Vegetable Borscht with Eggplants

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 place into a pot or a skillet. Add tomato puree, 2 tablespoons of water, oil and mix well. Cover with a lid and cook on low until the beetroot becomes soft.

Cut parsley root, carrot and onion into strips and place into a hot skillet with oil. Cook on medium heat until they develop golden color.

Bring your vegetable broth to a boil and add cubed eggplants and potatoes. When it starts to boil again add shredded green cabbage, stewed beetroot, finely chopped tomatoes and green bell peppers, salt and simmer for 20 minutes. Then add peppercorns and bay leaves and cook for another 5-7 minutes. Remove from heat.

Sprinkle with chopped dill and parsley when serving the borscht.

You will need

For broth:     

  • Water – 8 cups
  • 2 carrots
  • 1 parsley root
  • 1 big yellow onion
  • 2-3 whole allspice
  • Salt – 1 ½ teaspoon

For borscht:       

  • Beetroot – 9 oz
  • Fresh green cabbage – 10 oz
  • 2 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 yellow onion
  • 1 eggplant
  • 2 green bell peppers
  • 2 tomatoes
  • Tomato puree – 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • 3-4 peppercorns
  • 2 bay leaves
  • Salt – to taste

For serving:        

  • Chopped dill and parsley greens

 

This borscht is also known as: Eggplant Borscht; Borscht with Eggplants

 

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