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Russian · Soups
Lenten Borscht
A traditional, rich borscht made with vegetable broth, beans, and a flavorful aromatic sauté, ideal for a meatless menu.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Soak the beans for 12 hours, then rinse, cover with fresh water, and simmer over medium heat for one hour. Julienne the beets and braise them with tomato paste and sugar. Cut the onions and carrots into matchsticks and sauté them. Finely shred the cabbage and dice the potatoes.
2
Add the beans, potatoes, and cabbage to boiling water. Cook for 15 minutes, then add the sautéed vegetables. After 10 minutes, add the beets, tomato, minced garlic, herbs, and bay leaf.
3
Season to taste with salt and sugar. Turn off the heat and let the borscht steep for 30 minutes.
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