Vegetarian borscht
Vegetarian borscht is no less delicious than the one made with meat broth. Such a light first course is perfect for fasting, as well as when there is no meat at home. Vegetarians will particularly appreciate this method of preparation.
Equipment
- 1 pan
- 1 frying pan
- 1 knife
- 1 chopping board
- 1 tablespoon
Ingredients
- ¼ bulb white cabbage
- 2 pcs beetroot
- 1 pc carrot
- 1 pc onion
- 2 pcs potato
- 1 bunch dill
- 2 cloves garlic large
- 2 tbsp tomato paste
- 1 pinch salt
- 1 pc bay leaf
- for frying vegetable oil
Instructions
- Prepare the specified ingredients. All vegetables should be washed and peeled beforehand.
- Put the chopped potatoes in a pot and cover with water. Put on the fire and cook until done.2 pcs potato
- While the potatoes are cooking, finely chop the onion and fry in a pan with a small amount of vegetable oil. Add grated carrots and cook until soft.1 pc onion, for frying vegetable oil, 1 pc carrot
- Put the fried onions and carrots into the pot.
- Grate the beets and put them in the pan. If you are used to souring the beets, you can add vinegar or lemon juice. Cook for a couple of minutes and add tomato paste diluted with water, and simmer for about 7-10 minutes.2 pcs beetroot, 2 tbsp tomato paste
- Send the beets to the pot.
- Finely chop the cabbage and add it to the borscht. Add bay leaf, finely chopped dill and garlic, salt to taste. After boiling, turn off the heat. The cabbage should remain slightly crisp. If you like fully cooked cabbage, let the borscht simmer on low heat. Cover with a lid and leave for 30 minutes to infuse.¼ bulb white cabbage, 1 bunch dill, 2 cloves garlic, 1 pc bay leaf, 1 pinch salt
- Lenten borscht is ready.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 102mgPotassium: 15mgFiber: 0.1gSugar: 0.1gVitamin A: 84IUVitamin C: 1mgCalcium: 4mgIron: 0.2mg