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06-29-2010, 02:33 PM
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#1
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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Vegetarian borscht!!
Trying to reduce my meat intake I have started cooking some vegetarian dishes. Mainly soups so far. The potato soup and the vegetable soups were great but the Borscht!! now that was really something..
I placed some butter in a heavy pot, melted it down and added chopped leeks, I dropped in some shredded carrots and chopped celery. Sauteed those while I ran the peeled beets through the food processor. Put the beets in with the other veggies and poured in organic vegetable stock, salt, pepper, a little Tony's cajun seasoning, a couple tablespoons Worcestershire sauce, a little soul food seasoning a little fresh basil. Brought it up to a boil and let it simmer for 2 hours.
Served with a dollop of sour cream..wow, fantastic! It's the first time I made borscht but it won't be the last!!!
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06-29-2010, 08:36 PM
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#2
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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extra good with reduced balsamic drizzled over the sour cream...
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06-29-2010, 10:50 PM
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#3
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Sorry, what you made may had beets, but that's No Borscht. Nothing personal.
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You are what you eat.
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06-29-2010, 11:29 PM
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#4
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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There are as many ways to make borscht as there are cooks... maybe it's not how YOU or your neighbors make it, Charlie.
nothing personal.
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06-30-2010, 11:32 AM
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#5
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Quote:
Originally Posted by Wyogal
There are as many ways to make borscht as there are cooks... ...
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I will agree about this part, but there are still basic things that go into borscht making. For that to be borscht. 
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You are what you eat.
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06-30-2010, 11:45 AM
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#6
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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06-30-2010, 12:22 PM
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#7
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Head Chef
Join Date: Jun 2007
Location: usa
Posts: 2,223
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my tongue has holes in it.
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06-30-2010, 01:34 PM
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#8
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Listen you can call it whatever you want, in all the truth it doesn't matter, and I should have not started with this.
A side note whenever somebody calles their version of Borscht authentic, that is a clear sign to stay away from such a recipe.
Name doesn't matter, what matters is the taste.
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You are what you eat.
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06-30-2010, 01:39 PM
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#9
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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check out the links... there are plenty of great, authentic borscht recipes listed. There are special ones for Christmas Eve, as well as regional specialties, which are quite varied.
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06-30-2010, 01:49 PM
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#10
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Gosh, I tried to appologies, ok in my own, not very obvious way, but I did.
What advise, you like what you made. You do not need my advise. What I make is my version of Ukranian borscht, definitely not authentic. My recipe is in Ukranian recipe thread. Here is the link:
http://www.discusscooking.com/forums...tml#post145079
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You are what you eat.
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06-30-2010, 02:21 PM
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#11
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Certifiable Executive Chef
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,874
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Perhaps we can simply agree that there are many kinds of Borscht.
I spent some time in Russia and Ukriane and found that it was really variable.. That said, it almost all had meat or meat stock in it and a lot of it had something called sourovetz which is a fermented buckwheat bread slurry that both thickens and flavors the soup. I note in the OP mentions Worcestershire sauce.. most brands are made from anchovies although there are a few veggie versions out there.
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06-30-2010, 02:32 PM
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#12
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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Yep, I've read about the "souring" of the soup by using buckwheat, or other grains. Here's an interesting link for a Christmas Eve borscht, which typically contains no meat (from what I've read).
Christmas Eve borsch and uszka
and like I said earlier, there are as many ways to make borscht as there are cooks!
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06-30-2010, 06:10 PM
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#13
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Good thing thihs is not russian/ukranian forum, by now there would be 300 + posts insisting that their borscht is the real borscht and everything else is a parody.
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You are what you eat.
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06-30-2010, 07:35 PM
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#14
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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Not a problem Charlie... there are thousands of Borscht recipes. Call it beet soup if you must. It was still based around beets, and was very good..
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07-01-2010, 10:31 AM
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#15
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Mr. Greenjeans
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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All I know is that ANYTHING Jeff makes is on my good list. Thanks for the recipe Jeff!!! Did you serve it hot or cold?
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No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying. 
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07-01-2010, 01:25 PM
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#16
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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Quote:
Originally Posted by bigdaddy3k
All I know is that ANYTHING Jeff makes is on my good list. Thanks for the recipe Jeff!!! Did you serve it hot or cold?
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Thanks..
I served it hot. Lots of beets!!!
A true vegetarian friend of mine loved it. She is small and had 2 BIG bowls!
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