Exciting Vegetable Borscht Recipes

VEGAN BORSCHT RECIPE WITH CABBAGE AND BEANS

Steps:

• Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)Using a paper towel peel the skin and shred the beets on a large hole grater.
• Heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
• Using a long knife or a mandoline slicer, thinly slice the cabbage.
• Sprinkle flour over the sauteed vegetables and stir for one minute. Add cabbage, sugar, vinegar, tomato paste and 1 cup of vegetable broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
• Increase heat to medium, add cubed potatoes and the remaining 5 cups of vegetable broth. Stir, bring to a boil and cook for 10 minutes.
• Add shredded beets, kidney beans with all their liquid, salt and pepper. Cook until potatoes are soft, about 5-10 more minutes.
• Turn off the heat, adjust the seasoning (add more salt or pepper if you need to). Add lemon juice, garlic pushed through a garlic press and dill.
• Serve vegan Borscht with a dollop of vegan sour cream.

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE

Steps:

• Peel and julienne raw beet to yield 4 cups.
• Peel and cube potatoes to yield 2-1/2 cups.
• Finely chop cabbage to yield 6 cups.
• Heat oil in a large skillet over medium-high heat.
• Add onion and saute until browned, about 5 to 7 minutes.
• Add beets and carrot. Saute, stirring constantly, for 10 minutes.
• Stir in tomato paste. Remove from heat and set aside.
• In a large stock pot, bring chicken stock to a boil over high heat.
• Add potato and cook for 3 minutes.
• Add cabbage and continue boiling for 5 minutes.
• Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
• Reduce heat to a simmer and cook for 15 minutes.
• Remove from heat. Stir in garlic and dill.
• Serve hot.

VEGETARIAN BORSCHT

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.