Vegan borscht with dumplings and beetroot kvass

Prepare beetroot kvass in advance. Make the dough for dumplings. Combine all-purpose flour with water, a pinch of salt and 1 tbsp. oil. Knead dough until elastic and no longer sticky. Leave it to rest under a cloth towel or a plastic wrap in a fridge for 20 minutes.

Cook vegetable broth. You’ll need large chunks of celery root, carrots, garlic and onion, bay leaf, allspice and salt.

Cut potatoes into medium-sized cubes and add to the broth. Cook for 10 minutes.

Cut the cabbage finely and add to the boiling borscht.

Fry the red bell pepper on a skillet for a bit before adding tomato juice. Sautee until it reaches mash consistency, then add to borscht.

Form small pieces of dough into dumpling shapes and add to the saucepan with the boiling borscht.

After the dumplings begin to float to the surface, pour in beetroot kvass, and add salt and pepper to taste.