Vegan Russian Dinner: A Delightful Plant-Based Feast for Your Next Meal

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour 1 1/2 cups vegetable broth 1/4 cup aquafaba (liquid from canned chickpeas) 1 tbsp baking powder Salt and pepper, to taste 1 large onion, finely chopped 1 carrot, grated 2 cups vegetable oil, for frying 4 cups diced potatoes 1 small head of cabbage, shredded 1 can tomato puree (15 oz) 2 cups water or vegetable broth 1/2 cup chopped fresh dill 1 large beet, peeled and grated 1/4 cup apple cider vinegar 1 cup sugar 1 cup pickling spices (optional) Salt and pepper, to taste

Instructions

1. Prepare the potato pancakes: In a large bowl, mix together flour, aquafaba, baking powder, salt, and pepper. Gradually add vegetable broth until a smooth batter is formed. Fold in onion and grated carrot.
2. Heat oil in a frying pan over medium heat. Spoon 1/4 cup portions of the potato pancake batter into the hot oil, flattening them with a spatula. Fry for 3 4 minutes per side or until golden brown and crispy. Remove from pan and set aside.
3. Prepare the borscht soup: In a large pot over medium heat, sauté onion, garlic, and beetroot in a bit of oil until softened. Add tomato puree, water or vegetable broth, diced potatoes, cabbage, and seasoning. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes or until vegetables are tender. Stir in fresh dill.
4. For pickled vegetables: In a large jar, combine sugar, vinegar, water or vegetable broth, salt, and pepper. Add cabbage and let it sit overnight to pickle.

Chef’s Insight

To create an authentic Russian dinner experience, serve the dishes with rye bread and traditional Russian beverages.

Notes

Feel free to add more vegetables to the borscht soup or use a mix of different vegetables for the pickled vegetables.