This is a great vegetarian borscht recipe. Packed with proteins from beans and oh so flavorful! Want to make it vegan? Skip adding sour cream and enjoy this perfectly healthy no-meat Ukrainian borscht!
Start with soaking beans in cold water for 8 hours. Proceed to boiling beans for 2 hours in the water you used for soaking. Strain the beans.
Make a little cut on tomatoes and cover them with boiling water for 30 seconds. Peel the skin off and cut into cubes. Heat butter on a skillet and add cubed tomatoes and cubed red bell peppers. Cook on medium low heat for 10 minutes.
Peel the onion and cover with boiling water for a few minutes. Then transfer into ice cold water and cut into small cubes. Then cook on a skillet with butter until onion turns translucent.
Peel beets and shred them. Heat butter in a skillet and fry on high heat for 2-3 minutes.
Peek and shred the carrots and fry in the same fashion as beets.
Place smoked prunes in a container with boiling water for a minute. Take them out, remove the pit and cut into small pieces.
Bring water to a boil, add fried beets and squeeze lemon juice. Add carrots as soon as it starts boiling again. Cook for 10 minutes, then add fried tomatoes and bell peppers, shredded cabbage, cubed potatoes and keep cooking for another 15 minutes. After that, add fried onion, chopped dill and parsley and salt to taste. In a minute, add pre-boiled or canned beans and fresh minced garlic. Remove from heat.
Optionally, when serving the borscht you can add sour cream to every bowl.
You will need:
For borscht:
- Water – 8 cups
- Dried beans – 3 tablespoons OR
Canned beans – ½ can - Beets – 10 oz
- Fresh green cabbage – 8 oz
- 2 medium potatoes
- 1 large carrot
- 1 yellow onion
- 1 red bell pepper
- 2 tomatoes
- Butter – 4 tablespoons
- ¼ lemon
- Chopped dill
- Chopped parsley
- Garlic – 3 cloves
- Smoked prunes – 3 oz
- Salt – to taste
To serve:
- Sour cream
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