Written By Gary Hynes Recipes Apr 8, 2011 Vegetarian Borscht SHARE VIA: Facebook Twitter PinterestVegetarian Borschtby Julie PeggThis silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. Feel free to adjust quantities according to your preference. Substitute golden beets if you wishIngredients Four medium-sized beets (about 1 ½ pounds) washed and trimmedThree medium carrots, peeledOne medium yellow onion, skin removedTwo garlic cloves, skin removed 8 cups water, chicken, or vegetable stockTwo bay leavesCracked peppercornsSaltLemon juice or cider vinegarFour hardboiled eggs (optional)Sour cream (optional) Note: Vegetable soup cubes and water can be substituted by vegetable soup stock. Method:Wrap each in tinfoil and roast in a 400 degree oven for 45 minutes or until beets pierce easily with a tip of sharp knife.Dice onion, and carrots. (Option: Saute in a tablespoon of olive oil or butter if you wish)Chop garlic finely. Set asideLet roasted beets cool a bit then slip skins off the beets with your fingers, or peel with a knife. Grate beets on a box grater and place in a soup kettleAdd carrots, onion, garlic and water or stock, bay leaves, and a teaspoon or so of cracked pepper to the pot. Adjust liquid according to your preference for thick/thin soup. Bring soup to boil. Lower heat to simmer and cook, covered, about 40 minutes until vegetables are soft. Add salt, lemon juice or vinegar for desired “tartness” and simmer another ten minutes. Adjust liquid again, if needed, adding a bit more water, stock, or a splash of beer To Serve:Soup can be served “as is” or pureed in a blender for a silky potage. (I sometimes puree half then stir the pureed and unblended soup together)Ladle into warmed large soup plates. Spoon a dollop with sour cream or thick yogurt onto the soup, and a sprinkling of fresh dill. Quartered hard-boiled eggs are also a traditional Polish addition. A thermos of pureed borscht is the perfect pick-me-up to take on winter walk….NOTE: Remove bay leaf before pureeing or servingRecipesSoupStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Recipes May 22, 2018 Curried Mango Glazed Cauliflower We’re bringing cauliflower to life this summer with the taste of the Caribbean, and your palate won’t want to miss out! Garnished with pepitas, ... Read More Food Events / One ingredient / Recipes April 3, 2018 Halibut Season Halibut season this year opened at noon on Saturday, March 24. At Finest At Sea in James Bay that meant all of their big boats headed north to ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Recipes / Side dish July 22, 2016 DIY Blueberry Jam with Lavender and Lemon One of the reasons I love blueberries is because they make great jam, due to their naturally occurring high levels of pectin. They are also a welcome ... Read More Comments are closed.