Lenten Borscht with Potatoes
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
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 Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.