4/ Serve warm with … Once the beets are tender, add the beans, and taste the soup to see if it needs more vinegar or salt. Saute onion until clear. There are different variations of this soup in other countries though, such as Ukraine, Bulgaria, Poland (try my Polish Borscht version), Lithuania, Belarus, and Armenia. Step-by-Step Guide: Select beautiful, red beets for the soup. I set the Vegetarian Borscht to cook in my Crockpot on low for six hours. Season to taste, and serve! You'll get plenty of practical everyday tips from a Professional Home Economist who enjoys all food in balance and moderation, tries to limit the amount of processed foods, works to reduce food waste and is always open to questions. A vegetarian… Everyday Healthy Recipes. Add soup stock, water, vinegar and bay leaf, scraping any bits off bottom of pot. We like a nice hardy bread or biscuit to go with our beet and bean soup. To make the “beet water,” roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Add grated beets, carrots and diced tomatoes. It is not a single recipe – it’s more of a process created out of necessity by peasants in Eastern Europe needing to feed their families with what they had. Turn off the heat and leave the lid on the pot. Just one change and it looks like a totally different soup. This simple vegetarian borscht recipe is a delicious, hearty soup popular in Poland and other Eastern European countries as well as Russia. Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the … You’ll get recipes, practical tips and great food information like this. Beet and Bean Soup - Vegetarian Borscht A tasty vegetarian or vegan version of borscht that features beets, potatoes, dill and white beans. « How to Roast Delicata Squash – A Tasty Winter Squash, Time for what’s in #getgettyskitchen ! Russian way of serving borscht: with a dollop of (vegan) sour cream, minced garlic, and pumpernickel bread. Place the beetroot into a large saucepan and cover with 4 cups of water. Start off by placing the beans into a bowl and covering them with 2 cups of water. Add fresh grated beets, white beans and salt and pepper. Then served with sour cream and dill. That’s the cool thing about borscht, there are endless varieties. After the dried pinto beans have been soaked over night, cooking pinto beans takes about 2-1/2 to 3 hours start-to-finish. Your version may have a distinct sour flavor or it may be loaded with beef and cabbage. Add the chopped beets, shredded cabbage, and potatoes, followed by the kidney beans and vegetable broth. In the meantime, peel and cube the potatoes. In a large pot heat 2tbsp of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently. Serve this borscht with my homemade vegan sour cream for a great compliment to this dish. And what they had were root vegetables, scrap meat bones and greens or weeds like hogweed (cow parsnip), stinging nettle and sorrel. More like squares or rectangles, about the length of a wooden match but the thickness of 2 McDonald’s fries. Soak your beans. Borscht is often made with meat and/or meat broth, but I omitted both in order to make Vegetarian Borscht. I use water, as I prefer vegetarian borscht. Stir in the garlic and onion; cook and stir … I’m on instagram @getgettys and Facebook @GettyStewart.HomeEconomist. Beet, carrots, potatoes, onions, garlic, bell pepper, chilli pepper, cabbage, tomatoes and beans. Bring to a boil, then lower to a simmer, and cook until the beets are tender, adding the cabbage after 10 minutes. For a heartier soup, you can add dumplings. Saute onion and garlic in 1 Tbsp (15 mL) of oil until golden and soft. Serve with a hearty bread for a filling dinner. Considering that we cooked the vegetarian version of this recipe, it doesn’t contain fats that will harden on cooling. Vegan Caesar Salad Dressing with Silken Tofu & Miso, Mediterranean Butternut Squash Casserole (Vegan), Lentil Vegetable Shepherd's Pie (Vegetarian). Welcome to my site! For extra flavor, add some garlic if you like. Customize as you wish! Add broth, potato, salt and pepper; bring to a boil. Let the beans … This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. Of course, as our peasant ancestors would have done, I encourage you to improvise and use this recipe as a guide only. 1 cup raw mung beans (or any other small sized beans) (soaked overnight or at least 1 hour unless you’re using ready made ones from a can) 1 cup raw green lentils or French green lentils (or other lentils) (soaked overnight or at least 1 hour unless you’re using ready made ones from a can) 1 bay leaf. I make home cooking easy, enjoyable and deliciously fun! Sauté onions and garlic, and cook until softened, about 5 minutes. Bring to a boil, then turn down heat to medium-low and simmer for 30 minutes, or until beets and potatoes are fork tender and cabbage is soft. 1 tsp smoked paprika. All content copyright © 2019 Getty Stewart | Website & logo design by. Cook for about 10 min, then add chopped greens and beans and cook for another 10 minutes. Lower the heat to a gentle simmer and continue cooking for 10 more minutes or until the potatoes are tender. You may serve your borscht cold – with or without sour cream. A tasty vegetarian or vegan version of borscht that features beets, potatoes, dill and white beans. Heat olive oil in a large stock pot over medium heat. This vegan recipe for the classic Russian borscht is chock-full of vegetables, has no added oil, and yields enough to feed a crowd! One of the, What’s your strategy for healthy eating during t, What's your go to method when you need cooked chic, Here’s what’s new in the kitchen - cast and cr, It's time for #GetGettysKitchen, a peek into what', In case you missed our panel discussion on Whole G, Can I interest you in a pomegranate whole grain sa, How many of these whole grains have you tried?⁣, Are you eating whole grains regularly? Yes you can freeze extras, just be aware that your potatoes may be a little crumbly. You may not need to use any salt in this recipe (the vegetable stock and soy sauce should provide enough salt) but be generous with the pepper. LEARN MORE... Sign up to harvest practical recipes, time-saving tips, seasonal and preserving tutorials and helpful kitchen ideas. Remove the beet greens and set … Sautée carrots, onions and beets with 4 tablespoons cooking oil. In a large pot heat the oil, add the onion, garlic, celery, bay leaf and allspice berries and cook over a medium heat for 3 minutes stirring often. In a large soup pot, saute carrots, celery and cabbage in remaining 2 Tbsp (30 mL) oil for about 3 minutes. In the meantime coarsely grate the beetroot and put it back into the soup along with the grated pickled beets (plus the brine), remaining stock, dill, vinegar and soy sauce, cover and bring to the boil again. Let's put good food on the table! Set aside. Use canned beans or previously cooked beans. Homemade chicken stock adds a depth of flavor missing in canned varieties, but this soup is tasty even when made with plain old water for a delicious vegetarian version. When I say borscht, what comes to mind? Add celery, carrots, potatoes, cabbage (if using), oregano and caraway seed. (a must for tender beans) Cover the beans with about 8 – 10 cups water and bring to a boil. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener. This site is all about learning and finding ways to use, preserve and enjoy seasonal foods. Bring to a boil over high heat, then reduce heat to medium-low. It’s rich, sweet and sour, … https://onlyglutenfreerecipes.com/recipe-items/vegetarian-ukrainian-borscht