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Vegetarian cold borscht

0
1710
Kitchen Eastern European
Calorie content 45.2 kcal
Portions 10 port.
Cooking time 8 h.
Proteins * 2.1 gr.
Fats * 1.7 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Vegetarian cold borscht
Content

Beetroot soup is a cold and refreshing soup. At the same time, the vegetarian version of borscht is not necessarily not satisfying. Beans, which we add along with vegetables, replace the meat component and give strength for a productive day.

Ingredients

Cooking process

step 1 out of 7
Peel and wash the potatoes. Rinse the onion and cut into thin rings. Peel and wash the beets. Boil the beans, soaking them overnight.
step 2 out of 7
Cut the potatoes into cubes and cook for 15 minutes until tender, but make sure not to boil.
step 3 out of 7
Pour oil into a hot skillet and sauté the onions for 2 minutes.
step 4 out of 7
Grate the beets on a coarse grater and add to the onion. Fry for 5 minutes, stirring occasionally over low heat.
step 5 out of 7
Grate the tomatoes on a grater and add to the beets in the pan. Sprinkle with sugar, stir and cook over low heat for 5 minutes.
step 6 out of 7
Chop the cabbage into small strips.
step 7 out of 7
Send the beetroot dressing to the potatoes. Add beans, cabbage and salt. Bring to a boil, add finely chopped garlic and herbs and turn off heat. Leave the borsch to cool for 15 minutes and put it in the refrigerator for 1 hour.

Bon Appetit!

 

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