Lenten borscht
Bring the water to a boil, add the diced potatoes, and cook for 10 minutes. Meanwhile, fry the chopped onion and carrot in oil for 5 minutes, then add the julienned beetroot, chopped sweet pepper, tomato paste, sugar, and vinegar. Stew covered for 15 minutes, adding a little water if the vegetables begin to burn. Add the shredded cabbage to the potatoes and cook for 7 minutes. Add the stewed vegetables, rinsed beans, and bay leaf, season with salt and pepper, and cook for 5 minutes. Turn off the heat, add the minced garlic and herbs, and let the borscht stand covered for 15 minutes.
Ingredients
- ✓Beetroot
- ✓White cabbage
- ✓Potatoes
- ✓Carrot
- ✓Onion
- ✓Sweet pepper
- ✓Canned beans
- ✓Tomato paste
- ✓Sunflower oil
- ✓9% vinegar
- ✓Sugar
- ✓Garlic
- ✓Dill and parsley
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
- ✓Water
How to cook
- 1
Bring the water to a boil, add the diced potatoes, and cook for 10 minutes.
- 2
Meanwhile, fry the chopped onion and carrot in oil for 5 minutes, then add the julienned beetroot, chopped sweet pepper, tomato paste, sugar, and vinegar.
- 3
Stew covered for 15 minutes, adding a little water if the vegetables begin to burn.
- 4
Add the shredded cabbage to the potatoes and cook for 7 minutes.
- 5
Add the stewed vegetables, rinsed beans, and bay leaf, season with salt and pepper, and cook for 5 minutes.
- 6
Turn off the heat, add the minced garlic and herbs, and let the borscht stand covered for 15 minutes.
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