VEGETARIAN BORSCHT
A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 43.8 g, Cholesterol 2.1 mg, Fat 6.1 g, Fiber 12.9 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 134.7 mg, Sugar 6.9 g
VEGETARIAN RED BORSCHT
A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.
Provided by David Tanis
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 11 grams
SASHA'S VEGAN BORSCHT
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
- Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
- Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
- Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
- Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
- Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
- Serve sprinkled with parsley and a dollop of sour cream.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g
VEGAN BORSCHT
A vegan version of a traditional Russian/Ukranian soup.
Provided by vivid930
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g
VEGETARIAN BORSCHT
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 8 main-course servings
Number Of Ingredients 20
Steps:
- Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
- In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes.
- Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
- Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper.
- Pass bowls of chopped dill and sour cream at the table.
AUTHENTIC VEGETARIAN UKRAINIAN BORSCHT
This borscht is as authentic as it gets. The gentle flavours of beets, cabbage and dill with freshly grated garlic and topped with yogurt or sour cream creates a delicious soup
Provided by onlyglutenfreerecip
Categories < 60 Mins
Time 55m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Add olive oil into a large soup pot and heat, then add onions and sauté for 5 minutes on low heat, add caraway seeds and sauté another minute. Add balance of ingredients except garlic and topping and simmer on low heat for 30 minutes.
- Stir in garlic and serve with a scoop of yogurt or sour cream and garnish with dill.
- For the topping ~ use scoop of plain Greek yogurt or sour cream and garnish with fresh dill.
Nutrition Facts : Calories 179.5, Fat 3.3, SaturatedFat 0.5, Sodium 303.9, Carbohydrate 33.8, Fiber 6.8, Sugar 7.8, Protein 5.8
VEGETARIAN BORSCHT
I have been looking for a wonderful borscht recipe and this one looks delightful! From Cooking Live.
Provided by Sharon123
Categories Russian
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Soak the dried mushrooms in 1 cup hot water for 15 minutes.
- Drain, reserving the liquid, and squeeze out the excess liquid.
- Strain all the soaking liquid through a fine-mesh sieve.
- Reserve the liquid (there should be 1 cup) and the mushrooms separately.
- In a tall narrow stockpot, heat the oil over medium heat.
- Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes.
- Stir in the onion and cook, stirring occasionally, for 8 minutes.
- Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid.
- bring to a boil.
- Lower the heat and simmer for 5 minutes.
- Stir in the potatoes, cabbage, garlic, and, if using, the beet greens.
- Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup.
- Return to a boil.
- Lower the heat and simmer for 5 minutes.
- Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
- Remove from the heat.
- Stir in the dill, sugar, vinegar, salt and pepper.
- Pass bowls of chopped dill and sour cream at the table and enjoy!
Nutrition Facts : Calories 198.6, Fat 3.8, SaturatedFat 0.6, Sodium 1867.3, Carbohydrate 38.4, Fiber 6, Sugar 16.3, Protein 5.2
More about "healthy vegetarian borscht food"
EASY SUPERFOOD RED BORSCH RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (36)Total Time 40 minsCategory SoupCalories 123 per serving
EASY VEGETARIAN BORSCHT SOUP • HAPPY KITCHEN
From happykitchen.rocks
Ratings 39Calories 75 per servingCategory Soup
SIMPLE BORSCHT RECIPE (INSTANT POT OR STOVE TOP!)
From feastingathome.com
4.8/5 (54)Calories 106 per servingCategory Soup
VEGETARIAN BORSCHT RECIPE | FOODAL
From foodal.com
HEARTY AND FLAVORFUL VEGETARIAN BORSCHT - ANNA VOLOSHYNA
From annavoloshyna.com
BEST VEGETARIAN BEET BORSCHT RECIPES | COMFORT FOOD
From foodnetwork.ca
TRADITIONAL UKRAINIAN VEGETARIAN BORSCHT RECIPE
From ireallylikefood.com
VEGETARIAN BORSCHT - OCCASIONALLY EGGS
From occasionallyeggs.com
VEGETARIAN BORSCHT (Борщ) | AUTHENTIC RUSSIAN BEET …
From blog.fablunch.com
VEGETARIAN UKRAINIAN BORSCHT {V, GF, PALEO} : AT THE …
From immigrantstable.com
VEGAN BORSCHT - CONNOISSEURUS VEG
From connoisseurusveg.com
‘NATIONAL DISH’ CHARTS A WORLD TOUR OF ICONIC DISHES
From nytimes.com
SIMPLE VEGETARIAN BORSCHT RECIPE | EPICURIOUS
From epicurious.com
DINNER TONIGHT: VEGETARIAN BORSCHT RECIPE
From seriouseats.com
UKRAINIAN VEGETARIAN BORSCHT (BEET SOUP) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
BORSCHT
From eatingwell.com
BORSCHT RECIPE: A HEARTY VEGAN BEET SOUP - DR. AXE
From draxe.com
REVIEW | A NEW UKRAINIAN RESTAURANT’S CHARM OFFENSIVE: BORSCHT AND ...
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love