Vegan Borscht with Cognac
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
12
Description
Vegan Borscht with Cognac
Ingredients
- Onion - 2 pieces
- Carrot - 3 pieces
- Orange Bell Peppers - 2 pieces
- Beetroot - 2 pieces
- Apple - 1 piece
- Salt - to taste
- White Cabbage - 10.6 oz
- Sugar - 3 tablespoons
- Passata Tomato Sauce - 4.2 oz
- Meyer Lemon Juice - 1 fl oz
- Herbs - 1 bunch
- Mild Chili Spice - ½ piece
- Cognac - 1.8 oz
Step by Step guide
Step 1
Bake 2 medium beetroots in the microwave for about 15 minutes.
Step 2
Meanwhile, bring a 3-liter pot of water, filled 2/3 full, to a boil.
Step 3
In a skillet, sauté the carrot, onion, and bell pepper. Then add a large sour apple, grated, and finely chopped chili pepper. Finally, add the tomato paste (without barbecue flavors), salt, or any other favorite salty seasoning to taste.
Step 4
When the water boils, add the shredded cabbage and bring it back to a boil.
Step 5
Add the grated beetroot and the sautéed mixture. Squeeze in the lemon juice, add the sugar, and a splash of cognac.
Step 6
Finally, add the chopped herbs and cover with a lid.
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