Tasty Vegan Borscht

5 from 1 vote

Prep Time15

Cook Time25

Course: Entree/Soup, Soup

Cuisine: European

Servings:

Calories: 223kcal

2 tablespoons extra virgin olive oil
1 large onion peeled, cut in half lengthwise, and thinly sliced
2 carrots peeled and sliced
1 medium Russet potato peeled, thinly sliced, and quartered
3 large beets peeled, thinly sliced, and cut into bite-sized pieces
1/2 medium cabbage shredded (or about 3 to 4 cups)
1 cup meatless crumbles I used Boca's frozen crumbles, but you could use rehydrated TVP or any other vegan variety.
7 to 8 cups water divided, and based on your preference of wateriness :)
1 tablespoon dried dill or 1/2 cup chopped fresh dill
1 tablespoon McKay's vegan chicken style seasoning or vegan vegetable bouillon
1 teaspoon pure cane sugar or agave nectar
1 1/2 teaspoon salt and more to taste
2/3 cups vegan sour cream (Optional. I used Tofutti brand.)

In a medium to large pot, saute onions and carrots in 2 tablespoons of olive oil. When onions are just becoming caramelized and fragrant, add potatoes and 4 cups of water to your pot and bring to a slow boil. Simmer covered for about 10 minutes.
Add beets, cabbage, meatless crumbles, and seasonings to your pot. Pour in remaining 3 to 4 cups of water, depending on how watery you like your soup. Allow borscht to simmer for another 15 to 20 minutes, or until cabbage is tender to your liking. Salt to taste.
Serve hot with vegan sour cream. Serves approximately five, with about 2 tablespoons of vegan sour cream per bowl.

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