Simple and lean. In just one hour, you will cook delicious borscht without meat. In summer, I like this cold borscht.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Soup |
| Servings (Default: 8) |
Ingredients
Ingredients- Beets – 1 pc.
- Peking cabbage – 300 g
- Potatoes – 2-3 pcs.
- Bulb onions – 1 pc.
- Carrots – 1-2 pcs.
- Tomato paste – 1-2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Bay leaf – 1 pc.
- Greens to taste
- Vegetable oil – 30 g
- Water – 2.5 l
Print Recipe
Pin Recipe Instructions
- Pour 2.5 liters of water into a saucepan, put on fire, and boil.
- Peel and cut the potatoes. Peel and cut the beets into strips or grate them on a coarse grater.
- Place the potatoes in boiling water.
- Then add the beets. Boil vegetables for 20 minutes over medium heat, covered.
- Peel the onions and carrots. Finely dice the onion. Grate the carrots or cut them into strips. Cut the cabbage into strips.
- Preheat a frying pan, pour in vegetable oil. Put carrots and onions in hot oil. Fry, stirring occasionally, over medium heat for 2-3 minutes. Add tomato to vegetables. Mix. Cook for one more minute.
- Place Chinese cabbage and fry in borscht. Season with salt and pepper, add the bay leaf. Cook lean borscht under a lid over low heat for 5-7 minutes. Remove the borscht from the heat, let it brew for 20 minutes.
- Simple lean borscht is ready. Serve with fresh herbs, garlic can be added. Bon Appetit!
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