Vegetarian Borscht with Beans

    Vegetarian Borscht with Beans

    (13)
    2saves
    3hours20min


    12 people made this

    Vegetarian beetroot soup made with fresh vegetables, potatoes, mushrooms and kidney beans. Served hot and topped with sour cream.

    Ingredients
    Serves: 8 

    • 1 litre water
    • 2 red beetroot, trimmed and washed
    • 750g tomatoes, diced
    • 130g tomato puree
    • 2 tablespoons butter
    • 2 red onions, diced
    • 2 cups diced mushrooms
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 1/4 cup diced fresh dill, divided
    • 1 vegetable stock cube
    • 2 large yellow potatoes, cubed
    • 1 (470g) tin kidney beans
    • 6 cups water
    • 1/2 head green cabbage, diced
    • 1 lemon, juiced
    • 1 pinch salt and pepper, to taste
    • 1 cup sour cream, for topping

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:2hours resting  ›  Ready in:3hours20min 

    1. Place the beetroot into a large saucepan and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth. Set aside.
    2. Heat the butter in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill and the vegetable stock. Continue cooking and stirring until the carrots are tender, about 10 minutes.
    3. Remove the beetroot from the cooking liquid them place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid and 6 cups of water into the beet water. Bring to a boil, reduce heat to medium-low, cover then simmer until the potatoes are tender, about 20 minutes.
    4. Peel then grate the chilled beetroot. Stir the beetroot, cabbage and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil then serve hot with a dollop of sour cream.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    11

    I didn't add as much water as called for, also didn't read the directions carefully enough and chucked out the beet water AND the kidney bean juice. It still turned out deliciously purple. Very hearty and a great way to use up the veggies coming out of the garden right now. I didn't have cabbage, so I substituted kale. This recipe could easily be made vegan by using vegetable oil instead of butter and using a vegan sour cream substitute. UPDATE 14.7.2012 - my beet greens were still nice, so I threw those in too at the end with the kale. Everything was fresh from the garden except the mushrooms and beans, so no bouillion cube needed  -  26 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    9

    If you have made Borscht the traditional way before just boiling the veggies I have to say that cooking the veggies in the dill makes a huge difference in the flavour of the soup. Skip the Boulioun It is not needed. I also skipped the kidney beans as I found that odd. I also used 4 cups of water instead of 6 when adding the second batch of water this made for a better flavour  -  02 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    9

    fantastic beet soup. I used red cabbage instead and it was wonderful in color and taste.  -  16 Jan 2011  (Review from Allrecipes USA and Canada)

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