detailed recipe for meatless Borscht? (beet soup)?

Question

preferably ukrainian style.

Answer 1

Borscht Recipe
Borscht exists in many variations. This meatless version is enjoyable for its wonderful red color as much as for its complex earthy flavor. If made with Chiogga or golden beets, the color won't be as bright, but it will be just as tasty.
Ingredients
- 1 pound beets
- 1 pound potatoes
- 1 pound cabbage
carrots
onions
- 1 pound tomatoes (or use canned )
- 2 quarts broth or stock (beef, chicken or vegetable)
- 3 tablespoons vinegar or lemon juice
- 1 t Container: Large pan or stock pot
Prep Time: 15 minutes
Cook Time: 1 hour
Directions

* Peel and chop or grate the beets, potatoes and carrots. If using fresh vegetables, chop the cabbage, onions and tomatoes.
* Put cabbage, carrots, potatoes, onions and broth in a large pan or stock pot. Bring to a boil, reduce the heat and simmer for about 30 minutes.
* Add beets, tomatoes and vinegar or lemon juice and simmer until the beets are tender, 20 to 30 minutes.
* Stir in honey or sugar and add salt and pepper to taste. For chunky soup, serve as is, garnished generously with sour cream or plain yogurt. For a smooth soup, cool slightly then purée in batches in the blender or food processor.
* Reheat if necessary, and serve. A hearty rye bread is the ideal accompaniment.ablespoon honey or sugar

Answer 2

Ukrainian Meatless Borsch (borscht)

1½ hours 30 min prep
8-10 servings

1/2 cup dried mushrooms (or more)
1 large onion, chopped
3 tablespoons vegetable oil
2 medium beets, cut in thin strips
1/2 small parsley root, cut in strips
3 peppercorns
8-9 cups water
1 small carrot, cut in thin strips
1 small potato, diced
1 small celery rib, diced
3 cups shredded cabbage
1/2 cup tomato juice
beet juice or lemon juice
1/2 clove garlic, crushed,if desired.
1/2 cup cooked white beans
salt and pepper
chopped dill


Pour hot water over the mushrooms, drain, and wash.
Cover with lukewarm water and soak for 30 minutes or longer.
The period of soaking will depend on the variety of mushrooms used.
The boletus variety (white hryby) requires little or no soaking.
Cook the mushrooms in the same water in which they were soaked until they are tender.
Cook the onion in the oil until slightly wilted.
Add the beets, parsley, peppercorns, and water.
Cover and cook until the beets are barely done.
Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
At this stage put in the cabbage, and cook until it is tender but not overcooked.
The cabbage should retain some crispness.
Add the remaining ingredients.
Use the beet kvas or lemon juice with discretion.
The borsch should be mildly tart but not sour.
Season to taste.
Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
Bring to a boil.
Serve.
BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
To hasten fermentation, place a slice of sour rye bread among the beets.
Cover and keep at room temperature for a few days.
When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
The kvas is added to borsch in the final stage of cooking.
Pour a small quantity of kvas into the borsch and bring to a boil.
Overboiling fades the color of kvas.

Answer 3

Russian Cabbage Borscht
1hour to prepare
4-5 servings
2 Tbs Butter
11/2 cups chopped onion
11/2 cups thinly-sliced potato
1 cup thinly sliced beets
1 large sliced carrot
1 stalk celery
3 cups thin sliced green cabbage
1 scant tsp. caraway seed
4 cups water or vegetable broth
2 tsp salt
black pepper
1/4 tsp dill weed
1 Tbs plus 1 tsp cidar vinegar
1 Tbs plus 1 tsp honey 1 cup tomato puree

Method
Place potatoes, beets and water in a saucepan and cook until everything is tender. Save the water.
Begin cooking the onions in the butter in a large pot.
Add caraway seed and salt. Cook until onions are translucent, then add celery, carrots and cabbage. Add the water from beets and potatoes and cook, covered until all the vegetables are tender. Now add potatoes, beets and all remaining ingredients.
Cover and simmer slowly for at least 30 minutes. Taste to correct seasoning.

Note: personally I make this recipe often, but I use a bit more honey. I also use a dollop of sour cream right before I serve it.
I hope you will enjoy it as much as I do.

Answer 4

ayayay so much work. My mom used to just use the chicken stock from boiling chicken - strain it, then grate in a can or two of cooked beets, heat up - and there you go.. add some sour creme and mix in when serving.. hmmm so good. (Lithuanian).

Oh, if you want wonderful cold borscht in the summer -
a couple of cans of beets, grated, also chop in some cucumber, chop in hard boiled eggs and some green onions, add mostly buttermilk, some sour creme, maybe some water to thin, add some dill if you have, salt to flavour - mix up.. put in fridge to cool.. Oh when you come in and you are melting - this is divine to cool off... serve with boiled potatoes on the side... :)

Answer 5

Fruits are the immediate supply of vitamins, proteins, and electrolytes, so over body may easily absorb them. Found in the case of veg some of the immediately eatable but some need to cooked well for enhance their taste.

Answer 6

Fruits have seeds; "vegetable" is a non-scientific word for expanded edibles

Answer 7

Ukrainian Borscht
INGREDIENTS
1 cup and 3 tablespoons water
3 tablespoons and 1/2 teaspoon white kidney beans
3/4 medium beets, peeled and shredded
1 cup and 3 tablespoons water
3/4 large carrots, shredded
1/2 cup and 1 tablespoon and 2 teaspoons water
5/8 potatoes, peeled and diced
1/3 cup and 1 tablespoon water
3/8 stalk celery, chopped
3/8 onions, chopped
1/4 green bell pepper, chopped
1/4 red bell pepper, chopped
3/4 clove garlic, minced
3/4 cup and 2 teaspoons water
1-1/4 teaspoons chicken bouillon powder
3/4 cup and 2 teaspoons chicken broth
1 tablespoon and 1-3/4 teaspoons dry potato flakes
1/4 teaspoon ground black pepper
1-1/4 teaspoons soy sauce
2-1/2 teaspoons chopped fresh dill weed
1-3/4 teaspoons white sugar
1-3/4 teaspoons distilled white vinegar
DIRECTIONS
In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.
Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.
Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.
In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.
In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.
Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.
SERVINGS 4

Answer 8

Try this one...just leave out the sausages...

http://allrecipes.com/Recipe/Ukrainian-Red-Borscht-Soup/Detail.aspx