Rich borscht without meat and potatoes
1 serving
120 minutes
Meatless and potato-free hearty borscht is a vibrant representative of Ukrainian cuisine, embodying the deep flavor of vegetables and the richness of traditions. It originates from rural homes where housewives skillfully prepared it, enriching it with beets, cabbage, and tomato paste. This borscht rivals the meat version in thickness and taste: sweet beets harmonize with the acidity of tomatoes, while the aroma of garlic and bay leaves adds zest. Without potatoes, it is lighter and richer in vegetable content. Served with herbs and fresh bread, it perfectly warms in cold weather and is suitable for fasting diets. The borscht becomes even tastier the next day when its flavor fully unfolds.
1
Grate one large or two small beets and a medium carrot on a coarse grater.
- Beetroot: 1 piece
- Carrot: 1 piece
2
Chop the cabbage.
- White cabbage: 300 g
3
Peel the onion. Peel 6-8 cloves of garlic.
- Onion: 1 piece
- Garlic: 1 head
4
Cut the pepper into thin strips lengthwise.
- Green bell pepper: 1 piece
5
Place the beet in boiling water, let it boil, then reduce the heat. Cook for 15-20 minutes.
- Beetroot: 1 piece
6
Then add the carrot and cook for 15-20 minutes.
- Carrot: 1 piece
7
Put in the cabbage, cook longer on low heat.
- White cabbage: 300 g
8
Add tomato paste and leave it on low heat.
- Tomato paste: 140 g
9
Add green pepper.
- Green bell pepper: 1 piece
10
Add onion, garlic, salt, pepper, bay leaf.
- Onion: 1 piece
- Garlic: 1 head
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: 4 pieces
11
Leave on the stove to simmer on low heat (the longer, the better).
