Vegetarian borscht with red beans, sweet pepper and tomato dressing
4 servings
60 minutes
Vegetarian borscht with red beans, dressed with sweet pepper and tomato sauce, is a bright and rich dish embodying the traditions of Eastern European cuisine. Borscht has long been considered a symbol of home comfort and hospitality, and this meatless version rivals the classic in taste quality. It harmoniously combines the sweetness of beets, the acidity of tomatoes and bell peppers, while red beans add texture and nutrition. Lemon juice subtly balances the flavor while preserving the borscht's rich color. This dish warms wonderfully in cold weather and delights with freshness in summer. It can be served as a standalone dish or complemented with rye bread and sour cream. Vegetarian borscht is not just a soup but a symphony of flavors that can impress even the most discerning gourmets.
1
We boil the beans with spices (we do not drain this water, but add cold water as it evaporates — we will cook our borscht in this).
- Red kidney beans: 1 glass
- Spices: to taste
2
Peel the beetroot and cut it into strips. Heat a pan with olive oil, crushed garlic, and spices, then add the beetroot to fry (once the beetroot is slightly fried, reduce the heat to let the vegetables stew).
- Beetroot: 4 pieces
- Olive oil: to taste
- Spices: to taste
- Garlic: 3 cloves
3
Peel the carrots and cut them into strips. Send them to the beets.
- Carrot: 2 pieces
4
Chop the onion into cubes - into the pan.
- Onion: 1 piece
5
Peel the tomatoes, cut them into 4 pieces, and send them to simmer with our mixture.
- Tomatoes: 4 pieces
6
We add tomato paste.
- Tomato paste: 6 tablespoons
7
We clean the bell pepper (I took red) from seeds and add it to the vegetables.
- Bell pepper: 3 pieces
8
Add lemon juice (taste it, as beetroot can be very sweet, so a lot of lemon juice may be needed to balance the flavor and color).
- Lemon juice: to taste
9
Cook until ready.
10
When the beans are cooked, we add the diced ones.
- Red kidney beans: 1 glass
11
After 2-3 minutes, we add our dressing. Be careful not to lose the color.
- Beetroot: 4 pieces
- Tomatoes: 4 pieces
- Bell pepper: 3 pieces
- Tomato paste: 6 tablespoons
12
Bring to a near boil and add chopped cabbage and crushed garlic.
- Cabbage: 0.5 head
- Garlic: 3 cloves
13
We wait another 3-4 minutes and then turn it off. We let it steep.
14
Before serving, add greens to taste.
- Spices: to taste
