This is a vegan version of Russian borscht, which is essentially beetroot and cabbage soup. It is traditionally served with a dollop of soured cream, but feel free to serve without if making this in support of a vegan diet.
4 people made this
3L vegetable stock or water
1/2 head cabbage, shredded
4 tablespoons oil, divided
1 onion, chopped
1 carrot, julienned
3 beetroots, peeled and julienned
1 teaspoon caster sugar
3 tablespoons vinegar
2 tablespoons tomato puree
1/2 teaspoon black peppercorns
salt and ground pepper, to taste
2 bay leaves
3 potatoes, peeled and diced
3 cloves garlic
Method Prep:10min › Cook:40min › Ready in:50min
In a saucepan over a high heat, bring the stock or water to a simmer, add cabbage and cook for 15 minutes.
Warm 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and cook and stir for 2 minutes, add the carrots and continue to cook for a further 5 minutes over a low heat. Transfer to the saucepan with the stock.
In a separate frying pan, warm 2 tablespoons oil and add the beetroot, sugar, vinegar and tomato puree and cook and stir for 5 to 7 minutes until tender. Transfer the beetroot to the saucepan and add the salt, pepper, bay leaf and cloves followed by the potato and cook for a further 15 minutes.
Cook until the vegetables are tender. Once tender, remove the bay leaf and add the garlic. Switch off the heat and leave to stand for 15 minutes before serving.