Healthy Borscht without Meat
Description
A hearty first course. A protein-packed vegetarian borscht can be an ideal option during Lent or for those who want to quickly prepare a delicious soup. If you have time, cook the beans beforehand and make the borscht using that broth, but even with this recipe, the borscht turns out surprisingly tasty, vibrant, and healthy. You can add bell pepper to taste. Serve in bowls and enjoy.
Instructions
- 1
Step 1
1. The main components of this borscht are vegetables and one little secret. I use red cabbage instead of white cabbage. This borscht turns out not only tasty but also very rich.
- 2
Step 2
2. First, I prepare the vegetables, and at the same time, I put on the water and bring it to a boil. Following the same principle, you can also prepare borscht using broth.
- 3
Step 3
3. Now sauté the vegetables in vegetable oil: first the onion, then the beetroot and carrots. At the end, add tomato paste, juice or fresh tomatoes.
- 4
Step 4
4. Add a little water and simmer for about 5 minutes. Meanwhile, place the potatoes in water, bring to a boil, and add the spices. Cook for about 5 minutes, then add the sautéed vegetables.
- 5
Step 5
5. Cook for another 5 minutes and add the shredded red cabbage. It will give an incredible color, but during cooking the color will fade slightly, and the borscht will acquire a rich red-raspberry hue.
- 6
Step 6
6. Before serving, sprinkle with herbs to taste. You can add sour cream.
- 7
Step 7
7. I slice the garlic separately and tuck it into the bread along with the lard or herbs, then serve it with rye bread. You can also bake garlic rolls or buy ready-made ones and rub them with garlic.