Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Borscht

Soup - Vegetable - -

INGREDIENTS

3/4 stick margarine
1-2 onions, finely chopped
2-3 carrots, peeled and grated
3-4 cups shredded green cabbage
3-5 beetroot, peeled and grated
1 stick celery, diced
1/2 green apple
2 potatoes, peeled and cubed
185 grams / 1/2 pound tomato paste
4-6 cloves garlic, minced
2 liters vegetable stock
2 bay leaves
Handful of peppercorns
1 teaspoon paprika (sweet or hot)
Pinch of sugar
1 tablespoon lemon juice

METHOD

Saute the onions and carrots until the onion is softened (4-6 minutes). Add the cabbage, beets, and celery and saute for about 15 minutes. Stir in the apple, potatoes, tomato paste, garlic, broth, bay leaves, and pepper. Bring to a boil. Lower heat, cover, and simmer for 20 minutes. Add the paprika, sugar, and lemon juice... add salt and pepper to taste. It's best when left to sit for a couple hours or overnight (in the fridge when it cools).

NOTES

Try it hot with vegan sour cream and bread.

[post a new comment]