Vegetarian Borscht

borscht3My mom stopped at a farmer’s market the other day and picked up some beets. She likes the boiled and then in the fridge for salads.  I took several of them and made borscht. When my mom tried it – she kept telling me how much it reminded her of a meal my grandfather used to make called boiled dinner, and how much she enjoyed it. This is a great comfort food dish for the cooler days that are coming in, and is easy to make. It make a lot (easily feeds 6-8).

4 large beets, peeled and chopped into bite sized pieces
3 potatoes, peeled and chopped into bite sized pieces
1 large turnip, peeled and chopped into bite sized pieces
1 cup cabbage, shredded
2 carrots, chopped
2 stalks of celery, chopped
1 onion, chopped
1 cup tomato sauce
4 cups vegetable broth
3 cups water
3 tablespoons dill if dried, about 1/4 cup fresh
salt and pepper, to taste
sour cream (a scoop on top before serving)

borsch5Over medium high heat, place the vegetables and liquids in the pot, then the herbs. Bring to a soft boil (about 20 minutes) then reduce heat to low and let simmer. Cook until vegetables are soft, about 40 minutes. I let it simmer for a couple of hours and let the vegetables absorb more liquid. Serve with a dollop of sour cream, and enjoy!

borscht4Notes – I like my soups thick. If you prefer a bit more broth add another 2 cups of water. This will work in a crock pot on low heat as well, cook for 4-5 hours.

One thought on “Vegetarian Borscht

  1. jackiraivo 2013/10/01 / 3:52 pm

    Oh this looks so good! I’m going to make this. I find beets are such strange vegetables to work with and this is perfect.

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