Vegan Borscht Recipes

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SASHA'S VEGAN BORSCHT



Sasha's Vegan Borscht image

This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h15m

Yield 8

Number Of Ingredients 16

4 medium red beets with greens
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 large cloves garlic, minced
2 large carrots, peeled and cut into 1/2-inch cubes
1 rutabaga, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into 1/2-inch pieces
2 teaspoons dark brown sugar
2 quarts water
¼ medium head green cabbage, shredded
2 teaspoons salt, or more to taste
1 large bay leaf
1 tablespoon white wine vinegar, or more to taste
freshly ground black pepper
1 small bunch parsley, stems removed, finely chopped
¼ cup sour cream, or to taste

Steps:

  • Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
  • Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
  • Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
  • Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
  • Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
  • Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
  • Serve sprinkled with parsley and a dollop of sour cream.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 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

VEGAN BORSCHT



Vegan Borscht image

I was initially grossed out at the idea of borscht years ago. But after I've learned to love beets, I decided to potchke around the kitchen and make my own as a mish-mash of various recipes, and have it be 100% vegetarian. Vegan, actually. Unlike most borscht recipes, this has no cabbage in it. It was mostly out of laziness and cheapness because I ended up with three large beets and didn't feel like buying anything else. But I love beets now, so it worked!

Provided by the80srule

Categories     Vegetable

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 -3 large beets
1 small onion
1 large carrot
1 quart vegetable broth
1 tablespoon olive oil
1 tablespoon white vinegar
1 tablespoon sugar
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon dried dill
1/4 teaspoon sea salt

Steps:

  • Shred the beets, onion, and carrot in a food processor.
  • Bring the vegetable broth to a low boil, then add the oil, sugar, vinegar, bay leaves, and spices.
  • Add the shredded veggies, loosely cover, and let simmer for 40 minutes or until all or most of the broth has been absorbed.
  • Remove from the heat and let stand for 40-60 minutes. Serve warm or hot, I think it is pure awesomeness on a fresh Kossar's bialy.
  • Want to make the creamy variety? Use 2-3 cups of veggie broth or stock instead of the whole quart, and 1-2 cups of unsweetened soy, rice, or almond milk. About 4 cups of liquid are needed.

Nutrition Facts : Calories 70.8, Fat 3.6, SaturatedFat 0.5, Sodium 178.6, Carbohydrate 9.6, Fiber 1.6, Sugar 6.8, Protein 0.9

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