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 Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Comments are closed.