Vegetarian borscht with pickled beets
4 servings
35 minutes
Vegetarian borscht with pickled beets is a bright and aromatic dish of Ukrainian cuisine, infused with traditions and the warmth of home. In classic borscht, meat plays a key role, but this recipe proves that a rich flavor can be achieved even without it. Pickled beets add spiciness and a mild sourness to the borscht, while an abundance of vegetables makes it light and nutritious. A rich palette of flavors unfolds thanks to tomato paste, garlic, and bay leaves, creating a harmonious balance. It can be served with herbs and sour cream for added freshness and tenderness. This borscht warms in winter and refreshes in summer, remaining an unchanged symbol of cozy home cooking where simple ingredients transform into culinary art.
1
Chop onion, carrot, garlic, cabbage, and potato.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Cabbage: 100 g
- Potato: 4 pieces
2
Fry the onion in vegetable oil at the bottom of the pot. When the onion becomes softer, add the carrot. Fry for 4 minutes.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
- Carrot: 1 piece
3
Pour water over the onion and carrot. Bring to a boil.
- Onion: 1 piece
- Carrot: 1 piece
- Water: 400 ml
4
Reduce the heat. Add potatoes and cabbage.
- Potato: 4 pieces
- Cabbage: 100 g
5
Add a couple of bay leaves.
- Bay leaf: 2 pieces
6
Boil until the potatoes are cooked.
7
Add tomato paste, salt, and pepper. Mix thoroughly.
- Tomato paste: 50 g
- Salt: to taste
- Ground black pepper: to taste
8
Cook for another 2 minutes. Add garlic.
- Garlic: 3 cloves
9
Boil for another 2 minutes. Add pickled beetroot. Stir and immediately remove from heat.
- Pickled beetroot: 0.3 piece
10
Serve with dill or parsley. Also for sour cream lovers - with sour cream.
- Green: to taste
- Sour cream: to taste