Indulge your senses with the warm and zippy flavors of wholesome vegan borscht, a perfect companion for a cold winter day. Learn the secret to making borscht a vibrant red hue and how to add depth of flavor without adding animal products. In this blog post, we delve into the rich history of this beloved Eastern Slavic dish and learn how to prepare delicious plant-based borscht at home.
The Evolution of Flavor
Borscht, the beloved dish of Eastern Slavic nations, has a rich history. Its roots trace back to the medieval ages when it was a simple peasant food. In those humble beginnings, the soup was crafted from a basic broth made with fermented cow parsnips. Beets were notably absent from the original recipe. Borscht’s evolution over the centuries has been a fascinating journey, transforming from a meager dish into a culinary icon celebrated across Eastern Europe.
As borscht spread across regions, it underwent a remarkable transformation, adapting to local palates and ingredient availability. As borscht evolved, so did its status. No longer confined to the tables of peasants, it became a dish fit for kings and commoners alike. Borscht graced the tables of festive occasions, symbolizing warmth, prosperity, and hospitality. The introduction of beets not only brought about the iconic vibrant red color but also added a subtle sweetness to the soup.
There seem to be unlimited variations to borscht including red, white, and green and some are served hot and others cold. While the ingredients and preparation methods vary from one household to another, one characteristic has remained constant across regions and households—borscht’s delightful tanginess. Whether enjoyed in a cozy Ukrainian village or a bustling Russian city, the distinctive tang of borscht ties together diverse recipes and cultural traditions.
How to Make a Vibrant Vegan Borscht
To achieve the dazzling red hue of borscht, the key lies in adding beets towards the end of the cooking process. Overcooking beets can lead to a breakdown of antioxidants, compromising the soup’s vivid color. This simple technique ensures that it retains its visually stunning appeal, inviting you to savor every spoonful.
‘Beefing Up’ Plant-Based Borscht
How to make vegan borscht filling and savory without having to use any animal products.
Small Red Beans– This addition introduces creaminess and heartiness to the vegan borscht, making it a satisfying meal. Red beans can be substituted for white beans if needed.
Mushroom Broth– Naturally infused with savory umami flavors, further enhances the depth of taste of vegan borscht. Easily crafted from dried shiitake mushrooms or bought pre-made, this addition contributes to the robustness of the plant-based borscht.
Wholesome Soups to Warm Your Soul
As winter’s chill settles in, our collection of comforting soup recipes offers a delightful array of flavors to keep you warm and satisfied. In addition to the vibrant vegan borscht, explore these wholesome soups that are perfect for battling the cold weather and boosting your overall well-being.
Flu-Fighter Soup
Take a proactive approach to cold and flu season with our Flu-Fighter Soup. This nutrient-packed bowl is carefully crafted with ingredients known for their immune-boosting properties. Steaming and soothing, it’s the perfect remedy for keeping you in good health during the chilly months.
Roasted Tomato Soup With Hidden Fruits, Veggies, and Protein!
Elevate your tomato soup experience with our Roasted Tomato Soup. Concealing eight hidden fruits and veggies and boasting 50 grams of protein. This soup is a hearty, flavorful, and nutritious choice for winter nights.
Conclusion
Borscht is more than a soup; it is a testament to the enduring power of culinary traditions. As you savor the tangy spoonfuls of vegan borscht, you partake in a cultural journey. A journey that celebrates resilience, adaptability, and the enduring power of flavorful traditions. Experience the vibrancy of plant-based borscht, a true testament to the rich tapestry of Eastern European cuisine.
Share your experience with us!
Did you try this vegan borscht recipe? We’d love to hear about your culinary adventure. Write a message, tag us on social media, and share your photos. Let us know how vegan borscht brought joy and flavor to your table.
Vegan Borscht
Course: Lunch, Dinner, SidesDifficulty: Easy8
servings40
minutes2
hoursIndulge your senses with the warm and zippy flavors of wholesome vegan borscht, a perfect companion for a cold winter day.
Ingredients
4 cups vegetable broth
4 cups mushroom broth or 3 oz of dried shitake mushrooms
1/3 cup tomato sauce
1/4 head of cabbage, shredded
400 grams grated beets, roughly 3 large beets, 4 medium or 9 small
1 1/2 cups small red beans or one can
1 large potato, cubed
1 medium-sized onion, diced
2 medium-sized carrots, grated
6 cloves of garlic, minced
2 bay leaves
3 tbsp red wine vinegar, plus more to taste
Salt and pepper to taste
Fresh dill
Sour cream
Directions
- Mushroom broth DIY (optional): Wash 3 oz of dried shiitake mushrooms thoroughly. Cook in a pressure cooker on high heat for 20 minutes or boil covered on the stovetop for 30 minutes in six cups of water with salt to taste. Remove mushrooms when done cooking.
- Vegetable prep: Dice onion, grate carrots, and beets, shred cabbage, cube the potato, and mince garlic.
- Heat a drizzle of olive oil in a large pot over medium heat. Add diced onion and grated carrots, and sauté for 5 minutes or until softened.
- Pour in mushroom broth, vegetable broth, and tomato sauce. Bring the mixture to a boil.
- Add the cubed potato, cover, and cook for an additional 5 minutes.
- Stir in small red beans, shredded cabbage, and grated beets. Cover and cook for 10 minutes.
- Add minced garlic, bay leaves, and red wine vinegar. Season with salt and pepper to taste.
- Turn off the heat and let the soup sit for 20 minutes to allow the flavors to meld.
- Adjust the taste with more red wine vinegar, salt, and pepper if needed. Serve with fresh dill and sour cream.
