Borscht - Seitan a la russe
Main courses 90-120'   clock 2-4   people


  • 1 packet of Abinda Seitan
  • 2 or 3 beetroots
  • 2 onions
  • 6 potatoes
  • ½ l vegetable stock
  • 2 tbsps mild shoyu (soy sauce)
  • 1 tbsp oil
  • 2 tbsps red wine vinegar
  • 2 cloves of garlic
  • Thyme
  • Rosemary
  • Pepper
  • Bay leaf
  • Soy cream (cuisine)
  • Chervil or parsley
Borscht - Seitan a la russe

Borscht - Seitan a la russe



  • Add the beetroot to a cooking pot with the soy sauce and wine vinegar, thyme, pepper, rosemary, bay leaf and pressed garlic.
  • Add the seitan, the potatoes and the vegetable stock.
  • Cook on a low heat, to allow the flavours to blend.
  • Thicken with some arrowroot mixed in water if necessary.
  • Serve in deep bowls, topped with a generous portion of soy cream.
  • Garnish with chervil or parsley.
This website uses cookies

Some cookies are necessary for the proper functioning of our website and therefore can’t be refused if you wish to visit the site. Other cookies help us analyze data, these cookies can be refused.

More information about cookies