Vegetarian Borscht Recipe

Photo by Fotolia/shaiith

Try using 'Chantenay' carrots and 'Hollow Crown' parsnips for this borscht recipe as both will be quite sweet by late December, the time this recipe is made for Ukranian holiday festivities.

Directions

• Dumpling filling:
• Heat oil in a small pan over medium heat. Sauté onions until lightly golden, about 10 minutes.
• Then add in the mushrooms and cook for another 10 minutes until the mushrooms have lost and evaporated their water.
• Remove from heat and let cool. Put mixture into a food processor and grind into a paste.
• Add in bread crumbs, season with salt and pepper, and mix well.  Set aside.
• Dough:
• Mix flour and salt together in a medium-sized bowl.
• Make a well in the middle of the flour and add in the oil and 1/3 cup water, and mix into the flour with a sturdy spoon, working from the center out. If there is not quite enough water to bring up all the four, add in a little more a tablespoon at a time.
• Once you have a ball of dough, transfer to a floured surface and knead until smooth, about 2 minutes. Cover and let rest for 30 minutes.
• Assembling the Vuška:
• Roll out the dough very thin, about 1/16 of a inch. Cut into 1-inch squares.
• Place 1/4 teaspoon of mushroom filling near the corner of dough square.
• Moisten the edges with a little water, and fold in half along the long axis to make a little triangle. Seal the edges so that the filling won’t escape. Bring the opposing corners of the triangle together and pinch to seal.
• Place on a lightly floured baking sheet. Repeat until all of the dough is used up; you should be able to make at least 50.
• After making the tiny dumplings, we’ll now assemble the borscht. Remember that the flavor will improve with time and that you should let the borscht sit for at least 3 hours before reheating and serving. Better yet, let it rest in the refrigerator overnight.    
• Heat oil in a large kettle over medium heat. Add in mushrooms, onions, carrots, parsnips, and leeks and sauté until slightly softened – about 7 minutes.
• Then add in celery, beet, and cabbage, and continue cooking another 10-15 minutes.
• Now add the potatoes, apple, garlic, tomato paste and stock. Bring to a boil, reduce to a simmer, add in tiny dumplings (Vuška), and cook (covered) for another 20 minutes.
• Add the paprika, sugar, lemon juice, and adjust flavors with salt and pepper. Let stand at least 2-3 hours (preferably overnight) to let the flavors meld.
• Reheat and garnish with parsley and dill.
• Jeff Nekola has a PhD in Ecology from the University of North Carolina at Chapel Hill, and has a passion for biodiversity in its many forms. You can learn more here.
• Linda Fey’s first and finest childhood memories are of helping her mother and grandmother in the garden and then bringing in freshly picked produce to the dinner table. As an adult, she has over 20 years of experience in market gardening and teaches middle-school English. Visit www.LindaFey.com to view her writing about food and life.