Borscht - Seitan a la russe

preparartion

preparation

• 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.