Vibrant Vegetarian Purple Borscht Food

VEGETARIAN BORSCHT

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

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!

BORSCHT

Steps:

• Melt the butter in a large stock pot over medium heat.
• Add the onion, carrots and bell pepper and sauté until the onion and bell pepper are slightly softened, about 5 minutes.
• Stir in the cabbage, beet and celery and continue to sauté, stirring and tossing occasionally, 10-15 minutes.
• Stir in the apple, potatoes, tomato paste and garlic. Mix well.
• Tie bay leaf and peppercorns in cheesecloth. This is called a bouquet garni. If you don't have cheesecloth, see notes for substitute.
• Add the bouquet garni to the soup pot and bring to a boil.
• Once soup reaches a boil, reduce the heat and simmer, covered, for 20 minutes.
• Add the paprika, salt, 1/4 teaspoon pepper , sugar, dill, parsley, and lemon juice to taste. Let stand for about 2 hours.
• Remove the bouquet garni before serving.
• Serve garnished with extra parsley and dill, if desired, and under no circumstances should you EVER leave out the sour cream! A large dollop stirred into each bowl should do nicely.

VIBRANT VEGETARIAN PURPLE BORSCHT

Steps:

• Place the beets into a large pot and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth. Set aside.
• Meanwhile, heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill, and the vegetable bouillon. Continue cooking and stirring until the carrots are tender, about 10 minutes.
• Remove the beets from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid, and 6 cups of water into the beet water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
• Peel, then grate the chilled beets. Stir the beets, cabbage, and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil, and serve hot with a dollop of sour cream.