It has a special elegance all its own with its festive red color from the beets and a dollop of sour cream to serve and a garnish of fresh dill. Soak the dried mushrooms in 1 cup hot water for 15 minutes. Borscht Without Beets. 1. Borscht packs a wallop when it comes to … The common trait they share is a tart flavor. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. We’ll also add parsnips and a heap of seasonings, including Dijon mustard, tarragon, garlic and red wine, for a deliciously flavorful vegetarian borscht. Preparation. A non-vegetarian Borscht recipe may contain beef or pork, or beef or pork stock. Add broth, potato, salt and pepper; bring to a boil. Heat oil in a large saucepan over medium heat. Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Drain, reserving the liquid, and squeeze out the excess liquid. Borscht can be made without beetroots, but the most well-known version in North America comes is the Ukrainian version, which contains the purple-coloured root vegetable. Strain all the soaking liquid through a fine-mesh sieve. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. You can add in any vegetables you have: cauliflower, broccoli, bell peppers, etc. Vegetarian Borscht is a simple but hearty soup with sweet, sour and savory flavors. https://www.foodnetwork.ca/recipe/vegetarian-beet-borscht/17892 There are also several versions of Borscht that don’t contain beets. For example, green Borscht may contain tart-flavored sorrel, spinach, chard, nettle, and/or dandelion greens. Remove potatoes and beets with a … It’s rich, sweet and sour, wonderfully delicious with a vibrant ruby red color. https://www.vegrecipesofindia.com/vegetarian-borscht-recipe This easy borscht recipe uses beets, so the soup will have that gorgeous color associated with borscht. 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