Vegetarian Borscht Recipe

Name: Vegetarian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the dried mushrooms in 1 cup hot water for 15 minutes.
2
Drain, reserving the liquid, and squeeze out the excess liquid.
3
Strain all the soaking liquid through a fine-mesh sieve.
4
Reserve the liquid (there should be 1 cup) and the mushrooms separately.
5
In a tall narrow stockpot, heat the oil over medium heat.
6
Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes.
7
Stir in the onion and cook, stirring occasionally, for 8 minutes.
8
Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid.
9
bring to a boil.
10
Lower the heat and simmer for 5 minutes.
11
Stir in the potatoes, cabbage, garlic, and, if using, the beet greens.
12
Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup.
13
Return to a boil.
14
Lower the heat and simmer for 5 minutes.
15
Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
16
Remove from the heat.
17
Stir in the dill, sugar, vinegar, salt and pepper.
18
Pass bowls of chopped dill and sour cream at the table and enjoy!

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Vegetarian Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Borscht

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