Vegan Borscht with Beans in Vegetable Broth
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Vegan Borscht with Beans in Vegetable Broth
Ingredients
- White Beans - 14.1 oz
- Chicken Broth - 1 qt
- Beetroot - 14.1 oz
- Salad Potatoes - 2 pieces
- Onion - 1 piece
- Carrot - 1 piece
- Garlic - 4 cloves
- Dill - 1 bunch
- Meyer Lemon Juice - 2 tablespoons
- Passata Tomato Sauce - 2 tablespoons
- Sugar - 1 tablespoon
- Bay leaf - 1 piece
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the beetroot, leave a small piece whole, and grate the rest on a coarse grater. Drizzle with lemon juice, mix, and set aside.
Step 2
Cut the carrot into strips, the potatoes into medium cubes, and the onion into half-rings. Heat the oil and sauté the carrot and onion until soft, about 7–10 minutes. Dilute the tomato paste with 3 tablespoons of water, add it to the vegetables, and simmer for 5 minutes.
Step 3
Bring the broth with the bay leaf to a boil, add the potatoes. Cook for 10 minutes at a gentle boil.
Step 4
Blend the garlic, dill, sugar, and salt together.
Step 5
Set aside some beans for garnish. Add the grated beetroot, sautéed vegetables, beans, and black pepper to the broth. Cook for another 5–7 minutes. Add the spicy dressing, turn off the heat, and let it steep for 15 minutes.
Step 6
Cut the whole beetroot into long strips. Serve the borscht hot, garnished with beetroot strips and beans.
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