Recipe: Vegan Chunky Borscht (or something like it)

Vegan Chunky Borscht (or something like it)

  • Servings: Feeds a small army
  • Difficulty: easy
  • Print

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 Vegan Chunky Borschttomatoes, 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)

See entire post with recipe here.

One thought on “Recipe: Vegan Chunky Borscht (or something like it)

  1. Pingback: Vegan Chunky Borscht (or something like it) | Ironwoman Diary: Destination Finish Line

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