Easy Borscht Soup. (vegetarian style).

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 pictures.

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

Peel 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.

Peel 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.

beet

fry-beets

When they are soft, add to the soup pot.

Thinly shred 1/2 a cabbage and add it to the pot when potatoes are done.

Slice 3 tomatoes (or 3 Tbsp tomato paste instead) and fry.

If you like spices, you could add some hot peppers.

When they are soft, add to the soup pot.

Add kidney beans to the pot. I use pre-cooked or a can of kidney beans.

Add chopped dill, parsley (2 bay leaves if you like).

Cook for another 5 minutes.

Serve with a dollop of sour cream.

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