Vegetarian borscht with cabbage
6 servings
60 minutes
Vegetarian borscht with cabbage is a light yet rich dish rooted in traditional Slavic cuisine. It is characterized by its deep ruby color, preserved by the addition of vinegar. The taste of borscht is simultaneously sweet from beets and tomatoes, with a slight tang complemented by the freshness of dill. It is the perfect dish for those who prefer plant-based food but do not want to sacrifice rich flavors. It warms on cold days, is packed with vitamins and minerals, and is suitable for those watching their diet. Served hot with herbs and optionally a slice of rye bread, its delicate texture and rich aroma make it a favorite among vegetarians and those seeking new culinary discoveries.
1
First, let's prepare the sauté: grate the carrots and chop the tomatoes into small pieces. Heat vegetable oil in a pan and first sauté the carrots, then add the tomatoes at the end.
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Vegetable oil: 2 tablespoons
2
Boil water in a pot, chop the cabbage, grate the beetroot on a coarse grater, and let it cook. Add vinegar to prevent the beetroot from losing its color.
- White cabbage: 200 g
- Beet: 1 piece
- Apple cider vinegar: 1 tablespoon
3
Peel the potatoes and cut them into cubes. When the cabbage softens, add the potatoes. Boil for 10 minutes, then add the sauté, season with salt and pepper, and let it simmer until cooked. Finally, add herbs.
- Potato: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dill: 15 g