Time to Read:
About 2 minutes
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Adapted from www.seriouseats.com.
Makes 9 servings.
- Prep time: 35 minutes
- Cook time: 20 minutes
- Total time: 55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, grated
- 2 medium red beets, grated
- Salt and pepper to taste
- 2 potatoes, cut into ½ inch pieces
- 2 garlic cloves, minced
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 cups chopped cabbage
- 8 cups (64 ounces) low-sodium vegetable broth
- ¼ cup chopped fresh dill
To serve:
- Vegan or regular sour cream or plain yogurt
- Rye bread
Instructions
- Add the olive oil, onion, carrots, beets, and a pinch of salt and pepper to a large pot over medium heat. Sauté for about 5 minutes, stirring often, until the onions look soft.
- Add the potatoes, garlic, bay leaves, and tomato paste to the pot. Mix well. Sauté for another 1 minute.
- Add the lemon juice and cabbage to the pot. Mix well. Add the vegetable broth and dill and bring the soup to a rolling boil (large steady bubbles across the surface), then immediately lower the heat to maintain a gentle simmer.
- Cover the pot and let the soup simmer for 5 to 10 minutes.
- Turn off the heat. Let the soup rest for 15 minutes with the lid on before serving. Serve hot topped with a dollop of sour cream or yogurt, with rye bread on the side.
Nutrition information
Serving size: 1½ cups
- Calories: 287 calories
- Carbohydrates: 49 grams
- Protein: 7 grams
- Fat: 8 grams
- Sodium: 750 milligrams
- Potassium: 915 milligrams
- Added sugar: 0 grams
Adapted from www.theiranianvegan.com
Makes 6 servings.
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
You will need cheesecloth and a food processor or blender for this recipe.
Ingredients
- 1 cup dry buckwheat
- 1 whole large onion
- 2 whole medium-sized potatoes
- 1½ cups cremini or other mushrooms
- 1 cup whole walnuts
- 1 tablespoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 tablespoons chickpea flour
- 2 tablespoons coconut oil
To serve:
- ½ cup chopped fresh herbs (such as parsley)
- 1 cup pickled cucumbers
- 1 tomato, sliced
- 6 slices of your favorite bread, warmed
Instructions
- Add the buckwheat, 2 cups of water, and a pinch of salt to a 1-quart saucepan. Mix well. Bring the mixture to a boil, then lower the heat to medium-low. Cover the saucepan and let the mixture cook until it’s soft, about 15 to 20 minutes.
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While the buckwheat is cooking:
- Grate the onion. Place the grated onion over a piece of cheesecloth, close it, and squeeze out all the liquid. Set the grated onion aside.
- Do the same with the potatoes. Grate them, squeeze out extra liquid, and set them aside.
- Add the mushrooms, walnuts, half of the grated onion, half of the grated potato, and half of the cooked buckwheat to the bowl of a food processor. Blend until smooth.
- Add the blended mixture to a large bowl along with the rest of the cooked buckwheat, the rest of the grated onion and potato, and the turmeric, paprika, salt, and pepper.
- Knead the mixture with your hands. Add the chickpea flour and keep kneading. If the mixture is too soft, add another tablespoon of chickpea flour.
- Make flat, oval patties by rolling a ball between both hands and flattening in the middle.
- Add 1 to 2 teaspoons of coconut oil to a large skillet over medium-high heat. Working in batches, pan fry the patties until they’re golden brown, about 2 to 3 minutes on each side.
- Serve with fresh herbs, pickled cucumber, sliced tomatoes, and warm bread.
Nutrition information
Serving size: 3 koletis with toppings and 1 slice of bread
- Calories: 445 calories
- Carbohydrates: 59 grams
- Protein: 12 grams
- Fat: 20 grams
- Sodium: 136 milligrams
- Potassium: 755 milligrams
- Added sugar: 0 grams
