Borscht is a delicious and satisfying first dish that comes from Ukraine. Very often it is prepared on a meat broth, but in the lean version this first dish will be very tasty. Now we will tell you how to prepare a vegetarian borsch.
Vegetarian borsch with beans - recipe
Ingredients:
- beans in tomato - 430 g;
- vegetable broth - 1.5 liters;
- beetroot - 400 g;
- potatoes - 300 g;
- onion - 100 g;
- carrots - 140 g;
- garlic - 4 cloves;
- dill - 40 g;
- tomato paste - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- lemon juice - 20 ml;
- laurel leaf - 1 pc .;
- vegetable oil;
- black pepper ground, salt.
Preparation
The beets are cleaned, about 3/3 on a large grater, sprinkle with lemon juice and set aside, and leave the whole beet for the time being. Potatoes cut with arbitrary pieces, carrots - straw, and onions - half rings. Heat the oil and fry it onions with carrots until soft - about 10 minutes. Tomato paste is bred in 30 ml of water, we pour the mixture into vegetables and stew for about 5 minutes. Broil with a bay leaf bring to a boil, throw the potatoes into it and cook for about 10 minutes. Garlic with salt, sugar and dill rub in a blender. In the broth we lower the prepared grated beet, overcooked vegetables, beans in tomato and add black ground pepper to taste. We cook all together for another 7 minutes. After that, add the garlic dressing, turn off the heat and let it brew for 15 minutes. The remaining beets are cut into long strips. Vegetarian borscht with beans served hot, decorated with beet strips.
Vegetarian borsch with prunes
Ingredients:
- white cabbage - 350 g;
- potatoes - 300 g;
- beets - 180 g;
- onions - 200 g;
- tomato paste - 1 tbsp. a spoon;
- prunes without pips - 5 pcs .;
- apple cider vinegar - 1 tbsp. a spoon;
- garlic - 3 cloves;
- adzhika - 1 teaspoon;
- salt, pepper - to taste;
- bay leaves - 1-2 pcs .;
- vegetable oil.
Preparation
Thin shred cabbage cabbage. We cut potatoes with cubes. We put the prepared vegetables into boiling water. After boiling, cook for about 20 minutes. Onions are minced minutely, we let carrots through a large grater. Before frying the onions in vegetable oil, add the carrots and simmer for another 5 minutes. After that add the grated beets and mix the vegetables. Add the tomato paste, apple cider vinegar and simmer for another 7 minutes. It is thanks to the addition of vinegar that the borscht retains a beautiful color. Fried vegetables are added to the pan, add the prunes cut into strips, salt, pepper, greens and cook for another 20 minutes. Let the garlic pass through the press, connect with the adzhika and for 5 minutes before the end of cooking, put the mixture in borsch. Add the laurel leaf, boil the remaining 5 minutes, then turn off the fire, and tasty vegetarian borscht with prunes let us brew.
Delicious vegetarian borscht in a multivariate - recipe
Ingredients:
- water - 2 l;
- beet - 400 g;
- cabbage - 400 g;
- potatoes - 250 g;
- carrots - 170 g;
- onion - 100 g;
- tomatoes - 300 g;
- garlic - 3 cloves;
- lemon juice - 10 ml;
- pepper black peas - 3 pcs .;
- cloves - 2 pcs .;
- bay leaf - 1 piece;
- salt - 1 teaspoon.
Preparation
Luch small cut, carrots three on a grater. We turn on the multivark, select the "Baking" mode, we infuse the vegetable