Red Borscht (Vegan)
Description
Perfect for lunch. I'd like to share with you a recipe for preparing vegetarian red borscht at home. The taste of this borscht is truly delicate, and since neither tomatoes nor lemon acid are used in the recipe, it even has sweet notes. The only thing missing here is meat. But this is a fasting recipe, so we'll do without it. Good luck with cooking and have a wonderful day. The soup is ready to serve.
Instructions
- 1
Step 1
Boil the beans in a separate pot for 1-2 hours until almost fully cooked. When the beans are almost done, place a 5-liter pot filled halfway with water on the stove.
- 2
Step 2
Peel the onion and cut into cubes.
- 3
Step 3
Peel the carrots and cut them into strips.
- 4
Step 4
The beet should be peeled and shredded.
- 5
Step 5
Fry the onion in vegetable oil until translucent, then transfer to a plate.
- 6
Step 6
Now fry the carrots in a pan until golden brown.
- 7
Step 7
The water has come to a boil. Add the sautéed carrots and onions to it.
- 8
Step 8
Sauté the beet in vegetable oil for about 10 minutes.
- 9
Step 9
Add the fried beet to the saucepan, bring to a boil, and cook for 10-15 minutes.
- 10
Step 10
Peel the potatoes and cut them into large cubes.
- 11
Step 11
The cabbage needs to be shredded.
- 12
Step 12
Add the potatoes to the pot, bring to a boil, and add the cabbage. Cook for another 15 minutes.
- 13
Step 13
Season the borscht to taste with salt, add bay leaf and beans. Bring to a boil and cook for another 10 minutes.
- 14
Step 14
Chop the herbs finely, add them to the borscht. Remove the pot from the heat and let the borscht steep for 10 minutes.
- 15
Step 15
Serve borscht with sour cream.