Shared by Jacky Boudreaux
Vegetarian Borscht
Yield: 4 to 6 servingsIn more recent years, Jacky created a vegetarian version of her family’s borscht for vegetarian guests at her table. It also makes for a lighter alternative on warm days.
Family Journey
Ingredients
For the soup
- 6 stalks celery, chopped into ½ inch pieces
- 6 carrots, chopped into ½ inch pieces
- 1 large unpeeled onion stuck with one whole clove
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley
- ½ tablespoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ½ head cabbage, thinly sliced or shredded
- 2 beets, peeled and grated
- 1 ½ cups chopped canned tomatoes
- 2 cloves garlic, finely chopped
- ½ onion, finely chopped
- ¼ cup red wine vinegar
- 1 tablespoons sugar
For the garnish
- 4 sprigs fresh parsley
- 4 to 6 tablespoons sour cream
Preparation
Step 1
Stick a clove through the skin of whole onion. Press firmly to ensure the clove is secured into the onion. Tie the sprigs of thyme and parsley into a tight bundle with butchers twine. Set aside.
Step 2
Add the celery, carrots, the whole onion, bay leaf, thyme and parsley bundle, salt, pepper and olive oil into a large stock pot. Add enough water into the pot to reach up about 1 inch from the top edge of the pot. Place the pot over high heat and bring the mixture to a boil. Partially cover the pot with a lid. Reduce to medium low heat and continue cooking with a gentle simmer for about 2 hours. Skim any impurities that rise to the surface of the soup during cooking.
Step 3
Meanwhile, place 2 tablespoons olive oil into a skillet over medium or medium low heat. Add the cabbage, garlic and onion and sauté until the vegetables are soft and translucent, about 10 to 15 minutes. Transfer the sautéed vegetables to a plate and set aside.
Step 4
After 2 hours of cooking the base of the borscht soup, add the sautéed cabbage, onions and garlic, the grated beets, canned tomatoes, vinegar and sugar. Stir the soup until combined and increase the heat to high. Bring the soup to a boil and reduce the heat to medium low. Continue cooking the soup partially coved on a gentle simmer for an additional hour.
Step 5
Before serving, discard the whole onion with clove, the bay leaf and the thyme and parsley bundle.
Step 6
Serve the borscht hot and garnish with a few parsley sprigs and a dollop of sour cream.
