Best 2 Doukhobor Vegetarian Borscht Recipes

Doukhobor vegetarian borscht is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of vegetables, such as beets, carrots, potatoes, onions, and cabbage, and is seasoned with dill, garlic, and bay leaves. The soup is typically served with a dollop of sour cream and a side of rye bread. Borscht is a traditional Ukrainian dish, but it has also been adopted by other cultures, including the Doukhobors, a religious group from Russia who immigrated to Canada in the late 19th century. Doukhobor vegetarian borscht is a delicious and nutritious soup that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

VEGETARIAN BORSCHT

Vegetarian Borscht image

A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 small beets, peeled and coarsely grated
3 tablespoons vinegar
2 tablespoons vegetable oil, or as needed
1 onion, chopped
2 carrot, coarsely grated
8 cups water
¼ medium head cabbage, shredded
¾ cup dry yellow lentils
3 medium potatoes, peeled and diced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons sour cream, or more to taste
2 tablespoons chopped fresh dill

Steps:

Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 43.8 g, Cholesterol 2.1 mg, Fat 6.1 g, Fiber 12.9 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 134.7 mg, Sugar 6.9 g

UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT

Uncle Bill's Russian/Doukhobour Borscht image

This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.

Provided by William Uncle Bill

Categories Potato

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 21

Ingredients

22 cups water
28 fluid ounces canned tomatoes, including liquid, mashed and divided
6 medium potatoes, peeled and quartered
3 medium carrots, chopped small
2 medium onions, chopped small
1 tablespoon salt
2 medium red beets, scrubbed and cut in half
4 tablespoons butter
1/2 cup whipping cream
6 tablespoons butter, divided
2 medium onions, chopped small
8 cups thinly shredded green cabbage
3 medium potatoes, peeled and cubes 1/2-inch
2 cups cauliflower florets
3 large celery ribs, chopped small
1 large green pepper, seeded and diced
1 large sweet red pepper, seeded and diced
1 teaspoon fresh ground black pepper
4 tablespoons dried dill weed or 1/2 cup finely chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon ground cayenne pepper (optional)

Steps:

In a large (8 quart) stock pot, add water and bring to boil.
Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
Meanwhile, begin to prepare all vegetables.
When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
Add 3 tablespoons butter to potatoes, mash well.
Stir in whipping cream, mixing well to incorporate; set aside.
In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
The sauce will be thickened.
Cover, reduce heat to keep warm.
In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
Remove from heat and set aside.
To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
Cover and cook for 10 minutes.
Add cauliflower and celery and continue to boil gently until potatoes are just tender.
Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
Return to boil and cook for 3 more minutes.
Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
Remove beets and discard or eat them separately.
The beets are for coloring only.
Adjust seasonings to taste.
If borscht is too sweet to your liking, stir in some additional lemon juice.
If desired, serve with a sprinkle of cayenne pepper.
Refrigerate any unused portions.
Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

Tips:

Use fresh and high-quality ingredients for the best flavor.
Don't be afraid to experiment with different vegetables.
Add more liquid if you want a soupier borscht.
Serve borscht with a dollop of sour cream and fresh herbs.
Make a big batch of borscht and freeze it for later.

Conclusion:

Doukhobor vegetarian borscht is a delicious and nutritious soup that is perfect for a cold winter day. The simple ingredients and easy-to-follow recipe make this soup a great option for busy weeknights. Serve borscht with a dollop of sour cream and fresh herbs for a complete meal. You can also freeze borscht for later, making it a great option for meal planning.