Vegan Chunky Borscht (or something like it)

When November starts to feel like January and there is no denying that winter is here to stay, I start craving warm soups and stews much earlier than normal. I discovered this past summer that I actually really like beets. Growing up I don’t ever recall having beets on the dinner table. In fact, I’m not even sure I tried a beet until a year ago when our sweet neighbor next door offered us a small jar of homemade pickled beets. I thought they were good but didn’t give them much thought until doing a cleanse this summer which required drinking beet juice. This is when I realized how much I actually do like beets. Is it nerdy to say that I actually crave them now? So in search of satisfying my new craving, along with my need for a delicious and warm stew, I found borscht.

Borscht is Ukrainian in origin. The traditional borscht is made with beetroot as the main ingredient with other variations having tomato as the show stealer. In my version (which in all honesty I’m not even sure is truly a borscht), beets make a somewhat smaller appearance while tomatoes and other vegetables take the main stage.

This stew is sure to satisfy any cold night meal dilemma and those cravings for a deliciously earthy vegetable and vegan stew.
Vegan Chunky Borscht
Here’s what you’ll need:

1 Tbsp. olive oil
1 medium yellow onion, diced
2 parsnips, peeled & chopped
1 small rutabaga, peeled & chopped
2 carrots, chopped (or 1 cup baby carrots, whatever you have on hand)
1 potato, chopped (I leave skin on)
1 (14.5 ounce) canned diced tomatoes, drained
1 (14.5 ounce) canned diced beets, drained (I actually could not find diced, so I bought sliced and diced my own. It’s okay to be creative!)
½ tsp. salt
3½ cups vegetable stock
3 cups water
Optional: Vegan sour cream (for topping)

Makes enough to feed a small army.

In a medium stockpot (8 quart) add the extra virgin olive oil and onions. Sauté over medium heat for about 5 minutes until onions start to turn translucent. Add the parsnips, rutabaga, carrots, and potato. Cover and cook until vegetables begin to soften (roughly 5-8 minutes). Add beets, tomatoes, stock, water, and salt. Bring to a boil. Lower heat and simmer uncovered for 20-25 minutes or until vegetables are tender. Serve either topped with sour cream or as is and enjoy!
(Caution soup will be extremely hot, but extremely tasty!)

приємного апетиту! (Ukrainian for bon appétit) Chunky Vegan BorschtPrintable recipe

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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