Ukrainian Borscht – Vegetarian
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 bunch beetroot, young with leaves
- 1 bunch soup vegetables, mixed (leek, carrots, celery root, parsley root, parsley leaves)
- 1 kohlrabi
- 1 small Head white cabbage
- 100 g beans, white (iant beans) or 200 potatoes
- water
- 50 ml lemon juice
- 100 ml beetroot juice
- some herbs (dill, parsley)
- some bay leaves
- some garlic
- salt and pepper
- possibly sour cream
Print Recipe
Pin Recipe Instructions
- Soak the beans in water the night before. Boil in the same water for about 1 hour the next day, adding more water if necessary. Add the bay leaves and garlic.
- Cut all the vegetables into small cubes. Cook the beetroot with leaves and all the vegetables. After about 20 minutes add the previously cooked beans. If you prefer to use potatoes instead of beans, you can add them right away.
- Finally, add some beetroot juice and herbs and spices to taste. If you like, you can season the soup with sour cream right before eating. You can serve hard-boiled eggs with it, it tastes very good.
- The soup should not boil again when it is warmed up, otherwise it will lose its beautiful red color. In that case add a little lemon juice.
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