The borsch soup (also borscht or borsch) with its characteristic red color by the beet is a very popular dish in Ukraine. It is also typical of the rest of Central and Eastern Europe. Nina presents this vegan recipe for the soup kitchen. We encourage you to try it!
Difficulty: Easy
Ingredients for 5 people
• 1 liter of water
• 1 vegetable stock cube
• 50 gr. Cabbage
• 1 potato
• 1 carrot
• 1 beet (precooked)
• Onion (to increase more taste)
• 1 clove garlic
• 50 g of tomato paste
• 1 pinch of sugar
• 1 pinch of salt
• 1 tablespoon lemon juice
Preparation
We boil a liter of water in a saucepan.
When hot, add the vegetable bouillon cube, cut potatoes into cubes and cabbage cut into strips.
In a pan with a little oil we fry garlic, cut onion into thin slices and grated carrot. Then add the sliced julienne beets, tomato paste, lemon juice and a pinch of sugar and salt.
We fry everything. If we see that the sauce gets too thick, add a little water.
Mix the sauce to the soup and let it boil for about 15 minutes over medium heat.
Comments Recipe
The Borsch soup can be served with vegetable dumplings.
Usually it adds some vegan mayonnaise or cream.
The preparation time is about 30-40 min.
Instead we can use lemon vinegar, but then we'll take a little less than a tablespoon.
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