Vegetarian borscht with tomato paste
6 servings
55 minutes
This vegetarian borscht is a true hymn to the harmony of flavors and richness. It has roots in traditional Slavic borscht but is adapted for those who prefer plant-based diets. Beets give the dish a rich ruby color and natural sweetness, carrots add a light fruity note, while tomato paste and lemon juice create a pleasant tanginess. By sautéing the vegetables before boiling, the borscht gains a deep, rich flavor. Cabbage makes the texture denser and more appetizing, while onions and spices perfect the balance. This borscht warms, nourishes, and provides incredible gastronomic pleasure. Ideal for cold weather, serving it with sour cream adds softness and tenderness to the taste.
1
Cut the beetroot and carrot into thin sticks, and finely chop the onion and cabbage.
- Beet: 500 g
- Carrot: 150 g
- Onion: 150 g
- White cabbage: 300 g
2
In a deep skillet, heat vegetable oil, add vegetables (except cabbage), add lemon juice, tomato paste, sugar, salt, mix everything and simmer while stirring occasionally.
- Vegetable oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Tomato paste: 140 g
- Sugar: 1 tablespoon
- Salt: to taste
3
After 20 minutes, add the cabbage and continue to simmer everything together for another 15 minutes.
- White cabbage: 300 g
4
Bring 1.5 liters of water to a boil in a pot, then transfer the contents of the pan into the boiling water.
5
Cook until the vegetables are fully cooked, adding lemon juice and salt if necessary.
- Lemon juice: 1 tablespoon
- Salt: to taste
6
Serve with sour cream.