Borscht/ Veganizzy Plans for Russia

As many of you know I’m studying abroad in St. Petersburg, Russia from January to May.

Those of you who know something (anything) about the weather in Northern Russia in January can probably tell that I’m crazy. But I think you’ve inferred that by now.

I’ve been getting quite a few questions recently about my vegan plans for when I’m abroad. Russia is hardly the most vegan/vegetarian friendly place (think of that scene from Everything is Illuminated) but my plan right now is to do the very best that I can. I care about veganism and I have my reasons to stick with it for the long run. Still, if I find myself in a situation where I am simply not getting enough to eat I might have to formulate a Plan B. Don’t make me think about that right now.

I decided that before I go I’m gonna try and brace myself for the long, cold, dark nights (the number of sunshine hours for the month of January is 21.7)… What better place to start than borscht? Borscht is a traditional beet soup made in Russia, Ukraine, and various Eastern European countries where the root vegetables are plenty and the weather is frigid. This was actually my first borscht and it turned out smashingly well. Definitely going to be making this again before I go, I’ll letcha know how Plan Borscht goes. I suppose that’ll be me Plan B.

Borscht

• 2 large beets, grated
• 1-2 large carrots, grated
• 1 onion, chopped into half moons
• 2 Tablespoons olive oil
• 4 cups chopped cabbage
• 5 cups vegetable stock (or water + bouillon)
• juice of 1/2 lemon
• salt and black pepper to taste
• parsley for garnish (optional)

1. Place the grated beets, carrots, and onion in a large pot and add the olive oil. Sauté 3-4 minutes, then add the cabbage and veg stock. Bring to a boil then reduce to a simmer and cook 15-20 minutes. Add the lemon juice and season to taste. Top with chopped parsley and serve to a Russian.

Приятного аппетита! Bon appetite!

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