You may be familiar with the cold serving of this soup. But we’re going to pretend we’re in Russia at the height of winter. Now doesn’t hot soup sound good right now? Tart and savory, chunky and sweet, it’s like a tasty, warm hug! Enjoy this vegan Borscht recipe over the high holidays or any time of year!
- 2 tablespoons olive oil
- 2 cups (1 pound) seitan, cut into 1/2-inch cubes (use tofu or chopped portobello mushrooms if you are gluten free)
- 1 onion, peeled and finely chopped
- 3 1/2 quarts vegan beef broth (make with vegan beef bullion)
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 1/2 cups cabbage, cored and shredded
- 3 cups ripe tomatoes, diced
- 4 cups beets, peeled and diced (tops reserved and chopped)
- 2 bay leaves
- Salt and pepper, to taste
- 2 cups vegan sour cream
- 1/4 cup chopped dill (or more to taste)
Heat oil over medium-high heat in a large stockpot. Add the cubed seitan, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. Pour in the broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the seitan and beets are tender, about 2 hours. Stir the beet tops into the borscht, and simmer an additional 15 minutes and season to taste with salt and pepper. Garnish with a generous dollop of sour cream and a sprinkling of dill.