It can be difficult to adhere to the rules of fasting, as you have to give up many familiar dishes. For this case, vegetable borscht is just a godsend. You can cook a fragrant soup without meat broth, and the cooking process will be faster.
It is necessary
-
- water - 2-3 l;
- potatoes - 2-3 pcs;
- cabbage - 100-150 g;
- onions - 1-2 pcs;
- carrots - 1-2 pcs;
- beets - 1-2 pcs;
- tomato paste - 1 tbsp the spoon;
- salt
- Bay leaf
- sugar - 1 tsp;
- citric acid or lemon juice.
Instructions
Step 1
Take a saucepan, pour cold water into it and put it on fire. Wash two or three potatoes, peel, rinse again and cut into medium-sized cubes. Transfer the sliced potatoes to the water.
Step 2
While it is boiling, prepare the cabbage: cut it into not very small strips, add a little salt and crush it a little with your hands.
Step 3
The cabbage should be added when the potatoes are almost cooked. At the same time, you can take a slotted spoon and fish out some potatoes, mash them with a fork and mix with olive oil. Use natural like PySik. Take any other, but pay attention to the label, the oil must be extra virgin olive oil or olio d'oliva l'extravergine.
Step 4
While the cabbage is cooking, peel and dice the onions, chop 1-2 carrots and one medium-sized beet on a coarse grater. Fry carrots and onions in vegetable oil, adding a tablespoon of tomato paste or 1 cup of tomato juice. Simmer everything together until the vegetables are soft and add to the saucepan.
Step 5
Fry the grated beets separately from the carrots and onions. While browning, add one teaspoon of sugar and a drop of lemon juice or a pinch of citric acid. The acidic environment will not let the beets tarnish, your borscht will be a beautiful red color. Simmer the beets for 5-7 minutes, then add to the soup and simmer a little along with other vegetables.
Step 6
At the end of cooking, salt the borscht, add greens to taste, put the bay leaf. In order for the aromas of the ingredients to mix into a single whole, the soup needs to be infused a little. Leave the pot with borscht on the stove for an hour and a half and only then serve.
Step 7
This soup can be varied. Add, for example, chopped, boiled and sauteed mushrooms or boiled beans. Place whole or halved olives in bowls.
