Russian Vegetarian Borscht

I was born in a town between Russia and Ukraine, and borsch was a common dish in our menu. I quickly learned how to cook it by myself. There is a lot varieties of borscht. My grandmother, for example, cooked beets, along with the meat on the bone and add much more tomatoes, her borscht was a dark red-orange and very nourishing. In Moscow I learned how to cook it with smoked sausages and ham. I know versions with fish, beans, mushrooms, sweet pepper and much more. Today I prefer light vegetable version of borscht. An important matter of much debate: should we add to the real borscht potatoes or not?

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April 2013 photo update.

1/2 pound beets (beetroot), peeled and chopped
1 medium onion, sliced
1 medium potatoes, peeled and chopped
1 large carrots, peeled and chopped
1 tbsp. tomato paste or tomato purée
1/3 pound white cabbage, cut thinly into shreds
1 tablespoons vegetable oil
4 cups vegetable stock or water
Salt to taste
Coarsely ground black pepper
Sour cream (optional)
Finely chopped fresh garlic and parsley for garnish

Peel and cut the onions, carrots, and beets and sauté over medium heat in the oil with a pinch of salt in a medium pan 5 minutes. Add tomato paste and sauté 2-3 minutes more for color and sour taste.

Bring the vegetable stock to a boil. Add potatoes. Bring to a boil, add the shredded cabbage and sautéed vegetables and simmer 15-25 minutes, until the vegetables are tender.

Season to taste with salt and pepper, add chopped garlic and parsley and let stay 5-10 minutes covered for intensive color and taste. Serve with a dollop of sour cream, and chopped parsley, if desired.

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2 Responses to “Russian Vegetarian Borscht”

  1. […] the red borsch meets the green borsch they become this one. Sour from sorrel and sweet from beets. Very light […]

  2. […] Olga Another delicious Russian dish, another vegetarian borscht. Now with hearty Portobello mushrooms and sweet and smoky flavor of prunes. It’s really good for […]

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