetables
  2. Gently sauté for 5 minutes and then add enough water to generously cover all the vegetables
  3. Bring to the boil and then cover and gently simmer for 1 hour
  4. Check and make sure all the veggies are tender
  5. Serve with some crusty sourdough bread, croutons or raw crackers to complete this meal.

 

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