When I was a little girl my Granny and Grampa had a huge garden in their back yard. They grew almost everything and we all helped and learned about growing vegetables and fruit. It was fun and I grew up with this wonderful sense of how great food could taste.
I tried lots of different veggies.. I remember loving raw turnips and pickled beets and even horseradish. But one of my most fond memories was when my Granny made a big pot of her famous traditional Ukrainian Borscht. We had it on Sundays when we would all gather for her weekly feast. Being from a Ukrainian family, well I’m half Ukrainian on my Mother’s side and half French on my Father’s, we ate lots of traditional dishes including pedaheh (perogies), cabbage rolls and even headcheese (eww I never ate that!) lol
Great food with organic ingredients fresh out of the garden.. I was very blessed indeed. It’s my intention to carry on this legacy with my daughter and all of her friends and anyone else I can teach or show. A lot of the traditional recipes have animal products and a lot of fat so my plan is to tweak them a bit and turn them Vegan. Here is my first attempt and I think it was a success.. this soup is to-die-for!!
Borscht is a thick hearty stew really. It’s very comforting and loaded with healthy goodness. I find it a nice way to get those beets into your diet. The cashew sour cream puts it over-the-top! I hope you enjoy this recipe as much as I do and I hope I’ve done my Granny and Grampa proud :-)share any comments you have below I would love to hear them. Thanks for visiting my blog. Check me out onFacebook and Twitter @VeganHippieChik too.
Hi I'm Karen Rousseau,
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