Vegetarian Borscht with Red Beans, Sweet Pepper and Tomato Dressing
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
My friend always adds pickling brine from pickled tomatoes or cucumbers instead of lemon juice when making borscht — it creates a divine flavor! When I cooked it, I added brine from pepperoncini (spicy pepperoncini peppers). I used smaller than average ingredients, as it makes a lot. And despite the absence of potatoes and meat, the borscht turns out very tasty and healthy!
Ingredients
- Yellow Beets - 4 pieces
- Tomatoes - 4 pieces
- Sweet Pepper - 3 pieces
- Passata Tomato Sauce - 6 tablespoons
- Turnips - 2 pieces
- Onion - 1 piece
- Meyer Lemon Juice - to taste
- Spices - to taste
- Olive Oil - to taste
- White Cabbage - ½ head
- White Beans - 1 cup
- Garlic - 3 cloves
- Courgette - 1 piece
Step by Step guide
Step 1
Start cooking the beans with spices (do not drain this water, but add cold water as it evaporates — this will be used to cook our borscht).
Step 2
Peel the beets and cut them into strips. Heat a pan with olive oil, crushed garlic, and spices, then add the beets to sauté (once the beets are lightly browned, reduce the heat to allow the vegetables to stew).
Step 3
Peel the carrots and cut them into strips. Add them to the beets.
Step 4
Dice the onion and add it to the pan.
Step 5
Peel the tomatoes, cut them into quarters, and add them to our mixture to stew.
Step 6
Add the tomato paste.
Step 7
Remove the seeds from the bell pepper (I used red) and add it to the vegetables.
Step 8
Add lemon juice (taste it, as beets can be very sweet, and you may need a lot of lemon juice to balance the flavor and color).
Step 9
Stew until ready.
Step 10
When the beans are cooked, add them diced.
Step 11
After 2–3 minutes, add our dressing carefully to maintain the color.
Step 12
Bring it almost to a boil and add the chopped cabbage and crushed garlic.
Step 13
Wait another 3–4 minutes and turn off the heat. Let it steep.
Step 14
Before serving, add herbs to taste.
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