it was so, so delicious - some of the red cabbage I used had been fermented a little bit (like a young saurkraut); I did chop up fresh dill to serve, and I served with a little dollop of vegenaise (sounds gross, but it adds richness and I didn’t have time / energy to make a cashew cream).
To adapt the recipe to be vegan, I made a few modifications, like instead of using a rich beef bone broth, I tried adding richness and making a vegan broth using no-beef bouillon, white miso, and some v. butter (any neutral fat might work here, like refined coconut oil). This mimics the umami, saltiness, and richness of a bone broth somewhat. You can also use mushroom seasoning granules, which are found in Asian food stores, or MSG to increase umami further.
I highly recommend this dish, I had never made borscht before and I kept craving it even though I made a huge amount.
This looks very yummy. I’m going to try this out soon. I’m growing dill and have been looking for dishes to use it in.
Thanks for sharing.
it was so, so delicious - some of the red cabbage I used had been fermented a little bit (like a young saurkraut); I did chop up fresh dill to serve, and I served with a little dollop of vegenaise (sounds gross, but it adds richness and I didn’t have time / energy to make a cashew cream).
To adapt the recipe to be vegan, I made a few modifications, like instead of using a rich beef bone broth, I tried adding richness and making a vegan broth using no-beef bouillon, white miso, and some v. butter (any neutral fat might work here, like refined coconut oil). This mimics the umami, saltiness, and richness of a bone broth somewhat. You can also use mushroom seasoning granules, which are found in Asian food stores, or MSG to increase umami further.
I highly recommend this dish, I had never made borscht before and I kept craving it even though I made a huge amount.