Vegan Borscht with Turkish Nut

9

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 102.25kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  102.25kcal

• Rating
  

  5 out of 5

• Recipe

You can cook such borsch with chickpeas instead of potatoes at home – an ideal dish for fasting, vegetarians and people who meat or meat broths is contraindicated.

Let’s get started!

Ingredients

0/14 ingredients

• Steamed chickpeas – 1 can
• Cabbage – 400 gr.
• Beets -150 gr.
• Bay leaf – 1 pc.
• Allspice – 3 pcs.
• Dried roots-1 tablespoon
• Parsley / dill-1/2 bunch
• Garlic -2 dol.
• Salt to taste
• Sugar to taste
• Carrots -100 gr.
• Onions – 100 gr.
• Tomato paste – 3 tablespoons
• Vegetable oil – 2 tbsp.

5 из 5 1 1 ч1 ч 102.25

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Sauté carrots and onions in oil.
2. Grate beets and put in vegetables in a pan, mix, fry for 5 minutes. Add dried roots.
3. Cover and simmer a third of an hour. If necessary, add water.
4. Add tomato paste diluted in 100 ml, mix and simmer another 25 minutes.
5. Pour 2.5 liters of liquid into the stew-pan to beets and spread shredded cabbage. Cook for 10 minutes.
6. Throw a can of chickpeas onto a sieve and put the chickpeas in a saucepan.
7. Pour chopped garlic and herbs, bay leaf and peas pepper, salt and a little bit sweet. Mix and bring to boiling.
8. Remove from heat and leave it under the lid for 15 minutes. Soup ready.

Keywords:

• borscht
• chickpeas
• lean
• beet