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
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 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
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.
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
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
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
More about "vegetarian beet borscht recipes"
VEGETARIAN BORSCHT (BEET SOUP) RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
Cuisine UkraineTotal Time 1 hr 30 minsCategory SoupCalories 184 per serving
- Bring a large pot to medium heat and add olive oil and onions. Sweat the onions for ~ 15 minutes covered, stirring occassionally. Reduce heat and/or add more oil if necessary. You want them translucent, not caramelized.
- Reduce heat to low and add cabbage and 1/2 cup water and stir. Cover and cook ~ 15 minutes or until wilted. Add beets, carrots, sweet potatoes, salt, pepper, and enough water to cover all the vegetable by 1/4".
- Bring to a boil, reduce heat, cover and cook ~ 20-25 minutes (stirring occasionally) or until all vegetables are tender. Blend it with an Immersion blender or blender until smooth. Add salt to taste.
BEST VEGETARIAN BEET BORSCHT RECIPES | COMFORT FOOD | …
From foodnetwork.ca
2.9/5 (122)Total Time 1 hr 5 minsServings 8
VEGETARIAN BORSCHT - EAT MAGAZINE
From eatmagazine.ca
DINNER TONIGHT: VEGETARIAN BORSCHT RECIPE - SERIOUS EATS
From seriouseats.com
VEGETARIAN BORSCHT RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
RUSSIAN MONDAY: VEGETARIAN BORSCHT - COOKING MELANGERY
From melangery.com
VEGETARIAN BORSCHT - OCCASIONALLY EGGS
From occasionallyeggs.com
TRADITIONAL UKRAINIAN BORSCHT (VEGETARIAN) - SAVA'S KITCHEN
From savaskitchen.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
BEEF AND BEET BORSCHT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
VEGETARIAN UKRAINIAN BORSCHT SOUP (BEET SOUP ... - GO COOK ...
From gocookyummy.com
CREAMY VEGETARIAN BORSCHT RECIPE (BEET SOUP) - MOMSDISH
From momsdish.com
VEGAN BORSCHT RECIPE - THE VEGGIE TABLE
From theveggietable.com
HEARTY VEGAN BEET BORSCHT – BLUEPRINT NUTRITION
From blueprintnutrition.ca
VEGETARIAN BORSCHT - BEET AND BEAN SOUP - GETTYSTEWART.COM
From gettystewart.com
GOLDEN BEET BORSCHT RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGETARIAN BORSCHT WITH CHICKPEAS | CLAUDIA CANU
From claudiacanu.com
VEGAN BORSCHT - ACTIVE VEGETARIAN
From activevegetarian.com
VEGETARIAN BORSCHT - COOK FOR YOUR LIFE
From cookforyourlife.org
TRADITIONAL UKRAINIAN VEGETARIAN BORSCHT RECIPE
From ireallylikefood.com
VEGETARIAN BORSCHT RECIPE | FOODAL
From foodal.com
VEGETARIAN BORSCHT SOUP (WITH BEANS) - EVERYDAY HEALTHY ...
From everydayhealthyrecipes.com
VEGETARIAN BORSCHT - HILAH COOKING
From hilahcooking.com
VEGAN BORSCHT - RUSSIAN SOUP - VEGAN BEETROOT SOUP
From greenbowl2soul.com
VEGAN BORSCHT - CONNOISSEURUS VEG
From connoisseurusveg.com
A BORSCHT FOR VEGETARIANS THAT’S LIGHT AND COMFORTING ...
From nytimes.com
VEGETARIAN BEET BORSCHT - EATFOODWITHPURPOSE.COM
From eatfoodwithpurpose.com
VEGETARIAN BORSCHT - A HEARTY AND DEEPLY SATISFYING BOWL ...
From craftycookingbyanna.com
SIMPLE VEGETARIAN BORSCHT (INSTANT POT OR STOVE-TOP ...
From feastingathome.com
VEGETARIAN BORSCHT - VEGELICIOUS KITCHEN
From vegeliciouskitchen.com
VEGETARIAN BORSCHT - FOOD FIX KITCHEN
From foodfixkitchen.com
DELICIOUS VEGETABLE BORSCHT (BEETS IN SOUP RECIPE)
From plantbasedfolk.com
VEGETARIAN BORSCHT - BUCK NAKED KITCHEN
From bucknakedkitchen.com
VEGETARIAN BORSCHT WITH BEANS | FOODTALK
From foodtalkdaily.com
CREAMY BEET BORSCHT | LISA'S KITCHEN | VEGETARIAN RECIPES ...
From foodandspice.com
BEET BORSCHT - CANADIAN LIVING
From canadianliving.com
VEGAN BORSCHT - MY DARLING VEGAN
From mydarlingvegan.com
VEGETARIAN BEET BORSCHT RECIPES - FOOD NEWS
From foodnewsnews.com
VEGETARIAN BORSCHT: RECIPE WITH BEANS FOR RUSSIAN BEETROOT ...
From inspirationforall.de
You'll also love