Tonight’s dinner is a vegan friendly version of Borscht soup. Served up with a lovely mini-baguette via Dave’s Killer Bread on the side. Hearty and filling for these last cold days of early spring.

I found the original recipe in a copy of Flying Apron’s Gluten-Free and Vegan Baking Book on page 142.

I picked up a copy at the library – I have delved into new ways of baking and whatnot. The recipes for baking didn’t grab me but the soup recipes did! Vegan Borscht? I was intrigued. I grew up eating it made by my Mom but hers was full of beef and (gag) beef hot dogs. I am sure that is why my Dad and brother would eat it back then. Since then I have made Borscht a couple of times but not often enough. In its base form it is very, very healthy soup! Anyhow, I did make a couple changes but nothing major – ripe tomatoes are not something one finds in Washington in March so I used a can of diced organic ones. I used organic produce as much as I could, but don’t sweat it. The prices were close enough I splurged today.

It worked – and it tastes just like the Borscht my Mom made just minus the meat! Yum!

Borscht Soup

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 medium onion, peeled and diced (sweet or yellow)
• 1 set beets (depending on size 3-6), washed, trimmed, peeled and matchstick cut
• 1 medium yam, peeled and matchstick cut
• 6 cups lower sodium vegetable broth (140 mg sodium per cup)
• 14.5 ounce can diced tomatoes (organic preferably)
• 1 lemon juiced
• 1 tsp dried dillweed
• 3 cups shredded green cabbage/carrot blend (precut coleslaw mix)
• Salt to taste, if desired (I didn’t need any)
• Cashew Cream for topping (see recipe below)

Directions:

Heat the oil over medium heat in a large heavy pot. Add the onion and sauté until softened, about 5 minutes. Add the beets and yam and sauté for a couple more minutes.

Add in the vegetable broth, tomatoes (with juice), lemon juice and dill and bring to a boil. Reduce the heat to medium-low and cook mostly covered for about 35 minutes, stirring every 10 minutes or so.

Add in the cabbage and carrot mix, cook for 15 to 20 minutes.

Serve topped with the cashew cream.

Cashew Cream

Ingredients:

• 1 cup raw cashews
• 1 lemon juiced
• 1 tsp dried dillweed
• ¼ cup water
• Salt to taste (I used ¼ tsp of kosher salt)

Directions:

1. Soak the cashews for 2 hours in water and then drain.
2. Add the cashews, lemon juice and water in a food processor and blend until creamy. You will want to process on high, scraping down often. It will take a few minutes. Add salt to taste, as desired and blend in.
3. Store in the refrigerator tightly sealed for up to 1 week.
4. Makes 1½ cups sauce.

~Sarah