Vegetarian Borscht with Pickled Beets
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
The cooking time for this soup is mainly reduced by using pickled beets instead of fresh ones. Moreover, it tastes even better than when prepared in the traditional way.
Ingredients
- Pickled Beets - ¼ piece
- Water - 13 fl oz
- Potatoes - 4 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Tomato Paste - 1.8 oz
- Bay leaves - 2 pieces
- Cabbage - 3.5 oz
- Vegetable Oil - 2 tablespoons
- Sour Cream - to taste
- Herbs - to taste
Step by Step guide
Step 1
Chop the onion, carrot, garlic, cabbage, and potatoes.
Step 2
In the bottom of a pot, sauté the onion in vegetable oil. When the onion becomes softer, add the carrot. Sauté for 4 minutes.
Step 3
Pour water over the onion and carrot. Bring to a boil.
Step 4
Reduce the heat. Add the potatoes and cabbage.
Step 5
Throw in a couple of bay leaves.
Step 6
Cook until the potatoes are done.
Step 7
Add the tomato paste, salt, and pepper. Mix thoroughly.
Step 8
Cook for another 2 minutes. Add the garlic.
Step 9
Cook for another 2 minutes. Add the pickled beets. Stir and immediately remove from heat.
Step 10
Serve with dill or parsley. Also, for sour cream lovers, serve with sour cream.
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