Vegan Borscht
Jewel-box vegan borscht is a simple yet delicious remedy for a down day, made with hearty veggies and umami-flavored onion koji.
Equipment
- Kitchen knife
- Cutting board
- pot
- wooden spatula
- ladle
Ingredients
- 130 g cooked beets
- 100 g cabbage
- 100 g potato 1 small size
- 80 g carrot
- 60-80 g cherry tomato
- 40 g onion
- 1 tablespoon olive oil
- 1 pinch salt
- 1½ tablespoon onion koji
- 500 ml water
For garnish
- soy yogurt
- dill
Instructions
- Chop: Cut all ingredients except the onion into bite size pieces. Chop the onion coarsely.130 g cooked beets, 100 g cabbage, 100 g potato, 80 g carrot, 60-80 g cherry tomato, 40 g onion
- Braise: Place all the ingredients except the beets in a hot pan with oil. Add a pinch of salt, stir well, cover and cook for about 10 minutes on low heat. Stir occasionally to prevent it from burning.1 tablespoon olive oil, 1 pinch salt
- Simmer: Remove the lid, add the beets, water, and onion koji, and stir. Place over medium high heat. When it starts to boil, turn the heat down low and cook for another 10 minutes.1½ tablespoon onion koji, 500 ml water
- Plate: When all the vegetables are cooked, turn off the heat. Season to taste with salt and serve with dill and soy yogurt if desired.soy yogurt, dill