Best 4 Vegetarian Red Borscht Recipes

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Vegetarian red borscht is a delicious and hearty soup that is perfect for a cold winter day. This traditional Eastern European dish is typically made with beets, cabbage, carrots, onions, and potatoes. However, there are many different variations of the recipe, and you can easily customize it to your own liking. Whether you are a vegetarian or simply looking for a meatless meal, vegetarian red borscht is a great option. It is packed with nutrients and antioxidants, and it is also relatively easy to make. In this article, we will provide you with a step-by-step guide on how to make vegetarian red borscht. We will also share some tips on how to customize the recipe to your own liking.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

VEGETARIAN RED BORSCHT



Vegetarian Red Borscht image

A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 1 1/2 cups)
1 cup diced celery
1 large leek, diced (about 1 cup)
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon caraway seeds
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
1/2 pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch of granulated sugar
1 cup crème fraîche or thick sour cream
Dill, parsley, tarragon and chives, for garnish

Steps:

  • Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
  • When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
  • Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
  • Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
  • Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
  • To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 11 grams

VEGETARIAN BORSCHT



Vegetarian Borscht image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 8 main-course servings

Number Of Ingredients 20

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.

SASHA'S VEGAN BORSCHT



Sasha's Vegan Borscht image

This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.

Provided by nch

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

Time 1h15m

Yield 8

Number Of Ingredients 16

4 medium red beets with greens
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 large cloves garlic, minced
2 large carrots, peeled and cut into 1/2-inch cubes
1 rutabaga, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into 1/2-inch pieces
2 teaspoons dark brown sugar
2 quarts water
¼ medium head green cabbage, shredded
2 teaspoons salt, or more to taste
1 large bay leaf
1 tablespoon white wine vinegar, or more to taste
freshly ground black pepper
1 small bunch parsley, stems removed, finely chopped
¼ cup sour cream, or to taste

Steps:

  • Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
  • Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
  • Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
  • Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
  • Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
  • Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
  • Serve sprinkled with parsley and a dollop of sour cream.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 18.6 g, Cholesterol 3.2 mg, Fat 6.9 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 657.9 mg, Sugar 10.1 g

Tips:

  • Use fresh, high-quality vegetables. This will ensure that your borscht is flavorful and nutritious.
  • Beet Preparation: To enhance the flavor and color of the beets, roast them before adding them to the soup.
  • Use a variety of vegetables. This will give your borscht a more complex flavor and texture.
  • Don't be afraid to experiment with different spices and herbs. Borscht is a versatile soup that can be customized to your taste.
  • Serve borscht with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.

Conclusion:

Vegetarian red borscht is a delicious and nutritious soup that is perfect for a cold winter day. It is easy to make and can be customized to your taste. So next time you are looking for a hearty and flavorful soup, give vegetarian red borscht a try. You won't be disappointed!

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