Vegan recipe: Mama’s homemade version of Russian borscht soup

What you need (serve 6):

• A big pot
• 1 onion
• 1 carrot
• 1/2 cabbage
• 1 potato
• 3 tomatoes
• 1 can of tomato paste
• Half pot of water
• A pinch of salt

Method:

Vegan soup is easy to make. Add water to the pot. Cut all the vegetables into pieces. Once the water is boiled, add all the vegetables (except tomatoes) and tomato paste in the pot. Then add salt to season. When the soup is half-way done (around after 30-40 minutes), add the tomatoes in the soup. Simmer for an hour in total.

Helpful Tips:

As the title says, it’s my mother’s homemade version of the Russian borscht soup. It’s something that she invented, so she does not have everything measured to the exact tablespoon. The water or salt needed, for example, also depends on your preference and size of the vegetables and pot. However, this soup is so easy to make and the vegetables themselves are already so sweet that you don’t need to add any sugar.

And, please don’t add any chicken stock, beef stock or MSG to it, like what most chefs like to do. It’s totally unnecessary (it won’t be vegan either). Just enjoy the real taste and goodness of vegetables.

My mom has another awesome Chinese vegetable soup recipe that I will be sharing soon. Stay tuned.