Vegetarian borscht with vegetables, dill and beans

6 persons | 65 minutes

This recipe prepares a traditional dish of Russian and Eastern European cuisine – a vegetarian cabbage soup with beans – . The combination of different vegetables and beans makes this soup unique and very versatile in taste. The beetroot gives it a slightly sweet taste. Tomatoes and lemon juice add some acidity to the soup. Simple and easy to cook, borscht can be prepared as a quick lunch or dinner.

Rating: Ø 5 ( 2 votes )
Vegetarian borscht with vegetables
Vegetarian borscht with vegetables

6 persons | 65 minutes

This recipe prepares a traditional dish of Russian and Eastern European cuisine – a vegetarian cabbage soup with beans – . The combination of different vegetables and beans makes this soup unique and very versatile in taste. The beetroot gives it a slightly sweet taste. Tomatoes and lemon juice add some acidity to the soup. Simple and easy to cook, borscht can be prepared as a quick lunch or dinner.

Rating: Ø 5 ( 2 votes )

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

Instructions

  1. Wash, trim and peel all the vegetables.
  2. Dice the potato into medium-sized cubes, onion and tomato into small cubes.
  3. Grate the beetroot and carrot on a medium-sized grater.
  4. Cut the white cabbage into strips.
  5. Chop the garlic finely.
  6. Heat the oil in a frying pan.
  7. Sauté the onions for about 2 minutes until translucent.
  8. Add the beetroot and carrots and sauté for 5-6 minutes.
  9. Add the chopped tomatoes and tomato paste and mix well.
  10. The pan Cover and sauté for about 15-20 minutes.
  11. Boil the water in the saucepan for about 11-12 minutes.
  12. Add the potatoes to the saucepan and cook for 5-7 minutes.
  13. Add the white cabbage and beans, more Simmer for 5 minutes.
  14. Add the contents of the pan, bay leaf, sugar, salt and pepper to the soup.
  15. Let the soup simmer gently for another 2-3 minutes.
  16. Squeeze the juice from half the lemon.
  17. Add the chopped garlic and lemon juice Add flavor to the soup and stir the soup.
  18. Sc again with salt and pepper hmecken.
  19. Remove the saucepan from the heat.
  20. Borschtschgarnish with chopped dill before serving.

Utensils

  • kitchen scale
  • measuring cup
  • tablespoon
  • teaspoon
  • cutting board
  • knife
  • vegetable peeler
  • grater
  • bowl
  • frying pan
  • saucepan
  • wooden spoon