Vegetarian Borsch Soup Recipes

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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

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

VEGETARIAN RED BORSCHT



Vegetarian Red Borscht image

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

2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 1 1/2 cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon caraway seeds
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
1/2 pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch of granulated sugar
1 cup crème fraîche or thick sour cream
Dill, parsley, tarragon and chives, for garnish

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 BORSCH SOUP



Vegetarian Borsch Soup image

A tradditional Ukrainian soup that's also popular in other Eastern European countries. This vegetarian version came from a cooking show "From Russia with Love" by the Micheff Sisters. Serve hot with some fresh whole wheat or rye bread.

Provided by Enjolinfam

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

8 cups water
6 cups cabbage, shredded
1 medium carrot, grated
1 cup onion, finely diced
2 cups potatoes, diced
1 sweet red pepper, diced
1 medium beet, grated
1/4 cup ketchup
1 tablespoon canola oil or 1 tablespoon olive oil
1 tablespoon parsley
1/2 teaspoon dill
1 teaspoon garlic, finely minced
1 1/2 cups cooked beans, any kind
1 bay leaf
2 1/2 teaspoons salt (or to taste)
2 teaspoons chicken-flavored vegetarian seasoning (I use Mckays vegan chicken style seasoning) (optional)

Steps:

  • Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
  • Add diced potatoes and cook another ten minutes or until potatoes are tender.
  • Sauté onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
  • Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.

Nutrition Facts : Calories 110.8, Fat 2.6, SaturatedFat 0.2, Sodium 1117.3, Carbohydrate 21.1, Fiber 4, Sugar 8.3, Protein 2.9

VEGETABLE BORSCHT



Vegetable Borscht image

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

2 tablespoons snipped dill
1 tablespoon unsalted butter
3 large shallots, peeled and sliced 1/4 inch thick
2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
Salt and freshly ground pepper, to taste
4 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat
8 sprigs fresh tarragon
2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
2 teaspoons fresh lemon juice

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.

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