VEGETARIAN BORSCHT
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 8 main-course servings
Number Of Ingredients 20
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.
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Mohammed Othman
[email protected]I'm not a big fan of beets, but I really enjoyed this soup. The sweetness of the beets was balanced out by the other ingredients.
Jeschand jani
[email protected]This soup is a great way to warm up on a cold day.
SALADDIN AHMED AMIN
[email protected]I love the vibrant color of this soup. It's so appealing.
Lakshan Ravindu
[email protected]This soup is so flavorful and satisfying. I will definitely be making it again.
Muhammad Syahid
[email protected]I'm so glad I found this recipe. It's a great way to get my kids to eat their vegetables.
Ryleigh Adams
[email protected]This soup is so easy to make and it's a great way to use up leftover vegetables.
Dagaya Dagaya
[email protected]I love the addition of the dill to this soup. It gives it a really nice flavor.
Alex Ariyan
[email protected]This soup is perfect for a cold winter day. It's warm and comforting.
Huzaifa Alvi
[email protected]I'm not a vegetarian, but I love this soup. It's so healthy and satisfying.
Gulfam jutt Jutt
[email protected]This is my new favorite soup recipe. It's so hearty and flavorful.
Mazen Nasry
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Stephanie R
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of the beets, cabbage, and potatoes.
Lucky Marutla
[email protected]I was a bit skeptical about making vegetarian borscht, but I was pleasantly surprised at how delicious it was. The soup is full of flavor and the vegetables are cooked perfectly.
Yalien Hernandez
[email protected]I've made this soup several times now and it's always a hit with my family and friends. It's so easy to make and the flavors are amazing.
Malik Umer
[email protected]This vegetarian borscht is a delicious and hearty soup that is perfect for a cold winter day. I love the addition of the cabbage and beets, which give the soup a slightly sweet and tangy flavor.