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Vegetarian beetroot

0
917
Kitchen Eastern European
Calorie content 38.5 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 1.4 gr.
Fats * 1.3 gr.
Carbohydrates* 6.4 gr.
* per 100 gr. product
Vegetarian beetroot
Content

Vegetarian beetroot will please not only vegetarians, but also fasting people and those who adhere to PP. You are invited to take two pans for its preparation: one for frying, and the second for broth from potatoes, green beans, peppers and other vegetables. Beetroot vegetables, with the exception of beets, can be taken to your liking.

Ingredients

Cooking process

step 1 out of 8
Wash the beets well and place in a pot of boiling water. Cook the beets until tender, about 30 minutes from the start of the boil, if they are young and small. Then cool the boiled beets in cold water and peel them.
step 2 out of 8
Peel carrots and onions. Chop the carrots on a coarse grater, and chop the onion into small cubes. Chop the peeled cloves of garlic in a garlic bowl. Heat the vegetable oil in a heavy-bottomed saucepan and fry the chopped carrots and onions in it until tender, and add the garlic at the end.
step 3 out of 8
Peel the tomatoes by scalding them with boiling water and chop them in mashed potatoes using a blender. Transfer the tomatoes to the fried vegetables, add some hot pepper for a special piquant note, stir and simmer the vegetables and tomatoes for another 5 minutes.
step 4 out of 8
Grate the chilled boiled beets on a fine grater and add them to the pan. Simmer vegetables with beets for another 2-3 minutes and turn off the heat. You now have a beetroot roast.
step 5 out of 8
In another large saucepan, cook the vegetable stock. Peel the potatoes and bell pepper and wash them. Then cut these vegetables into thin cubes and transfer to a saucepan. Pour vegetables with two liters of boiled hot water and cook for 15–20 minutes.
step 6 out of 8
Wash the celery and green beans and also chop into small longitudinal pieces. Add them to the vegetable broth 5 minutes before the end of cooking.
step 7 out of 8
Transfer the beetroot roast from the first pot to the cooked vegetable broth, add salt and black pepper to your taste and stir. Taste the beetroot and add what is missing.
step 8 out of 8
Season the cooked soup with fresh herbs and leave to infuse for 30 minutes, and then you can serve it to the table. A little advice: the concept of "daily cabbage soup" does not exist in vain. The real beetroot will acquire a different taste, try it.

Eat to your health!

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