Hearty Vegetarian Borscht with Beets and Cabbage

Fragrant, thick, dietary, inexpensive! Vegetarian borscht with beets and cabbage is prepared according to the same rules as the traditional one, only water is used instead of broth. The borscht turns out very tasty, bright and rich. It is perfect for eating during fasting.
cook time: 35 min
Lucas Halstead
Hearty Vegetarian Borscht with Beets and Cabbage

Nutrition Facts (per serving)

81
Calories
4g
Fat
10g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes (I have frozen tomato puree) 2 pc
Salt to taste
Pepper to taste
Potato (I have one big tuber) 2 pc
Bay leaf 1 pc
Beet 1 pc
Carrot 1 pc
Vegetable oil (for frying vegetables) 50 ml
Cabbage (medium size) 0.25 head

Recipe instructions

Step 1

Step 1
How to cook vegetarian borscht with beets and cabbage? Prepare your food. The set of vegetables for it is standard — beets, cabbage, potatoes, carrots, tomatoes (I have frozen puree). Wash and peel the vegetables well.

Step 2

Step 2
Cut the potatoes into medium cubes.

Step 3

Step 3
Place it in a saucepan and fill it with clean cold water from the filter. Tap water contains impurities and can impart an unpleasant taste to food. Place the pan to cook over medium heat. In the meantime, move on to other vegetables.

Step 4

Step 4
Chop the cabbage into thin strips.

Step 5

Step 5
Cut the onion into small cubes.

Step 6

Step 6
Grate the carrots on a coarse grater.

Step 7

Step 7
Also grate the beets on a coarse grater.

Step 8

Step 8
Heat vegetable oil in a frying pan for frying. Place chopped onions and carrots in it. Fry them over low heat, stirring, for a few minutes until soft.

Step 9

Step 9
Place the beets in the pan. Add a little sugar — it will better reveal the taste of vegetables. Stir. Fry them for a few minutes. Then add the tomatoes, grated without skin. I have frozen puree. Stir and simmer everything together for 7-10 minutes.

Step 10

Step 10
Once the potatoes have cooked for 15 minutes, add the cabbage to the pan. Cook the soup for about 10 minutes more.

Step 11

Step 11
Place fried vegetables into the borscht.

Step 12

Step 12
Salt the soup, add peppercorns and bay leaf. Squeeze the garlic into it through a press. Wait for it to boil and cook the borscht for a couple of minutes. Not longer, as it may lose color. Then turn off the heat, cover the pan with a lid and let the soup brew for 20 minutes.

Step 13

Step 13
Serve borscht to the table, sprinkled with herbs. Bon appetit!

Additional rubrics

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