Vegetarian borscht with vegetables, dill and beans
Ingredients
- 1 potato
- 1 onion
- 1 tomato
- 200g white cabbage
- 1 carrot
- 1 beetroot
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1500ml water
- 200g canned beans or cooked
- 2 garlic cloves
- ½ lemon
- 1 bay leaf
- 1 tsp sugar
- salt, to taste
- black pepper, to taste
- dill, to taste
Utensils
- kitchen scale
- measuring cup
- tablespoon
- teaspoon
- cutting board
- knife
- vegetable peeler
- grater
- bowl
- frying pan
- saucepan
- wooden spoon
Instructions
- Wash, trim and peel all the vegetables.
- Dice the potato into medium-sized cubes, onion and tomato into small cubes.
- Grate the beetroot and carrot on a medium-sized grater.
- Cut the white cabbage into strips.
- Chop the garlic finely.
- Heat the oil in a frying pan.
- Sauté the onions for about 2 minutes until translucent.
- Add the beetroot and carrots and sauté for 5-6 minutes.
- Add the chopped tomatoes and tomato paste and mix well.
- The pan Cover and sauté for about 15-20 minutes.
- Boil the water in the saucepan for about 11-12 minutes.
- Add the potatoes to the saucepan and cook for 5-7 minutes.
- Add the white cabbage and beans, more Simmer for 5 minutes.
- Add the contents of the pan, bay leaf, sugar, salt and pepper to the soup.
- Let the soup simmer gently for another 2-3 minutes.
- Squeeze the juice from half the lemon.
- Add the chopped garlic and lemon juice Add flavor to the soup and stir the soup.
- Sc again with salt and pepper hmecken.
- Remove the saucepan from the heat.
- Borschtschgarnish with chopped dill before serving.
