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Oma's Golden Borscht with Sour Cream & Epic Fakin' Bacon Tofu

by Jenn Zimmerman

 

I love how the food of our ancestors is so rich with history. I grew up in a home where food was abundant (and delicious⁠—thanks mom!). But my Oma, who grew up during World War II, often went to bed with the hollowness of an empty stomach. Anytime she served us a meal—which was often—she reminded us of the hardships of her childhood. And the hunger.

When asked where she grew up, Oma would boast, "in the Austro-Hungarian Empire!" At that time, it was Chernovitz, Romania. Today's it's in modern day Ukraine. 🇺🇦

In Oma's words, her cooking was "peasant's food," but to us it was perfection. We loved the tastes and the smells and especially the stories that accompanied each dish. Her borsch, pierogies, and cabbage rolls were my favorite. And every time I make an Oma recipe, I tie on her old apron and breathe in the delicious aromas of her and her cooking. ❤️

 

Here's Oma's famous borsch recipe, adapted for plant-based eating. If she was still with us, I think she'd approve. Then she'd say it needs more salt. 😂 

Ingredients

  • 1 package Epic Fakin' Bacon Smoky Tofu Strips, finely chopped into bitz
  • 2 + 2 TBSP cooking oil, divided
  • 2 TBSP butter (plant-based or conventional)
  • 2 onions, chopped
  • 2 medium carrots, coarsely shredded
  • 3 stalks celery, finely chopped
  • 8 cups veggie broth
  • 4 medium beets (yellow or purple), peeled and coarsely grated
  • 1.5 cups cooked white beans
  • A few sprigs fresh parsley 
  • The rind from a block of parmesan cheese (optional)
  • 1/3 cup rice
  • Sour cream (plant-based or conventional)
  • Fresh chopped dill for garnish

Preparation

  1. In a large pot, heat 2 TBSP butter and 2 TBSP cooking oil over medium heat. Add the onions, carrots, and celery and saute until soft and translucent, about 8 minutes.
  2. Add the veggie broth, beets, white beans, parsley, parmesan rind, and rice. Bring to a boil, then reduce to a simmer and cover, cooking 20-30 minutes, until rice is tender.
  3. While soup is simmering, heat 2 TBSP oil over medium-high in a non-stick pan. Brown chopped Epic Fakin' Bacon bitz until golden brown & crispy. Set aside.
  4. Ladle borsch into bowls and serve with a dollop of sour cream, a sprinkle of fresh dill, and a heaping spoonful of Epic Fakin' Bacon Bitz.

 

     

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