Vegetarian Borscht
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce dried porcini mushrooms
- 2tablespoons vegetable oil
- ½pound white mushrooms, wiped clean and sliced ¼-inch thick
- 1large onion, cut into ¼-inch dice
- 10small or 7 to 8 medium beets, peeled, quartered and cut across into ¼-inch slices; if the beet greens look nice, use half, and cut across in narrow strips
- 2medium carrots, peeled and cut across into ¼-inch rounds
- 1medium parsnip, peeled and cut across into ¼-inch rounds
- 1very small or ½ medium celery root, peeled and cut into ½-inch cubes
- 3medium baking potatoes, peeled and cut into ½-inch cubes
- ½small white cabbage, shredded
- 3large cloves garlic, smashed, peeled and very finely chopped
- 3tablespoons tomato paste
- 1medium bunch dill, coarsely chopped
- 4tablespoons sugar
- ½cup cider vinegar
- 2tablespoons kosher salt
- Freshly ground black pepper to taste
- Coarsely chopped dill
- Sour cream
For the Garnish
Nutritional analysis per serving (8 servings)
228 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 6 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
- Step 2
In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes.
- Step 3
Add the beets, carrots, parsnips, 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 ½ cup of the liquid, and stir back into the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried mushrooms, and simmer for 5 minutes or until all the vegetables are tender.
- Step 4
Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass around bowls of the chopped dill and sour cream for garnish
Private Notes
Comments
Do NOT add all that vinegar. Completely ruins the borscht. Add in, at max, 1/4 cup and then taste.
This recipe is truly awesome—especially if you want to make borscht for vegetarians. Dried Porcinis are the way to go—they add a meaty, smoky flavor that makes this soup as good as a meat based borscht.
I am cleaning out the cupboard and my partner had dried chinese mushrooms. Not authentic, but practical for my purposes. Also delicious.
Coronavirus pantry version (needed to use up mushrooms, cabbage & beets): didn't have dried porcini, celery root, parsnip, or fresh dill on hand. Used more potato, subbed 1/2 tablespoon of dill seed as an experiment, and used 4 cups of chicken stock + 4 cups water. Delicious! As another user says, it's a very forgiving recipe.