2012-09-25

Vegetarian borscht

Vegetarian borscht
Author:
Category
Soups
Ingredients
  • 100 g onion
  • half a lemon
  • 100 g carrots
  • 10 g brown sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 400 g red beets
  • 20 g cilantro
  • 20 g dill
  • 20 g fresh basil
  • 150 g white cabbage
  • 50 g stalk celery
  • 1 tbsp adjika
  • 100 g cherry tomatoes
  • 15 g dried tomatoes
  • 70 g prunes
  • 70 g pitted olives
Vegetarian borscht turns out to be very spicy, the ingredients are well balanced in this soup, which give it a simply unique taste. Since the soup is cooked without meat, it means that it will not take much time to cook, about 50 minutes.

Vegetarian borscht recipe


1

Peel the carrots and onions, put them in a saucepan, pour two liters of water and put on the fire to cook until tender.

2

Remove the prepared vegetables from the pan, pepper and salt the broth, add brown sugar and juice from half a lemon (the lemon is put in the borscht so that the beets do not discolor).

3

Cut the beets into thin slices and dip into the broth in the same way.

4

Now add ingredients that are not quite familiar to this soup to our vegetarian borscht. We put pitted olives, prunes, sun-dried tomatoes, adjika. Add all these ingredients whole.

5

Shred the cabbage and cut the celery into wedges.

6

Once the beets are almost cooked, add the celery and cabbage.

7

Boil borscht until tender, then add chopped fresh basil, dill and cilantro. Cover the borscht with a lid and let it brew for a bit.

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