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Vegan Borscht and Sauerkraut Stew

updated

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 419 kcal
Contents show

Ingredients
 

  • 1 Beetroot
  • 6 Potatoes
  • 2 Carrots
  • 1 packet Wine sauerkraut
  • 5 Veggie Viennese
  • 2 tbsp Olive oil
  • 2 tbsp Tomato paste
  • 1 Garlic
  • 1 tsp Sugar
  • Salt pepper

Instructions
 

  • Peel and dice the potatoes, carrots and beetroot. Heat the olive oil in a large saucepan and briefly sear the vegetables. Add garlic and tomato paste and sauté.
  • Add sauerkraut and pour water over the vegetables so that they are barely covered. Salt and pepper well. Let the lid simmer for about 30 minutes.
  • Cut the veggie wiener into slices and roast in a pan. Add to the stew. Season to taste with sugar, salt and pepper.
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Nutrition

Serving: 100gCalories: 419kcalCarbohydrates: 10.8gProtein: 1.1gFat: 41.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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