Vegetarian Borscht with Green Bell Peppers

This borscht is one of the most popular summer soups in Ukraine. It is light, fully-flavoured and so easy to cook. Some people call this borscht Grandma’s Borscht.

First, peel potatoes, put them into a pot and cover with cold water. Quickly bring to a boil, turn the heat down to low and let them cook for 15-20 minutes. Take the potatoes out, let them cool and cut into cubes.

Cut your carrots, beets, parsley root, onion and 1 ½ peppers into small cubes and place into a pot. Add finely chopped skinned tomatoes or tomato puree mixed with a glass of water. Then add oil, bay leaves and peppercorns, cover with a lid and let it simmer on medium low heat.

Keep cooking your vegetables until the liquid is mostly evaporated. Then add water and cook for 20 minutes more. After this, add shredded green cabbage and keep boiling for another 20 minutes. At the very end, add boiled cubed potatoes, minced garlic mixed with salt, the other 1 ½ of bell pepper and chopped parsley. Let it boil, turn the heat off, cover with a lid and let stand for 20 minutes before serving.

You will need:

For borscht:

  • Water – 6 cups
  • Beetroot – 12 oz
  • Fresh green cabbage – 10 oz
  • 2 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 onion
  • 3-4 fresh tomatoes OR 2 tablespoons of tomato puree
  • 3 green bell peppers
  • Vegetable oil – 3 tablespoons
  • Garlic – 5 cloves
  • Chopped parsley – 4 teaspoons
  • 1 bay leaf
  • 4 peppercorns
  • Salt – to taste

This borscht is also known as: Vegetarian Borscht; Southern Vegetarian Borscht; Grandma’s Borscht; Indian Summer Borscht  

 

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