Traditionally, borscht is cooked in meat broth. However, this dish is no less tasty without meat. Vegetarian borscht is a triumph of vegetables, herbs and healthy vitamins. Low-fat and light, the soup will turn out to be as satisfying as its traditional counterpart.
It is necessary
-
- 5 medium tomatoes
- half a head of cabbage
- 4 small potatoes
- 2 bell peppers
- 1 large red bell pepper
- 1 carrot
- 1 large onion
- 1 small beet
- greens (dill
- parsley
- basil
- green onions)
- salt to taste
- vegetable oil for frying
Instructions
Step 1
Peel the potatoes and cook in plenty of water.
Step 2
While the potatoes are cooking, prepare the vegetables for the stir-fry. Peel carrots, beets and grate them on a coarse grater. Wash the pepper, peel the onion. Chop them finely. Free the large red peppers from the seeds and mince them together with the tomatoes.
Step 3
Pour enough vegetable oil into the skillet and let it warm up. Then put chopped peppers, grated carrots and beets in a skillet. Add the onion after a couple of minutes. Roast the vegetables well for about 10 minutes. Then add minced tomato and pepper.
Step 4
Simmer for another 7 minutes. Turn off the pan and add finely chopped green onions to the fry.
Step 5
Wash thoroughly and chop the cabbage into small strips.
Step 6
Check the doneness of the potatoes by piercing them with a fork or knife. If the potatoes are boiled, then they should be kneaded right in the pan - then the borsch will become saturated even without meat. Use a crush to knead.
Step 7
Season with potato broth to taste. Then place the roast in a saucepan and let it boil. Immediately lower the shredded cabbage.
Step 8
Finely chop any available greens. It can be parsley, basil, dill. As soon as the soup boils - add herbs, close the lid and turn off the gas. Your vegetarian borscht is ready!
