Hearty Vegetarian Borscht Delight
Embrace the heartwarming flavors of Eastern Europe with this Hearty Vegetarian Borscht Delight, a vibrant and nourishing soup that's as beautiful as it is delicious. This delightful recipe combines earthy beets, crisp vegetables, and a medley of herbs, creating a symphony of flavors that will tantalize your taste buds. Perfect for a cozy dinner gathering or a family meal, this borscht is both satisfying and healthy. Serve it topped with a dollop of creamy sour cream and a sprinkle of fresh dill for a finishing touch, and experience the comfort of homemade traditional cuisine.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Dried porcini mushrooms
1 ounce (Soaked in hot water)
Olive oil
2 tablespoons (For cooking)
White mushrooms
1/2 lb (Trimmed, wiped clean, and sliced 1/4 inch thick)
Large onion
1 (Cut into 1/4 inch dice)
Small/mid beets
10 (or 7-8 medium) (Peeled, quartered, and cut into 1/4 inch slices)
Medium carrots
2 (Peeled and cut into 1/4 inch rounds)
Medium parsnip
1 (Peeled and cut into 1/4 inch rounds)
Celery root
1 small or 1/2 large (about 3/4 lb) (Peeled and cut into 1/2 inch cubes)
Mashing potatoes
1.5 lbs (Peeled and cut into 1/2 inch cubes)
Small green cabbage
1/2 (Cored and shredded (about 3/4 lb))
Garlic cloves
3 (Smashed, peeled, and very finely chopped)
Tomato paste
3 tablespoons (For flavoring)
Fresh dill
1 bunch (Coarsely chopped)
Sugar
1/4 cup (For balancing flavor)
Apple cider vinegar
1/2 cup (For acidity)
Kosher salt
2 tablespoons (To taste)
Fresh ground black pepper
to taste (For seasoning)
Additional dill
for garnish (Coarsely chopped)
Sour cream
for serving (Optional)
Instructions
1
Begin by soaking the dried porcini mushrooms in 1 cup of hot water for 15 minutes to rehydrate.
2
Once softened, drain the mushrooms and squeeze out any excess liquid. Reserve the soaking liquid, straining it through a fine-mesh sieve to remove any grit. Set the mushrooms and liquid aside.
3
In a tall stockpot, heat the olive oil over medium heat. Add the sliced fresh mushrooms and sauté for 4 minutes until they start to release their juices.
4
Add the diced onion to the pot and continue to cook for another 8 minutes, stirring occasionally until the onion is softened and translucent.
5
Stir in the quartered beets, sliced carrots, parsnip, and cubed celery root into the pot. Add 8 cups of water along with the reserved mushroom soaking liquid. Bring the mixture to a boil.
6
Once boiling, reduce the heat and let it simmer for 5 minutes.
7
Next, add the cubed mashing potatoes, shredded cabbage, smashed garlic, and, if using, the beet greens to the pot. Stir to combine.
8
In a small bowl, dissolve the tomato paste in 1/2 cup of the hot soup liquid, then stir it back into the pot with the other ingredients.
9
Bring the pot back to a gentle boil, then reduce the heat and simmer for another 5 minutes.
10
Finally, add the reconstituted porcini mushrooms to the pot and simmer for an additional 5 minutes, or until all vegetables are tender.
11
Remove the pot from the heat and stir in the chopped dill, sugar, vinegar, kosher salt, and black pepper to taste.
12
Serve the borscht hot, garnished with additional chopped dill and a generous dollop of sour cream for a flavorful finish. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetarian Borscht Delight?
It is a vibrant and nourishing Eastern European soup featuring earthy beets, crisp vegetables, and a medley of herbs.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian, utilizing olive oil and a variety of fresh vegetables.
What are the primary ingredients in this borscht?
The main ingredients include beets, mushrooms, potatoes, cabbage, carrots, parsnip, and celery root.
How do I prepare the dried porcini mushrooms?
Soak the dried porcini in 1 cup of hot water for 15 minutes, then drain, squeeze out the liquid, and reserve the soaking liquid.
Why should I save the mushroom soaking liquid?
The reserved liquid adds deep, earthy flavor to the soup base; just be sure to strain it through a sieve to remove grit.
How long do I sauté the fresh mushrooms?
The sliced white mushrooms should be sautéed in olive oil for about 4 minutes until they release their juices.
How are the beets prepared for the soup?
The beets should be peeled, quartered, and then cut into 1/4 inch slices.
Can I include beet greens in this recipe?
Yes, if you have beet greens, they can be added to the pot along with the potatoes and cabbage.
What root vegetables are required for this borscht?
The recipe calls for carrots, parsnip, and celery root, all peeled and sliced or cubed.
How much water is needed for the soup base?
You will need 8 cups of water in addition to the reserved mushroom soaking liquid.
When do I add the potatoes?
Add the cubed mashing potatoes after the root vegetables have simmered for about 5 minutes.
How is the cabbage prepared?
Use half of a small green cabbage, which should be cored and shredded into thin strips.
How is tomato paste incorporated into the soup?
Dissolve the tomato paste in 1/2 cup of hot soup liquid before stirring the mixture back into the main pot.
How many garlic cloves are used?
The recipe requires 3 garlic cloves, which should be smashed, peeled, and finely chopped.
When do I add the rehydrated porcini mushrooms?
Add the porcini mushrooms during the final 5 minutes of simmering to ensure they are tender.
What provides the acidity in this borscht?
The acidity comes from 1/2 cup of apple cider vinegar added at the very end.
Why is sugar added to the recipe?
1/4 cup of sugar is added to balance the flavors of the earthy beets and the acidic vinegar.
What herbs are used for flavoring?
A full bunch of coarsely chopped fresh dill is used both in the soup and as a garnish.
How should the borscht be served?
Serve it hot, garnished with fresh dill and a generous dollop of sour cream.
What is the total simmering time?
The soup undergoes several stages of simmering, totaling approximately 15 to 20 minutes of cooking once boiling.
What type of potatoes works best for this soup?
Mashing potatoes, such as Russets, are recommended and should be cut into 1/2 inch cubes.
Can I make this recipe vegan?
Yes, the recipe is naturally vegan if you omit the optional sour cream garnish or use a dairy-free alternative.
Is this borscht considered healthy?
Yes, it is a healthy, fiber-rich soup filled with various nutrient-dense vegetables.
What type of onion is recommended?
A large onion cut into 1/4 inch dice is used to provide a savory base.
How do I know when the vegetables are done?
The vegetables are ready when they are all tender to the touch of a fork.
What is the flavor profile of this soup?
It features a complex symphony of earthy, sweet, and tangy flavors with a rich mushroom undertone.
Can I use a different type of vinegar?
While apple cider vinegar is specified for its fruitiness, other light vinegars could be used as a substitute.
How many ingredients are in this recipe?
There are 19 specific ingredients listed, including seasonings and garnishes.
Is this a traditional Russian recipe?
Yes, it is tagged as a traditional Russian-style beet soup or borscht.
Can I prepare this in a standard pot?
A tall stockpot is recommended to accommodate the large volume of vegetables and 8 cups of water.