Vegetarian Diet Borscht
Description
Perfect for lunch. Traditional borscht is cooked with beans, but for a diet-friendly vegetarian soup, we only need potatoes, onions, beets, and cabbage. Omitting beans also speeds up cooking. This borscht can be prepared either in a regular pot or in a multicooker—the latter method will save you even more time and effort. I suggest you try this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes, beets, and onions.
- 2
Step 2
In a 5-liter pot, fill 2/3 full with water and bring to a boil. Cut the potatoes into small pieces, add to the boiling water, and cook for 10–15 minutes. For borscht, I recommend using potato varieties that break down quickly and well when boiled, as this will give the borscht a rich flavor.
- 3
Step 3
Add the shredded cabbage to the partially cooked potatoes.
- 4
Step 4
For frying, grate the beet on a coarse grater and finely chop the onion.
- 5
Step 5
Sauté them in a small amount of vegetable oil. Add tomato juice, salt, pepper, and bay leaf. Simmer until the liquid has evaporated.
- 6
Step 6
The borscht seasoning is ready. Add it to the borscht only when both the potatoes and cabbage are cooked. Simmer the borscht for another 10–12 minutes until fully ready. Let the borscht steep for 30–60 minutes before serving.
- 7
Step 7
The borscht is ready.