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Hot Beet and Potato Borscht
Posted By Nava On February 29, 2000 @ 6:05 pm In Beets,Fall Harvest Soups,Jewish New Year,Vegetables All Year Round | No Comments
Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Unless you are fond of grating, doing so in a food processor makes the job much easier. Adapted from Vegan Soups and Hearty Stews for All Seasons . 
Serves: 6 to 8
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add all the remaining ingredients except the sugar, salt and pepper, and optional sour cream.
Add enough water to cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 40 minutes.
Adjust the consistency with more water if the soup is too dense. Season with sugar, salt, and pepper, then simmer for 5 minutes longer.
If time allows, let the soup to stand for an hour or two before serving, then heat through as needed. Garnish each serving with a dollop of sour cream, if desired.
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URL to article: http://www.vegkitchen.com/recipes/vegetables-all-year-round/hot-beet-and-potato-borscht/
URLs in this post:
 Vegan Soups and Hearty Stews for All Seasons: http://www.vegkitchen.com/navas-books/vegan-soups-and-hearty-stews-for-all-seasons/
 homemade: http://www.vegkitchen.com/recipes/vegan-sour-cream/
 fall harvest soup recipes.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/fall-harvest-soups/
 recipes for beets.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/beets/
 Jewish New Year: http://www.vegkitchen.com/category/recipes/special-occasions-and-entertaining/jewish-new-year/
 Special Occasions and Entertaining: http://www.vegkitchen.com/category/recipes/special-occasions-and-entertaining/
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