You can cook delicious borscht even without meat. The main thing is to use young and juicy vegetables. And to make the borscht even more rich, I recommend cooking it in mushroom broth. It is best if it is strong and freshly brewed.
Ingredients
- Beetroot - 300 g
- Cabbage (white) – 350 g
- Potatoes - 4 pieces
- Bell pepper - 1 piece
- Carrots - 2 pieces
- Onion - 1 piece
- Tomatoes - 1 twig
- Vegetable oil - 3 art.l.
- Tomato sauce - 2 tbsp.l.
- Garlic - 2 clove
- Black Pepper - 2 peas
- Salt - to taste
- Mushroom broth - 2 l
Step-by-step cooking recipe
Peel potatoes, beets, onions and garlic. Cut the bell pepper in half and remove the seeds.
Chop beets, potatoes, onions, tomatoes, bell peppers and cabbage. Grate the carrots on a coarse grater.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add beetroot, bell pepper, black pepper and peas and cook for 10 minutes.
Add tomatoes, tomato sauce and 200 ml of hot broth. Simmer for 15 minutes.
Boil the mushroom broth, add potatoes, roast and cabbage. Simmer for 10 minutes over low heat.
Add salt, squeeze garlic through a press, turn off and leave the borscht under the lid for 20 minutes.
