Recipes
Russian - Borscht Soup
50 mins
50 mins
Serves Lots
Serves Lots
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
This recipe is made by Viktoria Lencses – she got the recipe from https://natashaskitchen.com/cl...
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Ingredients
For Borscht:
- 3 medium beets peeled and grated
- 4 Tbs olive oil
- 4 cups vegetable broth + 6 cups water
- 3 medium Yukon potatoes peeled and sliced into bite-sized pieces
- 2 carrots peeled and thinly sliced
For Zazharka (Mirepoix):
- 2 celery sticks trimmed and finely chopped
- 1 small red bell pepper finely chopped, optional
- 1 medium onion finely chopped
- 3 Tbs tomato sauce
Additional Flavorings:
- 1 can white cannellini beans with their juice
- 2 bay leaves
- 2-3 Tbs vinegar or to taste
- Salt & pepper to taste
- 1 large garlic clove pressed
- 3 Tbs chopped dill
Directions
- Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
- Heat a large soup pot over medium/high heat and add olive oil. Add grated beets and sauté for 10 minutes, stirring occasionally until beets are softened.
- Add broth and water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add tomato sauce and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add beans with their juice, bay leaves, vinegar, salt, black pepper, 1 pressed garlic clove, and chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
