Vegetarian borscht
4 servings
120 minutes
Vegetarian borscht is a reimagined take on a traditional Slavic dish filled with rich flavors and shades. Its main star is beetroot, giving the borscht a deep ruby color and slightly sweet taste. Together with potatoes, carrots, cabbage, and onions, the borscht achieves a harmony of textures and aromas. Tomatoes add a slight tanginess while butter provides a smooth flavor. This borscht not only warms but is also perfect for a light yet hearty lunch. Meatless, it retains all the depth of the traditional recipe while remaining healthy and nutritious. When served, the borscht is garnished with fresh herbs and a spoonful of sour cream, making it even more delicate and appetizing. This dish is a true gastronomic delight for those who appreciate rich and natural flavors!
1
Wash the beetroot, peel it, place it in boiling water, and cook until almost done. Then remove the beetroot. When it cools, grate it on a coarse grater.
- Beet: 1 piece
- Water: 1.5 l
2
Finely chop the onion and carrot, and sauté in butter.
- Onion: 1 head
- Carrot: 1 piece
- Butter: 20 g
3
Add diced potatoes to the boiling beet broth. After 10 minutes, add cabbage. When the cabbage is ready, add onion and carrot. Then add grated beet. Bring to a boil and add tomato paste, salt, and sugar to taste. Serve with sour cream and herbs.
- Potato: 2 pieces
- White cabbage: 300 g
- Onion: 1 head
- Carrot: 1 piece
- Beet: 1 piece
- Tomato paste: 1 tablespoon
- Salt: to taste
- Sugar: 1 g
- Sour cream: to taste
- Green: to taste