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

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

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.