Ukrainian Borscht Vegetarian Recipes

UKRAINIAN RED BORSCHT SOUP

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.

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.

UKRAINIAN BORSCHT

Steps:

• Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
• Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
• Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
• Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
• Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
• Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It'll thicken the soup.
• Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
• Just before serving, add a dollop of sour cream. Enjoy!

AUTHENTIC VEGETARIAN UKRAINIAN BORSCHT

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.

VEGETARIAN RED BORSCHT

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.