My mother's super-quick vegetarian borscht

1 Servings

Ingredients

QuantityIngredient
6tablespoonsVegetable broth
1largeOnion; chopped
1largeCarrot; grated
1largeGreen pepper; diced
cupShredded green cabbage
1mediumBeet; peeled and grated
1Stalk celery; diced
½Tart apple; diced
2mediumsPotatoes; peeled and cut into small cubes
1can(6 oz) tomato paste
4Cloves garlic; minced
8cupsVegetable broth
Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)
1teaspoonSweet Hungarian paprika
Salt and freshly ground black pepper to taste
½teaspoonSugar or more to taste
1tablespoonFresh lemon juice or more to taste
Chopped fresh parsley for garnish
Chopped fresh dill for garnish

Directions

I had a good time looking for recipes, beet and fava. A great place to look for beet recipes is in a Russian cookbook. I found a lot of them in Please to the Table, the Russian Cookbook by Anya von Bremzen & John Welchman.

Here's a great vegetarian one, slightly adapted.

1. Saute onion, carrot, and pepper in the 6 tb of broth until slightly soft, about 5minutes.

2. Stir in cabbage, beet, and celery and continue to saute, stirring and tossing occasionally, 10 to 15 minutes.

3. Stir in apple, potatoes, tomato paste, and garlic, then add stock and bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

4. Add the paprika, salt and pepper, sugar, and lemon juice to taste. Let stand at least 2 to 3 hours or overnight. Remove bouquet garni before serving. Srve garnished with parsley and dill.

Serves 8. Posted to fatfree digest V97 #197 by JBennicoff@... on Sep 1, 1997