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
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
VEGETABLE BORSCHT
This soup is also wonderful served cold or at room temperature with a dollop of sour cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a small stockpot over medium-low heat. Add the shallots, parsnips, celeriac, carrots, and salt and pepper to taste, and saute until the shallots are translucent, 5 to 7 minutes.
- Add the chicken stock, tarragon, and 1 1/2 cups water; bring to a boil. Reduce heat to medium low; simmer until vegetables are al dente, 5 to 6 minutes. Add beets; cook until vegetables are tender, 15 to 20 minutes. Remove and discard tarragon sprigs, and stir in lemon juice. Serve immediately, garnished with dill.
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.
UNCLE BILL'S SIMPLE VEGETABLE BORSCHT
Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 22
Steps:
- In a large frying pan, melt margarine over medium heat.
- Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
- Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
- Transfer sautéed vegetables to a large cooking pot.
- Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
- Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
- Remove from heat.
- Remove and discard bay leaf.
- Adjust seasonings to taste.
- Let borscht sit for 15 minutes before serving.
- Refrigerate any unused portion.
RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE
From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes
Provided by luisawoods
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1
CHICKEN AND VEGETABLE BORSCHT
Make and share this Chicken and Vegetable Borscht recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat.
- Add garlic and onions and cook until soft, about 10 minutes.
- Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
- Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
- Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.
Nutrition Facts : Calories 390.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 25.2, Sodium 364.1, Carbohydrate 67.3, Fiber 21.9, Sugar 23.9, Protein 23.1
QUICK BORSCHT
This recipe is my adaptation of the author's mother's recipe for a quick vegetarian borscht from "Please to the Table". The recipe can be made vegetarian by using all vegetable broth instead of the combination of beef and vegetable broths that I use, and if you go a little further and use all vegetable oil, instead of butter and oil, it should be vegan. It's currently a favorite of mine, and I'm putting it here for safekeeping. It does come together pretty quickly, especially compared to more traditional recipes for borscht, which can be quite time consuming. According to your texture preferences, you may either peel the vegetables or not; you may also use a mixture of sweet and hot paprika. I usually serve the soup with a dollop of either light sour cream or plain lowfat greek yogurt.
Provided by Targetgirl
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large pot then add the butter.
- When butter stops sizzling, add the onion, carrots and celery to the pot and sweat them for 3-5 minutes; then add garlic, apple, potatoes and coleslaw mix. Stir to combine and let saute for another 2-5 minutes.
- Add tomato paste and paprika to the vegetables, and cook for a couple minutes, stirring occasionally.
- Add beets, bay leaves, beef broth vegetable stock cube and water. Bring to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until vegetables are tender. Stir in the sugar and lemon juice, and adjust the salt and pepper to taste.
Nutrition Facts : Calories 207.1, Fat 5.5, SaturatedFat 1.7, Cholesterol 5.6, Sodium 698.2, Carbohydrate 37.1, Fiber 8, Sugar 16, Protein 7
VEGETARIAN BORSCHT
Provided by Barbara Kafka
Categories dinner, soups and stews, appetizer, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
- In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes.
- Add the beets, carrots, parsnips, 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 the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried 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 around bowls of the chopped dill and sour cream for garnish
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
EXCITING VEGETABLE BORSCHT
This borscht (soup) is very different. I developed this recipe in Palm Springs, CA. The Kraft Catalina dressing gives the soup a most delightful taste.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large frying pan, add Kraft Catalina dressing, diced beets, diced carrots, chopped onion, chopped rutabaga, cover and cook on medium-high heat until vegetables are barely tender, about 10 to 12 minutes, stirring occasionally.
- Transfer cooked vegetables to a large cooking saucepan.
- Add beef consomee', water, crushed tomatoes, cubed potatoes, caraway seed, red and green thinly sliced cabbage, chopped celery, cauliflower florets, black pepper, cover and cook until potatoes are tender, about 10 minutes; stir occasionally.
- Add soy sauce and dill weed and simmer for 3 minutes.
- Adjust seasonings to taste.
- Serve hot with dollops of sour cream or yogurt if desired.
Nutrition Facts : Calories 91.3, Fat 0.3, SaturatedFat 0.1, Sodium 703, Carbohydrate 18.9, Fiber 3.9, Sugar 5.2, Protein 4.9
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