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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.