Easy Borscht Soup. (vegetarian style).

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Cook time 30-45 min.
My husband tells me that he married me because of this Borscht :-).
The sour soup is popular in several Eastern European cuisines, including Ukraine, Russian, Polish, Belarusian, Lithuanian, Romanian, and Ashkenazi Jewish cuisines. It is also packed with tones of vitamins and minerals.
Please see my instruction – step by step in the pictures.Borscht-Ingredients
  • 3.1/2 liter of water
  • 1 Tbsp of salt
  • 1 large or 2 medium beets
  • 4 large or 5 medium potatoes
  • 4 Tbsp of cooking oil
  • 1/2 medium onion
  • 2 carrots
  • 1/2 head of cabbage
  • 1 can kidney beans
  • 2 bay leaves
  • 3 Tbsp tomato paste or 3 tomatoes
  • 1 sweet red pepper and 2 hot peppers
  • 1-2 cloves of garlic
  • Chopped dill, parsley or whatever green herbs you like.
Boil 3.1/2 liter of water with 1Tbsp of salt
Borscht3Peel and slice 4 – 5 potatoes and add to the pot. I liked to use the mandolin slicer to get consistent size cuts.
Tip: To keep the vitamin C – you must add the potatoes to the water, only when it is boiled.
Borscht-Soup-vegetarian3Peel the carrots and beets, slice and add to the skillet and fry with 4 Tbsp of cooking oil, along with the onion and garlic and the sweet red pepper.


Peel and slice the beets
Borscht-Soup-vegetarian8Add to fry.
Borscht-Soup-vegetarian9Then add the sweet red pepper  
Borscht-Soup-vegetarian10  When they are soft, add to the soup pot.
Borscht-Soup-vegetarian11Thinly shred 1/2 a cabbage and add it to the pot when potatoes are done. 
Borscht-Soup-vegetarian13Slice 3 tomatoes (or 3 Tbsp tomato paste instead) and fry.
If you like spices, you could add some hot peppers. 
Borscht-Soup-vegetarian15 When they are soft, add to the soup pot.
Borscht-Soup-vegetarian16 Add kidney beans to the pot. I use pre-cooked or a can of kidney beans.
Borscht-Soup-vegetarian17Borscht-Soup-vegetarian18 Add chopped dill, parsley (2 bay leaves if you like).
Borscht-Soup-vegetarian19Cook for another 5 minutes.
Serve with a dollop of sour cream.



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