Vegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup.
Cut your carrot, onion and parsley root in halves, place into a pot, add cold water and bring to a boil. Simmer on low heat for 1 ½ hours. Add salt and whole allspice 30 minutes before turning the heat off. Strain the broth. Cut beetroot into thin strips and Read more…
Take your carrots, onions and parsley root that you need for broth, cut in halves, place into a pot and add cold water. Bring to a boil, reduce heat, add salt and let gently simmer for 1 ½ hours. When the broth is ready, strain it and return to a Read more…