Vegetable Borscht Recipes

VEGETARIAN RED BORSCHT

Steps:

• Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
• When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
• Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
• Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
• Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
• To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

VEGETARIAN BORSCHT

Steps:

• Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
• Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
• In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

VEGETABLE BORSCHT

Steps:

• Melt butter in a small stockpot over medium-low heat. Add the shallots, parsnips, celeriac, carrots, and salt and pepper to taste, and saute until the shallots are translucent, 5 to 7 minutes.
• Add the chicken stock, tarragon, and 1 1/2 cups water; bring to a boil. Reduce heat to medium low; simmer until vegetables are al dente, 5 to 6 minutes. Add beets; cook until vegetables are tender, 15 to 20 minutes. Remove and discard tarragon sprigs, and stir in lemon juice. Serve immediately, garnished with dill.

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE

Steps:

• Peel and julienne raw beet to yield 4 cups.
• Peel and cube potatoes to yield 2-1/2 cups.
• Finely chop cabbage to yield 6 cups.
• Heat oil in a large skillet over medium-high heat.
• Add onion and saute until browned, about 5 to 7 minutes.
• Add beets and carrot. Saute, stirring constantly, for 10 minutes.
• Stir in tomato paste. Remove from heat and set aside.
• In a large stock pot, bring chicken stock to a boil over high heat.
• Add potato and cook for 3 minutes.
• Add cabbage and continue boiling for 5 minutes.
• Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
• Reduce heat to a simmer and cook for 15 minutes.
• Remove from heat. Stir in garlic and dill.
• Serve hot.