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Vegan Summer Borsch with Beet Tops and Kvass

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Ingredients

Adjust Servings:
3 l Water or vegetable stock
1 glass Beetroot kvass or more to taste
spices:
1 leaf Bay leaf
1 pcs Pimento
beetroot:
1 pcs Beetroot 10-15 cm diametr
1 bunch Beet greens
1 tbsp Raspberry vinegar or red wine vinegar
1 pinch Salt
2 2 tbsp Extra Virgin olive oil
vegetables:
1 pcs Parsley root
1 pcs Parsnip
100 g Celery root
1/2 pcs Fennel bulb
1/2 pcs Paprika red
2 pcs Celery rib
1 bunch Celery leaves
2 pcs Onion
2 pcs Zucchini или кабачок
1 pcs Extra Virgin olive oil
seasoning:
1/2 bunch Parsley leaves
2 cloves Garlic
to taste Salt
to taste Tomato paste
to taste Raspberry vinegar or red wine vinegar

Vegan Summer Borsch with Beet Tops and Kvass

  • Serves 8
  • Medium

Ingredients

  • spices:

  • beetroot:

  • vegetables:

  • seasoning:

Directions

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Ukrainian cuisine boasts unlimited variations of borsch. You always look for something light and healthy to eat on hot summer days. This vegetarian summer Bborsch with beet tops and kvass is a perfect option! This borsch is made with vegetables only, it’s rich, and has lots of different flavors. It can be served cold, too. And beet tops have more vitamins and micronutrients then bulbs. If you didn’t happen to get beets with tops, use mangold or cabbage. 

Try adding beet kvass, too! It makes borsch even more special. Here’s the recipe.  

The combination of vegetables can vary but for meatless borsch like this one, it’s important to use as many different vegetables as possible.

Borsch is art. Enjoy making and eating it! 

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Steps

1
Done

Cut off the beet tops and set aside. Peel and beet and cut it into strips. Transfer to a skillet, add oil, vinegar, sugar, and salt. Cover with lid and cook over medium/low heat until the beet is cooked (10-15 min).

2
Done

Meanwhile, finely dice the rest of the vegetables (except for zucchini). Cook them in oil until soft and slightly golden. Dice the zucchini and set aside.

3
Done

Cut the beet tops and celery leaves in 0.5 cm wide strips. Finely chop the parsley.

4
Done

In a pot, bring 3l of water or vegetable broth to a boil. Add salt and spices. Add the vegetables, bring to a boil then simmer for 5 min.

5
Done

Add the beet, beet tops, and celery leaves, bring to a boil then simmer for 5 min.

6
Done

Add the zucchini, bring to a boil then simmer for 5 min.

7
Done

Combine the tomato paste with 3 tbsp of water, add it to the borsch. Let it boil for 2 min.

8
Done

Add the beet kvass, bring to a boil then remove from heat.
Try to taste, add salt, sugar, and vinegar to taste. Add the parsley and crushed garlic. Stir, cover with a lid, and let stand for at least 30 min before serving or better overnight in the fridge and serve on the next day.
Enjoy!

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Beetroot Kvass
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White Bread with Chickpea Flour and Olive Oil (Gluten-free, Dairy-free)
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Beetroot Kvass
next
White Bread with Chickpea Flour and Olive Oil (Gluten-free, Dairy-free)

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