Written By Cynthia Annett-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: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.