Bean Borscht
Description
Bean borscht is a completely vegan and vegetarian borscht. There's no meat in it, yet it's hearty and delicious—its taste is almost indistinguishable from meat borscht (for those who care). It's prepared following the same principle, so if you already know how to cook borscht, this recipe will be easy for you! This borscht is especially tasty when served with sour cream and garlic pampushky. By the way, don't forget to salt and pepper it! Serve with fresh herbs and sour cream. Enjoy!
Instructions
- 1
Step 1
First, soak the beans for several hours (6-8 hours), then add them to a pot, cover with water (by one-third), bring to a boil, and cook for a short while.
- 2
Step 2
Peel one beet and one carrot. Finely chop. Cut the beet into cubes and the carrot into half-moons.
- 3
Step 3
Then peel the onion.
- 4
Step 4
Add water to the pot and put in the beet and carrot.
- 5
Step 5
Dice the onion.
- 6
Step 6
Add onion to the frying pan and sauté until translucent.
- 7
Step 7
Dice the red bell pepper.
- 8
Step 8
Then add peppercorns.
- 9
Step 9
Then add the bell pepper to the pan with the onion.
- 10
Step 10
Then, in a separate container, dilute 3 tablespoons of tomato paste with a glass of water. Mix well.
- 11
Step 11
Foam forms during boiling. It needs to be skimmed off.
- 12
Step 12
Then add tomato paste to the pan with the pepper and onion. Simmer over medium heat until the paste begins to bubble slightly (about 5 minutes).
- 13
Step 13
Dice three potatoes into cubes.
- 14
Step 14
Then finely chop the cabbage.
- 15
Step 15
Add the cabbage to the pot. Cook for about 5-7 minutes, stirring occasionally.
- 16
Step 16
Chop the herbs.
- 17
Step 17
Add the sautéed mixture and herbs to the pot. Simmer for about 10 minutes over low heat, then serve.