Vegan Borscht with Smoked Paprika and White Bean Pampushky

A hearty and flavorful vegan Borscht, enhanced with the smoky warmth of paprika, served with fluffy, plant-based white bean Pampushky – a delicious twist on traditional garlic bread.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

575

Level

Medium

Yields

6 servings

Cost

£1.30

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2lbsBeets(peeled and shredded)

£1.50

2mediumCarrots(peeled and shredded)

£0.30

1largeOnion(diced)

£0.40

2Celery stalks(diced)

£0.45

0.5mediumCabbage(shredded)

£0.40

2mediumPotatoes(diced)

£0.50

8cupsVegetable broth(low sodium)

£1.20

2tablespoonsTomato paste

£0.20

2teaspoonsSmoked paprika

£0.15

2tablespoonsApple cider vinegar

£0.10

2Bay leaves

£0.10

1tablespoonDried dill

£0.20

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack pepper(or to taste)

£0.05

2tablespoonsOlive oil

£0.25

1canWhite beans (canned)(drained and rinsed)

£0.70

2cupsAll-purpose flour(plus more for dusting)

£0.30

2.3teaspoonsInstant dry yeast

£0.20

1teaspoonSugar

£0.01

0.5teaspoonSalt

£0.01

0.8cupWarm water(105-115°F)

4clovesGarlic(minced)

£0.20

2tablespoonsFresh parsley(chopped, for garnish)

£0.35

4tablespoonsOlive oil(for brushing Pampushky)

£0.25

Total Cost

£7.83

£1.30 per serving

The Method

1
**Borscht Preparation:**
2
1. Heat olive oil in a large pot over medium heat. Add diced onion and celery and sauté for 5-7 minutes, until softened.
3
2. Add shredded beets and carrots to the pot and cook for another 5 minutes, stirring occasionally.
4
3. Stir in tomato paste and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
5
4. Add vegetable broth, bay leaves, shredded cabbage, and diced potatoes. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the potatoes are tender.
6
5. Stir in apple cider vinegar, dried dill, salt, and pepper. Taste and adjust seasonings as needed.
7
6. Remove bay leaves before serving. Keep warm.
8
**White Bean Pampushky Preparation:**
9
7. In a food processor or blender, combine the drained white beans and 1/4 cup of warm water. Blend until smooth. Set aside.
10
8. In a large bowl, combine all-purpose flour, instant dry yeast, sugar, and salt. Make a well in the center.
11
9. Pour in the remaining 1/2 cup of warm water and the pureed white beans. Mix until a shaggy dough forms.
12
10. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking.
13
11. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
14
12. Preheat oven to 375°F (190°C).
15
13. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a small ball and place on a baking sheet lined with parchment paper.
16
14. Cover the pampushky with a clean kitchen towel and let rest for 15 minutes.
17
15. Bake for 15-20 minutes, or until golden brown.
18
**Garlic Oil Preparation:**
19
16. While the pampushky are baking, heat olive oil in a small saucepan over low heat. Add minced garlic and cook for 2-3 minutes, until fragrant but not browned.
20
17. Remove from heat.
21
**Assembly:**
22
18. As soon as the pampushky are out of the oven, brush them generously with the garlic oil.
23
19. Serve the vegan Borscht hot, garnished with fresh parsley. Serve the white bean Pampushky on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (550g)

575 kcal / 2406 kJ

Carbs

89g

34% of RDA

Fat

18g

26% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

20 g

22% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For a richer flavor, use a combination of red and golden beets.

You can add other vegetables to the borscht, such as bell peppers or zucchini.

For a spicier borscht, add a pinch of red pepper flakes.

The white bean pampushky dough can be made ahead of time and refrigerated for up to 24 hours. Let it come to room temperature before shaping and baking.

For a glossier finish on the pampushky, brush them with plant-based milk before baking.

Vegan sour cream or yogurt alternative makes a great additional garnish for the soup!

Cooking Equipment

Large pot

Baking sheet

Oven

Food processor or blender

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use a combination of red and golden beets.

You can add other vegetables to the borscht, such as bell peppers or zucchini.

For a spicier borscht, add a pinch of red pepper flakes.

The white bean pampushky dough can be made ahead of time and refrigerated for up to 24 hours. Let it come to room temperature before shaping and baking.

For a glossier finish on the pampushky, brush them with plant-based milk before baking.

Vegan sour cream or yogurt alternative makes a great additional garnish for the soup!

Vegan Borscht with Smoked Paprika and White Bean Pampushky

Ingredients

The Method