Ukrainian Meatless Borsch (Borscht) Recipe
🕒 Cook Time: 1 hour
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 30 minutes
🍽 Yield: 1 pot
Description:
Indulge in the hearty flavors of this traditional Ukrainian Meatless Borsch (Borscht) recipe, bursting with wholesome vegetables and rich flavors. Perfect for a cozy family dinner or a festive occasion, this dish is sure to delight your taste buds and warm your soul.
Ingredients:
- 1/2 cup dried mushrooms
- 1 onion
- 3 beets
- 2 peppercorns
- 1/2 cup water
- 3 carrots
- 8-9 potatoes
- 1 celery rib
- 1 cabbage
- 1 cup tomato juice
- 3 tablespoons lemon juice
- 1 garlic clove
- 1/2 cup white beans
- Fresh dill
Instructions:
-
Prepare Mushrooms:
- Pour hot water over the mushrooms, drain, and wash.
- Cover with lukewarm water and soak for 30 minutes or longer. The soaking time depends on the variety of mushrooms; boletus variety may require less soaking.
- Cook the mushrooms in the same water until tender.
-
Prepare Base:
- In a large pot, cook the onion in oil until slightly wilted.
- Add beets, parsley, peppercorns, and water. Cover and cook until beets are barely done.
-
Add Vegetables:
- Stir in carrots, potatoes, and celery. Continue cooking for about 15 minutes.
- Add cabbage and cook until tender yet crisp.
-
Final Touches:
- Incorporate tomato juice, lemon juice, minced garlic, and white beans.
- Use beet kvas or lemon juice judiciously to achieve a mildly tart flavor without overpowering sourness.
- Season to taste with salt and pepper.
- Finally, add the cooked mushrooms along with the mushroom stock.
-
Bringing It Together:
- Bring the borsch to a gentle boil, ensuring all flavors meld together beautifully.
-
Serve:
- Ladle the hot borsch into bowls, garnish with fresh dill, and serve piping hot.
Beet Kvas (Optional):
- Wash and pare 10 to 12 medium beets, then cut into eighths.
- Place the beets in a stone crock or any earthenware container and cover with lukewarm boiled water.
- For faster fermentation, add a slice of sour rye bread among the beets.
- Cover the container and keep it at room temperature for a few days until the liquid turns sour.
- Once sour, strain the liquid off the beets into sealable jars, and store in the refrigerator.
- Beet kvas can be added to the borsch in the final stage of cooking. Pour a small quantity into the borsch and bring it to a gentle boil, being careful not to overboil as it may fade the kvas’s color.
Indulge in this flavorful Ukrainian Meatless Borsch, a dish that’s not only nutritious but also a celebration of tradition and culture. Perfect for chilly evenings or as a centerpiece for festive gatherings, this borsch will surely become a favorite in your culinary repertoire. Enjoy the hearty goodness and rich flavors with your loved ones! 🍲✨
