Bold Vegan Borscht

gastroplant.com

Ginsdale

2 Tablespoons olive oil

1 Tablespoon vegan butter or margarine

8 ounces red onion (230 grams) medium dice

4 ounces celery (115 grams) medium dice

8 ounces carrot (230 grams) peeled and medium dice

8 ounces brown mushrooms (230 grams) sliced

Sea salt

4 cloves garlic crushed

2 teaspoons paprika

2 teaspoons caraway seeds

2 teaspoons coriander seeds

6 cloves

6 to 8 cups vegetable stock (1.4 to 1.9 liters) see note

1 pound red beets (460 grams) peeled and shredded

8 ounces red cabbage (230 grams) sliced thinly

4 ounces parsnip (115 grams) peeled and medium dice

6 sprigs dill plus more for garnish

6 sprigs parsley plus more for garnish

2 Tablespoons tomato paste

8 ounces potato (230 grams) scrubbed and medium dice

1 can kidney beans (about 15 ounces / 425 grams) rinsed and drained

1 Tablespoon lemon juice

½ teaspoon lemon zest all the zest from 1 small lemon

1 Tablespoon soy sauce

½ teaspoon wasabi or prepared horseradish

Sugar may not be needed - see note

Vegan sour cream (optional) for garnish

Directions at gastroplant.com

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