Sunday, May 19, 2013

A Better Borscht

Here’s a new twist on an old soup—vegan Korean borscht. This borscht is made with red beets, tomatoes and bunhong dongchimi, a non-spicy kimchee made with beets and radish. I made a regular vegan borscht and then blended it with the non-spicy beet & radish kimchee and horseradish. The tangy flavor is as refreshing as the deep magenta color. Take that, Brighton Beach! You don’t have to be Jewish, Korean or vegan to enjoy this cold summer soup. 

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