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Vegetarian beet soup (borscht)

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Ingredients

1 medium, chopped onion
3 medium, shredded carrots
3 medium,trimmed and shredded beets
3 cups, shredded red cabbage
3 stalks, chopped celery
3 tbsp cooking oil
1 head, pressed garlic
16 oz tomato sauce
1, shredded pepper
salt and pepper
for garnish sour cream and green onion
3 tbsp apple cider vinegar

Vegetarian beet soup (borscht)

Cuisine:
    • Medium

    Ingredients

    Directions

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    If you want to get the deep ruby color of borscht – buy deep red beets. I also used red cabbage instead of regular cabbage for the color. However if you don’t have red cabbage, the white cabbage will be fine too. Potatoes and canned red beans can be added if desired. Since there is no meat in borscht, it will stay fresh in the refrigerator for up to 1 week and will become taster and taster every day. Usually  borscht is served with some sour cream on top, but you don’t have to add it if you don’t eat dairy.

    Steps

    1
    Done

    Heat the oil in a large pot over medium-high heat. Add chopped onion and fry for 5 minutes or until golden color. Add shredded carrots, celery, cabbage, beets and cook for 10 minutes, stirring occasionally. Add tomato sauce and cook for 5 more minutes. Add water. Bring to boil, then lower the heat so it barely boils. Add salt and pepper to taste. Add pressed garlic, shredded pepper and simmer for 15 minutes more on small heat. Let it brew for 15 minutes. Can be served with sour cream, and fresh herbs like dill, parsley or green onion.

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