Lenten Borscht with Potatoes
Soups • Russian
Description
Vegetarians can add sour cream to their bowl. Vegans can stick to fresh herbs.
Ingredients
- Salad Potatoes 2 pieces
- Carrot 1 piece
- Onion 1 head
- White Cabbage 5 pieces
- Yellow Beets 1 piece
- Spices to taste
- "Vegetta seasoning" 2 tablespoons
- Passata Tomato Sauce 5 tablespoons
- Sugar 5 tablespoons
- Salt 3 tablespoons
- Garlic 1 head
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Pour water (about 2–3 liters) into a large pot. Bring to a boil.
Step 2
In the pot with boiling water (without salt), add finely chopped beet and carrot.
Step 3
After a while, add finely chopped potatoes and cabbage.
Step 4
In a separate pan, sauté finely chopped onion in vegetable oil.
Step 5
Add tomato paste (5 tablespoons), spices, salt, and sugar to the onion. Sauté for a while.
Step 6
Add a bouillon cube or Vegetta to the pot with vegetables.
Step 7
Add the sautéed mixture to the pot with the vegetables.
Step 8
Taste for salt and acidity. If it lacks acidity, add lemon juice.
Step 9
Add finely chopped garlic and cook for another 10 minutes.
Step 10
Before serving, let the borscht steep for at least one hour.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!