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
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 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
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.
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
WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)
From the Whole Foods website. We really like this recipe. The original recipe says to serve with hard boiled eggs and warm "take-n-bake" bread.
Provided by VegSocialWorker
Categories Vegetable
Time 9h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
- Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
- Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
- Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
- In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.
Nutrition Facts : Calories 98.9, Fat 0.2, SaturatedFat 0.1, Sodium 48.7, Carbohydrate 22.5, Fiber 4, Sugar 4.5, Protein 3
More about "vegetarian borscht food"
VEGAN BORSCHT - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (40)Total Time 40 minsCategory SoupCalories 200 per serving
- Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes. Add the garlic and sauté another minute, until very fragrant.
- Press the "sauté" button on your Instant Pot, then add the oil. Give the oil a minute to heat up, then add the beets, carrot and onions. Sauté the veggies until they begin to soften, about 5 minutes. Add the garlic and sauté another minute, until very fragrant. Press the "cancel" button.
VEGETARIAN UKRAINIAN BORSCHT {V, GF, PALEO} : AT THE ...
From immigrantstable.com
5/5 (4)Category SoupCuisine UkrainianTotal Time 1 hr 15 mins
- Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.
- You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.
VEGETARIAN BORSCHT - COOK FOR YOUR LIFE
From cookforyourlife.org
4.3/5 (7)Estimated Reading Time 2 minsCategory SoupsCalories 976 per serving
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage, and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets, and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth in ½ cup increments to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls and serve topped with toppings of your choice, like dollops of sour cream or yogurt, cucumbers, green onions, parsley or cilantro.
BORSCHT RECIPE - HOW TO MAKE TRADITIONAL UKRAINIAN …
From melissaknorris.com
4.5/5 (47)Servings 6Cuisine UkrainianCategory Soup
BORSCHT - WIKIPEDIA
From en.wikipedia.org
Main ingredients BeetrootAlternative names Borsch, borshch, borsht, bortschPlace of origin UkraineServing temperature Hot or cold
VEGETARIAN BORSCHT (BEET SOUP) RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
Cuisine UkraineTotal Time 1 hr 30 minsCategory SoupCalories 184 per serving
VEGAN BORSCHT - ACTIVE VEGETARIAN
From activevegetarian.com
5/5 (2)Category SoupServings 4Estimated Reading Time 3 mins
VEGETARIAN BORSCHT RECIPE - DEPENDABLE RECIPES & TIPS
From everydaydishes.com
Servings 10Total Time 1 hr 5 minsCategory SoupsCalories 99 per serving
TRADITIONAL UKRAINIAN VEGETARIAN BORSCHT RECIPE
From ireallylikefood.com
Estimated Reading Time 5 mins
SIMPLE VEGETARIAN BORSCHT (INSTANT POT OR STOVE-TOP ...
From feastingathome.com
4.8/5 (36)Calories 171 per servingCategory Soup
CHUNKY VEGETARIAN BORSCHT - THRIFTY FOODS
From thriftyfoods.com
Servings 8Total Time 1 hr 20 mins
BEET BORSCHT - CANADIAN LIVING
From canadianliving.com
STEP-BY-STEP AUTHENTIC UKRAINIAN BORSCHT ... - IFOODREAL.COM
From ifoodreal.com
5/5 (61)Calories 174 per servingCategory Soup
- Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
- In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
VEGAN BORSCHT - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (5)Total Time 40 minsCategory SoupCalories 163 per serving
- In a large soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 7 minutes. Stir in caraway seeds and cook for another 30 seconds.
- Add vegetable broth and bring to boil. Reduce heat to a simmer and simmer for 20 minutes until vegetables are tender.
VEGETARIAN BORSCHT RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
Reviews 1Calories 100 per servingCategory Soup
- For the beets, peel them and trim off both ends. Dice 2 beets and shred 1 beet, keeping the chopped beet separate from the shredded beet (because they get added at different times).
- Heat the oil over medium heat in a 5-quart pot. Once hot, add the onion and garlic and cook until fragrant, about 5 minutes, stirring frequently.
- Add the stock and cabbage and bring it up to a boil. Cover the pot and turn the heat down slightly so it doesn’t boil over, and cook 10 minutes.
- Add the diced beet. Bring back up to a boil, cover the pot, and turn the heat down slightly so it doesn’t boil over, and cook 10 minutes.
VEGETARIAN BORSCHT - A HEARTY AND DEEPLY SATISFYING BOWL ...
From craftycookingbyanna.com
5/5 (4)Category SoupCuisine RussianTotal Time 1 hr
- Arrange the ingredients listed above (except for vinegar and lemon juice) in a large pot and bring to boil.
- Reduce the heat and simmer for about 30 to 40 minutes stirring occasionally until the vegetables are tender.
- When the soup is almost done, add vinegar, lemon juice, and salt/pepper. Test and adjust the flavors.
GRANDMA’S DOUKHOBOR BORSCHT - SAILS & SPICES
From sailsandspices.com
- Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
- In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
- In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup).
- Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
- Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5.
- In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
- Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
UKRAINIAN PISNYJ (VEGETARIAN) BORSCHT : 5 STEPS (WITH ...
From instructables.com
- Wash, Peal, Cut. Wash and peal carrots, potatoes and beetroots. Peal and wash big onion. Prepare vegetables for the broth. Cut one beetroot in small cubes.
- Begin Cooking Broth. Take a big pot. Put potatoes and beetroot cubes into 3.5 litters of water, add garlic, bay leaf, one clove and few balls of black pepper and bring to boil.
- Fry. Melt butter in the frying pan. Add a cut onion and fry for 3 minutes. Add a bell pepper and cook for another minute. Add a julienne carrots and beetroots to the pan, and fry for another 5 minutes.
- Finish Broth. Remove garlic, bay leaf and clove from the broth. Put fry and beans into the pot. Mix well and cook for another ten minutes. Finally, add cabbage and cook for no longer then 5 minutes.
- Serve. Cut finely parsley and dill. Serve borscht topped with a table spoon of cream with parsley and dill. Some people eat it with cloves of fresh garlic.
VEGETARIAN BORSCHT WITH BEANS | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 1 hr
DINNER TONIGHT: VEGETARIAN BORSCHT RECIPE - SERIOUS EATS
From seriouseats.com
4.8/5 (4)Total Time 55 minsCategory Soups And Stews, SoupCalories 121 per serving
HEARTY AND FLAVORFUL VEGETARIAN BORSCHT - ANNA VOLOSHYNA
From annavoloshyna.com
Estimated Reading Time 2 mins
VEGETARIAN BORSCHT - LIVE SLOW RUN FAR
From liveslowrunfar.com
Estimated Reading Time 4 mins
VEGETARIAN BORSCHT | FOOD & NUTRITION | JANUARY FEBRUARY 2018
From foodandnutrition.org
Estimated Reading Time 1 min
VEGETARIAN BORSCHT | MISS CHINESE FOOD
From misschinesefood.com
Servings 2Category Homely
VEGETARIAN BORSCHT - THE BLURRY LIME
From theblurrylime.com
Estimated Reading Time 3 mins
VEGETARIAN BORSCHT - BEET AND BEAN SOUP - GETTYSTEWART.COM
From gettystewart.com
5/5 (3)Total Time 1 hr 30 minsCategory SoupCalories 192 per serving
VEGETARIAN BORSCHT - BUCK NAKED KITCHEN
From bucknakedkitchen.com
Email [email protected]
VEGETARIAN BORSCHT RECIPE | FOODAL
From foodal.com
Cuisine VegetarianTotal Time 1 hrCategory SoupCalories 161 per serving
VEGETARIAN BORSCHT - OCCASIONALLY EGGS
From occasionallyeggs.com
4.9/5 (7)Total Time 40 minsCategory Soups And StewsCalories 91 per serving
VEGETARIAN BORSCHT - VEGELICIOUS KITCHEN
From vegeliciouskitchen.com
5/5 (1)Total Time 1 hr 25 minsCategory SoupCalories 198 per serving
EASY VEGETARIAN BORSCHT SOUP • HAPPY KITCHEN
From happykitchen.rocks
Ratings 37Calories 75 per servingCategory Soup
RUSSIAN MONDAY: VEGETARIAN BORSCHT – COOKING MELANGERY
From melangery.com
5/5 (1)Estimated Reading Time 1 minServings 4-5
VEGETARIAN BORSCHT - EAT MAGAZINE
From eatmagazine.ca
Estimated Reading Time 2 mins
VEGETARIAN BORSCHT - SPOONACULAR
From spoonacular.com
91% Servings 1Cuisine Eastern European,EuropeanCategory Lunch,Main Course,Main Dish,Dinner
UKRAINIAN VEGETARIAN BORSCHT - COOKING BORSCHT
From cookingborscht.com
VEGAN BORSCHT RECIPE - OH MY VEGGIES
From ohmyveggies.com
VEGETARIAN BORSCHT RECIPES
From tfrecipes.com
VEGAN BORSCHT RECIPES - VEGANORU
From veganoru.com
VEGETARIAN BORSCHT | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
VEGETARIAN BORSCHT WITH SAUTéED MUSHROOMS AND VEGETABLES
From foodtempel.com
LET THIS QUICK AND EASY VEGETARIAN BORSCHT WARM THE SOUL
From dailyherald.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