Eat, Recipes

Vegan Borscht Soup

fullsizerender-6This past week I had a long over due lunch with a girlfriend whom I hadn’t seen for ages at Pazzo Chow. For those of you who haven’t been, it’s definitely a local gem in Chinatown that I often frequent for lunch. The menu changes everyday so you’re always in for a surprise.

The special for the day ended up being this life-changing Vegetarian Borscht Soup which instantly brought back many memories of the good ol’ days at my Bubbie’s chalet in Quebec’s Eastern townships. It’s pretty incredible how certain flavours can take you right back to a place or a moment in time. For me while eating this soup all I could think about is coming home after a long day of skiing in -43 degrees, cozying up by the fire and indulging in comfort food prepared by my very talent Bubbie.

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This Sunday I made the point of calling her and asking her for the recipe which I wanted to share with all of you.

Vegan Borscht Soup
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Ingredients
  • 3 medium-size beets, peeled and grated
  • 2 garlic cloves, crushed
  • 2 medium onions, sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 1 pound white cabbage, cut thinly into shreds
  • 2 tablespoons grape seed oil
  • 7 cups vegetable stock
  • Juice of ½ a lemon
  • Salt & ground black pepper to taste
  • Finely chopped chives & dill for garnish
Instructions
  1. Peel and cut the onions, carrots, and grate the beets once peeled.
  2. Heat 1 tablespoon of grape seed oil in a large pot over medium-high heat. Add crushed garlic and onion; cook and stir until the onion has softened and turned translucent.
  3. Continue to add carrots, grated beets and a pinch of salt. Cook until they have soften.
  4. In the meantime, bring the vegetable stock to a boil. Once boiled, add the soften veggies along with the shredded cabbage. Let simmer 15-25 minutes.
  5. Season to taste with salt and pepper, then squeeze in the lemon juice.

 

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