Vegetarian borscht differs from the usual only in the absence of meat. However, for some people (and there are not so few of them) it is quite difficult to abruptly abandon their taste preferences, because borsch without meat can be cooked in this way, but its taste will still be different. Vegetarian borsch, prepared according to the proposed recipe, preserves the taste of a familiar traditional dish. And the lack of animal protein is compensated by vegetable protein in the form of beans.
It is necessary
- - beans - 1 cup;
- - turnips - 1 piece;
- - carrots - 2 pieces;
- - beets - 2 pieces;
- - onions - 2 heads;
- - garlic - 3 cloves;
- - sweet pepper - ½ part;
- - ginger or parsley root - 1 small;
- - tomatoes - 4 pieces or tomato paste 2 tablespoons;
- - potatoes - 3 pieces;
- - white cabbage - 300 grams;
- - lemon juice - 1 tablespoon;
- - a bunch of greens;
- - salt pepper;
- - vegetable oil - 3 tbsp.
Instructions
Step 1
Vegetables need to be rinsed and peeled, preheat the oven to 180 degrees and bake 1 beet, 1 carrot and half a turnip in it.
Step 2
Boil 2/3 of the beans previously soaked in brackish water in four liters of water over low heat. Bring the vegetables baked in the oven to readiness in the broth with beans.
Step 3
Vegetarian borscht, like simple borscht, cannot be imagined without dressing. While the broth is cooking, let's do it. To do this, chopped garlic cloves and ginger root must be fried until translucent in a large frying pan in vegetable oil.
Step 4
Cut the onion into half rings and lightly fry with the garlic and ginger, then add the chopped tomatoes or tomato paste to the pan and simmer everything together.
Step 5
Cut the remaining carrots, beets and peppers into strips and also send to the pan. Then the future dressing for vegetarian borscht is poured with three to four ladles of bean broth.
Step 6
Add lemon juice to the dressing, be sure to cover the dishes with a lid, reduce the heat and simmer for about an hour.
Step 7
In the meantime, we extract the ready-made beans with vegetables from the broth and make mashed potatoes from them in any way - you can use a blender or a simple crush.
Step 8
The mashed potatoes are returned to the stock with a third of the remaining soaked beans, and a little later, the diced potatoes. When the beans are ready, add cabbage to our vegetarian borscht and cook until half cooked.
Step 9
Now is the time to remember about refueling. Salt it, add a little sugar, pepper for spiciness, and when the cabbage is half cooked, combine all the components of the borscht in a saucepan.
Step 10
Thoroughly mix the borscht, add salt to your taste, add spices and herbs, cook for a couple of minutes and turn off the heat. Vegetarian borscht is ready, but you definitely need to let it brew for at least an hour. And only then serve.
