​Russian Bortsch – vegan version

This soup was one of my favorites growing up. Traditionally it is made with meat but it was very easy to vegenaize, so I did not hesitate to try it out. The color came out stunning and the taste was reminding me of my previous favorite dish as a child! The special ingredient is the beetroot, which is full of vitamin B, iron, and potassium. Plus all the veggies make it a perfect source of fiber. 

You need (serves 4): 

• 500g cooked beetroot
• 3 carrots
• 1 onion
• 100g leek
• 500g cabbage
• 500g potatoes
• 1tsp vinegar
• 2tbs tomato paste
• 2-liter vegetable broth
• 1 pinch of pepper
• 1 bay leaf
• dill
• salt
• 250ml plant-based yogurt

Chop the cooked beetroot and cabbage into sticks, the leek and carrots into rings and the potatoes and onions in cubes.

Sweat the onions in a large pot add tomato paste then add cabbage, beetroot, bay leaf, and potatoes. Deglaze with vegetable broth and cook on medium heat covered for about 15 minutes.

Now add carrots and leek into the soup and cook for another 10 minutes.

Taste with salt, pepper, sugar and vinegar. Top it with yogurt and dill or any other herbs of your taste, before serving. The colors are amazing!

One portion has the following nutritional values:  283,25 kcal, 45,5g carbohydrates, 3,5g sugar, 5,25g fat, 11,75g protein, 6,75g fiber, 62,75% vitamin c and 29,5% calcium. 

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