Prep 20 mins
Cook 1 hr
This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!
- Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
- Add cabbage and butter, and cook uncovered for about 20 minutes.
- Stir in lemon juice.
- Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
- This is better the next day!
I found this soup kind of bland and I was eating it the next day. I added a bay leaf and a little bit of dried marjoram as I didnt have any oregano like another reviewer suggested. I used part of a huge red cabbage and homemade beef stock, and olive oil in replacement of butter to be dairy free. I dont expect I will make this again and if I want a Borscht I will look for another recipe.
This was delicious. I was impressed at how hearty it was w/o meat. I did modify the ingredients to match what I had. I did not have cabbage, but I added chopped cauliflower and grated potato. I also added oregano, bay leaves and dill as embuggy suggested. I didn't have any sour cream, but I added a teaspoon of cream cheese to each serving. I'm excited to try the leftovers tomorrow! Thanks again.
I have never had borscht before. I like all the ingredients, so I of course liked the soup. I thought it was a little bland. I will probably try a meat based borscht recipe next time, but this wasn't bad.