Vegetarian borscht with sauerkraut
Description
A hearty first course. A vegetarian borscht with sauerkraut turns out to be just as delicious as one cooked with meat broth. Both adults and children enjoy eating it. Serve it hot with a vegetarian mayonnaise, for example, made from apples or seeds, and always with bread or other non-sweet baked goods. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the potatoes, rinse them in water, and cut into cubes. Place the cut potatoes into a pot or cauldron, pour in warm water, add salt and bay leaves. Put the pot on the stove and boil the potatoes for 10 minutes, skimming off the foam.
- 3
Step 3
Peel the beets and carrots, rinse and grate the vegetables on a coarse grater or chop into small cubes. Sauté the vegetables in vegetable oil, heating the oil in a frying pan beforehand. Use onion, chop it as well, and fry for 4-5 minutes.
- 4
Step 4
Place the sautéed vegetables into the pot with the potatoes, gently mix, and add sugar. Boil for about 5-6 minutes.
- 5
Step 5
Rinse the sauerkraut and place it in a pot. If it's not sour enough, be sure to add some table vinegar; otherwise, the cabbage will absorb the color of the dish, and the borscht will turn brown instead of burgundy!
- 6
Step 6
Immediately after adding the sauerkraut, put the chopped washed green onions, dill, and parsley into the pot. Peel and press a garlic clove. Boil the borscht for another 1-2 minutes.
- 7
Step 7
Pour the hot borscht into bowls, add a spoonful of vegan mayonnaise, and serve with bread.