Meatless borscht with beans in a cauldron over a fire

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook borscht in a cauldron over a fire without meat with beans? To prepare the dish, you can use plain water or ready-made broth. I cooked it in chicken broth. The apple can be removed from the list of ingredients.

2. STEP 2

   

   Peel onions, carrots, beets, garlic and potatoes. Cut the bell pepper into two parts and remove the center with seeds. Remove any damaged outer leaves from the cabbage. Wash all vegetables and apples in clean water.

3. STEP 3

   

   Next you need to chop the vegetables. The cutting method can be absolutely any at your discretion; it is permissible to use a grater. Since the vegetables will undergo long-term heat treatment, I advise you to cut them into large pieces in order to preserve their shape and taste as much as possible. So, cut the carrots, beets into cubes, and the onions and peppers into cubes. Chop the garlic as desired.

4. STEP 4

   

   Light a fire and set up a cauldron. Pour in a small amount of vegetable oil. When the oil is hot, add the onions, carrots, beets, bell peppers and garlic to the cauldron. Stirring constantly, fry the vegetables over high heat for about 10 minutes.

5. STEP 5

   

   Add an apple grated on a coarse grater to the cauldron. Mix everything.

6. STEP 6

   

   Add tomato paste to vegetables. Instead of tomato paste, you can use tomato sauce, sautéed tomatoes or ketchup. Mix everything and, stirring occasionally, cook for about 5-10 minutes.

7. STEP 7

   

   Cut the potatoes into large pieces and place in a cauldron.

8. STEP 8

   

   Fill everything with water or broth. How much liquid should I use? The amount of water depends on how thick the borscht you want. Please note that some water will boil away during the cooking process. Bring everything to a boil over high heat, then turn the flame under the cauldron to moderate and cook the borscht for about 20 minutes.

9. STEP 9

   

   Add finely shredded cabbage and canned beans to the cauldron. Drain the liquid from the beans first.

10. STEP 10

    

    Salt everything to taste, add your favorite spices and bay leaf. Stir everything, after boiling again, cover with a lid and simmer for another 15-20 minutes (until the cabbage is soft).

11. STEP 11

    

    At the end of cooking, sprinkle the borscht with finely chopped herbs. Extinguish the flame under the cauldron and leave it this way for 10-15 minutes so that the borscht is saturated with the aromas of the fire.

12. STEP 12

    

    Done, ready to serve!