Borscht with vegetable broth
4 servings
30 minutes
Borscht on vegetable broth is a traditional Russian dish filled with the rich flavor of fresh vegetables. Its origins date back centuries when borscht was an integral part of Slavic cuisine. In this recipe variant, meat is replaced with fragrant vegetable broth, allowing the natural taste of beets, cabbage, potatoes, and tomatoes to shine through. The gentle acidity of lemon enhances the sweetness of the beets, while sour cream adds a velvety softness. Borscht on vegetable broth is perfect for vegetarians and those who prefer light yet nutritious dishes. It warms in cold weather and refreshes in summer, remaining an unchanging classic of Russian cuisine loved by many families.
1
Chop the cleaned beet into strips, lightly salt, sprinkle with lemon acid diluted in water, and mix; then add oil and 100 g of water, cover with a lid, and simmer on low heat for 20-30 minutes, after which add chopped carrot, celery, and 20 g of tomatoes, and simmer for another 10 minutes.
- Beetroot: 70 g
- Citric acid: to taste
- Butter: 10 g
- Water: 350 ml
- Carrot: 15 g
- Celeriac: 15 g
- Tomatoes: 50 g
2
Add shredded cabbage to the prepared vegetables, pour in water or vegetable broth, bring to a boil, add diced potatoes, and cook until done.
- White cabbage: 100 g
- Water: 350 ml
- Potato: 60 g
3
Add the remaining sliced tomatoes to the ready borscht.
- Tomatoes: 50 g
4
Before serving, mix with sour cream and sprinkle with chopped greens.
- Sour cream: 30 g
- Parsley: 5 g
