Vegetarian borscht with beets and cabbage

February 18, 2023

Fragrant, thick, dietary, inexpensive! Vegetarian borsch with beets and cabbage is prepared according to the same rules as the traditional one, only water is used instead of broth. Borsch is very tasty, bright and rich. It is perfect for eating during fasting.

Prep Time: 20 mins

Cooking Time: 35 mins

Description

Fragrant, thick, dietary, inexpensive! Borsch is very tasty, bright and rich. It is perfect for eating during fasting.

Ingredients

1 medium beetroot
0.5 white cabbage
2 medium potatoes
1 white onion
1 medium carrot
2 medium tomatoes
2 garlic cloves
50 ml vegetable oil for frying vegetables
1 bay leaf
Pepper to taste
Salt to taste

Instructions

Cook. A set of vegetables for him is standard - beets, cabbage, potatoes, carrots, tomatoes (I have frozen mashed potatoes). Wash and clean vegetables well.
Cut potatoes into medium cubes.
Put it in a saucepan and fill it with clean, cold filtered water. Tap water contains impurities and can impart an unpleasant aftertaste to the dish. Put the pot to boil over medium heat. In the meantime, work on other vegetables.
Chop cabbage into thin strips.
Onion cut into small cubes
Grate carrots on a coarse grater.
Also grate the beets on a coarse grater.
Heat vegetable oil for frying in a frying pan. Put chopped onions and carrots in it. Fry them over low heat, stirring for a few minutes, until soft.
Put the beets in a saucepan. Add a little sugar - it will better reveal the taste of vegetables. Stir. Fry them for a few minutes. Then add the grated peeled tomatoes. I have frozen puree. Mix and simmer everything together for 7-10 minutes.
When the potatoes have boiled for 15 minutes, add the cabbage to the pot. Cook the soup for about 10 more minutes.
Put the vegetable fry in the borscht.
Salt the soup, add peppercorns and bay leaf. Squeeze the garlic into it through a press. Wait until it boils and boil the borscht for a couple of minutes. Not longer, as it may lose color. Then turn off the heat, cover the pot with a lid and let the soup brew for 20 minutes.
Serve borsch to the table, sprinkled with herbs. Bon appetit!

Nutritional information

% of daily allowance

Protein

Trans fat

27%

Carbohydrates

10g

67%