Vegetarian Borscht

Name: Vegetarian Borscht
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: eastern european, jewish
Ingredients: 1 ounce dried porcini mushrooms; 2 tablespoons vegetable oil; 1/2 pound white mushrooms, wiped clean and sliced 1/4-inch thick; 1 large onion, cut into 1/4-inch dice; 10 small or 7 to 8 medium beets, peeled, quartered and cut across into 1/4-inch slices; if the beet greens look nice, use half, and cut across in narrow strips; 2 medium carrots, peeled and cut across into 1/4-inch rounds; 1 medium parsnip, peeled and cut across into 1/4-inch rounds; 1 very small or 1/2 medium celery root, peeled and cut into 1/2-inch cubes; 3 medium baking potatoes, peeled and cut into 1/2-inch cubes; 1/2 small white cabbage, shredded; 3 large cloves garlic, smashed, peeled and very finely chopped; 3 tablespoons tomato paste; 1 medium bunch dill, coarsely chopped; 4 tablespoons sugar; 1/2 cup cider vinegar; 2 tablespoons kosher salt; Freshly ground black pepper to taste; Coarsely chopped dill; Sour cream

By Barbara Kafka

Total Time: 1 hour 45 minutes
Rating: 4(71)
Comments: Read comments

Featured in: Versatile Borscht, Humble No More

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Ingredients

Yield:8 servings

1ounce dried porcini mushrooms
2tablespoons vegetable oil
½pound white mushrooms, wiped clean and sliced ¼-inch thick
1large onion, cut into ¼-inch dice
10small or 7 to 8 medium beets, peeled, quartered and cut across into ¼-inch slices; if the beet greens look nice, use half, and cut across in narrow strips
2medium carrots, peeled and cut across into ¼-inch rounds
1medium parsnip, peeled and cut across into ¼-inch rounds
1very small or ½ medium celery root, peeled and cut into ½-inch cubes
3medium baking potatoes, peeled and cut into ½-inch cubes
½small white cabbage, shredded
3large cloves garlic, smashed, peeled and very finely chopped
3tablespoons tomato paste
1medium bunch dill, coarsely chopped
4tablespoons sugar
½cup cider vinegar
2tablespoons kosher salt
Freshly ground black pepper to taste

For the Garnish

Coarsely chopped dill
Sour cream

Ingredient Substitution Guide

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Preparation

Step 1
Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
Step 2
In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes.
Step 3
Add the beets, carrots, parsnips, celery root, 8 cups water and the mushroom soaking liquid. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and if using, the beet greens. Dissolve the tomato paste in ½ cup of the liquid, and stir back into the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried mushrooms, and simmer for 5 minutes or until all the vegetables are tender.
Step 4
Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass around bowls of the chopped dill and sour cream for garnish

Ratings

4 out of 5

71 user ratings

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Comments

Chelsea7 years ago

Do NOT add all that vinegar. Completely ruins the borscht. Add in, at max, 1/4 cup and then taste.

Guy2 years ago

This recipe is truly awesome—especially if you want to make borscht for vegetarians. Dried Porcinis are the way to go—they add a meaty, smoky flavor that makes this soup as good as a meat based borscht.

Cupakes2 years ago

I am cleaning out the cupboard and my partner had dried chinese mushrooms. Not authentic, but practical for my purposes. Also delicious.

Cate5 years ago

Coronavirus pantry version (needed to use up mushrooms, cabbage & beets): didn't have dried porcini, celery root, parsnip, or fresh dill on hand. Used more potato, subbed 1/2 tablespoon of dill seed as an experiment, and used 4 cups of chicken stock + 4 cups water. Delicious! As another user says, it's a very forgiving recipe.

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