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Borscht - Hell Yeah It's Vegan!
Unless you are already a lover of borscht, you probably won’t believe me when I tell you that this soup — despite all rumors to the contrary — is straight-up delicious. Well, okay, I can’t speak for all varieties of borscht, and apparently there are many — hot and cold, maroon and magenta, with cabbage and without, from a jar and from a can, accidentally-vegan and very-not-vegan, and even with beets and without. But I am a lover of beets, and this simple, cold version is almost entirely comprised of those deep red gems. No, it doesn’t taste earthy; peeling fresh beets before cooking them rids them of any bitterness, and boiling them until they’re soft brings out their lovely, natural sweetness. Stock and a single onion fill out this soup’s flavor, kicking it a few steps above beet juice and into the category of “summer meal staples.” One bit of advice, though: this is a particularly ill-advised dish to eat at work, especially when you’re the kind of person who eats on your lap rather than at a table like an adult, and mysteriously obtains a new grease stain on your work clothes during your morning bicycle commute every …