On this week’s episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan on the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared delicious Polish/Russian Borscht (Beetroot Soup).
INGREDIENTS:
· 3 medium beets, peeled and grated
· 2 medium carrots, peeled and grated
· 1 medium onion, chopped into strips
· 2 garlic cloves, minced
· 5 cups of water
· 2 tablespoons tomato paste
· 2 cups finely chopped cabbage
· 1 medium potato, washed and grated
· 1 ½ tablespoons lemon juice
· ¼ cup chopped fresh dill, plus more for serving
· Salt and pepper to taste
When serving:
· Vegan sour cream, yogurt
· Chopped fresh parsley
INSTRUCTIONS
1. To a large pot add a half cup of water and set it to medium heat. Add the beets, carrot and onions. Sauté until the veggies begin to soften, about 5 minutes. You may need to add a little more water. Then add the garlic and sauté another minute.
2. Stir in the water, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more water, you want this as a chunky soup, but with plenty of liquid.
3. Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.
4. Ladle the soup into bowls and top with vegan sour cream, or Natural Hungry Soul and a little fresh parsley or dill.
