Vegan Borscht
This colorful vegan borscht is my favorite remedy for a gray day, made with hearty vegetables and umami-rich onion koji.
Equipment
- kitchen knife
- cutting board
- pot
- wooden spatula
- ladle
Ingredients
- 130 g cooked beets
- 100 g cabbage
- 100 g potato 1 small
- 80 g carrot
- 60–80 g cherry tomatoes
- 40 g onion
- 1 tablespoon olive oil
- 1 pinch salt
- 1½ tablespoon onion koji
- 500 ml water
For garnish
- soy yogurt
- dill
Instructions
- Chop: Chop the onion coarsely. Cut all the other vegetables into bite-sized pieces.130 g cooked beets, 100 g cabbage, 100 g potato, 80 g carrot, 60–80 g cherry tomatoes, 40 g onion
- Braise: Heat the olive oil in a pot. Add all the vegetables except the beets. Season with a pinch of salt, stir well, cover, and cook over low heat for about 10 minutes. Stir occasionally to prevent the vegetables from sticking.1 tbsp olive oil, 1 pinch salt
- Simmer: Add the beets, water, and onion koji. Stir well, then bring to a boil over medium-high heat. Reduce the heat to low and simmer for another 10 minutes.1½ tbsp onion koji, 500 ml water
- Plate: Once the vegetables are tender, season to taste with salt. Garnish with dill and soy yogurt, if desired.soy yogurt, dill