Vegetarian borscht with beans
Description
Perfect for lunch. Many are wondering, is the soup ready to serve?
Instructions
- 1
Step 1
Pour two liters of water or vegetable broth into a small saucepan and place it on the stove. As soon as the liquid boils, add the peeled and cubed potatoes and root vegetables. If you add cabbage first, the potatoes won't cook properly in the sour broth.
- 2
Step 2
Place a frying pan with vegetable oil over heat. When it heats up, sauté finely chopped onion until it becomes translucent with a golden tint. Then add the chopped celery to the onion.
- 3
Step 3
Add the cabbage to the broth with potatoes. There's no need to squeeze it beforehand. As soon as the soup comes to a boil, reduce the heat, cover the pot with a lid, and simmer for twenty minutes, until the cabbage floats to the surface.
- 4
Step 4
Now it's time for the spices. Add ground paprika, khmeli-suneli, coriander, and salt to the pot with the cabbage. Add a can of canned beans in tomato sauce, including the liquid.
- 5
Step 5
Let the soup come to a boil again, then add the garlic cloves, bay leaf, and herbs to taste. Turn off the heat, cover the soup with a lid, and let it steep. Now it's ready to be served. Interestingly, the soup tastes even better the next day.