Meatless Borscht
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Serving Size: 16 oz
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Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
- Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
- Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
- Add the shredded beets 5 minutes before the end of the soup cooking.
- Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
- Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook50
Passive0
Total Time1 hour hour 10 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 2 pound beet for 10 servings - 5 medium raw beets
- 5 clove garlic minced
- 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
- 1 each onion medium, diced
- 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
- 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
- 6 cup low-sodium vegetable broth
- 5 tablespoon tomato paste
- 4 each bay leaf
- 1 1/2 teaspoon Kosher salt divided
- 1/2 teaspoon freshly ground black pepper