Vegetarian Borscht (Вегетарианский борщ)
- 6 Tbsp unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, peeled and grated
- 1 large green bell pepper, cored, seeded and cut into 1/4" dice
- 3 1/2 C shredded green cabbage
- 1 medium beet, peeled and grated
- 1 small rib celery, cut into 1/4" dice
- 1/2 Granny Smith apple, cored and cut into 1" dice
- 2 medium boiling potatoes, peeled and cut into 1 1/2" cubes
- 6 oz tomato paste
- 4 cloves garlic, minced
- 6 C chicken broth
- Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)
- 1 tsp sweet Hungarian paprika
- Salt and freshly ground pepper, to taste
- 1/2 tsp sugar
- 1 Tbsp fresh lemon juice
- Fresh parsley, chopped for garnish
- Fresh dill, chopped for garnish
- Sour cream
Melt the butter in a large soup pot over medium heat. Add the onion, carrot and bell pepper and saute until the onion and bell pepper are slightly softened, 5 minutes.
Stir in the cabbage, beet and celery and continue to saute, stirring and tossing occasionally, 10-15 minutes.
Stir in the apple, potatoes, tomato paste and garlic, then add the broth and bouquet garni and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
Add the paprika, salt and pepper, sugar and lemon juice to taste. Let stand at least 2-3 hours, or overnight. Remove the bouquet garni before serving. Serve garnished with parsley and dill, and under no circumstances should you EVER leave out the sour cream!
| Nutrition Facts | ||||||
Serving Size 388 g | ||||||
Amount Per Serving | ||||||
Calories 232 Calories from Fat 117 | ||||||
% Daily Value* | ||||||
Total Fat 13.0g 20% | ||||||
Saturated Fat 7.7g 39% | ||||||
Trans Fat 0.0g | ||||||
Cholesterol 29mg 10% | ||||||
Sodium 691mg 29% | ||||||
Total Carbohydrates 23.3g 8% | ||||||
Dietary Fiber 4.6g 18% | ||||||
Sugars 9.4g | ||||||
Protein 7.3g | ||||||
| ||||||
Nutrition Grade B | ||||||
* Based on a 2000 calorie diet |
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