Vegan Borscht

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A lot of people who have tried my borscht have asked for a recipe and I never seem to write it down when I am making it. So finally I did and here it is. Sashenka and I absolutely love it and easily eat an 8 Qt. pot in three days. It is vegan, light, and packed with vitamins and nutrients! Hope you enjoy it as much as we do.

2.5 lb red young potatoes with skins on washed and cubed
1 large onion diced
3 carrots diced
4-5 celery stickes diced
2 green bell peppers diced
3 medium beets grated on the larger size grate.
1/2 head of small cabbage shredded
5 bay leaves
1 Tbsp dried parsley
1/2 tsp vitamin c powder (ascorbic acid Do not use a crushed vitamin tablet. Can substitute 1 Tbsp ketchup)
2 vegetable bullion cubes (vegan, organic)
Salt and pepper

Wash and cut the potatoes. Fill a pot 3/4 with water and add salt and potatoes to it. Set on stove on high. Dice onion and sauté in a skillet on medium on grape-seed oil till golden. Dice carrots, celery, and peppers , after the potatoes returned to a boil, throw them into the pot. Wash, peel, and grate beets and add to skillet with onions. Throw bay leaves and bullion cubes into pot. Add Vitamin C or ketchup to skillet. I add vitamin C for extra vitamin and it adds a nice sourness that a lot of people achieve with tomato past or ketchup. Slightly sauté the beets till just barely cooked and add everything from the skillet into pot. Add shredded cabbage. Throw in parsley and pepper and add more salt if need be. Bring to a boil and let simmer for 5-10 min or until cabbage is cooked. If the borscht is to thick for you and you have room in the pot you can add some more water and season accordingly. Приятного Аппетита!

Baby Greens Sweet Potato Soup

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Creamy without any cream. Blended sweet potatoes have a creamy consistency by themselves. I baked some sweet potatoes ahead of time thus this soup was super fast to make. Heathy and nutritious and the greens add more texture and flavor.

1 onion diced
2 celery sticks diced
2 carrot sticks diced
3 baked sweet potatoes
2 cups tightly packed baby spinach and baby kale
2 vegetable bullion cubes
2 tbsp extra virgin olive oil
Salt pepper
Smoked paprika and dried basil for garnish.

In a pot sauté onions with olive oil till golden. Then add celery, carrots, water, and bullion cubes. Boil till carrots and celery are soft. Add baked sweet potato and bland everything in a blender or with an immersion blender. Return to the pot if used a blender and add greens to the soup. Season with salt and pepper to taste. Simmer till greens become wilted. Spoon into a bowl and garnish with smoked paprika, dried basil, and drizzles of olive oil. Enjoy!

Soups From The Past

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It’s January. It’s wet and cold outside. Everyone is starting the New Years with detoxes, smoothies, and juices. But I am freezing and the only thing that I can think of is soup! The only thing that Sashenka can think of is soup and hearty food like vegetarian chili that we made Sunday and finished the rest on Monday (picture and recipe coming soon.) Here are some soups that I made in the past but haven’t posted on this blog before. They are healthy and hearty at the same time. Well some of them. The ones that contain dairy can easily made without. The past two months – no dairy for me. Thus I have to reinvent even my old recipes.

1. Veggie Soup

  • Carrots
  • Onions
  • Celery
  • Zuchini
  • Cauliflower
  • Olive oil
  • Veggie broth
  • Dried basil
  • Dried parsley
  • Salt and pepper

Dice all veggies. Sauté onion on olive oil until translucent. Add broth and remaining veggies, dried basil and parsley, and salt and pepper.

2. Broccoli Noodle Soup

  • Vegetable broth
  • Noodles
  • Broccoli
  • Celery diced
  • Onion diced
  • Olive Oil
  • Pepper
  • Salt

Saute onions and celery with olive oil until onions are translucent. Add broth, noodles and salt and pepper and bring to a boil. Add broccoli and cook until pasta is done.

3. Curried Carrot Soup – Recipe here

Oil instead of butter and veggie broth and this is easily vegan.

4. Vegetarian Zuppa Toscana

  • 2 large russet baking potatoes or I sometimes like to use the young red potatoes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups kale or 2 cups Swiss chard, chopped
  • 16 ounce veggie broth
  • 1 quart water
  • 4 Italian “sausage”
  • ½ cup milk or cream (I omit this b/c Sashenka does not like anything that is white and liquidy including almond milk Sometimes if he does not know that it is in there he will eat it but it’s hard. )
  • Crushed red pepper flakes

Sauté onions, garlic, and crushed red pepper until onion is translucent. Then add your fake sausage. Sauté for a couple of minutes stirring occasionally so that it won’t burn. Add broth and potatoes and bring to boil. Then add kale and if using, milk. Cook till potatoes are done and do not forget salt and black pepper. You can top with Parmesan cheese if not afraid of dairy.

5. French Sorrel Soup

You can easily substitute the butter for oil and any non dairy milk. Or just leave the milk out all together. I love this soup because it reminds me of the Russian Green Borscht that I used to eat when little.

  • 1/2 pound sorrel
  • 2 tablespoons butter
  • 6 cups water
  • 1/2 pound potatoes, peeled and quartered
  • 2 tsp. salt
  • 1 cup milk
  • 2 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk (Sashenka does not like milk so I do not add any and it turns out great or you can add almond milk) and yolk. Cook until hot, but do not boil.

6. A raw green soup but I can not find the recipe to it and will update this as soon as I do. I just love the way the picture turned out! It looks super healthy!

7. Lentil and Black Eyed Pea Soup – Recipe Here

Very simple. But takes a while to cook because of the lentil and peas.