Vegetarian Borscht

Name: Vegetarian Borscht
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 1 ounce dried porcini mushrooms; 2 tablespoons olive oil; 1/2 lb white mushroom, trimmed,wiped clean,and sliced 1/4 inch thick; 1 large onion, cut into 1/4 inch dice; 10 small beets or 7 -8 medium beets, with greens,peeled,quartered,and cut across into 1/4 inch slices; 2 medium carrots, peeled and cut across into 1/4 inch rounds; 1 medium parsnip, peeled and cut across into 1/4 inch rounds; 1 small celery root or 1/2 large celery root, peeled and cut into 1/2 inch cubes (about 3/4 pound); 1 1/2 lbs mashing potatoes, peeled and cut into 1/2 inch cubes; 1/2 small green cabbage, cored and shredded (about 3/4 pound); 3 cloves garlic, smashed,peeled,and very finely chopped; 3 tablespoons tomato paste; 1 bunch dill, coarsely chopped; 1/4 cup sugar; 1/2 cup apple cider vinegar; 2 tablespoons kosher salt; fresh ground black pepper, to taste; coarsely chopped dill; sour cream

4.50 (7)

⏱ 125 mins 🍽 8 serving(s) 🏷 Russian

This recipe is for a traditional Russian vegetarian borscht, a vibrant and hearty soup. It features a medley of root vegetables like beets, carrots, and parsnips, along with mushrooms and cabbage. The soup is simmered until the vegetables are tender, then finished with fresh dill, a touch of sugar, and apple cider vinegar for a perfect balance of flavours. It is served with bowls of extra chopped dill and sour cream for garnishing at the table.

Ingredients

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1/2 lb white mushroom, trimmed,wiped clean,and sliced 1/4 inch thick
1 large onion, cut into 1/4 inch dice
10 small beets or 7 -8 medium beets, with greens,peeled,quartered,and cut across into 1/4 inch slices
2 medium carrots, peeled and cut across into 1/4 inch rounds
1 medium parsnip, peeled and cut across into 1/4 inch rounds
1 small celery root or 1/2 large celery root, peeled and cut into 1/2 inch cubes (about 3/4 pound)
1 1/2 lbs mashing potatoes, peeled and cut into 1/2 inch cubes
1/2 small green cabbage, cored and shredded (about 3/4 pound)
3 cloves garlic, smashed,peeled,and very finely chopped
3 tablespoons tomato paste
1 bunch dill, coarsely chopped
1/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons kosher salt
fresh ground black pepper, to taste
coarsely chopped dill
sour cream

Method

Place the dried mushrooms in a cup of hot water and let them soak for 15 minutes.
Drain the mushrooms, saving the liquid, and gently squeeze out any extra water.
Pour the soaking liquid through a fine-mesh sieve to strain it.
Set aside both the strained liquid, which should measure 1 cup, and the mushrooms.
Heat the oil in a tall, narrow stockpot.
Add the fresh mushrooms and cook them for 4 minutes, giving an occasional stir.
Put in the onion and continue to cook, stirring now and then, for 8 minutes.
Add the beets, carrots, parsnip, celery root, 8 cups of water, and the reserved mushroom liquid.
Bring the mixture to a boil.
Reduce the heat and let it simmer for 5 minutes.
Stir in the potatoes, cabbage, garlic, and the beet greens if you are using them.
Mix the tomato paste into half a cup of the soup liquid until dissolved, then stir this back into the pot.
Bring the soup back to a boil.
Lower the heat again and simmer for 5 minutes.
Add the soaked mushrooms and simmer for another 5 minutes, or until all the vegetables are soft.
Take the pot off the heat.
Stir through the chopped dill, sugar, vinegar, salt, and pepper.
Serve the soup, offering bowls of extra chopped dill and sour cream for everyone to add as they like.

Nutrition (per serving)

Sodium1867300 mg

Recipe details

CategoryRussian

AuthorSharon123