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    You are in: Home / Recipes / Vegetarian Borscht Recipe
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    Vegetarian Borscht

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    45 mins

    1 hrs 20 mins

    Sharon123's Note:

    I have been looking for a wonderful borscht recipe and this one looks delightful! From Cooking Live.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the dried mushrooms in 1 cup hot water for 15 minutes.
    2. 2
      Drain, reserving the liquid, and squeeze out the excess liquid.
    3. 3
      Strain all the soaking liquid through a fine-mesh sieve.
    4. 4
      Reserve the liquid (there should be 1 cup) and the mushrooms separately.
    5. 5
      In a tall narrow stockpot, heat the oil over medium heat.
    6. 6
      Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes.
    7. 7
      Stir in the onion and cook, stirring occasionally, for 8 minutes.
    8. 8
      Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid.
    9. 9
      bring to a boil.
    10. 10
      Lower the heat and simmer for 5 minutes.
    11. 11
      Stir in the potatoes, cabbage, garlic, and, if using, the beet greens.
    12. 12
      Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup.
    13. 13
      Return to a boil.
    14. 14
      Lower the heat and simmer for 5 minutes.
    15. 15
      Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
    16. 16
      Remove from the heat.
    17. 17
      Stir in the dill, sugar, vinegar, salt and pepper.
    18. 18
      Pass bowls of chopped dill and sour cream at the table and enjoy!

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    Ratings & Reviews:

    • on September 09, 2007

      55

    • on April 24, 2006

      55

      This was a wonderful, wonderful borscht! I made it with a combination of red and golden beets. The combination of the root vegetables with the sweet and sour tomato broth seasoned with dill and garlic could not have been more delightful. I must admit I omitted the dried porcini mushrooms; also, I wasn't sure how much dill constituted a bunch, so I did that to my own taste. Since then I've been recommending this one, so hopefully it will be getting all the recognition it deserves.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2004

      Yum!!!! Though I like chicken in mine, the vegie way was very good. I used two big beets (about the size of a small honeydew each) Never too buch beet JMHO. it was also very close to the same way my Oksanka makes it. This christmas I will get to taste real Borsch as I am told, for I will be in Lutsk having Babuska Grabovets' Borsch. Then I guess I will be able to judge.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Vegetarian Borscht

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.5
     
    Calories from Fat 34
    17%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1867.3 mg
    77%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 5.9 g
    23%
    Sugars 16.2 g
    65%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    parsnips

    celery root

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