Vegan Beetroot Borscht | Bors de sfecla
Today is a cold autumn day. The wind is howling and the leaves started to fall. I really wanted to make a hot, flavorful soup to warm me up from inside out and enjoy it while I watch a good, old movie. I decided to make this lovely, ruby-colored beetroot borscht.
This beetroot borscht recipe is similar to the Ukrainian borscht but it is vegan; it does not contain any beef broth.
Enjoy this wonderful beetroot borscht, perfect for a cold weather day.
- 1 beetroot, chopped in small cubes
- 1 big carrot, grated
- 2 onions, diced
- 1/2 cup celery root, chopped in small cubes (or grated, as you wish)
- 1 tbsp sunflower oil
- 3 tbsp vinegar
- 1/2 cup chopped celery leaves (or lovage leaves)
- sea salt, to taste
- 1/3 tsp ground pepper
- chopped parsley, for garnish
Heat oil in a large pot.
Add diced onions and sauté for 5 minutes, until golden.
Add water, to fill 2 thirds of the pot.
Add chopped beetroot, celery root, grated carrot , salt and pepper.
Boil for 30 minutes.
Add vinegar and chopped celery leaves.
Garnish with parsley and serve hot!