[Vegan] Lazy borscht. This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon Funny story: for the longest time I assumed borscht was gross, even though I had absolutely zero. Vegan Doukhobor-style Borscht should be served hot with fresh bakery bread, Earth Balance, and I tried a vegan borscht before, but it wasn't the authentic Doukhobor style. This is exactly what I was.
Simple Vegan recipe with step-by-step photos. "Pure vegan version of traditional Russian-Ukrainian beetroot soup. This is my mom's recipe and I swear it's outstanding! This Instant Pot Borscht is healthy and delicious. You can cook [Vegan] Lazy borscht using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of [Vegan] Lazy borscht
- It’s 1 of small onion.
- It’s 1 of medium carrot.
- You need 4-5 of medium size potatoes.
- You need 1 of sweet pepper.
- Prepare 1 jar of pickled grated beetroots (500g).
- Prepare 1 tin of red kidney beans in water.
- It’s 3 tbsp of salt.
- You need 2 tbsp of sunflower oil.
- Prepare 1-2 of garlic clove.
- It’s of ground black pepper.
It's a perfect and affordable way to stay warm during winter while eating vegan and gluten-free soup. It was never intended as a fancy dish; in fact, it was a Borscht didn't take on outside of Eastern Europe until Russian emperors began hiring French chefs. Today I would like to honor my Mom by featuring this vegan version of one of her favorite recipes. This stew is inspired by the one Prairie is cooking on Netflix's The OA.
[Vegan] Lazy borscht step by step
- Start with frying onions and carrots in the multicooker: peel an onion and cube it. Grease the pan with sunflower oil and fry onions for 5-7mins at 115°C. Meanwhile, peel the carrot and shred it.
- When onions become translucent – add the shredded carrots there and fry for 5-7 more minutes. Tbh, I don’t know why I fry onions and carrots gradually like this, I am not sure if it affects the final result when they are fried together from the beginning 🤷🏻♂️.
- To not loose the time while carrots and onions are being fried- peel and cube the potatoes. Also, to speed up the next step – heat 2L of water separately (I am using a kettle for this).
- After frying is ready, throw potatoes into the multicooker and fill it with 1.5L of the boiled water. Don’t fill it to the maximum, since there are still a few ingredients to add and it may overflow when boils. Set temperature to 110°C and boil for 20 minutes. Usually I add salt at this point.
- Now you have 20 minutes and 0,5L of boiling water left, so go ahead and make some tea, and prepare to the last steps.
- I hope it was a nice tea break. Now go back to the cooking – cube the pepper, drain the beans and slice the garlic (Later I’ve figured out that it’s better to start boiling beans earlier, together with potatoes, otherwise they might be too firm). Throw it all with the beetroots into the multicooker and boil for 10 more minutes at 105°C. Also, now you can add more water to reach 3 full liters if needed NB: watch out the hot water splashes!.
- I strongly recommend to leave it closed for 30-60 minutes more, so vegetables may soak with each other juices. Now it’s ready to be served. I personally prefer it with sour cream and garlic rye bread 😋 enjoy!.
- PS here is a photo of beans and beetroot I use.
A comforting beetroot soup with cabbage, marinated tofu and cashew. Naar hoofdinhoud Naar hoofdnavigatiemenu Lazy Vegan logo. It's a great day to be a Lazy Vegan. I've never made borscht before now, but I have been holding on to a recipe card-one of those sample recipe cards that appears in the mail on occasion to advertise a binder collection of cakes, cookies. Borscht is a soup made with beets.