VEGETARIAN BORSCHT

Vegetarian Borscht image

Provided by Food Network

Time 2h5m

Yield 8 main-course servings

Number Of Ingredients 20

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Ingredients

1-ounce (30 g) dried porcini mushrooms
2 tablespoons vegetable oil
1/2 pound white mushrooms, trimmed, wiped clean, and sliced 1/4 inch thick
1 large onion, cut into 1/4-inch dice
10 small or 7 to 8 medium beets, with greens, peeled, quartered, and cut across into 1/4-inch slices
2 medium carrots, peeled and cut across into 1/4-inch rounds
1 medium parsnip, peeled and cut across into 1/4-inch rounds
1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes
1/2 small white cabbage (about 3/4 pound), cored and shredded
3 large cloves garlic, smashed, peeled, and very finely chopped
3 tablespoons tomato paste
1 medium bunch dill, fronds only, coarsely chopped
1/4 cup sugar
1/2 cup cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper, to taste
Coarsely chopped dill
Sour cream
Boiled potatoes, optional

Steps:

Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes.
Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper.
Pass bowls of chopped dill and sour cream at the table.

*** Explore more Vegetarian Borscht Recipes »

Comment
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amado Garcia

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This vegetarian borscht is so good! It's hearty, flavorful, and healthy. I love that it's made with all fresh vegetables. I will definitely be making this soup again and again.

Brittney Nugent

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I made this vegetarian borscht for a party, and it was a huge hit! Everyone loved it. I even had people asking for the recipe. I will definitely be making this soup again.

Randolph Wilkinson

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This vegetarian borscht is a great way to use up leftover vegetables. I had some leftover beets, carrots, and potatoes, and this soup was the perfect way to use them up. The soup turned out great, and I'm glad I found this recipe.

Malik lala

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I'm not a vegetarian, but I really enjoyed this vegetarian borscht. It was so flavorful and satisfying. I would definitely recommend this recipe to anyone, vegetarian or not.

Gold Temitayo

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This vegetarian borscht is a delicious and healthy soup that's perfect for a cold winter day. It's hearty and flavorful, and it's packed with vegetables. I love the addition of the dill and sour cream. This soup is definitely a winner.

tina javnyuy

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I love this vegetarian borscht! It's so easy to make, and it's always a hit with my family and friends. I especially love the addition of the sour cream. It really takes the soup to the next level.

FatherKhaos

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This vegetarian borscht is a great way to get your daily dose of vegetables. It's packed with beets, carrots, potatoes, and cabbage. The soup is also very flavorful, thanks to the addition of garlic, onion, and dill. I highly recommend this recipe.

Deepa Khatri

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I'm a big fan of borscht, and this vegetarian version is no exception. It's just as flavorful and satisfying as the traditional meat-based version. I love the addition of the dill and sour cream. This soup is definitely a keeper.

Gregory Aviles jr

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This vegetarian borscht is so good! It's hearty, flavorful, and healthy. I love that it's made with all fresh vegetables. I will definitely be making this soup again and again.

Zoro Master

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I made this vegetarian borscht for a party, and it was a huge hit! Everyone loved it. I even had people asking for the recipe. I will definitely be making this soup again.

Dollar Money

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zainab faisal

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I'm not a vegetarian, but I really enjoyed this vegetarian borscht. It was so flavorful and satisfying. I would definitely recommend this recipe to anyone, vegetarian or not.

SOHAIB Prince

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This is the best vegetarian borscht I've ever had! The flavors are so well-balanced, and the soup is so hearty and satisfying. I will definitely be making this again and again.

Natty More

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I was pleasantly surprised by how easy this vegetarian borscht was to make. I had never made borscht before, but the instructions were clear and easy to follow. The soup turned out great, and my husband and I both enjoyed it.

krock gurl

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This vegetarian borscht was a hit with my family! The flavors were rich and complex, and the vegetables were cooked to perfection. I especially loved the addition of the dill and sour cream. This is definitely a recipe I'll be making again.

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