Vegetarian Borscht Food

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VEGETARIAN BORSCHT



Vegetarian Borscht image

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

2 small beets, peeled and coarsely grated
3 tablespoons vinegar
2 tablespoons vegetable oil, or as needed
1 onion, chopped
2 carrot, coarsely grated
8 cups water
¼ medium head cabbage, shredded
¾ cup dry yellow lentils
3 medium potatoes, peeled and diced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons sour cream, or more to taste
2 tablespoons chopped fresh dill

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



Vegan Borscht image

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

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
3 tablespoons olive oil
2 stalks celery, chopped
2 carrots, finely chopped
1 green bell pepper, chopped
3 beets, including greens, diced
1 (16 ounce) can whole peeled tomatoes
½ cup canned peeled and diced tomatoes
2 potatoes, quartered
1 cup shredded Swiss chard
2 cups vegetable broth
4 cups water
2 tablespoons dried dill weed
salt and freshly ground black pepper to taste
1 (16 ounce) package silken tofu

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



Vegetarian Red Borscht image

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

2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 1 1/2 cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon caraway seeds
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
1/2 pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch of granulated sugar
1 cup crème fraîche or thick sour cream
Dill, parsley, tarragon and chives, for garnish

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



Vegetarian Borscht image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 8 main-course servings

Number Of Ingredients 20

1-ounce (30 g) dried porcini mushrooms
2 tablespoons vegetable oil
1/2 pound white mushrooms, trimmed, wiped clean, and sliced 1/4 inch thick
1 large onion, cut into 1/4-inch dice
10 small or 7 to 8 medium beets, with greens, peeled, quartered, and cut across into 1/4-inch slices
2 medium carrots, peeled and cut across into 1/4-inch rounds
1 medium parsnip, peeled and cut across into 1/4-inch rounds
1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes
1/2 small white cabbage (about 3/4 pound), cored and shredded
3 large cloves garlic, smashed, peeled, and very finely chopped
3 tablespoons tomato paste
1 medium bunch dill, fronds only, coarsely chopped
1/4 cup sugar
1/2 cup cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper, to taste
Coarsely chopped dill
Sour cream
Boiled potatoes, optional

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



Vegetarian Borscht image

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

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1/2 lb white mushroom, trimmed,wiped clean,and sliced 1/4 inch thick
1 large onion, cut into 1/4 inch dice
10 small beets or 7 -8 medium beets, with greens,peeled,quartered,and cut across into 1/4 inch slices
2 medium carrots, peeled and cut across into 1/4 inch rounds
1 medium parsnip, peeled and cut across into 1/4 inch rounds
1 small celery root or 1/2 large celery root, peeled and cut into 1/2 inch cubes (about 3/4 pound)
1 1/2 lbs mashing potatoes, peeled and cut into 1/2 inch cubes
1/2 small green cabbage, cored and shredded (about 3/4 pound)
3 cloves garlic, smashed,peeled,and very finely chopped
3 tablespoons tomato paste
1 bunch dill, coarsely chopped
1/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons kosher salt
fresh ground black pepper, to taste
coarsely chopped dill
sour cream

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)



Workday Borscht (Vegetarian/ Crock Pot) image

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

2 bunches red beets
3/4 lb russet potato, peeled and cut in half
1 large yellow onion, peeled and cut into quarters
32 ounces vegetable broth
1 tablespoon tomato paste
3 cups finely shredded green cabbage (about 1/4 small head)
1/4 cup chopped fresh dill, plus
3 tablespoons chopped fresh dill
1 tablespoon red wine vinegar, to taste
1 -2 tablespoon lemon juice, to taste
sour cream, to taste
lemon wedge
salt, to taste

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

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Calories 161 per serving


VEGETARIAN BORSCHT - OCCASIONALLY EGGS
Healthy Vegetarian Recipes for Every Season. Cookbook; Contact; Search this website . Soups and Stews. Vegetarian Borscht. September 9, 2020 by Alexandra Daum ★★★★★ A healthier vegan borscht, packed with winter vegetables and plenty of fresh dill. The veggies are shredded in a food processor to speed things up here. Skip to Recipe. I grew up …
From occasionallyeggs.com
4.9/5 (7)
Total Time 40 mins
Category Soups And Stews
Calories 91 per serving


VEGETARIAN BORSCHT - VEGELICIOUS KITCHEN
At this point, pour in the broth and the potatoes and bring to a simmer and cook for 15 minutes. Then add the cabbage, garlic and the grated beet and cook until the vegetables are tender - about 10 minutes. Add the vinegar, sugar, black pepper and a pinch of salt. Stir together and taste. Make adjustments if needed.
From vegeliciouskitchen.com
5/5 (1)
Total Time 1 hr 25 mins
Category Soup
Calories 198 per serving


EASY VEGETARIAN BORSCHT SOUP • HAPPY KITCHEN
Borscht can be made with meat broth, may be vegetarian or vegan, may be with tomatoes or tomato paste, bell peppers, celery, and can even be eaten cold. Traditionally, first you make beef broth, then Ukrainian “sofrito” with julienned, diced or grinded veggies, then combine and add potatoes and cabbage.
From happykitchen.rocks
Ratings 37
Calories 75 per serving
Category Soup


RUSSIAN MONDAY: VEGETARIAN BORSCHT – COOKING MELANGERY
Beet is the main ingredient of this vegetarian borscht, and its flavor and color dominate this well-known soup. It is a classic of both Russia and Poland. Serve this rustic, vegetarian soup before a salad or other light main course. It goes well with whole-wheat bread. For more Russian recipes, visit Russian Cuisine page. Print Recipe. Vegetarian Borscht (1 …
From melangery.com
5/5 (1)
Estimated Reading Time 1 min
Servings 4-5


VEGETARIAN BORSCHT - EAT MAGAZINE
Vegetarian Borscht. by Julie Pegg. This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. Feel free to adjust quantities according to your preference. Substitute golden beets if you wish . Ingredients . Four medium-sized beets (about 1 ½ pounds) washed and trimmed. Three medium carrots, peeled. One …
From eatmagazine.ca
Estimated Reading Time 2 mins


VEGETARIAN BORSCHT - SPOONACULAR
Vegetarian Borscht might be just the main course you are searching for. For $8.29 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 615 calories, 23g of protein, and 4g of fat each. A mixture of salt, onion, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.
From spoonacular.com
91%
Servings 1
Cuisine Eastern European,European
Category Lunch,Main Course,Main Dish,Dinner


UKRAINIAN VEGETARIAN BORSCHT - COOKING BORSCHT
Vegetable Borscht Vegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup. Borscht without beets Is borscht without beetroot still a borscht? You bet! Flavorful and …
From cookingborscht.com


VEGAN BORSCHT RECIPE - OH MY VEGGIES
Instructions. Start cooking the potatoes and cabbage in veggie broth. Meanwhile, add the onion to a non-stick frying pan and cook for 2-3 minutes, until translucent. Then, add the carrot and beetroot, stirring for around 2 minutes, followed by the bell pepper, tomato, tomato paste, paprika, onion granules and cumin.
From ohmyveggies.com


VEGETARIAN BORSCHT RECIPES
More about "vegetarian borscht recipes" VEGAN BORSCHT - CONNOISSEURUS VEG. 2018-01-03 · Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the … From connoisseurusveg.com 4.9/5 (38) Total Time 40 mins Category Soup Calories 200 per serving. Coat the bottom of a …
From tfrecipes.com


VEGAN BORSCHT RECIPES - VEGANORU
Vegan Borscht Recipes There’s a truly valid justification that Borscht has become famous in the United States in the course of recent years. It’s anything but another soup – it began in Eastern Europe in the late nineteenth century – however its prevalence has developed as individuals have become more centered around smart dieting.
From veganoru.com


VEGETARIAN BORSCHT | RECIPES FOR COOKING, BAKING, GRILLING
Many delicious recipes from vegetarian borscht at Foodtempel. Cook, bake, enjoy - this is how the world cooks.
From foodtempel.com


VEGETARIAN BORSCHT WITH SAUTéED MUSHROOMS AND VEGETABLES
This hearty, thick and tasty vegetarian borscht with fried mushrooms, beans and potatoes is really delicious. The vegetables are first sautéed, as are the mushrooms. Then cooked together with beans and potatoes, the soup develops a great aroma, which is incomparable. Served with sour cream and garlic bread, everyone will want to ask for a second helping.
From foodtempel.com


LET THIS QUICK AND EASY VEGETARIAN BORSCHT WARM THE SOUL
Vegetarian Borscht. Melt butter in a large soup pot over medium heat. Add onions, carrots and bell pepper and sauté until slightly softened (about 5 minutes). Stir in cabbage, beet and celery and ...
From dailyherald.com


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