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vegetarian-borscht recipe

Date: Mon, 1 Sep 1997 23:18:08 -0400 (EDT)
 From: JBennicoff@aol.com
 I had a good time looking for recipes, beet and fava. A great place to look
 for beet recipes is in a Russian cookbook.  I found a lot of them in Please
 to the Table, the Russian Cookbook by Anya von Bremzen & John Welchman.
 Here's a great vegetarian one, slightly adapted.
 My Mother's Super-Quick Vegetarian Borscht
 6 tablespoons vegetable broth
 1 large onion, chopped
 1 large carrot, grated
 1 large green pepper, diced
 3-1/2 cups shredded green cabbage
 1 medium beet, peeled and grated
 1 stalk celery, diced
 1/2 tart apple, diced
 2 medium potatoes, peeled and cut into small cubes
 1 6 oz can tomato paste
 4 cloves garlic, minced
 8 cups vegetable broth
 bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)
 1 teaspoon sweet Hungarian paprika
 salt and freshly ground black pepper to taste
 1/2 teaspoon sugar or more to taste
 1 tablespoon fresh lemon juice or more to taste
 chopped fresh parsley for garnish
 chopped fresh dill for garnish
 1. Saute onion, carrot, and pepper in the 6 tb of broth until slightly soft,
 about 5minutes.
 2. Stir in cabbage, beet, and celery and continue to saute, stirring and
 tossing occasionally, 10 to 15 minutes. 
 3. Stir in apple, potatoes, tomato paste, and garlic, then add stock and
 bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20
 4. Add the paprika, salt and pepper, sugar, and lemon juice to taste. Let
 stand at least 2 to 3 hours or overnight. Remove bouquet garni before
 serving. Srve garnished with parsley and dill.
 Serves 8.
 kwvegan vegan