Best 3 Vegetable Borscht Recipes

Vegetable borscht is a versatile and hearty soup that can be tailored to your own taste preferences. With its vibrant red color and abundance of vegetables, this soup is packed with flavor and nutrition. Whether you prefer a traditional Ukrainian recipe or a more modern interpretation, there are countless ways to create a delicious vegetable borscht that will warm your soul on a cold day. From classic variations to vegan and gluten-free options, this article will guide you through the process of selecting the best recipe for your next culinary adventure.

Here are our top 3 tried and tested recipes!

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE

Russian Palace's Vegetable Borscht Recipe image

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes

Provided by luisawoods

Categories Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 teaspoons tomato paste
16 cups chicken stock
2 large potatoes
1 medium head of cabbage
1 cup green bell pepper, chopped
3 tablespoons sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1 teaspoon fresh dill, chopped

Steps:

Peel and julienne raw beet to yield 4 cups.
Peel and cube potatoes to yield 2-1/2 cups.
Finely chop cabbage to yield 6 cups.
Heat oil in a large skillet over medium-high heat.
Add onion and saute until browned, about 5 to 7 minutes.
Add beets and carrot. Saute, stirring constantly, for 10 minutes.
Stir in tomato paste. Remove from heat and set aside.
In a large stock pot, bring chicken stock to a boil over high heat.
Add potato and cook for 3 minutes.
Add cabbage and continue boiling for 5 minutes.
Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
Reduce heat to a simmer and cook for 15 minutes.
Remove from heat. Stir in garlic and dill.
Serve hot.

Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1

VEGETABLE BORSCHT

Vegetable Borscht image

This soup is also wonderful served cold or at room temperature with a dollop of sour cream.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons snipped dill
1 tablespoon unsalted butter
3 large shallots, peeled and sliced 1/4 inch thick
2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
Salt and freshly ground pepper, to taste
4 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat
8 sprigs fresh tarragon
2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
2 teaspoons fresh lemon juice

Steps:

Melt butter in a small stockpot over medium-low heat. Add the shallots, parsnips, celeriac, carrots, and salt and pepper to taste, and saute until the shallots are translucent, 5 to 7 minutes.
Add the chicken stock, tarragon, and 1 1/2 cups water; bring to a boil. Reduce heat to medium low; simmer until vegetables are al dente, 5 to 6 minutes. Add beets; cook until vegetables are tender, 15 to 20 minutes. Remove and discard tarragon sprigs, and stir in lemon juice. Serve immediately, garnished with dill.

UNCLE BILL'S SIMPLE VEGETABLE BORSCHT

Uncle Bill's Simple Vegetable Borscht image

Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.

Provided by William Uncle Bill

Categories Lemon

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 22

Ingredients

3 tablespoons margarine
1 large onion, finely chopped
1 large carrot, peeled and grated
1 small green pepper, seeded and diced
1 small sweet red pepper, seeded and diced
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 medium beet, peeled and grated
6 cups water
6 cups vegetable broth or 6 cups chicken broth
1 large potato, peeled and cubed 1/2 inch
3 1/2 fluid ounces tomato paste
3 garlic cloves, finely chopped
1 large bay leaf
1/4 teaspoon crushed black peppercorns
1/2 cup cauliflower floret (or more if desired)
1 large celery rib, chopped small
1 medium red apple, peeled, cored and diced
1/2 teaspoon Hungarian paprika
1 teaspoon soy sauce
3 teaspoons dried dill weed
2 teaspoons lemon juice

Steps:

In a large frying pan, melt margarine over medium heat.
Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
Transfer sautéed vegetables to a large cooking pot.
Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
Remove from heat.
Remove and discard bay leaf.
Adjust seasonings to taste.
Let borscht sit for 15 minutes before serving.
Refrigerate any unused portion.

Tips:

Use fresh, seasonal vegetables. This will give your borscht the best flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in borscht, so feel free to try new things and find what you like best.
Roast your vegetables before adding them to the soup. This will give them a deeper flavor and help them retain their nutrients.
Use a good quality vegetable broth. This will make a big difference in the flavor of your borscht.
Add some fresh herbs to your borscht just before serving. This will brighten up the flavor and make your soup even more delicious.

Conclusion:

Vegetable borscht is a delicious, healthy, and versatile soup that can be enjoyed all year round. It's a great way to use up fresh vegetables and it's also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a hearty and satisfying soup, give vegetable borscht a try. You won't be disappointed!