Vegetarian Herbed Borscht With Mushroom Dumplings And Creme Fraiche Recipe

Name: Vegetarian Herbed Borscht With Mushroom Dumplings And Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low sodium vegetable broth; 4 cups low sodium mushroom broth; 4 cups water; 1 cup vegetable juice; 3 pieces bay leaves; 3 pieces medium carrots, cleaned, julienned; 2 pieces medium russet potatoes, cleaned, diced finely; 2 cups sweet and sour cabbage, from jar; 1/2 cup finely chopped sweet onion; 1 piece medium parsley root, julienned; 4 pieces peppercorns; 1 piece small celery stalk, cleaned, thinly sliced; 1 piece garlic clove, minced; 2 teaspoons salt, adjust to taste; 1 teaspoon ground black pepper, adjust to taste; 1 tablespoon lemon juice, or beet kvas, adjust to taste; 1 cup sweet and sour beets, from jar, julienned; 1 cup cooked white beans; 2 tablespoons finely chopped fresh parsley; 4 tablespoons finely chopped fresh dill weed, divided; 36 pieces purchased mushroom dumplings/ravioli; 1 cup creme fraiche

Servings: persons

4 cups low sodium vegetable broth
4 cups low sodium mushroom broth
4 cups water
1 cup vegetable juice
3 pieces bay leaves
3 pieces medium carrots, cleaned, julienned
2 pieces medium russet potatoes, cleaned, diced finely
2 cups sweet and sour cabbage, from jar
1/2 cup finely chopped sweet onion
1 piece medium parsley root, julienned
4 pieces peppercorns
1 piece small celery stalk, cleaned, thinly sliced
1 piece garlic clove, minced
2 teaspoons salt, adjust to taste
1 teaspoon ground black pepper, adjust to taste
1 tablespoon lemon juice, or beet kvas, adjust to taste
1 cup sweet and sour beets, from jar, julienned
1 cup cooked white beans
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh dill weed, divided
36 pieces purchased mushroom dumplings/ravioli
1 cup creme fraiche

1
Place the vegetable broth, mushroom broth, water and vegetable juice into a very large stock pot set over high heat, cover and bring to a boil.
2
Other than the last 6 ingredients, add in the remaining ingredients into the boiling liquid, and stir well.
3
Bring to a boil, reduce heat to a medium and cook until the carrots, potatoes and onions are semi-tender, about 10 minutes.
4
Add in the beets, 2 tablespoons chopped dill, and parsley, and cook for another 5 minutes. Adjust salt, pepper, lemon juice and sugar to taste.
5
Bring the soup to a boil, add in the white beans and the frozen or fresh mushroom dumplings/raviolis. Cook for about 5-7 minutes, until the dumplings rise to the top and the dough is cooked al dente (or for the time indicated on the dumpling package).
6
To serve, ladle into individual deep soup bowls generous portion of the borscht, making sure to have 3 cooked mushroom dumplings in each bowl.
7
Add some creme fraiche, as garnish. Sprinkle with some remaining chopped dill weed and/or parsley. Serve very warm.

515

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 22 ingredients. The key ingredients include: 4 cups low sodium vegetable broth, 4 cups low sodium mushroom broth, 4 cups water, 1 cup vegetable juice, and more.

Yes, Vegetarian Herbed Borscht With Mushroom Dumplings And Creme Fraiche falls under the Soups & Stews 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 Herbed Borscht With Mushroom Dumplings And Creme Fraiche

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