Vegetable Borscht Recipes

UKRAINIAN BORSCHT (VEGETARIAN)

Steps:

• Gather all ingredients. Wash and peel the vegetables. Take the outer leaves off the cabbage.
• Pour water or broth into the big pot, add "better than bullion", paprika, coriander and bay leaf. Bring to boil and simmer on low.
• Dice onion and place in a separate bowl. Shred carrots, cut bell peppers into matchsticks and set aside. Using a large knife, cut the cabbage into thin shreds. Place the shredded cabbage in the big bowl, add few pinches of salt and massage it few times with your hands to soften it up. Shred the beet using a large side of the grater box. Peel and cube potatoes. Transfer them to separate bowls. Chop garli, parsley and dill.
• Make the mirepoix: heat the oil in a large frying pan (medium heat). Add onions and cook until translucent. Add carrots and bell peppers and continue cooking for another 2 minutes stirring occasionally. Add shredded beet, tomato paste, lemon juice, sugar, water. Stir the mirepoix, cover and cook on low heat for 10 minutes.
• Add potatoes and cabbage to the boiling broth. Cook on low for about 10 minutes or until potatoes are almost done. Add prepared mirepoix to the soup, mix, cover and let simmer on low ( do not bringto heavy boil) for another 5-10 minutes until potatoes and cabbage are soft.
• Add freshly chopped dill and garlic to the pot.
• Taste the soup. Add more salt, pepper, lemon juice or sugar if needed. Turn off the heat and let stand covered for 10-15 minutes before serving.
• Serve hot with a big dollop of sour cream!

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.