Vegetarian Ukrainian borscht
User Reviews
4.3
32 reviews
Good
Vegetarian Ukrainian borscht
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Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.
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Ingredients
- 2 beet peeled and diced into small cubes
- 1 onion peeled and diced into small cubes, large
- 4 garlic minced, cloves
- carrot peeled and diced into small cubes, two
- 6 cups water
- 2 potato peeled and diced into small cubes
- 2 cups vegetables mix or 1 cup frozen green peas, chopped, frozen
- bay leaf
- 5 allspice whole
- white vinegar to taste (start with ⅛ cup and add as needed)
- salt to taste
- black pepper to taste
- dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)
- parsley optional, fresh, and/or cilantro
- sour cream optional
Instructions
- Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.
- You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.
Genuine Reviews
User Reviews
Overall Rating
4.3
32 reviews
Good
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