A tasty and healthy lean borscht can be cooked not only during Lent, but also on fasting days.
Soak the beans in cold water for a few hours, then cover with fresh water and cook. After boiling, reduce the heat to low and add salt to the water.
Fry the onion cut into thin half rings over high heat in heated vegetable oil until browned. Add bell peppers, finely chopped carrots and parsley root into thin noodles and simmer with the lid closed over low heat until soft.
Cut the beets into thin cubes, lightly fry in sunflower oil, pour in 3/4 cup hot water and simmer over low heat under the lid, stirring often. Just before cooking, add a teaspoon of 6% vinegar, salt and sugar to taste. Transfer the fried root vegetables to a skillet with beets and boil all together.
Put 2 peeled potatoes in a pot where the beans are boiling and cook until tender, then remove and mash with a fork. When the beans are almost ready, add the finely chopped cabbage and boil for about 10 minutes. Then put the chopped potatoes in the pot. Add mashed potatoes, beets with root vegetables, bay leaf, ground black pepper, herbs 2 minutes before cooking.
Required:
- beans - 1 cup;
- cabbage - 350 g;
- potatoes - 7 pcs.;
- bow - 1 head;
- carrots - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- parsley root - 1 pc.;
- beets - 1 small;
- water - 4 l;
- salt;
- sugar;
- allspice;
- greens.
