How to cook Lenten borscht – a step-by-step recipe for a vegetarian dish

Borscht can be different, and each housewife has her own recipe. But this dish is invariably distinguished by a high amount of vitamins, as well as nutritional value. And if you adhere to a vegetarian menu, you should not refuse this dish. You can easily cook Lenten borscht, the recipe for which we present.

Ingredients:

• 1 beet
• 2 carrots
• 1 onion
• 0.5 kg potatoes
• 1/4 cabbage
• 2 cloves garlic
• 2 tablespoons tomato paste
• 2 bay leaves
• Salt and black pepper to taste
• 3 tablespoons vegetable oil
• Greens (dill, parsley) for decoration

Step-by-step preparation of Lenten borscht:

• Peel the beets and cut into thin strips or grate on a coarse grater. Cut the carrots into thin strips or also grate on a coarse grater. Cut the onion into small cubes. Peel and cut the potatoes into cubes. Cut the cabbage into thin strips.
• Heat the vegetable oil in a frying pan. Add the onion and fry until translucent, about 3-4 minutes. Add the carrots and beets, fry for another 5-7 minutes, until the vegetables are soft. Add tomato paste and stir, cook for another 2-3 minutes.
• Pour the prepared dressing into a saucepan, add 2 liters of water and bring to a boil. Add potatoes, cabbage, bay leaf and finely chopped garlic.
• Reduce heat and simmer for 20-25 minutes until potatoes and cabbage are soft. Add salt and pepper to taste 5 minutes before it is ready.

Lenten borscht is best served hot, garnished with finely chopped herbs. This dish goes well with rye bread and, if your diet allows, with a spoonful of sour cream.

To be continued…