Vegan Russian Borscht

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 too often over more recent years, however knowing how nutritious it is, how energising it is and how truly tasty it can be, I LOVE it.  Try it and see for yourself.

Serves 6-8

Ingredients
1 whole savoy 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

Instructions:

  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.

 

 

#vegan #glutenfree #russianfood

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