Borscht is a Ukrainian staple, and even though this version is vegan, it's still absolutely delicious. Slivers of beet are simmered in water (or vegetable broth) along with carrots, onions and celery. Once the vegetables have become tender, a few drops of vinegar are added to the soup to give the dish some acidity and brightness. Garnish your vegan borscht with a dollop of cashew cream and chopped fresh dill.
Recipe from Gourmandelle
1 beetroot, chopped in small cubes
1 big carrot, grated
2 onions, diced
1/2 cup celery root, chopped in small cubes (or grated, as you wish)
1 tbsp unrefined sunflower oil
3 tbsp vinegar
1/2 cup chopped celery leaves (or lovage leaves)
sea salt, to taste
1/3 tsp ground pepper chopped parsley, for garnish
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