Veggie Borscht

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment

1. In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent.
2. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.
3. Simmer, covered until vegetables are tender, about 20 to 30 minutes.
4. Remove from heat and stir in vinegar.
5. Cool to room temperature and refrigerate overnight.
6. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top.
 

BamsBBQ

Ni pedo
Site Supporter
i havent had borscht in years... yours looks really good

i like cold borscht as well as hot
 

Jeff G.

New member
What... no celery?? :brows:

Sounds good. A friend of mine is a vegetarian.. I may have to give this a shot.
 

CharlieD

New member
Can't pass by the borscht. Sugar, vinegar? That is too artistick for my taste. None of that.

Celery, what's that? For a good vegetarian one should add beans and dry mushrooms.
 

Deadly Sushi

Formerly The Giant Mojito
Well im making this tonight. Well a variation of it. Not adding the vinegar or the sugar. I put more carrots in for sweetness and a lemon in for tartness
 

luvs

'lil Chef
Gold Site Supporter
well, i luv regular beet borstch, so why not this. it sounds good. veggies rock. most of 'em.
 
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