Authentic Vegetarian Ukrainian Borscht Recipes

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

Ingredients

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

UKRAINIAN RED BORSCHT SOUP

Ukrainian Red Borscht Soup image

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 1h5m

Yield 10

Number Of Ingredients 15

Ingredients

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Steps:

Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g