Recipe: Vegetarian Borscht

[Guest guest]

We've joined a CSA farm and have been receiving lost of beets. Here

one delicious and nourishing use for them:

 

Shoshana

 

 

Vegetarian Borscht (based on a recipe in the Rebar Modern Food

Cookbook)

 

10 cups vegetarian stock or water

25 grams (>1 ounce) dried mushrooms, soaked in hot water for 30

minutes, then chopped. Keep the soaking liquid

4 medium beets, trimmed, scrubbed and diced

2 carrots, trimmed, scrubbed and diced

1 large onion, diced

2 tsp (or to taste) salt

2 bay leaves

2 cups chopped red cabbage

4 medium tomatoes, chopped

1 cup dried white beans or blacked-eyed peas, cooked

2-3 Tbs balsamic vinegar

juice of one lemon

5-6 Tbsp chopped dill and/or parsley

Oil for saut & #233;ing

Sour cream for garnish

 

Heat the oil in a soup pot over medium heat. Add the onion, 1 tsp of

the slat and bay leaves. Saut & #233; until the onion is soft.

 

Add mushrooms and carrots and saut & #233; for ten more minutes.

 

Stir in the beets, cabbage and another teaspoon of salt. Add stock to

cover and bring to a simmer. Cook until the vegetables are tender.

 

Add the tomatoes, (cooked) beans, vinegar and half of the herbs.

Simmer for twenty minutes.

 

Just before serving, remove bay leaves, add lemon juice gradually,

tasting to balance the flavors and add the remaining herbs. If

desired, serve with sour cream.

[Guest guest]

BS " D

 

More like vegetable soup with beets, than " real " borscht. Carrots, tomatoes,

mushrooms, Oh my!

 

Fred Kohn

 

shoshana_mz <shosh_mz wrote:

We've joined a CSA farm and have been receiving lost of beets. Here

one delicious and nourishing use for them:

 

Shoshana

 

Vegetarian Borscht (based on a recipe in the Rebar Modern Food

Cookbook)

 

10 cups vegetarian stock or water

25 grams (>1 ounce) dried mushrooms, soaked in hot water for 30

minutes, then chopped. Keep the soaking liquid

4 medium beets, trimmed, scrubbed and diced

2 carrots, trimmed, scrubbed and diced

1 large onion, diced

2 tsp (or to taste) salt

2 bay leaves

2 cups chopped red cabbage

4 medium tomatoes, chopped

1 cup dried white beans or blacked-eyed peas, cooked

2-3 Tbs balsamic vinegar

juice of one lemon

5-6 Tbsp chopped dill and/or parsley

Oil for saut & #233;ing

Sour cream for garnish

 

Heat the oil in a soup pot over medium heat. Add the onion, 1 tsp of

the slat and bay leaves. Saut & #233; until the onion is soft.

 

Add mushrooms and carrots and saut & #233; for ten more minutes.

 

Stir in the beets, cabbage and another teaspoon of salt. Add stock to

cover and bring to a simmer. Cook until the vegetables are tender.

 

Add the tomatoes, (cooked) beans, vinegar and half of the herbs.

Simmer for twenty minutes.

 

Just before serving, remove bay leaves, add lemon juice gradually,

tasting to balance the flavors and add the remaining herbs. If

desired, serve with sour cream.

 

 

 

 

 

 

* Pray for the Peace of Jerusalem.

 

 

 

 

 

 

[Guest guest]

Great recipe anyway - thank you. Frankly it is getting colder here in Sydney and

it would be nice to have in front of a fire.

 

Bernie

 

 

 

fred kohn <kidsbeyt

 

Tuesday, March 4, 2008 4:21:44 AM

Re: Recipe: Vegetarian Borscht

 

BS " D

 

More like vegetable soup with beets, than " real " borscht. Carrots, tomatoes,

mushrooms, Oh my!

 

Fred Kohn

 

shoshana_mz <shosh_mz (AT) netvision (DOT) net.il> wrote:

We've joined a CSA farm and have been receiving lost of beets. Here

one delicious and nourishing use for them:

 

Shoshana

 

Vegetarian Borscht (based on a recipe in the Rebar Modern Food

Cookbook)

 

10 cups vegetarian stock or water

25 grams (>1 ounce) dried mushrooms, soaked in hot water for 30

minutes, then chopped. Keep the soaking liquid

4 medium beets, trimmed, scrubbed and diced

2 carrots, trimmed, scrubbed and diced

1 large onion, diced

2 tsp (or to taste) salt

2 bay leaves

2 cups chopped red cabbage

4 medium tomatoes, chopped

1 cup dried white beans or blacked-eyed peas, cooked

2-3 Tbs balsamic vinegar

juice of one lemon

5-6 Tbsp chopped dill and/or parsley

Oil for saut & #233;ing

Sour cream for garnish

 

Heat the oil in a soup pot over medium heat. Add the onion, 1 tsp of

the slat and bay leaves. Saut & #233; until the onion is soft.

 

Add mushrooms and carrots and saut & #233; for ten more minutes.

 

Stir in the beets, cabbage and another teaspoon of salt. Add stock to

cover and bring to a simmer. Cook until the vegetables are tender.

 

Add the tomatoes, (cooked) beans, vinegar and half of the herbs.

Simmer for twenty minutes.

 

Just before serving, remove bay leaves, add lemon juice gradually,

tasting to balance the flavors and add the remaining herbs. If

desired, serve with sour cream.

 

* Pray for the Peace of Jerusalem.