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Borscht with tofu sour cream 60 minutes

Funny to think that when i was a kid i didn't want to go anywhere near beets. For the longest time it was this thing that my family served around xmas time and that i didn't like. How things change! I buy beets regularly now to make pasta sauce to serve over salads to mix into smoothies and now to make Borscht!

Devine has been taking russian classes every week he comes back from his lesson with new words to teach me. Last week he not only returned with new words he also brought back a Borscht recipe from his teacher. Borscht just fits perfectly in the Grim Grains universe. It's bright red beautiful and delicious! This recipe was inspired by hers.

Borscht is traditionally served with sour cream so evidently i needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews so evidently i needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews because of my tree nut allergy i had to opt for something entirely different. Silken tofu does the job perfectly the mix of that plus lemon and apple cider vinegar gives a perfect sour taste. Sour cream recipe adapted from The blender girl.

-Rekka

Soup

vegetable bouillon4 cupsred beets2sweet potatoes1carrot2red onion1/2garlic3tomato paste2 tbspred cabbage2 1/2 cupsbay leaf1sea saltpinchblack pepperpinchlemon juice2 tsp

Sour cream

silken tofu1 packsugar1 tspapple cider vinegar1 tbsplemon juice5 tsp

    4 quarts

Tofu sour cream

  • Drain the pack of silken tofu, press it lightly with a cloth or paper towels to remove some of the water.
  • Put the tofu, 1 tsp of sugar, 1 tbsp of cider vinegar and 5 tsp of lemon juice in a bowl. Blend until smooth.
  • Put in the refrigerator for 1 hour to give it time to thicken.

Borscht

  • Bring 4 cups of vegetable bouillon to a boil, add 2 peeled medium-sized red beets. Boil until softened.
  • Peel and slice 1 medium-sized sweet potato. Add to pot and let boil for 15 minutes.
  • While the potatoes are cooking, peel and julienne 2 carrots, cut 1/2 a red onion and mince 3 garlic cloves. Add it all to a pan and fry until fragrant. Near the end add 2 tbsp of tomato paste, then toss in the pot.
  • Cut 1/2 head of a small red cabbage into thin strips, add to pot.
  • Put 1 bay leaf, season with salt and pepper and let it simmer for 10 minutes or until all the veggies are nice and soft.
  • At the end, take pot off heat and stir in 2 tsp of lemon juice. You can serve as is if you like a chunkier soup, otherwise puree it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day :), just re-heat it. Trust me, it'll be delicious.
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