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Friday, December 5, 2014

Easy Gluten Free and Vegan Borscht with Sauerkraut (#MeatlessMonday)

Free of gluten, dairy, soy, & eggs

A while back I shared a post with 25 Ways to Use Beets. There was a borscht recipe in there, of course, but it wasn't mine. This is the very simple, easy recipe I use to make borscht.

And believe it or not, my husband, who doesn't like beets OR sauerkraut, actually likes this borscht recipe. This vegan borscht takes only a few minutes to chop and grate the ingredients, and about 20 minutes on the stove, and is just about the simplest soup I've ever made. And it makes enough to serve 2 people throughout the week.

Which is absolutely perfect as we head into the chilly winter months and crave warm, comforting soup for lunch and dinner. Borscht is a cheap, easy, naturally gluten free and healthy soup that can be served with a big chunk of my Gluten Free Multiseed Multigrain Bread for a complete and satisfying meal!

I like to use sauerkraut instead of plain cabbage because it gives it an extra bit of tang, and it saves me the time shredding cabbage. However, you could use plain cabbage if you don't have sauerkraut on hand - there's a note on how much to use in the recipe.

This is, of course, ridiculously healthy. Be aware, though, that eating too much at once (say like 2-3 bowls worth) might leave you running for the washroom. This stuff will clean you right out!! 

Ingredients for Vegan Borscht (makes about 6 - 8 servings)

2 Tbsp olive oil 
1/4 medium-sized onion, diced fine
2-3 medium-sized beets, peeled and grated (you could also use leftover roasted beets, I've used raw and roasted and both are great)
2 carrots, peeled and grated
1 1/4 cup sauerkraut, drained and rinsed (or about 1/2 head medium-sized cabbage, shredded)
3 cups water
3 cups veggie broth (or more water, I've done both. If using water, add 1 more bay leaf and adjust salt to taste after cooking)
2 bay leaves
1 (6oz) can tomato paste
2 Tbsp apple cider vinegar
1/4 tsp ground pepper
1 1/2 tsp sea salt
2 Tbsp fresh dill (or 1 Tbsp dried dill) 


In a large pot over medium heat, heat olive oil. Add diced onion and saute 5 minutes, to soften. Add beets, carrots, sauerkraut, water, broth, bay leaves, tomato paste, and apple cider vinegar. Bring to a boil, then reduce to a simmer. Simmer 15-20 minutes. 

Add pepper, salt, and dill. Adjust flavour to taste. 

If you like, at this point you can also pick out the bay leaves and use an immersion blender (or pour into a blender) and blend the borscht for a smoother soup. 

I confess that, not being vegan myself, I like to add a big scoop of my Homemade Greek Yogurt on top of my borscht. 

And like I said, this borscht goes fantastic with a slice of Gluten Free Multiseed Multigrain Bread, 
I like to dip the bread in the borscht, and scoop up the last drops from the bowl with it.

What's your favorite winter soup recipe?

Have you seen my gluten free pasta book  Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons, pierogis, dumplings, and orzo today :)

This post was shared on the following great link parties: Gluten Free Wednesday, Allergy Free Wednesday,

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