Very aromatic and the best vegan borscht! To achieve a beautiful color and incredible taste, the borscht needs to be cooked for 2 days. How to do it? Check out my recipe 🙂 I recommend serving it with pumpkin or sweet potato puree – the perfect addition instead of heavy white potatoes or dumplings 🙂
Ingredients
- 1.5-2kg of fresh beets
- Water (enough to just cover the beets)
- 3 large sweet apples
- 1 liter of vegetable broth (my recipe >> )
- 0.5 liters of beet kvass (my recipe >> )
- 2 bay leaves
- 4 allspice berries
- 1 medium onion
- Salt and pepper to taste
- 1-2 tablespoons of brown sugar (for those who like a sweet borscht)
- Parsley for decoration
Pumpkin/Sweet Potato Puree
- 1/2 medium pumpkin or 1 medium sweet potato
- 2 tablespoons of vegan butter (or regular butter)
- Salt to taste
Preparation method
- Peel the beets and cut them into quarters. Cut the onion in half.
- Place the beets, onion, bay leaves, and allspice berries into a large pot and cover with water, just enough to cover the beets.
- Cook over low heat until the beets are tender.
- Soak the apples in cold water with 1 tablespoon of baking soda for 15 minutes. Rinse them and cut into quarters.
- After cooking the borscht, place the apples on top, gently pressing them down so they are submerged in the broth. Set aside overnight in a cool place.
- The next day, remove the apples and beets. You can use the beets for carpaccio (recipe >> ) or cut a few into cubes and set aside.
- Puree: Peel the pumpkin, cut it into small pieces, and roast in the oven until tender (lightly greased with oil) or steam. Add butter and blend with a hand blender or a jug blender until smooth. If necessary, add more butter. Season lightly to taste.
- Pour vegetable broth into the clean broth and heat gently (do not bring to a boil).
- Turn off the heat and add the beet kvass. Season to taste.
- Serve hot with pumpkin puree and finely chopped parsley.
You can also add a few dried mushrooms to the borscht! Soak them in hot water for 10 minutes, then place them with the vegetable broth in a separate pot and cook on low heat for at least 20 minutes. Afterward, pour the entire mushroom-infused broth into the beet broth.
