Borscht from dried vegetables
Description
Perfect for lunch. Borscht made from dried vegetables can be cooked not only on meat broth, but also on vegetable broth or simply on water. Unlike regular borscht, this version turns out less vibrant, so to fix that, you can add beet juice at the very end. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making borscht with dried vegetables. We will use fresh potatoes.
- 2
Step 2
Place the dried cabbage and beet into a cup. Pour 200 milliliters of warm water over the vegetables and let them sit for four hours at room temperature.
- 3
Step 3
Place the dried carrots and onion into a bowl. Pour 100 milliliters of warm water over the vegetables and let them sit on the kitchen counter for four hours.
- 4
Step 4
Peel the potatoes, rinse and cut into strips. Place the potatoes in a pot.
- 5
Step 5
Pour the broth into a saucepan, along with the beet and cabbage together with their water. Drain the water from the carrots and onions and place them over medium heat. Bring everything to a boil, add salt, and cook for 15-20 minutes.
- 6
Step 6
While the vegetables are boiling, pour vegetable oil into a frying pan, add the carrots with onions, tomato paste, and pour in the vinegar. Fry everything for 7-8 minutes, stirring.
- 7
Step 7
Add the sautéed vegetables to the borscht and cook until the vegetables are tender. Add dried herbs and garlic, bay leaf, cook for 5 minutes, then remove from heat. Adjust seasoning with salt and sugar to taste, add pepper, cover, and let stand for 10 minutes.
- 8
Step 8
Ready. Serve with herbs.