Borscht is hearty, wholesome, topped with cashew cream and dill… and is one of Mark’s signature dishes. Without doubt, this soup will leave you reaching for seconds. That’s right, Mark was chef again for this weeks recipe and I am so happy he chose to make this dish! It’s one he’s made quite a few times now because it’s just that damn good.
The original recipe inspiration is from Connoisseurus Veg, one of the best vegan recipe blog titles out there, at least in my opinion. You can find the link to that recipe here. Aside from that, we only made a couple of modifications because we are often out of certain ingredients, so you can find all of those changes listed in the recipe below.
2 tablespoons olive oil
3 medium beets, diced (1/2 inch)
2 medium carrots, diced (1/2 inch)
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth (we were out- too lazy to make our own- and instead used miso broth & water which was also delicious)
2 tablespoons tomato paste
2 cups finely chopped cabbage
1 medium russet potato, peeled and diced (1/2 inch)
1 1/2 tablespoons lemon juice (we didn’t have this but highly recommend making sure you do!)
1/4 cup chopped fresh dill, plus more for serving
Salt and pepper to taste
Vegan sour cream, yogurt, or cashew cream, for serving (we went with cashew cream)
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes. Add the garlic and sauté another minute, until very fragrant.
Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.
Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.
Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill. Serve.