This is the first Borscht recipe I ever tried. I made it when I first became a vegetarian –about 17 years ago. It was perfect for a university student! I was poor and wanted nutritious YUMMY food! This fit the bill. I still love this recipe today –its so yummy, I can’t stress that enough. It’s filling too!
Ingredients:
(serves 6-8)
1-2 onions, chopped
3 tbsp oil
1 clove garlic minced
6 tbsp flour
6 cups vegetable stock
2 bay leaves
4-6 beets peeled and coarsely chopped
3-4 potatoes coarsely chopped
3 carrots sliced
2 stalks celery sliced
½ small cabbage chopped
Salt and pepper to taste
1 tsp of maple syrup (optional)
2 tbsp tomato paste (optional)
In a large pot sauté onions in oil until translucent and brown. Stir in garlic and flour. Cook gently for one minute. Gradually add stock and bring to a boil.
Add bay leaves. Add beets., potatoes, carrots, celery and cabbage salt pepper and maple syrup and tomato paste if using. Simmer about 35 minutes or until beets and potatoes are tender. Remove bay leaves and serve. Mmmmmmmmmmmm.
This is completely Vegan –BTW.
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