Vegetarian Pepperoni and Hotdog Borsch
Inspired by Geraldine Hartman’s recipe in her
cookbook Not Just For Vegetarians
Ms. Hartman’s recipe was found on a natural foods website. Links are below.
Veggie pepperoni and veggie hotdogs are not authentic
in borsch at all and Ms. Hartman’s recipe does not include the hotdogs. In that the soup was named Russian Beet Borscht
I added the hotdogs in an attempt to help the ingredients match the name. Hotdogs are a great option in Russian style borsch.
Borsch is so good that vegetarians who wish for a reminder of meat should not be deprived!
This is the way I would make it using her basic
ingredients, plus hotdogs:
Ingredients
2 14 oz cans diced beets, juice reserved, or equivalent roasted beets, julienne
or coarse grated
3 Tablespoons vegetable oil
2-4 cloves garlic to taste –
minced
1 4 oz package of
vegetarian pepperoni quartered, plus two or three sliced vegetarian hotdogs.
1 medium large onion, diced
2 medium carrots, diced
2 stalks of celery with leaves, diced
5 cups vegetarian soup stock
1 large potato, diced
1 small cabbage (red or green) finely chopped
2 14 oz cans diced stewed tomatoes
(retain the juice to add to the soup with the tomatoes)
2-3 Tablespoons apple cider vinegar
1 Tablespoon honey
1/2 Teaspoons sea salt, to taste
(caution with the salt – borsch is not salty!)
1/8-1/4 Teaspoons freshly ground pepper to taste
1-1 1/2 Teaspoons Mrs. Dash Original Blend
or Spike Seasoning Blend, to taste
2 Tablespoons fresh or 2 Teaspoons dried chopped dill weed
2 Tablespoons cornstarch
Instructions
Whatever else it contains or does not contain, without beets it isn’t borsch so we start there.
I prefer roasted beets – coarse
grated. Scrub beets well with skins on and cover each with foil – roast in a preheated oven until completely fork tender
– they will not be cooked much after this. Allow to cool and rub off the skins; julienne or coarse grate.
If using canned beets, julienne if sliced
or coarse grate if whole. Save the beet juice.
Set aside the beets.
Sauté the garlic in the vegetable oil, do not brown! Remove the garlic and set aside.
In the garlic infused oil sauté the
quartered pepperoni and sliced hotdogs to give them a slight crispness. Remove and set aside.
Sauté the diced onion, carrots and celery
until soft. Remove and set aside.
In your favorite vegetarian soup stock simmer the diced potatoes, cabbage and stewed tomatoes with the tomato
juice and sautéed garlic for approximately 45 minutes or until soft.
When close to completely cooked add the beets – they do not want to
be cooked much more! They are already cooked and if overcooked will lose their beautiful color. Also add the crisped pepperoni
and hotdog slices. Add any reserved beet juice as is appropriate to consistency.
Blend the cornstarch with 5 Tablespoons cold water until smooth and add to
the borsch for the last 10 to 15 minutes of gentle simmer.
Borsch should be thick in consistency, if a wooden spoon will stand up in the pot you’ve
got it! If your borsch isn't that thick don't continue to add more cornstarch - just add more vegetables and other
good things next time.
Add the seasonings:
2-3
Tablespoons apple cider vinegar
1 Tablespoon honey
1/2 Teaspoons sea salt, to taste (caution with the salt – borsch is not salty!)
1/8-1/4 Teaspoons freshly ground
pepper to taste
1-1
1/2 Teaspoons Mrs. Dash Original Blend or Spike Seasoning Blend to taste
2 Tablespoons fresh or 2 Teaspoons dried chopped dill
Dill is a must seasoning in Slavic foods.
The apple cider vinegar and honey are
to achieve a mellow tart flavor that would ordinarily come mostly from a good meat broth made with meats and bones. This mellow
tart flavor is authentic for borsch.
Be cautious with the salt and pepper – borsch is not salty. Likewise be cautious with the commercially
blended seasonings. Borsch is not to be overpowered with these things.
After the final 10 to 15 minutes of simmer turn the heat off! or to very low and allow the borsch
to steep for about 20 or so minutes - not simmer! Retaste for the mellow tartness.
Adjust if necessary.
Borsch is normally served with a dollop
of sour cream on top of each serving.
Enjoy! David
