Vegetarian Borscht

Ingredients

6 servings

• 1 dill
• 6 potatoes
• 1 onions
• 1 bay leaves
• 1 tbsp sunflower oil
• 1 good pinches of salt and pepper
• 1 large beetroot
• 1 half cabbage
• 1 chopped parsley
• 1 tomato sauce
• 1 large carrots

Steps

1. 1

   Peel and cut the potatoes into small cubes.

2. 2

   Clean and chop the onions.

3. 3

   Clean the carrots and beetroots, cut the beetroots into thin strips and grate the carrots.

4. 4

   Finely chop the white cabbage.

5. 5

   Pour the cut potatoes into a deep saucepan.

6. 6

   Fill the pan with cold water and place on the stove over high heat. After boiling, add salt (in a 2.5 liter pan I put a tablespoon) and a few black peppercorns. Reduce heat and continue to cook the potatoes until half cooked.

7. 7

   While the potatoes are cooking, prepare the beetroots and carrots. The red color of our borscht depends on them. Personally, I like the color of the dish to be red so I pay special attention to the cooking. Heat the pan with vegetable oil and fry the onions until lightly golden, then add the carrots until they are tender.

8. 8

   Add the chopped beetroots to the onions and carrots and fry a little more, covering the pan with a lid.

9. 9

   When the vegetables are almost cooked, add the tomato sauce.

10. 10

    Add a little water and let the vegetables simmer for a few minutes.

11. 11

    When the potatoes are half cooked, add the cooked vegetables to the saucepan and cook together for 10-15 minutes.

12. 12

    Add the chopped cabbage and let the mixture simmer. I like the cabbage to be soft, so I cook it for at least 10-15 minutes. If you prefer it crunchy, add the cabbage to the saucepan almost at the end of cooking. When the borscht is ready, you can sprinkle it with ground black pepper, then turn off the heat and leave it for an hour or two to infuse.

13. 13

    Serve the red borscht with sour cream, black bread, and lard. To make the dish tastier and more fragrant, before the end of cooking, it is necessary to add chopped parsley and dill, which will give it a richer aroma.