Lenten borscht with beans in vegetable broth
4 servings
60 minutes
Lean borscht with beans in vegetable broth is a true embodiment of Ukrainian cuisine, combining rich flavor, nutrition, and traditions. Borscht, known since ancient times, has always been a symbol of home comfort and hospitality. This meatless version with beans adds a special texture and depth of flavor to the dish. The slight acidity of beets and tomato paste harmoniously complements the aroma of bay leaves and fresh herbs. Rich in vitamins, it is perfect for fasting days, warms in cold weather, and brings joy to anyone who appreciates real cuisine. Served hot, garnished with delicate beet strips and beans, it creates not only gastronomic but also aesthetic pleasure.
1
Peel the beetroot, leave a small piece whole, and grate the rest on a coarse grater. Drizzle with lemon juice, mix, and set aside.
- Beetroot: 400 g
- Lemon juice: 2 tablespoons
2
Cut the carrot into strips, the potato into medium cubes, and the onion into half rings. Heat the oil and sauté the carrot and onion until soft, for 7-10 minutes. Dilute the tomato paste with 3 tablespoons of water, pour it into the vegetables, and simmer for 5 minutes.
- Carrot: 1 piece
- Potato: 2 pieces
- Onion: 1 piece
- Vegetable oil: to taste
- Tomato paste: 2 tablespoons
3
Bring the broth with bay leaf to a boil, add potatoes. Cook for 10 minutes at a gentle boil.
- Vegetable broth: 1.5 l
- Bay leaf: 1 piece
4
Blend garlic, dill, sugar, and salt in a blender.
- Garlic: 4 cloves
- Dill: 1 bunch
- Sugar: 1 tablespoon
- Salt: to taste
5
Set aside some beans for decoration. Add grated beetroot, sautéed vegetables, beans, and black pepper to the broth. Cook for another 5-7 minutes. Add the spicy dressing, turn off the heat, and let it steep for 15 minutes.
- Beetroot: 400 g
- White beans: 400 g
- Ground black pepper: to taste
6
Cut the beet into long strips. Serve the borscht hot, garnished with beet strips and beans.
- Beetroot: 400 g
- White beans: 400 g
