Vegetarian Winter Recipes: Vegetable Borscht, Russian Beet Soup, No Onion Garlic Recipes for Krishna Bhog

borcht soup

Recipe: Vegetable Borscht (Russian Beet Soup)

- 3 medium beets, peeled and grated
- 2 carrots, peeled and grated
- 2 potatoes, peeled and cubed
- 1 bell pepper, diced
- 2 tomatoes, diced
- 3 cups vegetable stock or water
- 2 tablespoons butter or clarified butter
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried dill
- Salt, to taste
- Pepper, to taste
- Plain yogurt, for serving
- Fresh dill, for garnish

1. In a large pot, melt the butter or clarified butter over medium heat.
2. Add the grated beets, carrots, and diced bell pepper to the pot. Sauté for about 5 minutes until slightly softened.
3. Add the diced tomatoes, cubed potatoes, tomato paste, bay leaf, and dried dill to the pot. Stir well to combine.
4. Pour in the vegetable stock or water, season with salt and pepper to taste, and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes until the vegetables are tender.
6. Remove the bay leaf from the soup and adjust the seasoning if needed.
7. Serve the vegetable borscht hot, topped with a dollop of plain yogurt and garnished with fresh dill.

This vegetable borscht is a classic Russian soup that is hearty and full of flavour. The beets give it a vibrant red color and a sweet earthy taste. The yogurt adds a creamy element, and the fresh dill enhances the overall flavour. Enjoy this nutritious and delicious soup!

Note: If you prefer a smoother soup consistency, you can use an immersion blender or a regular blender to blend a portion of the soup before serving.

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