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🍲 Creamy Vegan Borscht

448 kcal · 30 min · 4 servings

Ingredients

• beetroot, pre-cooked 500 g
• carrots 4 pcs.
• leek 1 pcs.
• cabbage 0.25 pcs.
• smoked tofu 350 g
• oil 3 tbsp
• salt pinch
• pepper, black ground pinch
• sugar pinch
• vinegar 1 tbsp
• tomato paste 2 tbsp
• vegetable broth 2.5 L
• bay leaves, dried 2 pcs.
• parsley, fresh 15 g
• Vemondo Vegan Cream 100 g

Instructions

1. 1. Drain the can of beetroot and coarsely grate the vegetable.
2. 2. Peel the carrots and trim off the ends.
3. 3. Coarsely grate the carrots on a grater as well.
4. 4. Cut the leek in half lengthwise and remove the root ends.
5. 5. Slice the leek into thin rings and rinse them in a sieve.
6. 6. Wash the white cabbage and remove any wilted leaves.
7. 7. Quarter the cabbage head and remove the hard core.
8. 8. Cut the cabbage into very fine strips or shred it finely.
9. 9. Cut the smoked tofu into narrow strips.
10. 10. Heat oil in a large pot over high heat.
11. 11. Fry the beetroot, carrots, leek, and smoked tofu for about 5 minutes.
12. 12. Season the mixture with salt, pepper, sugar, vinegar, and tomato paste.
13. 13. Deglaze the vegetables with vegetable broth.
14. 14. Add the bay leaves.
15. 15. Simmer the borscht covered for about 20 minutes.
16. 16. Wash the parsley and shake it dry.
17. 17. Finely chop the parsley.
18. 18. Finally, adjust the seasoning of the borscht with salt and pepper.
19. 19. Serve the borscht with a dollop of vegan cream and fresh chives.

Nutrition per serving

• kcal: 448
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 42 g