My borscht is as quick as it is hearty. A triumph of sweet-and-sour match. I call my borscht quick, because although I love the classic beef borscht and enjoy it occasionally, I have no intention (and neither do you, I’ll bet!) of spending half the day making the classic high-maintenance beef-based original on a regular basis. I just love the idea of a great vegetarian borscht, and all vegetarian soups, good with any meal and in all seasons.
Experience the magic of cranberry sauce in this borscht! The food processor will make short work of grating, grinding, and slicing all your ingredients—30 minutes of cooking is all I need, as the flavors are so intense and all ingredients are shredded fine.
- 1∕3 cup olive oil
- 8 large cloves garlic
- 1 large bunch dill
- 1 large onion, quartered
- 4 ribs celery, peeled
- 1 large carrot, grated
- 1 small white cabbage, sliced very thin
- 2 large beets, grated fine
- 1 large can (3 cups) crushed tomatoes
- 2 tablespoons paprika
- 12 cups (3 quarts) water
- 1 15-ounce can natural smooth
- cranberry sauce (health food stores)
- ¼ cup sugar
- Salt and pepper to taste
- 1∕3 cup unfiltered apple cider vinegar
Heat the oil in a wide-bottom pot. In a food processor, finely grind the garlic and dill. Add the onion and celery and mince, using the pulse button. Add the mixture to the hot oil and sauté until translucent. Add all remaining ingredients and bring to a boil.
Reduce the flame to medium and cook covered about 30 minutes, or a little longer, until all vegetables are very tender. Adjust texture and seasonings. Makes a dozen ample servings.