Vegetarian borscht
4 servings
40 minutes
Vegetarian borscht is a bright and aromatic version of the classic Russian dish, created for those who prefer plant-based food. This borscht retains traditional flavor notes thanks to the combination of sweet beets, tender carrots, and the rich aroma of khmeli-suneli. The addition of lemon adds a slight acidity, balancing the taste, while fresh herbs complete the composition with freshness. Vegetarian borscht not only warms and satisfies but also serves as a source of beneficial vitamins and minerals. In ancient times, borscht was considered a symbol of hospitality and family comfort, prepared for large feasts and celebrations. Today it remains a versatile dish that can be served as a standalone meal or an addition to the main menu, enjoying its rich flavor and benefits.
1
Chop onion, carrot, beetroot, and bell pepper into small pieces.
- Onion: 1 piece
- Carrot: 1 piece
- Beetroot: 1 piece
- Bell pepper: 1 piece
2
First, sauté the onion in olive oil until golden brown.
- Onion: 1 piece
- Olive oil: 2 tablespoons
3
Then fry the pepper, beetroot, and carrot with onion, adding salt and a lemon wedge cut into 4 pieces 5 minutes before cooking for 10 minutes.
- Bell pepper: 1 piece
- Beetroot: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Lemon: 1 piece
4
Put the potatoes to boil, when it boils, add salt, pepper, khmeli-suneli, and add the fried vegetables. Boil for 15 minutes.
- Potato: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Khmeli-suneli: to taste
- Carrot: 1 piece
- Beetroot: 1 piece
- Onion: 1 piece
- Bell pepper: 1 piece
5
Sprinkle the ready borscht with fresh herbs (parsley, dill, basil).
- Fresh herbs: to taste
6
Serve hot.
