A recipe by Lyubov
Borshch is one of the iconic dishes from Russia and it’s neighbors, but you can know it as a deliciously warming, comforting bowl of soup. It gets much of its color from beets, but there’s a whole lot more to this bright bowl.
How to cook vegetarian borshch
- Cook separately red or black plain beans adding some salt (It will take few hours). Take them as much, as you want to have them in your borshch.
- While cooking beans, cook in separate pan one hole big red beet or two or few smaller (don’t peel it), till it becomes softer, check with a knife.
- When beans and beets are ready now you can start cooking the borshch. Chop some cabbage and peel two or more potatoes and cut it in a small pieces. Put cabbage and potatoes in a pan, add water till it will cover cabbage and potatoes and let it boil.
- After it boils add some salt, one or two bay leafs, black pepper, asafetida.
- Clean and grate one or two carrots; peel and grate cooked beets.
- Add some water into the pan, let it boil.
- Add tomato paste (one or two medium spoons)
- Add carrots and beets into a pan, let them boil.
- Add beans, let them boil.
- Check if it’s enough salt. Turn off the fire and add some chopped dill or parsley. Let it stay for a while.
- The red borshch is ready! Serve it with a sour cream and black bread!
- Enjoy! 😉