Lenten borscht with white beans
4 servings
60 minutes
Lenten borscht with white beans is a traditional Russian dish filled with rich flavors and the warmth of home comfort. Its roots go back centuries when borscht was an integral part of the peasant diet. This meatless version is a true delight for those observing Lent or simply appreciating light yet nutritious dishes. White beans add richness and softness to the borscht, beets provide a sweet depth, and cabbage adds freshness. The stewed vegetables release their aromas, making the taste truly rich. Served with herbs and optionally rye bread, this borscht warms the soul and fills the home with the aroma of traditions. It is perfect as a standalone dish or paired with garlic croutons.
1
Wash, peel, and chop beetroot, carrot, cabbage, onion, and potato.
- Beetroot: 1 piece
- Potato: 5 piece
- White cabbage: 300 g
- Carrot: 3 pieces
- White beans: 300 g
- Onion: 1 piece
2
Fry the carrots in oil with onions and tomatoes. Fry the other vegetables separately.
- Carrot: 3 pieces
- Onion: 1 piece
- Canned tomatoes: 200 g
- Vegetable oil: 50 ml
3
Cook the beans in a large amount of water until done. Then add the fried vegetables to the same pot, season with salt and pepper, and cook for 5 minutes.
- White beans: 300 g
- Salt: to taste
- Ground black pepper: to taste
4
After that, cover the pot with a lid and leave it for about 10 minutes for the borscht to finish cooking.
