Vegan Green Borsch (Ukrainian Sorrel Soup)
Light and refreshing vegan Borsch loaded with variety of spring greens.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Soup
- Cuisine: Ukrainian, Slavic
Ingredients
Scale
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and chopped
- 1 bay leaf
- 6 C light vegetable stock or water
- 2 C sorrel
- 1 C stinging nettle
- 1 C green orach
- salt and black pepper to taste
- oil for cooking
To serve with:
- slices of rye bread
- vegan sour cream
- fresh dill
- deep-fried tofu or firm silken tofu
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and carrot until onion is soft and translucent. Add garlic and stir until fragrant.
- Now add potato, bay leaf and vegetable stock into the pot. Bring to a boil, cover, lower the heat and cook for 20 minutes.
- Rinse the greens and let them dry on a kitchen towel. Then chop them roughly.
- After 20 minutes or when potatoes are done and easily fall apart, add chopped greens and season with salt and pepper. Cook for another 5 minutes.
- Switch off the heat, cover and let your green Borsch rest for about 10 minutes. It is even better on a second day.
- Serve with chopped fresh dill, dollop of vegan sour cream, slice of rye bread and some kind of egg replacement or your choice of plant-based protein like deep-fried tofu or firm silken tofu.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 173
- Sugar: 7.7g
- Sodium: 237mg
- Fat: 4.4g
- Saturated Fat: 0.5g
- Carbohydrates: 30.5g
- Fiber: 12.5g
- Protein: 8.5g
- Cholesterol: 0mg