Ukrainian Borscht - a Symbol of Solidarity
Ingredients
- 1700ml veggie broth
- 850g red cabbage
- 1 onion
- 2 potatoes
- 2 carrots
- 1 garlic clove
- 2 beets
- 5 tbsp tomato paste
- 2 tbsp oil
- 1 tsp salt
- 2 bay leaves
- 1/2 tbsp vinegar
- Pinch of sugar
- Pepper
- Handful of finely sliced dill
- Plant-based creme fraiche
Preparation
Slice all the veggies (potatoes in pieces, beets in sticks, carrots in circles, onion in small pieces, and red cabbage in thin slices). Grate the garlic.
In a pot, add the veggie broth and bay leaves, and bring it to a boil.
Add the sliced cabbage to the pot and let it cook for 20 minutes, reducing the heat.
Heat up oil in a pan.
Add the onion and carrots to the pan and glaze for a few minutes.
Add the beets to the pan and cook for a few more minutes.
Transfer the cooked veggies from the pan to the pot.
Add the potatoes, tomato paste, and salt to the pot.
Bring the mixture to a boil.
Reduce the heat and let it cook for 20 minutes.
Turn off the heat.
Add sugar, vinegar, garlic, and pepper to the pot.
Stir the soup and let it sit for 10 minutes.
Serve the borscht with chopped dill, plant-based creme fraiche, and some bread.
