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Vegan Borscht

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Calories: 457kcal

Ingredients

  • 4 cups white cabbage sliced (300 g)
  • 2 medium carrots small diced (100 g)
  • 1 medium onion small diced (130 g)
  • 1 medium potato medium diced (200 g)
  • 2 cloves of garlic minced
  • 3 medium beetroots medium diced (600g)
  • 10 sprigs of parsley chopped
  • ½ tbsp tomato paste
  • 1 celery stalk small diced (12 g)
  • ½ red pepper medium diced (20g)
  • 100 g boiled black-eyed beans drained
  • 1 L vegetable stock
  • 3 L water
  • Olive oil
  • 1 tbsp vegan sour cream optional

Instructions

  • Heat the olive oil in a large cast-iron pot. Add the onions to the pot and cook for about 2 minutes stirring occasionally.
  • Add the beetroots, carrots, celery stalks, garlic and red peppers to the pot and continue to cook them for about 10 minutes stirring occasionally.
  • Add the tomato paste then mix it with vegetables.
  • Then add the potato and white cabbages to the pot.
  • Pour the vegetable stock and water into the pot.
  • After water is boiled, closed the lid and reduce the heat in medium-low.
  • Allow 45 minutes to cook. Then open the lid and add the black-eyed beans. After cooking all together for another 5 minutes, turn of the heat.
  • Then add the chopped parsley and stir it.
  • Serve with vegan sour cream if you wish.

Video

Nutrition

Calories: 457kcal | Carbohydrates: 85g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 2414mg | Potassium: 2078mg | Fiber: 20g | Sugar: 36g | Vitamin A: 12904IU | Vitamin C: 139mg | Calcium: 216mg | Iron: 6mg