Vibrant Vegetarian Purple Borscht Recipes

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VIBRANT VEGETARIAN PURPLE BORSCHT



Vibrant Vegetarian Purple Borscht image

While many traditional borscht recipes come out a muted red, this recipe produces a bright purple soup that is delicious, hearty, satisfying, and beautiful. Excellent served as a main course or with blinchiki on the side.

Provided by Anin

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

Time 3h20m

Yield 8

Number Of Ingredients 18

4 cups water
2 red beets, trimmed and washed
1 ½ pounds tomatoes, chopped
4 ounces tomato puree
2 tablespoons butter
2 red onions, chopped
2 cups chopped mushrooms
2 carrots, chopped
2 stalks celery, chopped
¼ cup chopped fresh dill, divided
1 cube vegetable bouillon
2 large yellow potatoes, cubed
1 (15.25 ounce) can kidney beans
6 cups water
½ head green cabbage, chopped
1 lemon, juiced
salt and pepper to taste
1 cup sour cream, for topping

Steps:

  • Place the beets into a large pot and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth. Set aside.
  • Meanwhile, heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill, and the vegetable bouillon. Continue cooking and stirring until the carrots are tender, about 10 minutes.
  • Remove the beets from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid, and 6 cups of water into the beet water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Peel, then grate the chilled beets. Stir the beets, cabbage, and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil, and serve hot with a dollop of sour cream.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 32.6 g, Cholesterol 20.3 mg, Fat 9.6 g, Fiber 8.6 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 255.6 mg, Sugar 8.5 g

BORSCHT



Borscht image

Borscht is a classic Eastern and Central European soup that gets its distinct coloring from beets. This soup is fresh and delightful and a family favorite recipe!

Provided by Janelle

Time 3h30m

Number Of Ingredients 23

6 Tablespoons butter
1 large onion, finely diced
3 large carrots, peeled and grated
1 large green bell pepper, cored, seeded and diced into 1/4" pieces
3 1/2 cups shredded green cabbage (about 1/2 a head of medium cabbage)
3 small beets, peeled and grated
2 celery stalks, thinly sliced
1 Granny Smith apple, cored and cut into 1" cubes
4 medium russet potatoes, peeled and cut into 1 1/2" cubes
6 ounce tomato paste
2 teaspoons minced garlic
6 cups chicken or vegetable stock
1 bay leaf
8 whole peppercorns
1 (6 inch square) piece of cheesecloth
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
1 Tablespoon fresh lemon juice (about 1 small lemon)
1/4 cup fresh parsley, chopped for garnish
1 1/2 Tablespoons fresh dill, chopped for garnish
1 (16 ounce) sour cream

Steps:

  • Melt the butter in a large stock pot over medium heat.
  • Add the onion, carrots and bell pepper and sauté until the onion and bell pepper are slightly softened, about 5 minutes.
  • Stir in the cabbage, beet and celery and continue to sauté, stirring and tossing occasionally, 10-15 minutes.
  • Stir in the apple, potatoes, tomato paste and garlic. Mix well.
  • Tie bay leaf and peppercorns in cheesecloth. This is called a bouquet garni. If you don't have cheesecloth, see notes for substitute.
  • Add the bouquet garni to the soup pot and bring to a boil.
  • Once soup reaches a boil, reduce the heat and simmer, covered, for 20 minutes.
  • Add the paprika, salt, 1/4 teaspoon pepper , sugar, dill, parsley, and lemon juice to taste. Let stand for about 2 hours.
  • Remove the bouquet garni before serving.
  • Serve garnished with extra parsley and dill, if desired, and under no circumstances should you EVER leave out the sour cream! A large dollop stirred into each bowl should do nicely.

Nutrition Facts : Calories 475 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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