Vegetarian borscht made from fresh vegetables - what could be more delicious? If summer is in the courtyard, go through your garden, collect a little bit of everything, boil beets in your uniform beforehand. In winter, the necessary ingredients can be bought at any nearby store. Now it remains to chop the vegetables and quickly cook the beetroot soup - a healthy vegetarian dish that warms nicely on a cool day, and in the heat, serve the beetroot soup chilled, seasoned with sour cream or kefir.
Cooking vegetarian cold soup, or beetroot soup is better in two pans. In the first one, make a soup dressing of beets, carrots, tomatoes and onions, and in the second, boil the soup base - potatoes, celery, pepper, beans, in short, everything that exists in the garden and is suitable for a vegetable dish.
Beetroot from fresh vegetables can be cooked in fasting days - it does not contain animal products.
- Cooking time: 30 minutes (+ cooking time for beets)
- Servings: 6
Ingredients for vegetarian borsch - beetroot soup
- 400 g of beets;
- 190 g carrots;
- 120 g onions;
- 150 g potatoes;
- 250 g tomatoes;
- 120 g celery;
- 80 g bell peppers;
- 100 g green string beans;
- 3 cloves of garlic;
- vegetable oil, chili pepper, salt, black pepper, parsley, onion.
Method of cooking vegetarian borscht - beetroot
We wash the small young beets from the ground and sand, put them in hot water, cook 30 minutes after boiling, large root vegetables, naturally, cook longer. We shift the finished beet in cold water, after cooling it is peeled.
Three carrots on a large grater. Onions or shallots chop finely. 3-4 garlic cloves skip through the press. In a soup saucepan, heat the vegetable oil, passse the vegetables for 5-6 minutes so that they become soft.
Ripe tomatoes put in boiling water for 10 seconds, remove the skin, grind in a blender. If there are no kitchen gadgets in the “field” conditions, you can simply grate the tomatoes.
Add mashed potatoes to browned vegetables, fry for 5 minutes over medium heat. If the borscht is not intended for children, then together with the tomatoes we put the chili pepper pod, chopped finely, it gives vegetarian food zest.
Three boiled beets on a fine grater, add to the pan, simmer for 2-3 minutes and remove from the heat - the beetroot dressing is ready. It remains to cook the soup basis of vegetables.
Put the potatoes in the pot, better young, add the finely chopped celery and sweet Bulgarian pepper sliced into strips. Pour about 2 liters of hot water, bring to a boil, cook for 12-15 minutes.
5 minutes before the readiness we put the green string beans cut into 2 centimeters bars.
When the vegetables are soft, add the cooked beet dressing, salt to taste, pepper freshly ground black pepper.
We leave the borsch for 30 minutes so that the vegetables have time to “get acquainted” with each other and exchange tastes. Of course, you can bring it to the table immediately, but believe me, the concept of daily cabbage soup does not exist just like that - the present borsch always tastes better.
Add to vegetarian borsch - beetroot green onions or parsley, season with sour cream or soy cream and eat with pleasure!
Enjoy your meal!
