Vegetarian borscht with beets and cabbage

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to cook vegetarian borscht with beets and cabbage? Prepare your food. The set of vegetables for it is standard - beets, cabbage, potatoes, carrots, tomatoes (I have frozen puree). Wash and peel the vegetables well.

2. STEP 2

   

   Cut the potatoes into medium cubes.

3. STEP 3

   

   Place it in a saucepan and fill it with clean cold water from the filter. Tap water contains impurities and can impart an unpleasant taste to food. Place the pan to cook over medium heat. In the meantime, move on to other vegetables.

4. STEP 4

   

   Chop the cabbage into thin strips.

5. STEP 5

   

   Cut the onion into small cubes.

6. STEP 6

   

   Grate the carrots on a coarse grater.

7. STEP 7

   

   Also grate the beets on a coarse grater.

8. STEP 8

   

   Heat vegetable oil in a frying pan for frying. Place chopped onions and carrots in it. Fry them over low heat, stirring, for a few minutes until soft.

9. STEP 9

   

   Place the beets in the pan. Add a little sugar - it will better reveal the taste of vegetables. Stir. Fry them for a few minutes. Then add the skinless grated tomatoes. I have frozen puree. Stir and simmer everything together for 7-10 minutes.

10. STEP 10

    

    Once the potatoes have cooked for 15 minutes, add the cabbage to the pan. Cook the soup for about 10 minutes more.

11. STEP 11

    

    Place fried vegetables into the borscht.

12. STEP 12

    

    Salt the soup, add peppercorns and bay leaf. Squeeze the garlic into it through a press. Wait for it to boil and cook the borscht for a couple of minutes. Not longer, as it may lose color. Then turn off the heat, cover the pan with a lid and let the soup brew for 20 minutes.

13. STEP 13

    

    Serve borscht to the table, sprinkled with herbs. Bon appetit!

Comments on the recipe

Ankdash

01.09.2023

4.7

Really no worse than with meat. Watch the video for the recipe for lean borscht.

Testomania

01.09.2023

4.6

Although my family loves meat, we very rarely cook first courses in meat broths, saving time) Therefore, the recipe for vegetarian borscht immediately caught my attention because of its name. The cooking method - lightly simmer all the vegetables, including cabbage, and only then pour boiling water over everything and cook for half an hour - seemed very convenient to me. But as cooking progressed, the beets lost their color, and the cabbage became too soft (this is where the author’s advice to cut the vegetables into cubes, which I ignored, became clear to me). But the presence of seeds was just pleasing - they did not add any extra taste to the borscht, but only, when they came across it, crunched pleasantly in the mouth (like young walnuts), but most importantly, after eating there was a real feeling of satiety, although I ate without bread and sour cream. Of the spices suggested by the author, I added only allspice and ground coriander, I liked it. Will I cook borscht this way in the future? Hardly. But I’ll still use the idea of ​​adding seeds to first courses for greater satiety!

Urmida

01.09.2023

4.5

Bright, beautiful, very tasty vegetarian borscht with beets and cabbage! My family really liked it - light, but at the same time moderately filling, especially with sour cream if served! Thank you so much for the great first course recipe!