Lenten borscht
Origin of the recipe
Borscht needs no praise or recommendation. This famous, vibrant, and delicious beetroot soup is, of course, best in its original, meaty, and hearty version. But Lenten borscht can be made just as delicious! With borscht on the table, neither Lent nor vegetarianism will seem like a burden.
What do you need for cooking?
Ingredients
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Sauerkraut
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Boiled beets
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Potato
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Carrot
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Onion
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Tomato paste
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Green
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Bay leaf
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Lemon
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Salt and pepper
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Water
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Boiled beans
Kitchen utensils
- Knife
- Board
- Pot
- Pan
- shoulder blade
Step-by-step recipe
Step 1:
Peel and cut the potatoes and onions into small cubes.
Step 2:
Grate the carrots and beets.
Step 3:
Finely chop the herbs and cut the lemon into small cubes.
Step 4:
Place the potatoes and sauerkraut in boiling water. Cook for 15 minutes.
Step 5:
Saute carrots and onions in a frying pan.
Step 6:
Add tomato paste to the pan. Stir and simmer for another 3 minutes.
Step 7:
Add sautéed vegetables, beans, beets, bay leaf, salt and pepper to the pan.
Step 8:
Cook for another 5 minutes.
Step 9:
Add herbs and lemon, stir and cook for another 2 minutes.
Cooking tips
Grate the vegetables on a medium grater; a grater that is too fine will turn them into mush.
Don't overcook the carrots and onions in the pan – they should just become soft.
