Plant-Based Ukrainian Borscht
ID: 426050e7...
A comforting, hearty, and oil-free plant-based version of traditional Ukrainian Borscht. This vibrant red soup is packed with nutritious beetroot, cabbage, and potatoes, creating a deep, savory, and authentic flavor that is perfect for a cozy meal.
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🍳 요리 흐름
Sauté the diced onion in a pot without oil until translucent. → Add garlic, carrots, bay leaves, cabbage, and tomato paste, cooking for a few minutes. → Add the potatoes, beets, miso paste, white wine vinegar, vegetable broth, and pepper. → Cover and simmer for 30-40 minutes until the beets are tender. → Remove bay leaves and serve warm with a dollop of soy yogurt.
조리 단계
간단한 조리 순서
Sauté the diced onion in a pot without oil until translucent. → Add garlic, carrots, bay leaves, cabbage, and tomato paste, cooking for a few minutes. → Add the potatoes, beets, miso paste, white wine vinegar, vegetable broth, and pepper. → Cover and simmer for 30-40 minutes until the beets are tender. → Remove bay leaves and serve warm with a dollop of soy yogurt.
소개
A comforting, hearty, and oil-free plant-based version of traditional Ukrainian Borscht. This vibrant red soup is packed with nutritious beetroot, cabbage, and potatoes, creating a deep, savory, and authentic flavor that is perfect for a cozy meal.
단계 1
Sauté one diced onion in a large pot on medium heat for about 5 minutes to cook out the rawness. Sauté without oil, adding a splash of water or vegetable broth if the onions start to stick.
단계 2
Add minced garlic, diced carrots, bay leaves, finely chopped cabbage, and tomato paste. Stir well and cook for a few minutes to caramelize the tomato paste and release the garlic's aroma.
단계 3
Add red miso paste, white wine vinegar, cubed Yukon Gold potatoes, matchstick-cut beetroots, low-sodium vegetable broth, and freshly cracked black pepper. Stir all the ingredients together.
단계 4
Bring the soup to a near boil, then reduce the heat to low, cover with a lid, and let it simmer for 30 to 40 minutes. Cook until the beets are tender but not overly mushy.
단계 5
Turn off the heat, remove the bay leaves, and let the soup cool slightly. Ladle into bowls and serve with a dollop of unsweetened soy yogurt or vegan sour cream.
재료 목록
중요 사항
Always cut the beetroots into thin matchsticks (julienned) to ensure they cook faster and are easy to eat in a spoonful of soup.
Cooking this soup on the stovetop is highly recommended over using an Instant Pot, as it allows the ingredients to slowly meld and develop a richer depth of flavor.
For an oil-free sauté, simply use a splash of vegetable broth or water to deglaze the pot when vegetables begin to stick.
By the next day, the leftovers will turn into a uniform, beautiful deep red color as the beet juice thoroughly stains the potatoes and carrots.
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