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Russian Borscht- vegetarian style
Ave. Rating is 1 (1 ratings) Add Your Comments and Ratings

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This is very simple yet very delicious. It's more of a how to recipe meaning one can adjust the flavoring and proportions of ingredients as one wishes. Flavors improve with age.

Serves: 8

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Ashkenazi Parve Soup

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1 large onion chopped
1 head of green cabbage shredded
1 can of whole tomatoes undrained, hand crushed
1 can of sliced or diced beets undrained
brown sugar to taste
vinegar to taste
salt and pepper to taste
boiled potatoes
sour cream or plain thick rich yoghurt


  1. Saute the onion in some of oil in a soup pot to soften.
  2. Add the shredded cabbage and cook until softened and onion and cabbage beginning to brown.
  3. Add the tomatoes and beets with their liquids and bring to a boil for several minutes.
  4. Lower the heat and add sugar, vinegar and salt and pepper to taste.
  5. Adjust to make sweet/sour/ tangy etc to your liking
  6. Serve soup over a hot boiled potato and a dollop of sour cream or yoghurt on the top

Reader Comments

Melani says...
Rating is 1

Also, I have a great recipe for smkeod whitefish gefilte fish. The recipe came from Epicurious and it is delicious! Just thought I would share!Gefilte fish3/4 cup thinly sliced peeled carrots1/4 cup matzo meal2 tablespoons olive oil1 cup chopped onion1 cup chopped green onions4 large eggs1 tablespoon fresh lemon juice1 1/2 pounds mild white fish fillets (such as sole or flounder), cut into small pieces2 cups flaked smkeod whitefish (about 8 ounces), carefully boned3/4 teaspoon salt1/4 teaspoon ground black pepper1 large cabbage, separated into leavesSauce2 garlic cloves1/4 cup prepared white horseradish2 tablespoons fresh lemon juice1 cup mayonnaiseButter lettuce leavesprint a shopping list for this recipepreparationFor gefilte fish:Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and saute9 until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.Blend fish fillets, smkeod fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)For sauce:Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.
Dec 3, 2015 (report abuse)



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