Name: Sasha's Vegan Borscht
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Red beets with greens - 4 medium; Olive oil - 3 tablespoons; Yellow onion, finely chopped - 1 large; Garlic, minced - 3 large cloves; Carrots, peeled and cut into 1/2-inch cubes - 2 large; Rutabaga, peeled and cut into 1/2-inch cubes - 1; Parsnip, peeled and cut into 1/2-inch pieces - 1 medium; Dark brown sugar - 2 teaspoons; Water - 2 quarts; Green cabbage, shredded - ¼ medium head; Salt, or more to taste - 2 teaspoons; Bay leaf - 1 large; White wine vinegar, or more to taste - 1 tablespoon; Freshly ground black pepper - 1 tablespoon; Parsley, stems removed, finely chopped - 1 small bunch; Sour cream, or to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sasha's Vegan Borscht

1. Red beets with greens - 4 medium

2. Olive oil - 3 tablespoons

3. Yellow onion, finely chopped - 1 large

4. Garlic, minced - 3 large cloves

5. Carrots, peeled and cut into 1/2-inch cubes - 2 large

6. Rutabaga, peeled and cut into 1/2-inch cubes - 1

7. Parsnip, peeled and cut into 1/2-inch pieces - 1 medium

8. Dark brown sugar - 2 teaspoons

9. Water - 2 quarts

10. Green cabbage, shredded - ¼ medium head

11. Salt, or more to taste - 2 teaspoons

12. Bay leaf - 1 large

13. White wine vinegar, or more to taste - 1 tablespoon

14. Freshly ground black pepper - 1 tablespoon

15. Parsley, stems removed, finely chopped - 1 small bunch

16. Sour cream, or to taste - ¼ cup

How to cook deliciously - Sasha's Vegan Borscht

1. Stage

Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.

2. Stage

Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.

3. Stage

Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.

4. Stage

Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.

5. Stage

Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.

6. Stage

Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.

7. Stage

Serve sprinkled with parsley and a dollop of sour cream.