Name: Vegan Borscht
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large carrots; 4 cups white cabbage; 1 tablespoon coconut or olive oil; fresh dill or parsley; 3 medium Russet potatoes; 1 tablespoon apple cider vinegar; salt and pepper; 1 small yellow onion; 3 beet; cashew sour cream; 1 teaspoon caraway seeds; 6 cups vegetable broth

Borscht

What are the basic ingredients needed to make Borscht?

Can I make a vegetarian or vegan version of Borscht?

What is the best way to prepare the beets for Borscht?

Can I use canned beets instead of fresh beets?

How can I thicken Borscht if it is too thin?

This vegan Borscht is a spin on the classic Ukrainian cabbage soup made with beets and potatoes and seasoned with parsley and caraway seeds for a warm and hearty winter meal that can be made in just 40 minutes.

Milk

Mediterranean

Gluten Free

Vegetarian

Fresh Vegetables

gram

carrot

green cabbage

Oils

milliliter

coconut oil

fresh dill

russet potato

Vinegar

apple cider vinegar

Seasonings

Salt & Pepper

yellow onion

beet

Creams & Creamers

sour cream

caraway seed

Stocks & Broths

vegetable broth

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Carbohydrates

Protein

Niacin (B3)

Sugar

Dietary Fiber

Calories

Water

Selenium

Beta-cryptoxanthin

Cholesterol

Lactose

Vitamin K

Trans fatty acids

Lycopene

Alpha-carotene

Vitamin B6

Pantothenic acid (B5)

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Vegan Borscht

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