Cabbage Borscht Soup Vegan Food

VEGAN BORSCHT RECIPE WITH CABBAGE AND BEANS

Steps:

• Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)Using a paper towel peel the skin and shred the beets on a large hole grater.
• Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
• Using a long knife or a mandoline slicer, thinly slice the cabbage.
• Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
• Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
• Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
• Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
• Serve vegan Borscht with a dollop of vegan 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.

CABBAGE BORSCH

Steps:

• Place roast or steak in a big pot.
• Cover meat completely with water.
• Cover with lid and let come to a boil.
• After water is boiling, reduce heat to simmer and cook until meat is tender and shreds easily.
• Remove meat from pot and shred with fork.
• Leave water in pot and add 2 large cans of tomato juice, cabbage, onion, carrots, potatoes and shredded meat.
• Season with salt and pepper, add lemon juice and sugar to taste.
• Cook on low heat 1- 1 1/2 hours-- until all vegetables are cooked-- you may re season with more lemon, sugar or salt and pepper as needed to taste-- Serve with lots of rye bread-- enjoy.

CABBAGE BORSCHT MENNONITE SOUP

Steps:

• Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
• Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

CABBAGE BORSCHT

Steps:

• Put all ingredients in water, in large pot.
• Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
• Season well with salt and pepper.
• Let sit overnight in refrigerator,this improves the flavor.
• Remove bay leaf and then reheat.
• This freezes well.

RUSSIAN CABBAGE BORSCHT

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.