Vegetable borscht can’t be ‘beet’

Hey there, time traveller!
This article was published 27/04/2005 (7462 days ago), so information in it may no longer be current.

YOU can’t beat today’s recipes for vegetarian borscht.

Lorraine Best of Beausejour supplied the first recipe for spring beet soup while Susan Chodirker supplied the second recipe for easy vegetarian borscht in response to a request by Theresa Ruhl. Thanks also to Anna Kidd, Yvonne Carroll of Selkirk, Bonnie Morris, Edna Mroz of Beausejour and L. Snider of Glenboro.

Now on to recent requests: Anne Freeth-Prud’homme is on the hunt for a broccoli salad recipe that features sunflower seeds, raisin and/or possibly currants.

Jan Lewis of Abbotsford, B.C., puts out a call for a recipe for Cornell bread that she believes was published in the Free Press in the early 1970s. Can anyone help?

Diane Mayes enjoys Chinese food and requests recipes for almond chicken and stir-fry sauce. Lastly, Edna Mroz of Beausejour puts out a call for low-carb recipes — anything from meals to desserts.

To respond to one of this week’s Recipe Swap requests or to send in a request, please write to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Spring Beet Soup

2 l (8 cups) water

1/4 head medium-sized cabbage, chopped fine

2 carrots, chopped

15 ml (1 tbsp) chopped parsley

500 ml (2 cups) diced celery

1 medium onion, grated

Salt & pepper, to taste

500 g (1 lb) spring beets, peeled and grated

Fresh dill, to taste

1 clove garlic

15 ml (1 tbsp) sugar

60 ml (4 tbsp) lemon juice

Add all vegetables, except beets, to water. Season with salt and pepper and simmer for 30 minutes, or until vegetables are tender. Add grated beets, fresh dill and cook 30 minutes longer. Crush garlic in the sugar, add lemon juice and add to soup.

Bring to a boil.

Serve with sour cream.

Taste-tester notes: If desired, sauté carrots, celery, onion and additional 2 cloves minced garlic in olive oil. Then add water, cabbage, parsley and, if desired, 2 vegetable bouillon cubes. Simmer for 30 minutes. Add beets and dill and cook for another 30 minutes. Check seasoning and adjust accordingly to suit your tastes.

Easy Vegetarian Borscht

1 can (398 ml/14 oz) sliced beets and 1 can water

1 can (284 ml/10 oz) tomato soup

Juice of 1/2 lemon

30 ml (2 tbsp) dry onion flakes

30 ml (2 tbsp) sugar

Salt and pepper, to taste

About 1/4 head small cabbage, shredded (less or more if desired)

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly.

Reduce to simmer and simmer for 5 to 10 minutes. Serve warm.

This recipe can be doubled. It freezes well.

Taste-tester notes: This simple but tasty borscht takes no time at all to prepare — but you’d never know it. If you prefer more sour borscht, use juice from a whole lemon.