SPRING BORSCHT 🌸🌿🌸

Hello my Dearest Foodies,

It's been a while since I made a Borscht; even though, I don't know why I waited so long, because I absolutely love it.

As many of you may know, borscht has an Eastern European origin and it's primarily ingredient are red beets. All other ingredients can wary, which is perfect for us vegans, because we can add all sorts of veggies and pulses as I did in my recipe. I also added beet root powder at the end for an extra nutrition, but you don't have to. The other great thing about this soup is that it can be eaten hot or cold, so it's perfect for anytime of year. Although I call it SPRING BORSCHT, since the long awaited spring is finally here.

SPRING BORSCHT
Red Beet based Borscht with Beans & Dill
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS
• Kidney Beans 2 cups (soaked overnight)
• Water 2 cups (you may add more if needed)
• Red Beets 3 shredded
• Carrots 3 shredded
• Parsnip 3 pealed & shredded
• Red cabbage ¼ shredded
• Onion cut into 4 quarters
• Garlic 6 cloves minced
• Black pepper to taste
• Bay leaf 4
• Organic Veggie broth 2 cups
• Apple Cider vinegar to taste (optional)
• Rice flour ½ cup (or gluten free flour of your choice)
• Himalayan pink salt to taste
• Beet root powder ¼ cup (optional)
• Oil 1tbs (Grape seed or oil of your choice)
• Fresh dill ½ cup (stems removed)
• Vegan sour cream

PROCESS
• Rinse the beans, add two cups of water, bay leaf and bring it to boil.
• Turn down the heat, cover with lid and let it simmer for 1 hour.
• When ready, bring it back to boil, add the beets, carrots, parsnip, cabbage, onion and veggie broth with salt and pepper. You may remove the bay leaf first.
• Turn down the heat and let it simmer for one more hour.
• Sauté the garlic and it add to the soup. Try to scoop the garlic in a way that you leave most of the oil in the skillet.
• Whisk the flour with 2 cups of water and add it to the soup.
• Mix it thoroughly, bring it to the boil for 1 minute and then take it away from the heat.
• On the end, add the dill and Apple Cider vinegar if you like and stir thoroughly.
• You may add beet root powder for extra nutrition.
• Serve topped with vegan sour cream.

VEGAN SOUR CREAM RECIPE
• Cashews 1 cup (soaked for six hours and rinsed)
• Juice from 1 lemon
• Garlic powder 1 tsp
• Nutritional yeast 1/2 tbs
• Water ¼ cup
• Himalayan pink salt to taste
Blend all in a blender until smooth.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog

|