Vegetarian beetroot soup - beetroot
Vegetarian borsch from fresh vegetables - what could be tastier? If summer is in the yard, walk around your garden, collect a little of everything, pre-cook the beets in their uniforms. In winter, the necessary ingredients can be bought at any nearby store. Now it remains to chop the vegetables and quickly cook the beetroot - a healthy vegetarian dish, warming pleasantly on a cool day, and in the heat serve the beetroot chilled, seasoned with sour cream or kefir.
Cook vegetarian cold borsch, or beetroot better in two pots. In the first, make a soup dressing of beets, carrots, tomatoes and onions, and in the second, cook the soup base - potatoes, celery, pepper, beans, in a word, everything that is in the garden and is suitable for a vegetable dish.
Beetroot from fresh vegetables can be prepared on fasting days - it does not contain animal products.
- Time for preparing: 30 minutes (+ time for cooking beets)
- Servings Per Container: 6
Ingredients for Vegetarian Borsch - Beetroot
- 400 g beets;
- 190 g carrots;
- 120 g of onion;
- 150 g of potatoes;
- 250 g of tomatoes;
- 120 g celery;
- 80 g of bell pepper;
- 100 g of green beans;
- 3 cloves of garlic;
- vegetable oil, chili pepper, salt, black pepper, parsley, onion.
A method of preparing a vegetarian borsch - beetroot
We wash small young beets from the ground and sand, put in hot water, cook 30 minutes after boiling, large root crops, of course, cook longer. We shift the finished beets into cold water, after cooling, peel them.
Three carrots on a coarse grater. Onions or shallots chop finely. 3-4 garlic cloves pass through a press. In a soup pot, heat the vegetable oil, pass the vegetables for 5-6 minutes, so that they become soft.
Ripe tomatoes are put in boiling water for 10 seconds, remove the skin, grind in a blender. If there are no kitchen gadgets in the “traveling” conditions, you can simply rub the tomatoes on a grater.
Add mashed potatoes to sautéed vegetables, fry for 5 minutes over medium heat. If the borsch is not intended for children, then at the same time as tomatoes we put a pod of chili pepper, chopped finely, it gives vegetarian food a highlight.
Three boiled beets on a fine grater, add to the pan, simmer for 2-3 minutes and remove from heat - the beetroot dressing is ready. It remains to cook the soup base of vegetables.
We put potatoes in the pan, preferably young, add finely chopped celery and sweet bell pepper sliced in strips. Pour about 2 liters of hot water, bring to a boil, cook for 12-15 minutes.
5 minutes before being ready, put green green beans, cut into 2 centimeter bars.
When the vegetables are soft, add cooked beetroot dressing, salt to taste, freshly ground black pepper.
We leave borscht for 30 minutes so that the vegetables have time to “get to know” each other and exchange tastes. Of course, you can put it on the table right away, but, believe me, the concept of daily soup is not just like that - the present borsch is always tastier.
Add green onions or parsley to the vegetarian borsch - beetroot, season with sour cream or soy cream and eat with pleasure!
Enjoy your meal!