Borscht is a popular and hearty soup in Eastern Europe, traditionally made with beets and other vegetables. This vegetarian version incorporates the tanginess of lemon juice and fresh dill for a unique flavor twist.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 medium beets, peeled and diced
- 4 carrots, peeled and sliced
- 4 celery stalks, sliced
- 8 cups vegetable broth or water
- Juice of half a lemon (about 2 tablespoons)
- A handful of fresh dill leaves, chopped (about 1/4 cup)
- Salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about five minutes until softened.
- Add the beets, carrots, celery into the pot with vegetable broth or water to cover them by at least an inch.”
- Bring to boil before reducing heat to low.
- Simmer on low heat for about one hour until all vegetables are cooked through.
- Remove from heat; stir in lemon juice ,dill leaves salt & pepper.
This recipe takes approximately one hour.
To make peeling your beets easier roast them first instead of boiling them or using raw dice.
Adding grated horseradish root can give borscht its characteristic pungency if you like it more flavorful use this seasoning option.
Some delicious seasoning options include adding sour cream on top just before serving with fresh chopped parsley or cilantro garnish as desired!
Recommended Tools to Make this Recipe:
A large pot is essential when making borscht due to quantity needed but besides that vegetable peeler and sharp knives will come in handy.
To sum up:
This tangy vegetarian version of traditional borscht with beets, dill, and lemon is a unique twist on the classic soup. Perfectly cooked vegetables in a rich broth create an explosion of flavors that will make this dish one to remember.
Can I make this borscht recipe ahead of time?
Answer: Yes! In fact, soups tend to taste even better the next day as the flavors have more time to meld together. You can store it in an airtight container in the fridge for up to 5 days, or freeze it for longer storage.
Do I need any special equipment for this recipe?
Answer: No, you don’t need any special equipment. A large pot or Dutch oven will work just fine to cook everything on the stovetop. If you prefer a smoother soup texture, you could use an immersion blender once everything is cooked to blend until smooth.
Can I substitute different vegetables if I don’t like beets or sweet potatoes?
Answer: Absolutely! This borscht recipe is very adaptable and versatile – feel free to swap out ingredients based on your preferences or what’s available in your pantry/fridge. Other root vegetables like carrots and parsnips would work well here too, as would different types of beans instead of kidney beans if desired. Just keep in mind that different veggies may require varying amounts of cooking time so adjust accordingly and taste as you go along before serving.
I hope these FAQS helps answer some common questions about making Lemony Vegetarian Borscht Recipe with Dill Beets on AddM3 blog!