Try out this vegan borscht recipe from Kitskitchen with a dairy-free sour cream topping

 

Vegan Borscht Soup Ingredients

  • 1 tbsp minced garlic
  • 1 cup chopped onion
  • 1½ cups shredded cabbage
  • ¾ cups chopped potato
  • ½ cup rutabaga
  • 1¼ cups shredded beet
  • 1¼ tbsp apple cider vinegar
  • 1¼ tbsp honey
  • ¼ tsp black pepper
  • ½ tsp salt
  • 4½ cups water

Instructions

  1. Stir olive oil, garlic, onions, salt and pepper in pan until lightly sautéed.
  2. Pour in potato, rutabaga and beet. Stir until new and old ingredients are combined.
  3. Pour in water. Bring to rolling boil.
  4. Add in honey, apple cider vinegar and cabbage.
  5. Let lightly boil until cabbage is soft.
  6. Serve hot!

Makes 6 cups; serves 4

 

Vegan Sour Cream Ingredients

  • 1 cup raw unsalted cashews
  • ¾ cup water
  • 2½ teaspoons lemon juice
  • 1½ teaspoon cider vinegar
  • A pinch of fine-grain sea salt

Instructions

  1. Place the cashews in a bowl and cover with water. Soak overnight.
  2. The next day, drain and rinse the cashews.
  3. Place them in a blender with the remaining ingredients and blend on high until smooth and creamy.
  4. Spoon a dollop (or two!) onto your soup and enjoy!

Makes 1 to 1¼ cups

Recipe courtesy of Kitskitchen