Vegan borscht with beetroot
Description
The recipe won't take much time. To prepare a lean borscht with beets, you'll need one large beet (or two medium ones), plenty of potatoes, and half a cabbage head. To make the borscht rich and tasty, I recommend adding dried mushrooms. Garlic and fresh herbs will also come in handy, just as in regular borscht.
Instructions
- 1
Step 1
You can soak the beans in water overnight to let them steep, or you can simply start cooking them right away.
- 2
Step 2
Cut the beetroot into strips (you can make them finer or coarser). Fry them in vegetable oil and add to the beans in the pot. By the way, don't forget to add the frying oil along with the beets to the beans.
- 3
Step 3
During cooking, beets may change color, release it into the water, and themselves may no longer be so vibrant.
- 4
Step 4
Meanwhile, chop the onion into small cubes and cut the carrot into thin strips (or grate it, if you prefer). Fry them in oil, just like the beet, then add to the pot.
- 5
Step 5
Now for the mushrooms: first, boil them, remembering to skim off the foam. By the way, you can add the cooking water to the main pot if you like your borscht with a mushroom aroma. Sauté the cooked mushrooms with chopped onion (I used another small onion for this) and then add them to the borscht as well.
- 6
Step 6
Cut the potatoes into cubes, add them to a pot, and season with salt. While the potatoes are boiling, shred the cabbage.
- 7
Step 7
Add the cabbage. Prepare another vegetable sauté with peppers and tomatoes: chop and fry the peppers, you can add a bit more onion (if you have some left), then add the tomatoes, spices, and tomato paste (or one or two glasses of tomato juice).
- 8
Step 8
Add the prepared sautéed vegetables to the borscht. Cook until the cabbage is done. At the end, add finely chopped fresh herbs (and a bit of garlic for aroma, if desired).
- 9
Step 9
You can serve the ready vegan borscht with beets hot from the stove, but it remains delicious even after standing for a while.