This is a winter soup that always makes me feel nourished and well loved. Traditionally borscht, a beet-based soup, is eaten with sour cream. When the two are stirred together, the borscht turns a glorious, creamy fuchsia. The cashew cream has the same effect and adds protein and healthy fat (there is no fat in borscht) to this nutritionally potent soup. Borscht is extremely easy to make and lasts for up to 3 days in the fridge.
Ingredients for the borscht
4 medium sized beets – peeled and cubed. You should end up with 3 cups of beets.
1 medium carrot, washed and chopped.
1 onion diced
1 19oz can diced tomatoes
½ head cabbage shredded (about 3 cups). I often use red cabbage for an extra vibrant borscht, but today I only had a Chinese cabbage so that is what went in.
4 cups vegetable broth
1 bay leaf
1 teaspoon salt
¼ teaspoon ground pepper
1 teaspoon raw sugar (white sugar is not vegan)
1 tablespoon white vinegar (or use cider vinegar if that’s what you have).
In a large pot combine the onion, carrot, beets, bay leaf, broth, salt, sugar, pepper and vinegar. Bring to a boil and then reduce to a simmer. Simmer for 30 minutes.
Add the tomatoes and the cabbage and return to a boil. Then reduce to a simmer and let simmer for 40 minutes.
This recipe makes 6 large servings.
For the cashew cream
1 cup raw cashew pieces – soaked in water in the fridge for 2-8 hours and then drained.
½ to ¾ cups water
1 teaspoon lemon juice
½ teaspoon salt
2 teaspoons cider vinegar
Add all the ingredients to a blender and blend on high until you have a smooth, creamy mixture. Store in a sealed container for up to 3 days. This recipe makes about 1 cup of cream.