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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🍳 烹飪流程
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.
烹飪步驟
簡短烹飪順序
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.
開場介紹
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.
步驟 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.
步驟 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.
步驟 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.
步驟 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.
步驟 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.
材料清單
重要提醒
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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