BORSCH - Traditional Russian Soup Recipe – VEGAN POWERLIFTER

Name: BORSCH - Traditional Russian Soup Recipe – VEGAN POWERLIFTER
Ingredients: 2 medium beets (diced into small cubes, or coarsely shredded); 2-4 medium potatoes (you can skip them if you want, and it will taste the same!); 1-3 carrots (coarsely shredded); 1 onion (chopped); 1 small can of tomato paste (6 oz I think); 3-10 cloves fresh garlic, minced (you can cook without it, but I LOVE GARLIC and always add as much as possible); 45 oz water (depends on how thick you want the soup. I like mine on a thinner side, so I fill the pot halfway with water and the 2nd half of the volume would be the ingredients.); ½ medium-small cabbage (diced into ½”-¾” cube slices); Protein (optional) = 1.5 cups TVP if vegan, or 1 lb beef per original Grandma’s recipe; salt and pepper, bay leaf – to taste; fresh lemon juice or white vinegar (I prefer lemon juice); vegetable oil (I use extra virgin olive oil, but it doesn’t matter really); sour cream (I hate sour cream – vegan or not, and I never add it. It makes the soup taste more creamy, and is pretty much unnoticeable after you add it, so this is optional); fresh dill and parsley for topping

veganpowerlifter.com

Borsh is a beet and cabbage soup/stew which is very flavorful and nutritious. We eat it hot in the winter and sometimes cold in the summer.

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Ingredients

2 medium beets (diced into small cubes, or coarsely shredded)
2-4 medium potatoes (you can skip them if you want, and it will taste the same!)
1-3 carrots (coarsely shredded)
1 onion (chopped)
1 small can of tomato paste (6 oz I think)
3-10 cloves fresh garlic, minced (you can cook without it, but I LOVE GARLIC and always add as much as possible)
45 oz water (depends on how thick you want the soup. I like mine on a thinner side, so I fill the pot halfway with water and the 2nd half of the volume would be the ingredients.)
½ medium-small cabbage (diced into ½”-¾” cube slices)
Protein (optional) = 1.5 cups TVP if vegan, or 1 lb beef per original Grandma’s recipe
salt and pepper, bay leaf – to taste
fresh lemon juice or white vinegar (I prefer lemon juice)
vegetable oil (I use extra virgin olive oil, but it doesn’t matter really)
sour cream (I hate sour cream – vegan or not, and I never add it. It makes the soup taste more creamy, and is pretty much unnoticeable after you add it, so this is optional)
fresh dill and parsley for topping