Beetroot soup with chickpeas
Description
A hearty first course. Since borscht with chickpeas is a fasting dish, it's best served with fasting sour cream or sunflower seed sour cream, apple mayonnaise, etc. It's very delicious served with garlic pampushky and other savory garlic-flavored baked goods.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the root vegetables and remove the outer leaves from the cabbage.
- 2
Step 2
Soak the chickpeas in hot water in advance, about 5-6 hours before starting to prepare the borscht, or even better — overnight.
- 3
Step 3
Then drain the water and pour the soaked chickpeas into a saucepan or pot, cover with boiling water, and cook until tender for about 1.5 hours. In a separate saucepan, add diced washed potatoes and pour in 2 liters of hot water. Place the pot on the stove and cook for 10 minutes.
- 4
Step 4
Finely chop the peeled onion and sauté in hot vegetable oil in a frying pan for about 2-3 minutes.
- 5
Step 5
Grate the peeled beet and carrot on a grater with large holes, add to the pan and fry for about 3-5 minutes until tender.
- 6
Step 6
Place the sautéed mixture into the pot with the boiled potatoes and cook the dish for another 5 minutes.
- 7
Step 7
Shred the white cabbage and chop the fresh herbs. Add to a container together with sugar, salt, and vinegar. It is advisable to add vinegar so that the cabbage doesn't absorb the burgundy color!
- 8
Step 8
Add boiled chickpeas and simmer the borscht for another 5 minutes.
- 9
Step 9
Then turn off the heat, pour the lentil borscht into bowls and serve hot.