Vegan Green Borsch (Ukrainian Sorrel Soup)

Anastasia

5 years ago

With all those spring greens around it’s about time I share with you the recipe of simple vegan green Borsch (Borscht).

Green Borsch is also known as Ukrainian sorrel soup. Apart from sorrel you can use any spring greens that you can forage or buy at your local farmers market. Our Holy Trinity is sorrel, stinging nettle and orach.

This soup basically consists of greens and water so you have to add some substance to it like potatoes and protein. Traditionally it is served with hardboiled egg halves. I’m not gonna go through the trouble of making vegan hardboiled egg, cause there is no point. My vegan green Borsch tastes absolutely flawless with chopped up deep-fried tofu.

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.

P.S. Here’s the recipe of classic vegan Ukrainian Borsch.

Vegan Green Borsch (Ukrainian Sorrel Soup)

★★★★★

5 from 2 reviews

Light and refreshing vegan Borsch loaded with variety of spring greens.

Author: Anastasia
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 minutes
Yield: 4-6
Category: Soup
Cuisine: Ukrainian, Slavic

Ingredients

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.