Vegan Borscht with Cognac
Soups • Author's
Description
Vegan Borscht with Cognac
Ingredients
- Onion 2 pieces
- Carrot 3 pieces
- Orange Bell Peppers 2 pieces
- Beetroot 2 pieces
- Apple 1 piece
- Salt to taste
- White Cabbage 10 oz
- Sugar 3 tablespoons
- Passata Tomato Sauce 5 oz
- Meyer Lemon Juice 0 fl oz
- Herbs 1 bunch
- Mild Chili Spice ½ piece
- Cognac 0 oz
Step-by-Step Guide
Step 1
Bake 2 medium beetroots in the microwave for about 15 minutes.
Step 2
Meanwhile, bring a 3-liter pot of water, filled 2/3 full, to a boil.
Step 3
In a skillet, sauté the carrot, onion, and bell pepper. Then add a large sour apple, grated, and finely chopped chili pepper. Finally, add the tomato paste (without barbecue flavors), salt, or any other favorite salty seasoning to taste.
Step 4
When the water boils, add the shredded cabbage and bring it back to a boil.
Step 5
Add the grated beetroot and the sautéed mixture. Squeeze in the lemon juice, add the sugar, and a splash of cognac.
Step 6
Finally, add the chopped herbs and cover with a lid.
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