Mouthwatering Vegan Russian Borscht with Aquafaba Sour Cream

Allergens

N/A

Ingredients

• 1. 3 medium beets, peeled and grated 2. 1 large onion, finely chopped 3. 2 carrots, peeled and grated 4. 1 celery stalk, finely chopped 5. 1 cup tomato puree 6. 4 cups vegetable broth 7. 1 tablespoon sugar 8. Salt and pepper to taste 9. 2 bay leaves 10. 2 tablespoons olive oil 11. 2 cups diced potatoes 12. 1 cup green cabbage, chopped 13. Aquafaba Sour Cream:
• 1/2 cup chickpea liquid (aquafaba)
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and celery, sauté until softened, about 5 minutes.
2. Stir in grated beets, carrots, sugar, and bay leaves. Cook for another 7 8 minutes, stirring occasionally.
3. Add tomato puree and vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes.
4. In the meantime, prepare Aquafaba Sour Cream by whisking together aquafaba, apple cider vinegar, lemon juice, and salt until stiff peaks form. Set aside.
5. After 15 minutes of simmering, add diced potatoes and green cabbage to the pot. Cook for another 10 12 minutes until vegetables are tender. Season with salt and pepper to taste.
6. Remove bay leaves and serve the Borscht hot, garnished with a dollop of Aquafaba Sour Cream on top.

Chef’s Insight

The key to a perfect Vegan Russian Borscht lies in the balance of flavors and textures, so don't be afraid to adjust seasonings to suit your personal taste.

Notes

This recipe is suitable for vegans, vegetarians, and those seeking plant-based meals.