Seitan Borsch

Borsch is a dish originating from Eastern Europe, commonly associated with Russian, Ukrainian, and Polish cuisines. Traditionally, it is a beet-based soup, but it can include various types of meat. To adapt it to vegetarian preferences, I can offer you a version with seitan, which is a meat substitute made from wheat gluten. Let’s see together how to prepare Italian-style Seitan Borsch.

Ingredients

• 250 g of seitan
• 1 large onion
• 2 carrots
• 1 parsnip root (optional)
• 2 medium beets
• 1 large potato
• 2 ripe peeled tomatoes or 1 cup of tomato puree
• ½ small white cabbage
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• 1 bay leaf
• Salt and pepper to taste
• Juice of ½ lemon or white wine vinegar to taste
• Chives and fresh dill for garnish
• Vegan sour cream or vegan yogurt to serve (optional)

Preparation

1. Cut the seitan into small pieces and sauté it in a large pot with olive oil until it is golden brown. Remove it from the pot and set it aside.

2. In the same pot, add the chopped onion until it becomes translucent. Then add the diced carrots and parsnips and sauté for a few minutes.

3. Add the beets and potato, both diced, along with the peeled tomatoes or tomato puree, bay leaf, salt and pepper. Cook for a couple of minutes.

4. Pour the vegetable broth into the pot and bring to a boil; then lower the heat and simmer for about 15 minutes or until the vegetables begin to soften.

5. Add the chopped cabbage and the sautéed seitan, and cook for another 15 minutes or until all the vegetables are tender.

6. Remove the bay leaf, adjust the salt and pepper if necessary, and add the lemon juice or vinegar for a touch of acidity.

7. Serve the borsch hot, garnishing with chopped chives and dill. If desired, you can accompany each serving with a spoonful of vegan sour cream or vegan yogurt to add creaminess.

Curiosity

Traditionally, borsch is a rich and comforting dish, especially consumed during the cold months. Its characteristic red color comes from the beets, and the vegetarian version with seitan is a modern interpretation that maintains the warming spirit of the original dish.

Remember that even though this is a vegetarian version, borsch is customizable to your liking and, with an Italian touch, you can serve it with a drizzle of raw oil and, if you love spices, a pinch of chili pepper.