Blender Borscht Recipes

VEGAN BLENDER BORSCHT

Steps:

• Add oil to a large pan or wide soup pot and heat over medium.
• Add in onions, carrots, garlic, salt, and pepper and sautee until soft, about 5-7 minutes.
• Add in cooked beets, dill, tomato paste, and coconut sugar and stir until everything is heated through, about 7 minutes.
• Add in pickle juice, lemon juice, broth, and almond milk and heat through for 2 minutes.
• Transfer mixture to blender, blend on low, then slowly increase to high, and blend the soup until completely smooth.
• Divide soup between 4 or 5 large serving bowls and garnish with dill and 1 tablespoon of Vegan Cashew Sour Cream (or a dollop of non-dairy yogurt, sour cream, or greek yogurt).

VEGAN BORSCHT

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
• Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

COLD BLENDER BORSCHT

Steps:

• Put all of the above except the sour cream in a blender and blend for 1/2 minute until smooth.
• Chill and then serve in chilled bowls and top each bowl with 1 TBS of sour cream.

COLD RUSSIAN BORSCHT

Steps:

• Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
• Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
• Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

BLENDER BORSCHT

Steps:

• Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
• Puree until mixture is smooth.
• Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
• Taste and adjust seasoning to taste.
• Transfer to bowl, cover and refrigerate overnight.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.