Borsch is a classic dish of Slavic cuisine. Each housewife has her own proven recipe for delicious, homemade borscht.
Unlike many other recipes, this borsch does not contain meat and is suitable for both vegetarians and those who observe Christian fasting. Even a lean borscht cooked completely without meat can be very aromatic and appetizing.
- Water - 3 liters;
- Potatoes - 5 - 6 pcs.;
- Carrots - 1 pc. (medium size);
- Beets - 1 pc.;
- White cabbage - 250 gr;
- Tomato paste - 2 - 3 tbsp l;
- Onions - 1 pc.;
- Lemon juice - 20 - 30 ml;
- Greens (parsley, dill) - 2 bunches;
- Garlic - 2 cloves;
- Bay leaf - 1 pc.;
- Salt, spices to taste.
Wash all the vegetables, cut the potatoes into medium cubes. We put it in a saucepan with a thick bottom. Peel the onion and cut it into small cubes. Grate the carrots and beets on a coarse grater, then add to the potatoes along with the onions. When the borscht boils a little, add tomato paste, salt and spices to taste.
Then we chop the white cabbage and finely chop the greens, add to the pan to our vegetables. Pour everything with lemon juice on top, squeeze out the garlic. We throw the bay leaf 10 minutes before our borscht is ready. As soon as the borscht boils, turn it off, take out the lavrushka, cover with a lid and let it brew.
