Vegan Russian Borscht
מאת: 
סוג מתכון: soup
זמן הכנה: 
זמן בישול: 
זמן כולל: 
מנות: 6 Liter
 
Vegan Borscht Soup
מרכיבים
  • 3 small (or 2 big) beetroots, peeled and grated
  • 2 carrots, peeled and grated
  • ¼ cabbage, finely chopped
  • 2 onions, finely chopped
  • 1 small package of tomato paste
  • 4 garlic cloves, cut
  • half a cauliflower, florets separated
  • a few rosemary leafs and/or sage leafs
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 tablespoon sugar
  • 2 bay leafs
  • juice from half a lemon
  • 5 tablespoons olive oil
  • salt and pepper, to taste
  • water
הוראות הכנה
  1. Warm the olive oil (5 tbs) in a big pot and add the onions (2) and garlic (4) and fry for a couple of minutes, add the rosemary leafs and/or bay leafs, turmeric (1 ts), and paprika (1 ts) and keep frying for a few minutes until translucent.
  2. Add the beetroot (3), carrots (2), tomato paste (small package), sugar (tablespoon), lemon juice (1/2 a lemon), 1 tablespoon of salt, and ½ a cup of water and stir
  3. Bring to a simmer and cook on low heat for 15 minutes, while paying attention, if the water have completely evaporated add a bit of water
  4. Add 14 cups of water, bring to a boil, and keep cooking on medium heat for 15 more minutes
  5. Add the cauliflower (1/2) and cabbage (1/4) and keep cooking for 10 more minutes
  6. Turn off the heat, taste and add salt/pepper as needed
  7. Optional: spread some parsley or coriander on top of the soup
  8. *Note: this soup tastes even better the day after it was made
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%91%d7%95%d7%a8%d7%a9%d7%98-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99/