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Borscht with Fresh Dill
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bortsch-aneth-1838.jpg
PT30M
PT30M
PT1H00M
In saucepan, sauté Yves Veggie Bacon in oil for 1 minute per side, remove, slice into 1/2 in. (1 cm) dice and set aside.Add onions, carrots, celery and sauté for 3 minutes.Add tomato paste, cook for 1 minute then add diced Yves Veggie Bacon, stock, beets, cabbage, potatoes, bay leaf, bring to simmer and cook for 10 minutes or until potatoes are cooked.Mix together parsley, dill, vinegar, pepper and sour cream (if using).Stir one cup of hot liquid into the herb mix and add to soup.Adjust seasoning, bring to simmer (do not boil) and serve with fresh dill sprig and lemon wedges (if using).
4
Veggie Cuisine
4
4
5
3
2 slices canadian veggie bacon
1-2 Tbsp. (15-30 mL) olive oil
1 medium onion, diced
1/2 cup (125 mL) diced carrot
1/2 cup (125 mL) diced celery
2 Tbsp. (30 mL) tomato paste
4 cups (1 L) vegetable stock
2 cups (500 mL) diced beets
1 cup (250 mL) green cabbage
1 cup (250 mL) diced potato
1 bay leaf
1 cup (250 mL) sour cream (optional)
2 Tbsp. (30 mL) chopped parsley
2 Tbsp. (30 mL) chopped fresh dill weed
2 tsp. (10 mL) red wine vinegar
1/2 pinch of black pepper
4 lemon wedges (optional)
Borscht with Fresh Dill
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
2
slices canadian veggie bacon
-
1-2 Tbsp.
(15-30 mL)olive oil
-
1
medium onion, diced
-
1/2 cup
(125 mL)diced carrot
-
1/2 cup
(125 mL)diced celery
-
2 Tbsp.
(30 mL)tomato paste
-
4 cups
(1 L)vegetable stock
-
2 cups
(500 mL)diced beets
-
1 cup
(250 mL)green cabbage
-
1 cup
(250 mL)diced potato
-
1
bay leaf
-
1 cup
(250 mL)sour cream (optional)
-
2 Tbsp.
(30 mL)chopped parsley
-
2 Tbsp.
(30 mL)chopped fresh dill weed
-
2 tsp.
(10 mL)red wine vinegar
-
1/2
pinch of black pepper
-
4
lemon wedges (optional)
Preparation
In saucepan, sauté Yves Veggie Bacon in oil for 1 minute per side, remove, slice into 1/2 in. (1 cm) dice and set aside.
Add onions, carrots, celery and sauté for 3 minutes.
Add tomato paste, cook for 1 minute then add diced Yves Veggie Bacon, stock, beets, cabbage, potatoes, bay leaf, bring to simmer and cook for 10 minutes or until potatoes are cooked.
Mix together parsley, dill, vinegar, pepper and sour cream (if using).
Stir one cup of hot liquid into the herb mix and add to soup.
Adjust seasoning, bring to simmer (do not boil) and serve with fresh dill sprig and lemon wedges (if using).
Source :
Veggie Cuisine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
