Vegetarian Recipe: Vegan Borscht

Vegan BorschtA tangy, hearty, and richly aromatic vegetable soup recipe that can be served hot or cold, borscht is a popular soup in Eastern and Central Europe especially in Russia, Ukraine, and Poland. The main ingredient used to make this dish is beetroot, which gives the soup its characteristic deep reddish color. In some healthy recipes and regions, tomato is used as the main ingredient while beetroot is the secondary ingredient. Other varieties also exist including green borscht, made with sorrel, and tomato paste orange borscht. Beef or pork broth is commonly used as a base for the soup but in this vegan recipe, red wine is used for flavoring the broth.

In this recipe, yellow beets, red beets, potatoes, celeriac, fennel, garlic, onion, red wine, tamari sauce, celery seed, allspice, balsamic vinegar, beet greens, fresh dill, capers, vegan sour cream and other garnishes are used to make the vegan borscht easy appetizers. This makes an excellent soup for the late autumn and early winter.

The ingredients are basically sautéed then simmered until the beets are tender. The soup can be garnished with fresh dill, capers, and sour cream and other sorts of garnish such as lemon juice, parsley, and chopped hard-boiled eggs. Leftovers can easily be stored and placed in the freezer for later serving. Borsch can be enjoyed as a cold soup during hot days and as a hot soup during winter.

Ingredients: 1 onion, diced, 2 cloves garlic, minced, 2 tbsp cooking oil, 3 large yellow beets, diced, 3 large red beets, diced, 2 large potatoes, roughly chopped, 1 C celeriac (celery root), roughly chopped, 1/2 C fennel bulb, roughly chopped, 10 C water, 2 C red wine, 1 tbsp tamari sauce, 2 tsp each: celery seed, allspice, 1/4 C balsamic vinegar, 1 bunch beet greens, washed and chopped into ribbons, 1 bunch fresh dill OR 2-4 tbsp dried dill, Fresh dill, capers, vegan sour cream, or other garnishes

Preparation Instructions: Vegan Borscht Recipe

In a very large soup pot, sauté onions and garlic in cooking oil. Add beets, potatoes, celeriac, fennel, water, wine, tamari, celery seed and allspice to the pot. Bring to a boil, then reduce heat and allow to simmer, covered, for half an hour, or until beets are easily pierced with a fork. Add vinegar, beet greens, and dill and simmer for a further five minutes, until greens are bright in the pot. Serve as is, or garnish with fresh dill, capers, and/or vegan sour cream, and enjoy.

Other ingredients that can be added to make the vegan borscht are peppers, carrots, and cabbage. If serving the soup cold, you can garnish the dish with yogurt, kefir, soured milk, and raw chopped vegetables like cucumbers and radishes. Vegan borscht can be served as a light and nutritious meal on its own and also makes a sumptuous appetizer served with rye bread. Borscht is best paired with a rich red wine like Pinot Noir.

Source: www.gourmandia.com

Vegetarian Recipe: Ginger Carrot Soup

Ginger Carrot SoupCarrot soup is made more delectable with dry white wine, curry powder, and ginger in this recipe adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins. In this vegetable soup recipe, onions, ginger, and garlic are sautéed in butter. Chicken stock, dry white wine, and carrots are added and simmered until the carrots are tender and flavored with fresh lemon juice, curry powder, salt, and ground pepper. The soup is pureed until smooth and can be served either hot or cold. This is especially delicious with crusty bread or a side of salad. This delicious soup is also quite therapeutic and can help alleviate cold or flu.

Ginger carrot soup can be served as refreshing easy appetizers or a light meal with salad and bread. If you want a vegetarian version, you can use vegetable stock instead of chicken stock. The curry powder and ginger adds a subtle spice to the dish and a tingling sensation in the palate. The wonderful aroma of the soup also adds to the eating experience and the beautiful color of the dish enlivens any dinner table.

Use an immersion blender, regular blender, or food processor for pureeing the soup. If you are using a regular blender, puree the soup in batches and reheat them before serving (or chill in the fridge and serve cold). There are many ways you can garnish this dish. For a healthy option, garnish the dish with yogurt and herbs like parsley, celery, basil, thyme, or coriander.

Ingredients: 6 tablespoons unsalted butter, 1 large yellow onion, diced, ¼ cup freshly grated ginger root, 3 garlic cloves, minced, 7 cups chicken stock, 1 cup dry white wine, 1 ½ lbs. carrots, peeled and sliced into ½ in. pieces, 2 tablespoons freshly squeezed lemon juice, Curry powder, Sea salt, Freshly ground pepper

Preparation Instructions: Ginger Carrot Soup Recipe

In a stock pot, melt the butter over medium heat. Add the onion, ginger, and garlic, sautéing for 15 to 20 minutes, or until the onion is translucent. Add the stock, wine, and carrots. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender. Using an immersion blender, traditional blender, or food processor, puree the soup, working in batches. Add the juice, a pinch of curry powder, and salt and pepper.

For a more savory soup, you can garnish with bacon bits, caramelized onions, fried garlic, sautéed mushrooms, croutons, sour cream, diced hard-boiled egg. You can also garnish the soup with diced and blanched carrots, sautéed asparagus, diced zucchini, cucumber, broccoli, or grilled eggplant. Ginger carrot soup is also delicious with Indian flatbreads like roti or chapatti.

Source: www.gourmandia.com

Vegetarian Recipe: French Onion Soup with a Twist

French Onion Soup with a TwistHealthy recipes for onion soup uses vegetable stock instead of beef stock and is seasoned with teriyaki sauce for a different twist. The sweet teriyaki sauce pairs well with the caramelized onions and create quite a tasty dish. Also called soupe à l’oignon in French, onion vegetable soup recipe is traditionally made with beef stock or beef broth. The soup is garnished with croutons and cheese and served as easy appetizers in French meals.

Originally a soup associated with poor peasants, onion soup is now a popular soup enjoyed around the world and has been around since the Roman times. During those times, onions were abundant and easy to grow and to this day remain inexpensive and easy to make. This is perfect for busy weekdays and can be whipped up any time of the week.

In this recipe, cheddar cheese is used to garnish the dish together with the croutons. The garnished soup is placed in the oven and broiled for a few minutes until the cheese melts and the croutons brown a bit on top. Use a ramekin or tureen for placing the soup in before placing them in the broiler or oven. Regular soup bowls are not appropriate if they are not made for heating in the oven. Commonly, gruyere cheese is used to garnish the onion soup, although it is more expensive than cheddar. Some like to enhance the soup with cognac or sherry.

Ingredients: 6 yellow onions, sliced or diced, 3 cloves garlic, minced, 1/4 C prepared teriyaki sauce (your choice), 2 tbsp sesame oil, 8 C vegetable stock, crutons, 3 C old cheddar cheese, grated

Preparation Instructions: French Onion Soup with a Twist Recipe

In a large soup pot, briefly sauté the onions and garlic in the sesame oil and teriyaki sauce. Add the vegetable stock and bring to a boil. Cook for 12 minutes on high heat, stirring slowly. Pour soup into oven-safe bowls or designated onion soup tureens. Top with croutons and grated cheese. Broil in the oven for five minutes, or until cheese is melted and beginning to brown. Serve hot and enjoy.

Most of the flavor of the soup should come from the caramelized onions, which should be thoroughly sweated and nicely browned to bring out their sweetness and concentrate their flavors. The onions should be cooked slowly on low heat to prevent them from burning and becoming bitter. When caramelized, the onions will shrink in size to about half its original volume. This process also draws out the liquid from the onions and creates a rich and flavorful soup.

Source: www.gourmandia.com

Soups Recipes

Soups Recipes

A steaming bowl of soup on a cold, stormy or snowy weather is the perfect antidote to all the gloom. It’s like a warm snuggle or a burst of sunshine with rays strong enough to melt the icicles gathering on the eaves of the house. Hot and savory soup beats the cold mist with steam, fogging up eyeglasses as one nurses spoonful after spoonful of the broth. Soups recipes bring about this comforting feeling, reflecting the care the cook nurtures a pot of broth or stock, with which most great soups begin.

Hot soups can be as nutritious as the ingredients you put on the pot. Meat, poultry and seafood provide the much-needed protein in both the broth and as main or supplementary ingredient. Vegetables, herbs and spices contribute vitamins and anti-oxidants that give soup its healing properties. In fact, in Chinese herbal medicine, soup with special herbs and ingredients are often prescribed to cure an ailment or malady. Perhaps that’s why chicken soup is often given to those with colds and flu.

A good broth is made from simmering specific ingredients according to the soup recipes. For chicken soup, the cook boils either the whole chicken, its bones or just parts of the chicken. Vegetables are added into the stock for more flavor. Same goes for making beef, fish and vegetable stocks. Other ingredients that can be added after the whole soup is made include pasta or noodles, common in Asian style soups.

While meat is popular in soups, there are also all-vegetable soups, like several soup recipes on the site. Try the Austrian cabbage soup, barley vegetable chowder (a thick soup with seafood or vegetables), or the more colorful carrot soup or corn soup.

Soup recipes also tend to be thin and watery. But if you want something a bit richer, try the thick and creamy soups. We have cream of cauliflower, artichoke, pea and vegan broccoli-cauliflower. There are also nut soups like the African peanut soup and the chestnut soup.cat_ua-chicken-soup-recipes-260

While soups recipes is usually regarded as hot and cooked in boiling temperatures, there are also cold soup recipes that bring the same comfort. But they are more refreshing because they are served chilled. After cooking briefly in heat, this kind of soup is allowed to cool because the flavors come out more in that temperature, as well as the ingredient itself. Classic cold soups are tomato or fruit-based. Try the blueberry soup thickened with tapioca or the berry buttermilk soup which combines the tanginess of both berries and buttermilk. The chocolate soup is pretty much like hot chocolate but this one is served chilled, made with dark chocolate, milk and cream with cinnamon for that special taste.

 

Soups Recipes

One of the more famous comfort foods would be soups. A warm bowl of soup on a cold, furious or snowy weather is the perfect antidote to all the gloom. It’s like a loving snuggle or a burst of sunshine with rays strong enough to melt the icicles gathering on the eaves of the house. Hot and flavorful soup beats the cold mist with steam, fogging up eyeglasses as one nurses spoonful after spoonful of the broth. Soups recipes bring about this cheering feeling, reflecting the care the cook nurtures a pot of broth or stock, with which most great soups start out.

 

Hot soups can be as hearty as the ingredients you put on the pot. Meat, poultry and seafood provide the much-needed protein in both the broth and as main or supplementary ingredient. Vegetables, herbs and spices contribute vitamins and anti-oxidants that give soup its medicinal properties. In fact, in Chinese herbal medicine, soup with special herbs and ingredients are often prescribed to cure an illness or malady. Perhaps that’s why chicken soup is often given to those with colds and flu.

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A delightful broth is made from simmering special ingredients matching to the soup recipes. For chicken soup, the cook boils either the whole chicken, its bones or just parts of the chicken. Vegetables are added into the stock for more flavor. Same goes for making beef, fish and vegetable stocks. Other ingredients that can be added after the whole soup is made include pasta or noodles, common in Asian style soups.

While meat is standard in soups, there are also all-vegetable soups. Try the Austrian cabbage soupbarley vegetable chowder (a thick soup with seafood or vegetables), or the more colorful carrot soup or corn soup.

 

 

Soup recipes also tend to be thin and watery. But if you want something a bit richer, try the thick and creamy soups. Examples include cream of cauliflower, artichoke, pea and vegan broccoli-cauliflower. There are also nut soups like the African peanut soup and the chestnut soup.

While soups recipes is ordinarily regarded as hot and cooked in boiling temperatures, there are also cold soup recipes that bring the same comfort. But they are more stimulating because they are served chilled. After cooking briefly in heat, this kind of soup is allowed to cool because the flavors come out more in that temperature, as well as the ingredient itself. Classic cold soups are tomato or fruit-based. Try the blueberry soup thickened with tapioca or the berry buttermilk soup which combines the tanginess of both berries and buttermilk. The chocolate soup is pretty much like hot chocolate but this one is served chilled, prepared with dark chocolate, milk and cream with cinnamon for that special taste.