How to make a veganized Borscht, taught to you by the mother/son team of Grigore Madikians and his mom Angela. Grigore also brings you the astounding, vegan skincare line gaffer&child, available at Erewhon Market! Join the LunchBreakLIVE party!
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6 tablespoons extra virgin olive oil
1 head of white cabbage, coarsely chopped
2 bell peppers (green or red)
3 large brown onions chopped
4 cloves of garlic minced
1 bunch of fresh parsley chopped
3 bay leaves
2 tablespoons fresh dill chopped
8 carrots chopped
8 stalks of celery chopped
4 to 5 medium sized beets chopped
5 medium sized white or red potatoes chopped
1 6 oz can of tomato paste
2 cups of tomato sauce
salt and pepper to taste.
1 begin by heating 3 or more tablespoons of olive oil in a large sauce pan. sauté the onions until golden then add your vegetables: celery, bell peppers, carrots and diced, parsley, dill and garlic.
2 add the tomato paste and stir through the vegetables until the tomato paste turns a deeper color.
3 in large sauce pot bring vegetable broth and tomato sauce to a gentle boil.
4 add the remaining vegetables to the pot; potatoes and beets and cabbage go in last. simmer all the vegetables for 20 minutes. add salt and pepper to taste. then, add the potatoes and beets, let simmer for another 20 minutes. add the cabbage last and let simmer for another 10 minutes. cover and let stand. the cabbage should not be overly cooked. Remove borscht from the heat.
Serve and enjoy!
Gaffer&Child Los Angeles based apothecary handcrafts your morning ritual, with integrity and plant based ingredients sourced from a small family farm.