Vegetarian borscht
4 servings
50 minutes
Vegetarian borscht is a bright and aromatic dish of Russian cuisine that retains all traditional flavor notes without adding meat. Its base is beetroot, giving it a rich color and slight sweetness, while carrots, potatoes, and tomatoes create a pleasant texture. The taste of borscht unfolds thanks to garlic and spices that add zest. When served, fresh herbs like green onions or parsley add freshness and make the dish even more appetizing. Vegetarian borscht is suitable for a light yet hearty lunch; it can be enjoyed hot or cold, making it versatile for any season. It pairs perfectly with rye bread and a spoonful of sour cream, adding creamy softness and completeness to the flavor.
1
Grate the beetroot and carrot, add finely chopped garlic cloves. Garlic can also be grated. Mix well.
- Beet: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
2
Chop the tomato finely.
- Tomatoes: 1 piece
3
Clean and cut the potatoes.
- Potato: 3 pieces
4
Pour 1 liter of water into a 2-liter pot, add salt, add potatoes, and place it on the stove to heat.
- Water: 1 l
- Potato: 3 pieces
- Salt: to taste
5
Heat olive oil in a pan.
- Olive oil: 3 tablespoons
6
Add a mixture of beetroot, carrot, and garlic.
- Beet: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
7
Sauté, stirring, for 10 minutes.
8
Add tomato.
- Tomatoes: 1 piece
9
Add salt and spices, simmer for about 10 minutes.
- Salt: to taste
- Spices: to taste
10
Add 0.5 liters of water to the pan and simmer for another 10 minutes.
- Water: 1 l
11
After the water boils in the pot, pour in the contents of the pan and let it simmer for 10 minutes.
12
You can add green onions or parsley when serving.
- Green onions: to taste