Volya 
Recipes
Vegan borscht
VeganVegetarianHalalKosher📦 Batch cook❄ Freezer-friendly
Beet soup, freezes 3 months, 9 g protein from white beans. Day-2 is best.
⏱ 50 min✂ 20 prep👤 6 serves🧊 5fridge
Ingredients
- •400 g beet
- •300 g potato
- •150 g carrot
- •200 g cabbage green
- •1 medium onion
- •200 g white beans cooked
- •2 tbsp tomato paste
- •1500 ml vegetable broth
- •
Steps
- 1Peel + cube beets, potatoes; dice carrot + onion; shred cabbage.
- 2Sauté onion + carrot in oil 5 min. Add tomato paste, cook 1 min.
- 3Add beets, potatoes, broth. Simmer 25 min.
- 4Add cabbage and beans, simmer 10 more min until cabbage tender.
- 5Lemon juice + dill at the end. Serve hot.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
2 tbsp
olive oil
•1 tbsp lemon juice•10 g dill16%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).