This borscht recipe is good because it can be cooked without meat. Beans are a vegetable protein, so they can easily replace meat.
Ingredients:
- White cabbage - ¼ fork;
- Beans - 220 g;
- Potatoes - 5 tubers;
- Carrots - 1 root vegetable;
- Onions and beets - 1 pc each;
- Tomato paste - 10 g;
- Garlic - 3 cloves;
- Vegetable oil;
- Bell peppers - 2 pcs;
- Salt to taste.
Preparation:
- Soak the beans for a couple of hours in a saucepan with cold water, then drain the water, fill in a new one and put the saucepan on the stove. Cook the beans until cooked for about two hours.
- Rinse the potatoes from dirt and peel them. Cut the prepared potatoes into small wedges and add to the already cooked beans in a saucepan.
- Cut the white cabbage into thin strips. When the potatoes are boiled until half cooked, throw the cabbage into the pan. Wash the onion well, peel and cut into small cubes or half rings.
- Wash carrots with beets under water and peel. Grind the vegetables with a coarse grater.
- Extract the seeds from the bell pepper and cut it into thin strips. Pour vegetable oil into a frying pan and fry the onions in it first, then put carrots on the onions.
- When the carrots give color, add grated beets to the vegetables. Mix everything, and when the beets are a little fried, add the tomato paste. Then add a little broth to the vegetables and simmer over medium heat.
- At the end of stewing, pour vinegar (half a teaspoon) into the mixture of vegetables so that the beets do not subsequently lose color. When the potatoes and cabbage are cooked, add the stewed vegetables to the pan, salt the borscht to taste, add the bay leaf and chopped garlic. Bring to a boil and let the borscht sweat. Serve hot, seasoned with sour cream and sprinkle with chopped dill.
