Easy Lenten Borscht with Beets and Cabbage

Delicious, made from ordinary products, for every day and during Lent. A very simple lean borscht with beets and cabbage is cooked in water, without meat. It will take about 40 minutes. You can serve it with fresh herbs and/or sour cream. Itʼs incredibly delicious!
cook time: 1h
Logan Winslow
Easy Lenten Borscht with Beets and Cabbage

Nutrition Facts (per serving)

34
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Potato 2 pc
Tomato paste 2 tbsp
Beet 1 pc
Carrot 1 pc
Vegetable oil 3 tbsp
bell pepper 1 pc
Dill to taste
Cabbage 250 g

Recipe instructions

Step 1

Step 1
How to cook the simplest lean borscht with beets and cabbage? Prepare your food. Wash and dry vegetables and herbs first. Remove the top leaves from the cabbage. You can use any vegetable oil. You can replace tomato paste with tomatoes in their own juice, grinding them into puree in a blender.

Step 2

Step 2
Finely chop the white cabbage or cut into cubes, as you like. Peel the potatoes and cut into cubes.

Step 3

Step 3
Peel the onion and cut into cubes, peel the carrots and grate on a coarse grater. Remove the stem and seeds from the pepper and cut into thin strips. You can take bell peppers of any color, I used red.

Step 4

Step 4
Peel the beets and grate them on a coarse grater. You can cut carrots and beets with a knife instead of grating them — this is a matter of taste. I prefer not to waste time cutting.

Step 5

Step 5
Heat vegetable oil in a frying pan and add chopped onions, carrots and bell peppers. Fry the vegetables over low heat, stirring, for about 5 minutes. Focus on your stove.

Step 6

Step 6
Add grated beets to the vegetables in the pan. Stir. I always add a little sugar to the roast, but thatʼs a matter of taste. Add tomato paste to vegetables. Mix well. If your tomato paste is very thick, add a little water to the pan. A few tablespoons are enough.

Step 7

Step 7
Cover the pan with a lid and leave to simmer over low heat for 10-15 minutes. Stir the vegetables while stewing, making sure they don’t burn.

Step 8

Step 8
While the vegetables are stewing, put a pan of water on the fire. Let it boil. Throw the cabbage into boiling water, then, a little later (after 5 minutes), add the potatoes. Add salt to taste. Leave the vegetables to cook for about 10 minutes.

Step 9

Step 9
When the frying is ready, add it to the borscht. Stir. It will immediately turn a beautiful red color. Add chopped herbs, bring to a boil and immediately turn off the stove. When boiling, the rich color of the borscht is lost. Cover the pan with a lid, let the soup brew, then it will turn out even tastier. Bon appetit!

Additional rubrics

Related recipes