Vegetarian borscht with beans
Colorful, healthy and so delicious – not without reason the Russian beetroot soup is so popular. According to this recipe, you can easily make it yourself. A combination of various vegetables and beans makes the vegetarian borscht unique in taste.
Servings 8
Ingredients
- 100 g beans (any)
- 1 beet (medium size)
- 2 carrots
- 1 bell bell pepper
- 2 tomatoes
- 200 g white cabbage
- 1 onion
- 2 tbsp freshly squeezed lemon juice
- 2 dried bay leaves
- salt
- pepper
- vegetable oil
- 1,5 l water
Instructions
- Put beans in a saucepan, add 1.5 l of water and cook the beans according to package instructions. Important: Do not drain the water afterwards.
- Chop onion, grate carrots coarsely and cut bell bell pepper into thin strips.
- Fry the onion in a pan in vegetable oil until translucent. Add carrots and stir fry for about 3 minutes. Add bell bell pepper and continue stir-frying for another 3 minutes or so. Then remove the vegetables from the heat.
- Cut beet into small cubes and tomatoes into cubes.
- Fry the beet in a pan in vegetable oil, stirring, for about 2 minutes. Add tomatoes and lemon juice, stir, and steam with lid closed over low heat until beet is cooked, about 40 minutes.
- Cut white cabbage into thin strips, add it to the boiled beans in water in the saucepan and boil it for about 5 minutes.
- Add the sautéed onions, carrots and peppers and cook for another 5 minutes or so.
- Add the steamed beet as well as bay leaves and cook it for another 2 minutes or so, seasoning the soup with salt and pepper to taste. Then let it rest on the warm stove for 20 minutes.
Notes
- Use any beans to your taste.
- The vegetarian borscht with beans will taste even better the next day.
- Serve the vegan beetroot soup warm with vegan sour cream, fresh herbs and bread if you like.
- The cooking time of beans is not included in the preparation and cooking time of the soup.
- Note the detailed tips and tricks for making vegetarian borscht at the top of the post.