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 10
Before serving, let the borscht steep for at least one hour.
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.
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