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Vegan Borscht and Sauerkraut Stew

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Vegan Borscht and Sauerkraut Stew

The perfect vegan borscht and sauerkraut stew recipe with a picture and simple step-by-step instructions.

  • 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
  1. 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.
  2. 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.
  3. Cut the veggie wiener into slices and roast in a pan. Add to the stew. Season to taste with sugar, salt and pepper.
Dinner
European
vegan borscht and sauerkraut stew

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Written by John Myers

Professional Chef with 29 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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