Vegetable borscht
4 servings
40 minutes
Vegetable borscht is a bright and rich dish of Ukrainian cuisine, symbolizing warmth and homeliness. Its history dates back to ancient times when each home had its unique recipe. This meatless version of borscht reveals the richness of vegetable flavors: the sweetness of beets, the tenderness of potatoes, the slight acidity of vinegar, and the freshness of greens. Peas add a light density while garlic and dill provide aromatic depth. It is perfect for a light yet nutritious dinner and pairs wonderfully with sour cream that adds softness to the taste. It should be served hot to allow all ingredients to reveal their flavor. This borscht is not just food but a true culinary art that combines tradition and health benefits.
1
Place the peeled and chopped potatoes and peas in a pot of hot water and put it on the fire.
- Peas: 1 glass
- Potato: 5 piece
2
Pour 2-3 tablespoons of vegetable oil into the pan and fry the onion until golden. Add carrot and beet to the onion, pour everything with vinegar, add a little water, cover the pan with a lid, and simmer on low heat for about 15 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Beet: 2 pieces
- Vinegar: 1 tablespoon
3
After finishing with the beetroot, onion, and carrot, chop about a quarter of the cabbage and add it to the pot with potatoes and peas. Add 1 tablespoon of crushed bouillon cube, half a tablespoon of sugar, and salt to taste. Cook until ready.
- White cabbage: 0.5 kg
- Bouillon cube: 1 piece
- Sugar: 0.5 tablespoon
4
Add stewed beetroot with carrots and onions to the pot, bring to a boil, then turn off the heat. Add herbs and garlic.
- Beet: 2 pieces
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 4 cloves
- Fresh cilantro (coriander): 0.5 bunch
- Dill: 0.5 bunch
5
Serve with sour cream.