Borscht is a Ukrainian soup made with beetroot as the main ingredient, but it usually contains meat. My version is more like a stew and obviously contains no meat. So I probably have no claim to call this Borscht, but my dad is Ukrainian so I do!
Sylvia loves beetroot, as the stains on her clothes demonstrate. This is a great way to get her to eat lots of veggies in one go. It's a beautiful pink colour so the other veggies she may normally pick out are disguised.
I like to serve our Popcorn Tofu with the Borscht. I've been making this tofu for years and years. My partner started calling this Popcorn Tofu and it has stuck. He says it's "because it's like a snack tofu - you pick it up and eat it like popcorn". Hmmm, makes sense. Anyway, it tastes yummy and is quite addictive.
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 large beetroot, chopped into small pieces
2 sticks of celery, chopped
2 large potatoes, peeled and chopped
1 large granny smith apple, peeled and chopped
1 stock cube
Fry the onion in oil in a large saucepan for a few minutes. Add the carrots, celery and garlic and cook for a few more minutes. Add the potatoes, apple, beetroot, stock cube and enough water to just cover the vegetables. Bring up to the boil then simmer for 30-40 minutes, stirring occasionally and topping up with water if needed.
1 packet firm/extra firm tofu, cut into smallish cubes
2 tsp paprika
1 tsp curry powder
2 tsp flour
3 tbsp savoury yeast
1/2 tsp dried oregano
1 tsp salt
2 tbsp vegetable oil
Place all ingredients in a container and shake around until tofu pieces are coated. Fry in oil on medium to high heat until golden brown. Yep, that's it!