💕🌸🏵 Vegan Borscht! I've been wanting to get closer to my Ukranian roots lately and this colourful dish so helped me achieve it.
This kind of dish was very much out of comfort zone to make, flavours I'd never imagined would compliment each other so well & subsituting so many non-vegan ingredients. But it was so crazy delicious and worth it!
The 'soup' base is 3 boiled shredded beets (giving it this gorgeous pink colour) + coconut sugar and salt. After letting it chill, we added diced 5pcs sliced vegan bologna, 1/2 cucumber, 1/4pckg of firm tofu, 1 pckg tofutti vegan sour cream, with fresh dill to taste. (I also added 1 boiled potato after to change it up a bit!). Calories For Batch: 1500 (makes six bowls)
Protein: 45g (12g from sour c)
Carbs: 185g (108g from sour c)
Fat: 68g (60g from sour cream)
Fibre: 11g *The sour cream is a large contributor in the calories to this meal at 1,000* You can always lessen this for a healthier option, however I wanted to stick true to the traditional form of the dish as much as possible.
Происхождение борща неизвестно, вероятнее всего, он появился на территории, которую занимала ранее Киевская Русь, и ныне получил наибольшее распространение и разнообразие. The origin of borscht is unknown, most likely, it appeared on the territory occupied earlier by Kievan Rus, and now has the greatest spread and diversity. #food#delicious#tasty#facts#history#borscht#russia#факты#еда#вкусно#история#борщ
So ... anyone tried making #borscht before? Of course the first time I made it I had to make a triple batch because I’m a freaking masochist. But it’s so good! It’s subtly sweet, and is absolutely divine with sour cream and dill. There’s so many different varieties of #beets ! #dinner#soup#veggies#veggiehead
Fresh, homemade beets/borscht! The only thing I added was a pinch of salt and squirt of lemon juice. They’re so sweet, they’re like candy! So easy. Just peel and cover with water and simmer. (The liquid is part of the meal!!! Don’t discard!) Older beets may take 30-40 minutes, especially if unsliced. Smaller, younger or sliced beets take less. Yum! Having as is tonight, but I love a bowl of borscht and beets with boiled potatoes and sour cream in it. #beets#healthyfood#vegetables#borscht#easyrecipes
Tomorrow’s forecast calls for borsch and live music! Swing by Nikkiloo’s booth tomorrow and settle in for some acoustic music between 11 and 2 at the market tomorrow. #isitsundayyet ?! 📸: @brittanykelleyphoto
My spin on a creamy Borscht in tribute to my sister Denise. She goes into the last round of surgeries for breast cancer reconstruction on Monday. This soup has fond memories of Russia and when she visited to bring home our Stasha!! #pink I used coconut milk versus heavy cream and cauliflower in the place of potatoes. I topped it off with fresh Tarragon from my herb garden. #pinksoup#beetsoup#breastcancerawareness#borscht#mysister#fitfood#cheflife#cooklife
#Russia#last day #beash park #borscht#svoy#back to Korea
새벽부터 일찍 깨서 보니 여행중 가장 화창한 날씨!!!
해양공원 돌고 까르보나라 맛집 스보이 ! 맛집이란 맛집은 다 가봄.. 제주항공 할인 받고 든든한 점심 !
여행 후 러시아에 궁금한게 더 많아졌다 선여행 후공부!
짧지만 머리식혀주는 시간 이였다 그래도 집이 제일 좋구나 👍💕
Um pouco da culinária russa 😋
Tem a famosa sopa russa, borscht (com beterraba, repolho, cenoura e carne, entre outras coisas), e claro eu tinha que provar as sobremesas mais tradicionais: o bolo de mel (várias camadas de recheio) e o Napoleão (parecido com o nosso mil folhas). Tudo incrível exceto... pelo salgado que é uma espécie de pão de batata mas com recheio de arroz com ovo mexido. Eu não curti, tem gente que ama (a diversidade é uma coisa linda). Ah, e tem o strogonoff! Que aqui é servido com purê de batata :)
There is the famous Russian soup, borscht (with beets, cabbage, carrots and meat, among other things), and of course I had to taste the most traditional desserts: the honey cake (several layers of filling) and the Napoleon (filled with a tasty cream). Everything incredible except... for what is some kind of potato bread stuffed with rice with scrambled egg. I didn't like it, some people love it (diversity is a beautiful thing). Oh, and there's the strogonoff! Here they serve it with mashed potato :)
VEGAN BORSCHT ❤ and homemade rosemary/garlic bread
2 tbsp olive oil
4 medium beets, peeled and diced
2 medium carrots, diced
1 medium onion, diced
4 cloves of garlic, diced
4 cups veggie broth
2 tbsp tomato paste
2 cups finely chopped cabbage
1 medium russet potato
Salt and pepper
Dill weed or parsley
Cashew cream (optional)
In large soup pan, add oil and turn on medium heat. Once hot, add beets, carrots and onions. Sautee for about ten minutes, until beets are getting soft. Add garlic and cook until fragrant, about a minute.
Add broth, tomato paste, cabbage and potato. Bring to a boil, then turn down and simmer for about a half hour or until all veggies are soft. Top with freshly squeezed lemon juice, salt and pepper (lots of pepper) parsley and cashew cream (or vegan sour cream) #наслаждаться#vegan#soup#borscht#vegansoup#veganrecipes#beets