Vegetarian Beet Soup

Name: Vegetarian Beet Soup (Вегетарианский борщ)
Yield: 8 Servings
Cuisine: Russia
Ingredients: 1 tablepoon sugar; freshly ground black pepper to taste; Sour cream; 1 tablespoon tomato paste; 5 black peppercorns; 2 allspice berries; 1 bay leaf; 1 teaspoon salt; 1 tablespoon minced parsley; 1 tablespoon snipped fresh dill; 1 tablespoon freshly squeezed lemon juice; 2 garlic cloves, minced; 1 carrot, thinly sliced; 6 cups cold water; 1 large potato, peeled and finely chopped; ½ pound white cabbage, shredded; 1 small tart apple, peeled and finely chopped; ½ cup pitted prunes, chopped; 1 14-ounce can tomatoes, including the liquid; 2 tablespoons butter or olive oil; 1 large onion, finely chopped; 2 tablespoons butter or olive oil

Вегетарианский борщ

Preparation info

8
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This vegetarian beet soup tastes every bit as rich as its meat-based cousins.

Ingredients

2 tablespoons butter or olive oil
1 large onion, finely chopped
2 garl

Europe
Russia
Starter
Savoury
Vegetarian
Soup
Eastern Europe

Method

In a large stockpot heat the butter or olive oil. Stir in the onion, garlic, and carrots and cook over low heat until the vegetables are soft, 12 to 15 minutes. Add the cold water, then stir in the beets, potato, cabbage, apple, prunes, tomatoes, tomato paste, peppercorns, allspice, bay leaf, and salt. Bring to a boil. Simmer, covered, for about 2 hours, until the vegetables are tender.