Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mtb@ultranet.caBorschtIngredients (use vegan versions): 4-5 med/lg beets (skinned/tops included)
green onions
potato or two
3-4 carrots
dill
1-2 cloves garlic (chopped fine)
fresh peas
2-3 tablespoon vinegar
salt/pepper to taste
Directions:Use large dutch oven, chop everything up, including all greens and stalks. Add vinegar also. Add water to just cover and cook 1 hr or so (simmer). Add non-dairy sour cream or yogurt after it is taken off heat, if so desired.
This is an old Ukrainian recipe from my Grandmother, which is why no exact measurements are given, everything is just thrown in, but I assure you, it is delicious.
I made this two days ago and it is even better today! I left out the beet greens, though. I also added a couple vegetable bullion cubes. Very tasty!
Archived comment by: laura
Oh, and I used frozen peas, because I am lazy. They taste fine!
Archived comment by: laura
Ok, if you want real authentic Borscht (minus meat of course) it has to have cabage in it. Regular onions are better than green onions.
Archived comment by: shpren
... and omit vinegar and peas. Plus, it absolutely cannot go without bay leaf (add about 5 minutes before turning off the heat).
Archived comment by: shpren
Agree, needs cabbage. You must add a dollop of vegan sour cream.
Archived comment by: nistia
