Vegetarian borsch

one

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 23.82kcal
    • 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

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  23.82kcal

• Rating
  

  5 out of 5

• Recipe

The recipe for home-made borscht cooked without meat, as well as without other animal products. Even on vegetable broth the soup is tasty and rich.

Let’s get started!

Ingredients

0/16 ingredients

• Water -3 liters
• 2 medium-sized beets
• 2 medium-sized carrots
• Large onion-1 pc. or 2 average the size
• Potato-3 pcs.
• Cabbage-400 gr.
• 1 large Bulgarian pepper
• Tomato juice – 2/3 cup
• 2 cloves of garlic
• Bay leaf – 2 pcs.
• 5 black peppercorns
• Salt to taste
• Sugar teaspoon
• Butter-20 gr.
• Vegetable oil-3 tablespoons
• Dill and parsley-half a bunch

5 из 5 1 1 ч1 ч 23.82

Great job

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Steps

Steps taken: 0/0

1. Peel the potatoes and cut into a medium dice.
2. Carrot and beetroot grate on a medium grater, not to mix.
3. Chop the cabbage finely.
4. Onion and bell pepper cut into half rings 2-3 thick mm
5. From dill and parsley, cut the petioles. Greenery itself chop, petioles string.
6. In a pan in a mixture of butter and sunflower oil fry, simmer the onion. Then add the carrots, mix, fry until soft. Spread bell pepper and fry 3 minutes.
7. To the whole mass add grated beets. Stew for 5-7 minutes and pour tomato juice into the pan. Mix everything thoroughly and leave to simmer over low heat for another 10 minutes. ready.
8. In a pot of boiling water, dip the potatoes and rewound rope stalks of greenery. After the potatoes boil, remove foam and remove from the broth petioles. Water is slightly salted.
9. We spread the cabbage to the potatoes, bring to a boil and cook. After 5 minutes, add dressing to the pan.
10. Let it boil and reduce the heat to a minimum. Add to borsch, bay leaves, peppercorns, finally add. If a the beets were not very sweet, then in borscht to get a balanced sweet and sour taste you can add a little Sahara. Within a teaspoon.
11. Tomim borsch on the fire for 15 minutes. After a quarter of an hour, remove from soup bay leaf, add chopped garlic, herbs. Give boil and turn off the fire. Leave the borscht to stand for 10 minutes to the broth was saturated with all the aromas of vegetables. Serve with a slice of lemon, garlic pampushkami, good mood and smile.