brahmacharya
09-28-05, 04:47 PM
UberBorscht!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Soups
Ingredients:
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2 medium sized beets, golden if available, peeled
1/4 head red cabbage
1/4 medium white or yellow onion
1/4 stalk celery
1/2 of a medium sized carrot
3 cloves garlic
4 cups vegetable stock OR 4 cups water and a vegan boullion cube [recommmend a lighter flavour, e.g. herb, rather than mushroom or "beef"]
2 tsp. dried dillweed
black pepper to taste
kosher salt to taste
3 tbsp olive oil
lemon juice [approx. 1 tbsp or to taste]
tofu sour cream for garnish
fresh dill for garnish
cayenne pepper [optional]
Instructions:
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You will need a food processor or a lot of time on your hands. Chop all vegetable ingredients very finely OR use the "grate" setting on your food processor and just throw them all in there. Remember that beets stain so if you have a mishap just wipe it up quick.
Heat the olive oil, dillweed and a couple shakes each of salt and pepper on medium-high heat in a soup pot. Add all the grated veggies at once and stir to cover. Saute, stirring regularly so they do not stick, for about 5-7 minutes or until heated through. Add the stock or water/boullion combo and heat until boiling, then reduce heat and simmer for 1 hr or until all veggies have completely softened and it has reached a "soupy" consistency. NOTE: If you've chopped everything by hand you might want to puree a bit, or all, of this soup at this point...remember to take care when pureeing hot liquids. A handblender may be helpful.
When simmering/pureeing is done, season to taste with lemon juice, salt and pepper. Serve w/ a swirl of cayenne, a dollop of tofu sour cream and a spear of fresh dill with some crusty whole-grain toast.
Additional Comments:
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This was ridiculously easy to do. I found there were a lot of various borscht recipes that varied widely [like, peas? ????] but this is the kind of borscht that I like...sweet, tangy, clear broth. Yum yum. You could add potato cubes if desired. I may experiment with golden beets and white cabbage for a "Classier" borscht.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Soups
Ingredients:
-----------------------------------------------------
2 medium sized beets, golden if available, peeled
1/4 head red cabbage
1/4 medium white or yellow onion
1/4 stalk celery
1/2 of a medium sized carrot
3 cloves garlic
4 cups vegetable stock OR 4 cups water and a vegan boullion cube [recommmend a lighter flavour, e.g. herb, rather than mushroom or "beef"]
2 tsp. dried dillweed
black pepper to taste
kosher salt to taste
3 tbsp olive oil
lemon juice [approx. 1 tbsp or to taste]
tofu sour cream for garnish
fresh dill for garnish
cayenne pepper [optional]
Instructions:
-----------------------------------------------------
You will need a food processor or a lot of time on your hands. Chop all vegetable ingredients very finely OR use the "grate" setting on your food processor and just throw them all in there. Remember that beets stain so if you have a mishap just wipe it up quick.
Heat the olive oil, dillweed and a couple shakes each of salt and pepper on medium-high heat in a soup pot. Add all the grated veggies at once and stir to cover. Saute, stirring regularly so they do not stick, for about 5-7 minutes or until heated through. Add the stock or water/boullion combo and heat until boiling, then reduce heat and simmer for 1 hr or until all veggies have completely softened and it has reached a "soupy" consistency. NOTE: If you've chopped everything by hand you might want to puree a bit, or all, of this soup at this point...remember to take care when pureeing hot liquids. A handblender may be helpful.
When simmering/pureeing is done, season to taste with lemon juice, salt and pepper. Serve w/ a swirl of cayenne, a dollop of tofu sour cream and a spear of fresh dill with some crusty whole-grain toast.
Additional Comments:
-----------------------------------------------------
This was ridiculously easy to do. I found there were a lot of various borscht recipes that varied widely [like, peas? ????] but this is the kind of borscht that I like...sweet, tangy, clear broth. Yum yum. You could add potato cubes if desired. I may experiment with golden beets and white cabbage for a "Classier" borscht.
If you try this recipe please come back and leave a review!