Vibrant Vegetarian Purple Borscht
Roasted red cabbage (actually, some would argue it looks more like purple cabbage) is so incredibly.
Recipe Summary Vibrant Vegetarian Purple Borscht
While many traditional borscht recipes come out a muted red, this recipe produces a bright purple soup that is delicious, hearty, satisfying, and beautiful. Excellent served as a main course or with blinchiki on the side.Ingredients | Roasted Purple Cabbage4 cups water2 red beets, trimmed and washed1 ½ pounds tomatoes, chopped4 ounces tomato puree2 tablespoons butter2 red onions, chopped2 cups chopped mushrooms2 carrots, chopped2 stalks celery, chopped¼ cup chopped fresh dill, divided1 cube vegetable bouillon2 large yellow potatoes, cubed1 (15.25 ounce) can kidney beans6 cups water½ head green cabbage, chopped1 lemon, juicedsalt and pepper to taste1 cup sour cream, for toppingDirectionsPlace the beets into a large pot and cover with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a blender and blend until smooth. Set aside.Meanwhile, heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill, and the vegetable bouillon. Continue cooking and stirring until the carrots are tender, about 10 minutes.Remove the beets from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid, and 6 cups of water into the beet water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.Peel, then grate the chilled beets. Stir the beets, cabbage, and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil, and serve hot with a dollop of sour cream.Info | Roasted Purple Cabbageprep:
20 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
TAG : Vibrant Vegetarian Purple BorschtSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Borscht,