it was so, so delicious - some of the red cabbage I used had been fermented a little bit (like a young saurkraut); I did chop up fresh dill to serve, and I served with a little dollop of vegenaise (sounds gross, but it adds richness and I didn’t have time / energy to make a cashew cream).

To adapt the recipe to be vegan, I made a few modifications, like instead of using a rich beef bone broth, I tried adding richness and making a vegan broth using no-beef bouillon, white miso, and some v. butter (any neutral fat might work here, like refined coconut oil). This mimics the umami, saltiness, and richness of a bone broth somewhat. You can also use mushroom seasoning granules, which are found in Asian food stores, or MSG to increase umami further.

I highly recommend this dish, I had never made borscht before and I kept craving it even though I made a huge amount.

thank you!!