Light and easy vegan borscht. Great for summer months or if you don’t feel like cooking with meat.
Start by washing and peeling the beetroot. Place it in a deep pot, cover with 4 cups of cold water, add salt and boil uncovered for 40 minutes. Take cooked beets out and shred. Save the broth.
Peel carrots and boil them separately with salt and 3 cups of water. Take cooked carrots out and shred as well. Save the broth.
Pour beetroot and carrot broth in one pot, bring to a boil and add peeled and cubed potatoes. As soon as it boils again, add shredded fresh green cabbage and cook for 15-20 minutes. Then add boiled beets and carrots, finely chopped tomatoes and cook for another 10 minutes. In the end, add peppercorns, citric acid, sugar and salt to taste. Bring to a boil one last time and remove from heat.
When serving the borscht, add chopped parsley or dill and sour cream to bowls.
You will need:
For borscht:
- Water – 8 cups
- Beetroot – 8 oz
- Fresh green cabbage – 16 oz
- 3 medium potatoes
- 2 carrots
- 3 tomatoes
- Sugar – 2 teaspoons
- A small pinch of citric acid
- 3-4 peppercorns
- Salt – to taste
To serve:
- Sour cream
- Chopped parsley OR chopped dill
This borscht is also known as:
- Lenten beetroot borscht
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