Best Vegetable Borscht Recipes

Vegetable Borscht image

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons snipped dill
1 tablespoon unsalted butter
3 large shallots, peeled and sliced 1/4 inch thick
2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
Salt and freshly ground pepper, to taste
4 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat
8 sprigs fresh tarragon
2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
2 teaspoons fresh lemon juice

Steps:

Melt butter in a small stockpot over medium-low heat. Add the shallots, parsnips, celeriac, carrots, and salt and pepper to taste, and saute until the shallots are translucent, 5 to 7 minutes.
Add the chicken stock, tarragon, and 1 1/2 cups water; bring to a boil. Reduce heat to medium low; simmer until vegetables are al dente, 5 to 6 minutes. Add beets; cook until vegetables are tender, 15 to 20 minutes. Remove and discard tarragon sprigs, and stir in lemon juice. Serve immediately, garnished with dill.

Russian Palace's Vegetable Borscht Recipe image

Provided by luisawoods

Categories Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 teaspoons tomato paste
16 cups chicken stock
2 large potatoes
1 medium head of cabbage
1 cup green bell pepper, chopped
3 tablespoons sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1 teaspoon fresh dill, chopped

Steps:

Peel and julienne raw beet to yield 4 cups.
Peel and cube potatoes to yield 2-1/2 cups.
Finely chop cabbage to yield 6 cups.
Heat oil in a large skillet over medium-high heat.
Add onion and saute until browned, about 5 to 7 minutes.
Add beets and carrot. Saute, stirring constantly, for 10 minutes.
Stir in tomato paste. Remove from heat and set aside.
In a large stock pot, bring chicken stock to a boil over high heat.
Add potato and cook for 3 minutes.
Add cabbage and continue boiling for 5 minutes.
Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
Reduce heat to a simmer and cook for 15 minutes.
Remove from heat. Stir in garlic and dill.
Serve hot.

Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1

Uncle Bill's Simple Vegetable Borscht image

Provided by William Uncle Bill

Categories Lemon

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 22

3 tablespoons margarine
1 large onion, finely chopped
1 large carrot, peeled and grated
1 small green pepper, seeded and diced
1 small sweet red pepper, seeded and diced
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 medium beet, peeled and grated
6 cups water
6 cups vegetable broth or 6 cups chicken broth
1 large potato, peeled and cubed 1/2 inch
3 1/2 fluid ounces tomato paste
3 garlic cloves, finely chopped
1 large bay leaf
1/4 teaspoon crushed black peppercorns
1/2 cup cauliflower floret (or more if desired)
1 large celery rib, chopped small
1 medium red apple, peeled, cored and diced
1/2 teaspoon Hungarian paprika
1 teaspoon soy sauce
3 teaspoons dried dill weed
2 teaspoons lemon juice

Steps:

In a large frying pan, melt margarine over medium heat.
Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
Transfer sautéed vegetables to a large cooking pot.
Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
Remove from heat.
Remove and discard bay leaf.
Adjust seasonings to taste.
Let borscht sit for 15 minutes before serving.
Refrigerate any unused portion.

Chicken and Vegetable Borscht image

Provided by MarraMamba

Categories Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, chopped
4 packed cups thinly sliced green cabbage
3 medium white potatoes, cut into 1/2 inch cubes
2 medium beets, peeled and coarsely shredded
1 large carrot, peeled and coarsely shredded
1 bay leaf
1 tablespoon tomato paste
salt
12 grape tomatoes, halved
2 boneless skinless chicken breast halves, cut into 1 . 2 inch dice
15 ounces great northern beans, rinsed and drained
1/4 cup finely chopped fresh dill

Steps:

Heat oil in a large pot over medium heat.
Add garlic and onions and cook until soft, about 10 minutes.
Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.

Nutrition Facts : Calories 390.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 25.2, Sodium 364.1, Carbohydrate 67.3, Fiber 21.9, Sugar 23.9, Protein 23.1