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 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
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.
VEGETABLE BORSCHT
This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
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.
VESELKA'S FAMOUS BORSCHT
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Provided by Tom Birchard
Categories Beet Summer Fall Appetizer Dinner Celery Cabbage Potato Pork Wheat/Gluten-Free
Yield 8 first course, or 4-6 main course servings
Number Of Ingredients 13
Steps:
- To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
- Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
- Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
- Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
- When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
- To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
- To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
- To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.
CHICKEN AND VEGETABLE BORSCHT
Make and share this Chicken and Vegetable Borscht recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat.
- Add garlic and onions and cook until soft, about 10 minutes.
- Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
- Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
- Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.
Nutrition Facts : Calories 390.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 25.2, Sodium 364.1, Carbohydrate 67.3, Fiber 21.9, Sugar 23.9, Protein 23.1
TED'S 50 MINUTE VEGETABLE BORSCHT
This is a very good soup. One of the beauties of this borscht is you can make it in an hour instead of days. It is important that you follow the steps and that you fry the half cabbage in the butter with the onion. If the Borscht is too thick when all the ingredients are in rinse out the fry pan with a bit of water and add to the soup.
Provided by Bergy
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil in a large pot.
- Prepare all your vegetables.
- Use Food processor as a short cut.
- Clean& chop 2 onions keep them separate.
- Clean& Chop 2 stalks of celery, keep separate, chop leaves too.
- 8 Potatoes, peeled, 4 cut in half and 4 fine diced, keep separate.
- 2 carrots, finely chopped.
- 1 cabbage, chopped separated into 2 piles.
- 1 Green Pepper seeds& membrane removed, chopped.
- In a large frypan over low heat melt 1/4 lb butter.
- Saute 1 chopped onion, 1 stalk of chopped celery until the onion is light brown.
- Add 1 cup of tomato with some juice, simmer 10 minutes.
- Pour ingredients from the fry pan into the pot.
- Add to the pot the half cut potatoes carrots, second stalk of celery, celery leaves, 1/2 of the cabbage.
- Salt to taste.
- Simmer.
- Melt 1/4 lb butter in fry pan, saute remaining onion& other half of the cabbage apprx 10 minutes, add remaining tomatoes simmer 15 minutes.
- Pour contents from fry pan into pot, add the beet and green pepper Add diced potatoes.
- Remove the halved potatoes from the pot, mash with 1/4 lb butter, 1/2 pint of cream add pepper, mix well.
- Add mashed potatoes back to the pot stir and bring to a boil but do not boil.
- Light simmer for 5 minutes.
- Remove the beet when your Borscht is a lovely pink color, save it for another use.
- Serve in bowls sprinkle with chopped green onions and dill.
Nutrition Facts : Calories 740.5, Fat 56, SaturatedFat 35.1, Cholesterol 155.7, Sodium 612.9, Carbohydrate 57.3, Fiber 10.3, Sugar 12.6, Protein 8.7
RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE
From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes
Provided by luisawoods
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1
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
UNCLE BILL'S SIMPLE VEGETABLE BORSCHT
Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 22
Steps:
- In a large frying pan, melt margarine over medium heat.
- Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
- Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
- Transfer sautéed vegetables to a large cooking pot.
- Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
- Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
- Remove from heat.
- Remove and discard bay leaf.
- Adjust seasonings to taste.
- Let borscht sit for 15 minutes before serving.
- Refrigerate any unused portion.
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