Vegetarian Borscht

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Vegetarian Borscht

This is a good make-ahead soup that can be made quickly in the food processor. It get thicker the longer it sits. This also freezes well. Those of Ashkenazic background can leave out the green beans.


  • 1/4 teaspoon ground white pepper
  • 4 teaspoons salt
  • 2 tablespoons tomato paste
  • 1 small head cabbage cored and cut into 4 wedges
  • 1 bunch watercress stems removed
  • 1 pound green beans
  • 3 medium parsnips peeled
  • 2 medium turnips peeled
  • 3 large potatoes peeled
  • 1/4 cup margarine
  • 6 to 8 carrots peeled
  • 1 leek white part only
  • 3 ribs celery with


  • 1. Place the slicing disk into the bowl of the food processor. Cut the onions, celery, leek, and carrots to fit feed tube. With light pressure, push the vegetables through the feed tube using the pusher.

    2. Over medium heat, melt the margarine in a large stockpot. Add the onions, celery, leeks, and carrots and saute until the onion is soft and limp, 3 to 5 minutes. Remove the pot from the heat.

    3. Insert the French-fry blade into the food processor. Cut the potatoes, turnips, and parsnips to fit the feed tube. Chop, using the pusher with firm pressure. Add these vegetables to the stockpot.

    4. Insert the metal blade into the food processor bowl. Add the green beans and watercress. Pulse several times to chop, then add to the stockpot.

    5. Place 2 wedges of the cabbage into the processor bowl. Chop with several pulses. Add to the stockpot. Repeat with the remaining cabbage and add to the stockpot. Add the tomato paste, salt, and white pepper to the stockpot.

    6. Add enough cold water to cover the vegetables, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 1 hour. Serve hot.

    by Zell Schulman (Macmillan; April 1998; $27.50/hardcover)

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