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    You are in: Home / Recipes / Vegan Borscht Recipe
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    Vegan Borscht

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    40 mins

    40 mins

    the80srule's Note:

    I was initially grossed out at the idea of borscht years ago. But after I've learned to love beets, I decided to potchke around the kitchen and make my own as a mish-mash of various recipes, and have it be 100% vegetarian. Vegan, actually. Unlike most borscht recipes, this has no cabbage in it. It was mostly out of laziness and cheapness because I ended up with three large beets and didn't feel like buying anything else. But I love beets now, so it worked!

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    Serves: 4


    Units: US | Metric


    1. 1
      Shred the beets, onion, and carrot in a food processor.
    2. 2
      Bring the vegetable broth to a low boil, then add the oil, sugar, vinegar, bay leaves, and spices.
    3. 3
      Add the shredded veggies, loosely cover, and let simmer for 40 minutes or until all or most of the broth has been absorbed.
    4. 4
      Remove from the heat and let stand for 40-60 minutes. Serve warm or hot, I think it is pure awesomeness on a fresh Kossar's bialy.
    5. 5
      Want to make the creamy variety? Use 2-3 cups of veggie broth or stock instead of the whole quart, and 1-2 cups of unsweetened soy, rice, or almond milk. About 4 cups of liquid are needed.

    Ratings & Reviews:


    Nutritional Facts for Vegan Borscht

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 70.7
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 178.5 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.5 g
    Sugars 6.8 g
    Protein 0.9 g

    The following items or measurements are not included:

    vegetable broth

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