Hello from Greece 🇬🇷 We have a traditional soup dish, very hearty, vegetarian, and super comforting for the cold cold nights - it's called "fasolada" (φασκλάδα). It's basically a bean soup, with a ton of vegetables like carrots, celery, etc and a very smooth taste. If you want to try something new I would definitely recommend it.
What a beautiful borscht! You have just made the Ukrainian version with a lot of vegetables, though there is also a Polish version only with dried muschrooms, which is delicious! It is traditionally served with dumplings during the Christmas Eve feast.
@@sabakurou_ As a Pole I've also never seen mushrooms in borscht! :P In the part of Poland I grew up in it's just cubed beetroot, vinegar and a lot of spices like marjoram, allspice and bay leaves simmered for a long time
@@0goodbyeGravity0 In the part of Poland where I have lived, it is a tradition to add dried wild muschrooms to "barszcz" ( let's stick to the Polish name). Wild muschrooms is a must in my region. Poland is big enough as a country to have different ways of making "barszcz" , don't you think? 😉
Hi ! I'm from France and I suggest you try “pistou” soup (soupe au pistou). It's a soup that we usually eat in summer in Provence, in the South of France. It's a variant of the Italian minestrone but not the same haha (don't ask me what's the difference I don't know 😂). Anyway, in the pistou soup we use macaroni-like pasta (coquillette), green beans, butter beans, carrots, potatoes, zucchini. But the thing that makes the pistou soup a pistou soup it's the cold sauce you put on the top of your bowl : basil, a tone of garlic and fresh tomatoes, all of that nicely blended into a sauce. You can use vegan parmesan as well. The pistou soup can be eaten cold or hot, but the sauce you put on top is always cold of course., it has to be haha. This soup is a speciality of Provence, give it a try !! PS : I'm not sure if my recipe is accurate, maybe you can check on other recipes on the Internet ! 🙂
Hi Sarah! I'm from Tuscany and the soup you can cook with Tuscany kale that is traditional is with potatoes, borlotti beans and Tuscany kale. Onion and garlic to be fried slightly in extra virgin olive oil beforehand, then add the ingredients and after a few minutes add vegetable broth. Just salt and pepper, no herbs or cashews cream etc. We serve it with pasta like 'ditalini' or other kinds that are small in size. You can cook the pasta in the soup adding more broth or aside and add it in the soup when cooked. It is soooo good!
Yeees, borscht is amazing, sending love from Ukraine too ❤ Also as for me it tastes amazing with vinegar instead of lemon juice (tbh sounds a bit weird to me😅) and a lot of garlic, aaaaand some garlic buns, you should definitely try it, borscht and garlic bread rolls just belong together 😊
Hi! I’m here with a congee technique recommendation for when you want to experiment. Traditionally, congee takes hours to get to the ideal texture, and every family has their little hack make it go faster. The whisk method is one. Another is washing the rice and freezing it ahead of time so you can pull it out and it’s ready to go. When you boil frozen uncooked rice, the cell walls are much more susceptible to bursting faster, which releases starch and gets the creamy texture you want. We also add 1-2 tbs of sticky rice to improve the texture. Lastly, when you put the lid on, yes you aren’t supposed to disturb it but do make sure the heat is high enough that there’s movement at the bottom of the pot, a simmer going to keep things moving so it doesn’t burn. There’s yet another version that you cook with a whole chicken, take the chicken out, shred and make what’s basically a vinegar cabbage onion slaw with half of the shredded chicken and reserve the other half to eat with the congee -it’s meant to be eaten as a set meal, the congee and the slaw. Look up Vietnamese chao ga if you’re interested.
We are loving any kind of orange winter squash soup. We use coconut milk and Thai red curry paste. I make a LOT. I add some peanut butter on the last day just to change it up. YUM.
You can try rasam which is an inherently vegan South Indian soup which is had with rice. You can find a bunch of rasam recipes with varying spices and condiments and is very simple to make. My personal favourite is the rasam with a lots of pepper and garlic. Please do try and let me know. I can even share my family recipe if you want. 😊
Hi Sarah! I’m from Mexico and there’s a soup that my mom used to make and it’s super easy. It’s a calabacita and cilantro soup. You use a little oil or vegan butter to caramelize some onion with garlic and the zucchini. Once it’s with nice color and cooked you put it in a blender with veggie stock or water and a good handful of cilantro. Then back to the pot and that’s it. You can serve it with some type cream on top and as an option some fried tortilla strips.
Sarah, since you are experimenting with borsch, try adding 1 and 1/2 tsp of caraway seed to your onion saute... unless you are not a fan. The bittersweet, pungent anise flavor of the caraway is a great balance to the earthy, mellow taste of the beets, and it pairs well with dill.
You are correct about borscht been very versatile and different in every family))) and it's soooo easy to veganise: I remember I just removed meat from the recipe and it was tasty enough 😊 I also love to add some sauerkraut. And usually we eat borscht with dark bread and biting from raw onion😋
Sauerkraut soup! It's on the menu for this week. Onions, potatoes, garlic, sauerkraut, dill, caraway seeds, little bit of sugar, sausage (I use Field Roast), and sour cream (I've used Forager yogurt, which is better than their sour cream; Tofutti; homemade either cashew- or tofu-based. Hate Kite Hill.) Sourdough bread is perfect with this. If you want the recipe, let me know. I make a soup similar to the chowder one. It's called golden cream soup. It has potatoes, carrots, celery, onion (I think). The recipe calls for a block of Velveeta but to veganize it, I use a homemade vegan "cheese" sauce. A lot like your recipe minus the broccoli. It's always soup season! Thanks for the recipes!
You have to try Persian Ash Reshteh. The only non-vegan part is the Kashk. Kashk is made from the whey from yogurt. So you could use a very sour vegan yogurt or vegan sour cream in place of the Kashk. Let me know if you need a recipe.
I'm so glad you've made barszcz, I suggested it under your last soup video :) I would also recommend trying Sorrel Soup (zupa szczawiowa). In Poland we usually make it with jarred sorrel. It's sour and delicious!
I've been missing seeing Eric more in your videos lately. Your channel was always great to begin with, but the two of you work so well together. The channel just got better with the two of you. Like you, Eric has a great personality and is always a fun addition. I hope we get to see more of both of you on this channel. ❤
I dated someone from Ukraine a while ago and his mom didn't like beets so they made their Borscht without beets. Like you said, you can really make it your own! Also I was wondering if sellery in an eastern European recipie might refer to sellerie root rather than stalks? Just a thought. Here in Europe sellery root would be a typical soup ingredient.
That brocoli cheddar soup was fantastic!! I made two minor adjustments, but overall, you put my vegan soup interests to a new level. Up next, Miso soup. Thanks so so much!!
You are so Right about the different variations of borscht. We had borscht a lot when we grew up (with meat and sauerkraut) and i didnt liked it that much. So over the years i changed up the recipe and Like to share it with you all. I love it now, because it feels so healing when you eat that much veggies. I dont have exact measurements, because i dont always make the same quantities. It is also a soup which is really delicious the next day. I recommend prepping the veggies first and cubing it, it is a lot easier to eat it that way 1. Finely mince a Medium yellow onion, 2 garlic cloves, 2 carrots and 1 bell pepper. 2. slice half a cabbge (in germany we have Spitzkohl which isnt so big and a lot softer - i am using half of that) 3. Cube your beets (i use pre cooked - it reduces the cooking time significantly!) i use 4-6 4. dice up 2 medium yellow potatoes 5. set aside tomatoe Paste, cumin powder, curcumim powder (2 tsp each), freshly ground coriander and pepper, Dill (i always use either fresh of Frozen and a lot of it!) and your veggie stock 1. take a large pot and cook your onions in oil until Medium Brown, add in Salt to quicken the process, then add carrot and the Bell pepper. Fry for a couple of minutes. 2. then add the garlic and all the spices and toast them for around 30 seconds. 3. then add the tomatoe paste and toast it for a minute 4. add in your potatoes and a splash of water if the bottom is too dry. And let it cook on Medium Heat for 5 minutes 5. add in your cabbage of Choice, the beets, veggie stock and Dill and let it simmer until the potatoes and beets are soft. 6 Serve it with some cashew cream of your Choice and fresh dark bread I wish you and your Family a lovely christmas and a fresh and healthy start in 2025. Much love from Germany, Diana
These look so good! Will be trying & likely adding to my soup rotation :) For another soup to make, I highly recommend caldo verde made with collard greens, not kale, to be most traditional, at least in the region where the 2 sides of my family are from. Both collards & kale are called the same term when speaking about them in Portuguese, which translates most accurately as just "greens" in english and both are used in different Portuguese soups & stews, so it can be confusing, haha. Caldo verde is fantastic when sick/trying to prevent illness, on top of being delicious :) Other Portuguese soups worth trying are feijaoda à transmontana (white/kidney beans are used in Portuguese feijaoda while black beans are used in the Brazilian style of feijaoda), and sopas (a great savory use of stale bread)
Good job on the borscht recipe! I am half Ukrainian and you are so right saying that every family has their own recipe of borscht. And I see that you've got the essence of it! Also I am intrigued by your Broccoli Cheddar Soup, looks so delicious, I have to try it. Thank for the video!
If you like soups look up Romanian soups, they have so many different ones. In Romania is very typical starting any meal with a soup and later a second course, they have so many lovely soups. The most typical one is Ciorva Soup
Sarah, unsure if that's your kitchen or if ya'll are renting, but it's so warm and cozy with the natural wood. It fits with your comfy and wholesome aesthetic. Love your recipes. Always happy to see new uploads from your home. 🥰
I'm from Latvia and in my humble opinion, my mum makes the best borscht. It was still very interesting to see the recipe you used because it shows so clearly how borscht is so different in every household. For example, if the cabbage is very fresh in season, my mum adds it last and turns off the heat. If it is not in season then cabbage is added towards the end and boiled about 5 minutes or until it is tender (depends on the size how it is cut). I have never seen her cook cabbage with potatoes - it looks so bizarre to me :D I love the addition of garlic in the end! We usually add chopped garlic right in the soup before you serve or the tougher people bite the garlic cloves when eating soup :D Glad you enjoyed!
You put me on to Yondu for dashi YEARS ago and I've never looked back. I've repurchased full sizes at least a half dozen times and I make miso soup once every week or so. Thanks so much! Plus I made the pickle soup three times this year, totally a winner in our home.
Borscht really reminds me of my childhood, and I was just planning to make one soon!! Thank you for the wonderful recipes, I’m learning so much from you 😍
made the marry me chickpea soup today for my very sick partner, thank you so much. The way you included so many alternative approved ingredients made it so easy to just throw together with what we had in the fridge.
I think your borscht has inspired my Christmas Eve potluck dish. I've always wanted to try it but just always talked myself into something else everytime. I'm like you and will probably do a little more research on it, but I've been watching you long enough to trust your judgement whereas some influencers are just 'on to the next trend'. I really think we have very similar palates, and i have enjoyed so many of your dishes! Thank you and your followers who've also left helpful suggestions for the borscht! ❤️ Happiest of holidays to you!
Heyy, i have a soup recommendation. It is not from my country, The Netherlands, but from the Tjeck republic. I learned it from a friend of mine who is from there. It is Tjeck Sauerkraut soup. Just made it literally 5 minutes ago actually. The original recipe is with meat but i have seen full veggie versions out there!!
This looks great! I'll definitely try some of that. My dad doesn't like lentils too much but he likes a nice sweet and sour brown lentil soup. I think it is a traditional german soup (we are germans but I usually don't cook too many german dishes). Give it a try, I think you might like it.
A soup that's a favourite in Romania is beef belly soup (ciorbă de burtă - chore-buh deh boor-tuh). Hear me out :))) What actually makes the flavour is the combination of sour cream, garlic and vinegar. It looks sparse: just some meat strips floating at the bottom of an opaque white soup. Some carrots are involved, but that's pretty much it. It's surprisingly comforting and revigorating, especially when you arrive, after a long road, at your vacation spot (be it at the mountainside, summer, fall or winter, or at the seaside) - it's a staple at every restaurant. I've seen recipes online (and even a delivery place) that use mushrooms instead of meat! Some cook it simpler, others - with all the fixtures; in any case, it's served with extra sour cream, garlic paste/sauce, vinegar, chilli pepper and bread on the side.
You should try making ash reshteh! It is a Persian noodle soup. The only non vegan ingredient is the kashk which I just replace with walnut or cashew cream mixed with some lemon to give some tang. I think you'll like it! : )
Last time I made borscht I included sauerkraut and it was soooo good. The sweet, salty, sour interplay is perfect. I liked it with white beans too. I’ve seen recipes for roasted garlic soup…maybe give that a try. My favorite easy comfort soup has been Chinese tomato and egg. Maybe Just Egg would work in that application? I sometimes also add greens and tofu to make it more of a meal when I really want a big brothy bowl of soup.
yummmmmmmmy --- I will try all of these, borschtsch, miso soup and congee are in my regular rotation and I look forward to try these variants and spins! -- also, please try adding sauerkraut to your borschtsch, it is delicious
You should try german Wedding soup. Its so good. Very delicat. Its a fancy chicken soup. Its different to a Italian wedding soup, which is more known in the us.
Yaaayyy..I've been checking everyday for a new video from u guys..lol As usual the food looks amazing and You can never go wrong with a good soup!! And you look beautiful Sarah!
My favorite soup I’ve been making is Meaty Cabbage soup original recipe by Gypsyplate February 2021. I replaced the meat with crumbles - which I season with the same seasonings for the soup but no salt and brown up separately and add the crumbles in after the soup is finished cooking. I also coat the cabbage with the sautéed onions, garlic and spices in the pot before I add the diced tomatoes or broth.
I made the broccoli cheddar soup for dinner tonight. It was amazing and the whole family loved it. I added some Gardein chicken strips and some spinach I needed to use. It is one of the best soups we've ever had. I found the recipe difficult to follow, but watching the video helped.
Drooling in here haha We also have borscht in Romania (we call it borş - reads the same, just without the t) aaand that's also the name of the main ingredient, the souring 'agent': it's a liquid made from fermented wheat, that's intensely sour and flavourful! Some of us like to drink it a bit as it is haha. (Wiki says it's called 'bran' in english) So any soup* can be a borş here, as long as it contains borş. It can have meat or just veggies, beetroot (and then it's 'beetroot borş') or not etc. There's also a delicious fish borş! Also, the celery we use is the root part. These green stalks that I see in american cooking can be found in stores but I haven't seen them used ever. Do you guys have / ever use celery root? *while in english 'soup' is a more universal term, in romanian we have a distinction between ciorbă (chore-buh) which usually has a red liquid from the tomatoes and supă (soup-uh) which may contain similar ingredients, BUT the liquid is clear (except for when it's something like a pumpkin cream soup) Sorry to go in this much detail hahah
I watched it twice!! fantastic! also I like how you included the videos for the side or bonus recipes too. those are really important steps instead of saying "oh check out another video"
does anyone know what congee from brown rice tastes like? I hate brown rice the texture is awful, but I know its healthier so I wonder if turning it into congee would improve the texture
i love all of them! im not a broccoli cheddar soup lover.... yes, i know! im a terrible person! haha but they all really look good and very approachable for anyone who is not very culinary inclined.
Just curious, how long do the tofu bacon bits last/how do you store them that's a lot of tofu to eat ina couple days. By the way I love all your videos and recipes, thanks
These soups look delicious! Your videos are always so inspiring & peaceful to watch. 🩷Have you ever tried a vegan version of Dal Makhani? It’s an Indian black lentil curry and so good! :)
Your videos are just the best!!!! And I’m loving this one in particular because I love to eat soup even in the Summer time I crave a hot bowl of soup☺️
Oh I need to try and whisk my congee! I prefer a smoother texture. Also thanks for mentioning all the substitutions for raw cashews in the broccoli cheddar soup, as someone with a treenut allergy I always feel so left out when it comes to plant-based creamy sauces and soups.
I always describe borscht as the eastern european casserole. Every family -if not every person- has their own recipe! My family always made it accidentally vegan because we were too poor for meat so we added kidney beans for protein instead and now I can't have it without kidney beans. Also definitely recommend adding white vinegar instead of lemon!
Using that sauce on congee is such a great idea! I recently tried the silken tofu with that sauce and found out I strongly dislike silken tofu (or at least the brand our supermarket has, it was the flavour I had a problem with, not the texture so I think it might be a brand related issue) but looooooved the sauce, so I've been thinking about what I could use it for, but I hadn't yet thought of congee
Thank you for the cashew alternatives. My family is moving to plant based.But a lot of recipes for creamy soups call for cashew and we have tree nut allergies.
Yayy now inspired to make soup next week! They look so good! Also just casually waiting for your next podcast episode to come out lol :) Hope you guys have been well!
🩷VEGAN BORCHT VEGAN BORCHT🩷 I missed having this when I was a kid, I haven’t had it in a long time. To be fair, my mom always got the canned version from the store, we never made it from scratch but my mom had it growing up herself since her grandpa was from Poland. The traditional version usually has chicken stock I think. So tempted to make this now. The dollop of plain vegan yogurt or sour cream is ESSENTIAL for me. Also, we only eat it cold, not hot. If I make this I might still add beans like other recipes to get a more rounded nutritional profile, and blend them smooth to not affect the texture besides thickening the broth a bit. Maybe instead of the potato? I think the version in the jar only has pickled beets, but I can’t remember. Not really other vegetables but it sounds really good with more variety
Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order: madein.cc/1224-sarahsvegan. Happy cooking!
Hello from Greece 🇬🇷 We have a traditional soup dish, very hearty, vegetarian, and super comforting for the cold cold nights - it's called "fasolada" (φασκλάδα). It's basically a bean soup, with a ton of vegetables like carrots, celery, etc and a very smooth taste. If you want to try something new I would definitely recommend it.
Can you share where the plates/bowls are from in the chickpea soup recipe?
What a beautiful borscht! You have just made the Ukrainian version with a lot of vegetables, though there is also a Polish version only with dried muschrooms, which is delicious! It is traditionally served with dumplings during the Christmas Eve feast.
as a ukrainian i’ve never seen borshtch with mushrooms😳
@@sabakurou_ As a Pole I've also never seen mushrooms in borscht! :P In the part of Poland I grew up in it's just cubed beetroot, vinegar and a lot of spices like marjoram, allspice and bay leaves simmered for a long time
@@0goodbyeGravity0 In the part of Poland where I have lived, it is a tradition to add dried wild muschrooms to "barszcz" ( let's stick to the Polish name). Wild muschrooms is a must in my region. Poland is big enough as a country to have different ways of making "barszcz" , don't you think? 😉
@@sabakurou_ it's just because you are familiar with the Ukrainian version, I suppose ☺
i cannot wait for wigilia to eat my moms barszcz with the uszka 😍
Hi ! I'm from France and I suggest you try “pistou” soup (soupe au pistou). It's a soup that we usually eat in summer in Provence, in the South of France. It's a variant of the Italian minestrone but not the same haha (don't ask me what's the difference I don't know 😂). Anyway, in the pistou soup we use macaroni-like pasta (coquillette), green beans, butter beans, carrots, potatoes, zucchini. But the thing that makes the pistou soup a pistou soup it's the cold sauce you put on the top of your bowl : basil, a tone of garlic and fresh tomatoes, all of that nicely blended into a sauce. You can use vegan parmesan as well. The pistou soup can be eaten cold or hot, but the sauce you put on top is always cold of course., it has to be haha. This soup is a speciality of Provence, give it a try !! PS : I'm not sure if my recipe is accurate, maybe you can check on other recipes on the Internet ! 🙂
Hi Sarah!
I'm from Tuscany and the soup you can cook with Tuscany kale that is traditional is with potatoes, borlotti beans and Tuscany kale. Onion and garlic to be fried slightly in extra virgin olive oil beforehand, then add the ingredients and after a few minutes add vegetable broth. Just salt and pepper, no herbs or cashews cream etc. We serve it with pasta like 'ditalini' or other kinds that are small in size. You can cook the pasta in the soup adding more broth or aside and add it in the soup when cooked. It is soooo good!
Hi Sarah! I'm from Ukraine and I'm so happy to see you made borscht, and did so much research beforehand to get it right
Thank you so much!! The borscht is making so many people in the comments happy, which is amazing. 🥰
Yeees, borscht is amazing, sending love from Ukraine too ❤
Also as for me it tastes amazing with vinegar instead of lemon juice (tbh sounds a bit weird to me😅) and a lot of garlic, aaaaand some garlic buns, you should definitely try it, borscht and garlic bread rolls just belong together 😊
What kind of celery do you guys use? (In Romania we use celery root - in general, not just in borş and soups)
Hi! I’m here with a congee technique recommendation for when you want to experiment. Traditionally, congee takes hours to get to the ideal texture, and every family has their little hack make it go faster. The whisk method is one. Another is washing the rice and freezing it ahead of time so you can pull it out and it’s ready to go. When you boil frozen uncooked rice, the cell walls are much more susceptible to bursting faster, which releases starch and gets the creamy texture you want. We also add 1-2 tbs of sticky rice to improve the texture. Lastly, when you put the lid on, yes you aren’t supposed to disturb it but do make sure the heat is high enough that there’s movement at the bottom of the pot, a simmer going to keep things moving so it doesn’t burn. There’s yet another version that you cook with a whole chicken, take the chicken out, shred and make what’s basically a vinegar cabbage onion slaw with half of the shredded chicken and reserve the other half to eat with the congee -it’s meant to be eaten as a set meal, the congee and the slaw. Look up Vietnamese chao ga if you’re interested.
We are loving any kind of orange winter squash soup. We use coconut milk and Thai red curry paste. I make a LOT. I add some peanut butter on the last day just to change it up. YUM.
You can try rasam which is an inherently vegan South Indian soup which is had with rice. You can find a bunch of rasam recipes with varying spices and condiments and is very simple to make. My personal favourite is the rasam with a lots of pepper and garlic. Please do try and let me know. I can even share my family recipe if you want. 😊
Hi Sarah! I’m from Mexico and there’s a soup that my mom used to make and it’s super easy. It’s a calabacita and cilantro soup. You use a little oil or vegan butter to caramelize some onion with garlic and the zucchini. Once it’s with nice color and cooked you put it in a blender with veggie stock or water and a good handful of cilantro. Then back to the pot and that’s it. You can serve it with some type cream on top and as an option some fried tortilla strips.
I am so hype for that marry me soup!!
Sarah, since you are experimenting with borsch, try adding 1 and 1/2 tsp of caraway seed to your onion saute... unless you are not a fan. The bittersweet, pungent anise flavor of the caraway is a great balance to the earthy, mellow taste of the beets, and it pairs well with dill.
I definitely associate this channel with annual cozy soups. Amazing recipes, as always ❤️
Btw love that lip color on you!
You are correct about borscht been very versatile and different in every family))) and it's soooo easy to veganise: I remember I just removed meat from the recipe and it was tasty enough 😊 I also love to add some sauerkraut. And usually we eat borscht with dark bread and biting from raw onion😋
Sauerkraut soup! It's on the menu for this week. Onions, potatoes, garlic, sauerkraut, dill, caraway seeds, little bit of sugar, sausage (I use Field Roast), and sour cream (I've used Forager yogurt, which is better than their sour cream; Tofutti; homemade either cashew- or tofu-based. Hate Kite Hill.) Sourdough bread is perfect with this. If you want the recipe, let me know. I make a soup similar to the chowder one. It's called golden cream soup. It has potatoes, carrots, celery, onion (I think). The recipe calls for a block of Velveeta but to veganize it, I use a homemade vegan "cheese" sauce. A lot like your recipe minus the broccoli. It's always soup season! Thanks for the recipes!
I'm an all year round soup eater. These all look amazing! I really want to try the broccoli soup!
Soup really is good year-round. Just have to make lighter, fresher ones in the summer!
You have to try Persian Ash Reshteh. The only non-vegan part is the Kashk. Kashk is made from the whey from yogurt. So you could use a very sour vegan yogurt or vegan sour cream in place of the Kashk. Let me know if you need a recipe.
I second this! Ash Reshteh is sure approachable to make vegan and is SO good!
@@arriannahamrah4410Ash-e-joe is vegan as made. I love Persian food. So easily made vegan.
Pick Up Limes has a recipe, she calls it Aush. I have never tried the original so I don't have a point of comparison, but her version is really good.
@@raithneach Hers is Afghan, not Persian, though the recipes are a bit similar
I'm so glad you've made barszcz, I suggested it under your last soup video :)
I would also recommend trying Sorrel Soup (zupa szczawiowa). In Poland we usually make it with jarred sorrel. It's sour and delicious!
You should try Latvian sauerkraut soup! OMG, it's to die for. My favorite when I was growing up. I think Germans and Polish have something similar.
I've been missing seeing Eric more in your videos lately. Your channel was always great to begin with, but the two of you work so well together. The channel just got better with the two of you. Like you, Eric has a great personality and is always a fun addition. I hope we get to see more of both of you on this channel. ❤
well thank you! I’ll try to pop into videos more often. I’ve just been behind the camera instead of in front of it recently 😂
The congee recipe reminded me of my childhood. Thank you for this.
Aw, I’m glad I could bring back fond memories. 🥰
I dated someone from Ukraine a while ago and his mom didn't like beets so they made their Borscht without beets. Like you said, you can really make it your own!
Also I was wondering if sellery in an eastern European recipie might refer to sellerie root rather than stalks? Just a thought. Here in Europe sellery root would be a typical soup ingredient.
That's what I was wondering too! In Romania we only use the celery *root* (in general, not just in soups)
That brocoli cheddar soup was fantastic!! I made two minor adjustments, but overall, you put my vegan soup interests to a new level. Up next, Miso soup. Thanks so so much!!
Mmmm I wonder what the borscht would be like if you blended it!
You are so Right about the different variations of borscht. We had borscht a lot when we grew up (with meat and sauerkraut) and i didnt liked it that much. So over the years i changed up the recipe and Like to share it with you all. I love it now, because it feels so healing when you eat that much veggies.
I dont have exact measurements, because i dont always make the same quantities. It is also a soup which is really delicious the next day. I recommend prepping the veggies first and cubing it, it is a lot easier to eat it that way
1. Finely mince a Medium yellow onion, 2 garlic cloves, 2 carrots and 1 bell pepper.
2. slice half a cabbge (in germany we have Spitzkohl which isnt so big and a lot softer - i am using half of that)
3. Cube your beets (i use pre cooked - it reduces the cooking time significantly!) i use 4-6
4. dice up 2 medium yellow potatoes
5. set aside tomatoe Paste, cumin powder, curcumim powder (2 tsp each), freshly ground coriander and pepper, Dill (i always use either fresh of Frozen and a lot of it!) and your veggie stock
1. take a large pot and cook your onions in oil until Medium Brown, add in Salt to quicken the process, then add carrot and the Bell pepper. Fry for a couple of minutes.
2. then add the garlic and all the spices and toast them for around 30 seconds.
3. then add the tomatoe paste and toast it for a minute
4. add in your potatoes and a splash of water if the bottom is too dry. And let it cook on Medium Heat for 5 minutes
5. add in your cabbage of Choice, the beets, veggie stock and Dill and let it simmer until the potatoes and beets are soft.
6 Serve it with some cashew cream of your Choice and fresh dark bread
I wish you and your Family a lovely christmas and a fresh and healthy start in 2025.
Much love from Germany,
Diana
I made the broccoli cheddar soup using beans instead of cashews. It was so delicious!
These look so good! Will be trying & likely adding to my soup rotation :) For another soup to make, I highly recommend caldo verde made with collard greens, not kale, to be most traditional, at least in the region where the 2 sides of my family are from. Both collards & kale are called the same term when speaking about them in Portuguese, which translates most accurately as just "greens" in english and both are used in different Portuguese soups & stews, so it can be confusing, haha. Caldo verde is fantastic when sick/trying to prevent illness, on top of being delicious :) Other Portuguese soups worth trying are feijaoda à transmontana (white/kidney beans are used in Portuguese feijaoda while black beans are used in the Brazilian style of feijaoda), and sopas (a great savory use of stale bread)
Good job on the borscht recipe! I am half Ukrainian and you are so right saying that every family has their own recipe of borscht. And I see that you've got the essence of it! Also I am intrigued by your Broccoli Cheddar Soup, looks so delicious, I have to try it. Thank for the video!
If you like soups look up Romanian soups, they have so many different ones. In Romania is very typical starting any meal with a soup and later a second course, they have so many lovely soups. The most typical one is Ciorva Soup
Ciorba* :D Which is the general name for a red-coloured soup. We thank you for the shoutout haha
Sarah, unsure if that's your kitchen or if ya'll are renting, but it's so warm and cozy with the natural wood. It fits with your comfy and wholesome aesthetic. Love your recipes. Always happy to see new uploads from your home. 🥰
I'm from Latvia and in my humble opinion, my mum makes the best borscht. It was still very interesting to see the recipe you used because it shows so clearly how borscht is so different in every household. For example, if the cabbage is very fresh in season, my mum adds it last and turns off the heat. If it is not in season then cabbage is added towards the end and boiled about 5 minutes or until it is tender (depends on the size how it is cut). I have never seen her cook cabbage with potatoes - it looks so bizarre to me :D
I love the addition of garlic in the end! We usually add chopped garlic right in the soup before you serve or the tougher people bite the garlic cloves when eating soup :D
Glad you enjoyed!
You put me on to Yondu for dashi YEARS ago and I've never looked back. I've repurchased full sizes at least a half dozen times and I make miso soup once every week or so. Thanks so much!
Plus I made the pickle soup three times this year, totally a winner in our home.
Love to hear that! The Yondu is such a fun tool to have in the kitchen. As for the pickle soup, glad it’s a hit. 🥲
Borscht really reminds me of my childhood, and I was just planning to make one soon!!
Thank you for the wonderful recipes, I’m learning so much from you 😍
made the marry me chickpea soup today for my very sick partner, thank you so much. The way you included so many alternative approved ingredients made it so easy to just throw together with what we had in the fridge.
I think your borscht has inspired my Christmas Eve potluck dish. I've always wanted to try it but just always talked myself into something else everytime. I'm like you and will probably do a little more research on it, but I've been watching you long enough to trust your judgement whereas some influencers are just 'on to the next trend'. I really think we have very similar palates, and i have enjoyed so many of your dishes! Thank you and your followers who've also left helpful suggestions for the borscht! ❤️ Happiest of holidays to you!
Amazing video. You need to make Argentinan guiso or locro. Love the channel❤
One of my favourite soups is adzuki bean and squash or yam. As well as the broth, I add a piece of seaweed and some kale.
Heyy, i have a soup recommendation. It is not from my country, The Netherlands, but from the Tjeck republic. I learned it from a friend of mine who is from there. It is Tjeck Sauerkraut soup. Just made it literally 5 minutes ago actually. The original recipe is with meat but i have seen full veggie versions out there!!
BORSCHT! ❤ literally my favorite soup.
So glad you made it and liked it!
I love soup and bread - my favorite lunch year round. These look amazing!
This looks great! I'll definitely try some of that. My dad doesn't like lentils too much but he likes a nice sweet and sour brown lentil soup. I think it is a traditional german soup (we are germans but I usually don't cook too many german dishes). Give it a try, I think you might like it.
The cozy soup vibes are immaculate 🍲
Try green borscht (aka Sorrel Borscht)
A soup that's a favourite in Romania is beef belly soup (ciorbă de burtă - chore-buh deh boor-tuh). Hear me out :))) What actually makes the flavour is the combination of sour cream, garlic and vinegar. It looks sparse: just some meat strips floating at the bottom of an opaque white soup. Some carrots are involved, but that's pretty much it. It's surprisingly comforting and revigorating, especially when you arrive, after a long road, at your vacation spot (be it at the mountainside, summer, fall or winter, or at the seaside) - it's a staple at every restaurant.
I've seen recipes online (and even a delivery place) that use mushrooms instead of meat!
Some cook it simpler, others - with all the fixtures; in any case, it's served with extra sour cream, garlic paste/sauce, vinegar, chilli pepper and bread on the side.
Beets are amazing!! So is stainless steel - that and cast iron are my favourite to cook in. All of these soups look amazing!
You should try making ash reshteh! It is a Persian noodle soup. The only non vegan ingredient is the kashk which I just replace with walnut or cashew cream mixed with some lemon to give some tang. I think you'll like it! : )
Last time I made borscht I included sauerkraut and it was soooo good. The sweet, salty, sour interplay is perfect. I liked it with white beans too.
I’ve seen recipes for roasted garlic soup…maybe give that a try.
My favorite easy comfort soup has been Chinese tomato and egg. Maybe Just Egg would work in that application? I sometimes also add greens and tofu to make it more of a meal when I really want a big brothy bowl of soup.
yummmmmmmmy --- I will try all of these, borschtsch, miso soup and congee are in my regular rotation and I look forward to try these variants and spins! -- also, please try adding sauerkraut to your borschtsch, it is delicious
I love your annual soups video. Your cooking inspires me so much!
You should try german Wedding soup. Its so good. Very delicat. Its a fancy chicken soup. Its different to a Italian wedding soup, which is more known in the us.
Yaaayyy..I've been checking everyday for a new video from u guys..lol As usual the food looks amazing and You can never go wrong with a good soup!! And you look beautiful Sarah!
My favorite soup I’ve been making is Meaty Cabbage soup original recipe by Gypsyplate February 2021. I replaced the meat with crumbles - which I season with the same seasonings for the soup but no salt and brown up separately and add the crumbles in after the soup is finished cooking. I also coat the cabbage with the sautéed onions, garlic and spices in the pot before I add the diced tomatoes or broth.
I made the broccoli cheddar soup for dinner tonight. It was amazing and the whole family loved it. I added some Gardein chicken strips and some spinach I needed to use. It is one of the best soups we've ever had. I found the recipe difficult to follow, but watching the video helped.
Drooling in here haha
We also have borscht in Romania (we call it borş - reads the same, just without the t) aaand that's also the name of the main ingredient, the souring 'agent': it's a liquid made from fermented wheat, that's intensely sour and flavourful! Some of us like to drink it a bit as it is haha. (Wiki says it's called 'bran' in english)
So any soup* can be a borş here, as long as it contains borş. It can have meat or just veggies, beetroot (and then it's 'beetroot borş') or not etc. There's also a delicious fish borş!
Also, the celery we use is the root part. These green stalks that I see in american cooking can be found in stores but I haven't seen them used ever. Do you guys have / ever use celery root?
*while in english 'soup' is a more universal term, in romanian we have a distinction between ciorbă (chore-buh) which usually has a red liquid from the tomatoes and supă (soup-uh) which may contain similar ingredients, BUT the liquid is clear (except for when it's something like a pumpkin cream soup)
Sorry to go in this much detail hahah
Will try all of these, need that Borscht written recipe
Can you taste the coconut in the marry-me soup? Your soups look so great.
Not at all! Eric’s sensitive to the taste of coconut in savory dishes and he didn’t notice it. 😊
I have been loving tomato bisque and a hearty chicken noodle soup recently, soup season indeed 😍
I watched it twice!! fantastic! also I like how you included the videos for the side or bonus recipes too. those are really important steps instead of saying "oh check out another video"
Love all these! My current go to soup is a curried butternut squash blended soup.
I love soup videos!! I get so excited for soup season
You really should try “pappa al pomodoro” or “ribollita”: they’re both Tuscan and... originally vegan! So cozy you’re gonna love them
does anyone know what congee from brown rice tastes like? I hate brown rice the texture is awful, but I know its healthier so I wonder if turning it into congee would improve the texture
i love all of them! im not a broccoli cheddar soup lover.... yes, i know! im a terrible person! haha but they all really look good and very approachable for anyone who is not very culinary inclined.
I’ve been wanting to try congee! Thanks, it makes me think I can make it, I was intimidated before.
Italian Penicillin is all I've been eating lately 😅 sooo easy and super good!
I've never had a sushi bowl before but that bowl at the end of the video makes me really want to try one. And those tofu bacon bits - yummmm!!!!
I absolutely have to make/eat Caldo De Res (Mexican soup) around the winter months!
You should try Bolivian peanut soup! I make it with chickpeas for the protein instead of the ox tail
These soups look so good!
My kitty cat passed away on Yule this year and I've been binge watching your videos for comfort.
So sorry to hear that. Sending you love. 😭❤️
Just curious, how long do the tofu bacon bits last/how do you store them that's a lot of tofu to eat ina couple days. By the way I love all your videos and recipes, thanks
If you pop them in the fridge, they should last a few days. We wouldn’t know because we always eat them in one or two days 😛
I love your videos! They are so informative and watching you slice vegetables is a joy for me :)
i have a carrot soup cooking right now. perfect time to watch this video :)
You're videos are so incredibly cosy!! The perfect watch for a stormy evening, thank you
You converted me to loving soup with your broccoli cheddar one!
These soups look delicious! Your videos are always so inspiring & peaceful to watch. 🩷Have you ever tried a vegan version of Dal Makhani? It’s an Indian black lentil curry and so good! :)
I love your videos so much and find these so calming. Would really love if you did like an instant pot/ easy weekday type video soon
i have been eyeing your broccoli cheddar soup recipe for over a year, i think it's time i finally make it :D The tofu addition looks really cool too
Your videos are just the best!!!! And I’m loving this one in particular because I love to eat soup even in the Summer time I crave a hot bowl of soup☺️
Your videos are like comfort food to me ❤
Oh I need to try and whisk my congee! I prefer a smoother texture.
Also thanks for mentioning all the substitutions for raw cashews in the broccoli cheddar soup, as someone with a treenut allergy I always feel so left out when it comes to plant-based creamy sauces and soups.
All red borschtes are absloutely GREAT! I will do my own for Christmas
Oh wow, I love everything about this video! The recipes, the vibes, the coziness
Oh my Lord, I can't wait to try these with my mama for the holidays🤩😋
Family bonding over soup-making is so sweet! Enjoy. 🥰
I made the sushi bowl last night, and it was SO GOOD what the heck??? my partner eats fish/meat, and even he was all about it. a new staple for me
Love to hear that!!
I’ve never seen borscht with bell pepper, interesting
Szia ! nagyon vártam már a videód , nagyon szuper receptek !
I always describe borscht as the eastern european casserole. Every family -if not every person- has their own recipe! My family always made it accidentally vegan because we were too poor for meat so we added kidney beans for protein instead and now I can't have it without kidney beans. Also definitely recommend adding white vinegar instead of lemon!
I haven't even started watching yet, but I'm planning on making lentil soup today and this is the perfect inspiration! 👍🏼
Using that sauce on congee is such a great idea! I recently tried the silken tofu with that sauce and found out I strongly dislike silken tofu (or at least the brand our supermarket has, it was the flavour I had a problem with, not the texture so I think it might be a brand related issue) but looooooved the sauce, so I've been thinking about what I could use it for, but I hadn't yet thought of congee
So many good ideas in here! I am very excited about trying the broccoli chowder, the tofu baco bits, and the tofu spicy crab salad! Thank you
10/10 everything looks awesome 🤩
some of these are my go-to soups lately too - I have never thought of pouring hot water to remove garlic skins! genius lol!
Thank you for the cashew alternatives. My family is moving to plant based.But a lot of recipes for creamy soups call for cashew and we have tree nut allergies.
Yayyy!! Our yearly Sarah soup video!! I am super excited to try these! Thank you Sarah and Eric!
you should try sopa de ablondigas mexican soup❤️❤️ you two will LOVE IT!!!!
I've been super curious about the marry me soup, I love your apron
Barszcz jest pyszny z kiszonych buraków😊
Yayy now inspired to make soup next week! They look so good! Also just casually waiting for your next podcast episode to come out lol :) Hope you guys have been well!
🩷VEGAN BORCHT VEGAN BORCHT🩷
I missed having this when I was a kid, I haven’t had it in a long time. To be fair, my mom always got the canned version from the store, we never made it from scratch but my mom had it growing up herself since her grandpa was from Poland. The traditional version usually has chicken stock I think. So tempted to make this now. The dollop of plain vegan yogurt or sour cream is ESSENTIAL for me. Also, we only eat it cold, not hot. If I make this I might still add beans like other recipes to get a more rounded nutritional profile, and blend them smooth to not affect the texture besides thickening the broth a bit. Maybe instead of the potato? I think the version in the jar only has pickled beets, but I can’t remember. Not really other vegetables but it sounds really good with more variety
Thank you for the recipes Sarah! :)