Simple and lean. In just one hour, you will cook delicious borscht without meat. In summer, I like this cold borscht.

Summary

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

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Instructions

1. Pour 2.5 liters of water into a saucepan, put on fire, and boil.
2. Peel and cut the potatoes. Peel and cut the beets into strips or grate them on a coarse grater.
3. Place the potatoes in boiling water.

   

4. Then add the beets. Boil vegetables for 20 minutes over medium heat, covered.
5. Peel the onions and carrots. Finely dice the onion. Grate the carrots or cut them into strips. Cut the cabbage into strips.
6. 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.

   

7. 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.
8. Simple lean borscht is ready. Serve with fresh herbs, garlic can be added. Bon Appetit!