Lenten borscht with cognac
12 servings
45 minutes
Lean borscht with cognac is an original recipe that combines the rich flavor of traditional borscht with subtle aromatic notes of cognac. This borscht contains no meat ingredients, but thanks to roasted beets, sautéed vegetables, and the addition of sour apple, it acquires a rich flavor palette. Cognac adds depth and a slight spiciness to the dish, complementing the sweetness of beets and the acidity of lemon juice. This borscht is perfect for a cozy home dinner or a festive lean feast. It warms, satisfies, and surprises with a delicate balance of flavor nuances. Served hot with herbs and your favorite bread.
1
Bake 2 medium beets in the microwave for about 15 minutes.
- Beetroot: 2 pieces
2
Put a 3-liter pot filled with 2/3 water to boil.
3
Meanwhile, fry carrots, onions, and peppers in a pan. Then add a large sour apple, grated, and finely chopped chili pepper. Finally, add tomato paste (without barbecue flavors), season with salt or any other favorite salty seasoning to taste.
- Carrot: 3 pieces
- Onion: 2 pieces
- Red sweet pepper: 2 pieces
- Apple: 1 piece
- Red chili pepper: 0.5 piece
- Double-concentrated tomato paste: 120 g
- Salt: to taste
4
When the water boils, add the chopped cabbage and let it boil again.
- White cabbage: 300 g
5
Add grated beetroot and sautéed vegetables. Squeeze lemon juice, add sugar and a splash of cognac.
- Beetroot: 2 pieces
- Lemon juice: 50 ml
- Sugar: 3 tablespoons
- Cognac (brandy): 50 g
6
At the end, add chopped greens and cover with a lid.
- Fresh herbs: 1 bunch