Hello Fellow Soup Lovers – To make Borscht vegetarian style, this is what you need; 4-5 servings, about 1 hour to prepare
2 tbsp butter
1 1/2 cups chopped onion
1 1/2 cups sliced potato
1 cup sliced beetroot
1 large sliced carrot
1 stalk chopped celery
3 cups chopped cabbage
1 scant tsp caraway seeds
4 cups water or stock
2 tsp salt
¼ tsp dill weed
1tbsp and 1tsp cider vinegar
1 tbsp and 1 tsp honey
1 cup tomato puree
1. Place potatoes, beetroot and water in a saucepan and cook till everything
is tender. Save the water.
2. Begin cooking the onions in the butter in a large pot. Add caraway seeds
and salt. Cook till onions are translucent, then add celery, carrots, and
cabbage. Add water from the beets and potatoes and cook covered until all
the vegetables are tender.Add potatoes, beets, and all remaining ingredients.
3. Cover and simmer slowly for at least 30 minutes. Taste to correct
4. Serve topped with sour cream, extra dill and chopped fresh tomatoes.
Recipe courtesy of the Moosewood Cookbook.
I used leeks instead of celery. I found water fine because the potatoes and beets
make great stock themselves.
The caraway is the secret thing that really makes it interesting. I also added
some lemon zest. It is supposed to have a sort of sweet and sour taste. And the
colour, well that’s the best part of all. Lynn