Vegan red borscht is a vibrant and flavorful soup that brings together the rich, earthy taste of beets with an array of fresh vegetables and aromatic herbs. This traditional Eastern European dish, known for its deep crimson color, is both hearty and nutritious, making it a perfect comfort food for any season. By omitting meat and dairy, this vegan version of borscht retains all the classic flavors while offering a lighter, plant-based alternative. Whether enjoyed hot or cold, this delightful soup is a celebration of wholesome ingredients and culinary tradition.
INGREDIENTS:
2 lbs of red beets
1 stalk of celery
3 medium carrots
1/2 medium yellow onion
8 black peppercorns
1×1 inch of dried mushrooms
1 tsp of sea salt
juice of 1/2 a lemon
DIRECTIONS:
1. Peel the carrots and beets, then cut the beets into thick slices.
2. Char half an unpeeled onion on the stovetop burner.
3. Combine all the ingredients in a 4-quart pot. Add water.
4. Bring to a boil, then turn off the heat and immediately add the juice of half a lemon. Lemon juice will not only contribute to the flavour but it will also help maintain beautiful color. Let the borscht sit in the pot overnight.
5. Strain the borscht the next morning.
6. Serve with mushroom dumplings.
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