Vegetarian borscht with vegetables, dill and beans

Vegetarian borscht with vegetables, dill and beans

 

Vegetarian borscht with vegetables, dill and beans

Vegetarian borscht with vegetables and beans

In this recipe, a traditional dish of Russian and Eastern European cuisine is prepared - a vegetarian cabbage soup with beans - borsch. The combination of various vegetables and beans makes this soup unique and very versatile in taste. Beet gives borscht a slightly sweet taste. Tomatoes and lemon juice add some acidity to the soup. Borscht is simple and easy to cook and can be prepared as a quick lunch or dinner.

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5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Soup, Vegetarian
Cuisine Ukrainian recipes
Servings 6 persons
Calories 130 kcal

Ingredients
  

  • 1 potato
  • 1 onion
  • 1 to mato
  • 200 g white cabbage
  • 1 carrot
  • 1 beet
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1500 ml water
  • 200 g beans canned or cooked
  • 2 cloves garlic
  • ½ lemon
  • 1 bay leaf
  • 1 tsp sugar
  • Salt to taste
  • Black pepper to taste
  • Dill to taste

Instructions
 

  • Wash, clean and peel all the vegetables.
  • Cut potato into medium, onion and tomato into small cubes.
  • Grate beet and carrot on medium grater.
  • Cut white cabbage into strips.
  • Finely chop garlic.
  • Heat oil in a frying pan.
  • Sauté onions in it for about 2 minutes until translucent.
  • Add beet and carrots, sauté for 5-6 minutes.
  • Add chopped tomato and tomato paste and mix everything well.
  • Cover the pan, sauté for about 15-20 minutes.
  • Bring water in the saucepan to a boil in about 11-12 minutes.
  • Add potatoes to the saucepan, cook for 5-7 minutes.
  • Add white cabbage and beans, simmer another 5 minutes.
  • Add pan contents, bay leaf, sugar, salt and pepper to soup.
  • Let the soup simmer gently for another 2-3 minutes.
  • Squeeze juice from half of the lemon.
  • Add chopped garlic and lemon juice to taste into the soup and stir the soup.
  • Season again with salt and pepper.
  • Remove the saucepan from the heat.
  • Garnish borscht with chopped dill before serving.

Equipment

  • Kitchen scale
  • Measuring cup
  • tablespoon
  • Teaspoon
  • cutting board
  • Knife
  • Vegetable peeler
  • grater
  • Bowl
  • Frying pan
  • Cooking pot
  • Cooking spoon

Nutrition

Calories: 130kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 133mgPotassium: 402mgFiber: 5gSugar: 5gVitamin A: 1951IUVitamin C: 30mgCalcium: 62mgIron: 2mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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