Vegetarian Borscht with Seeds
by Editorial Staff
Perhaps you will like the unusual idea and technology of cooking borscht without meat, but with sunflower seeds! Seeds will add nutritional value to lean borscht, as well as add variety to the diet of vegetarians and not only.
Cook: 1 hour
Ingredients
- Potatoes – 400 g
- Beets – 300 g
- White cabbage – 260 g
- Carrots – 100 g
- Sunflower seeds (raw) – 100 g
- Tomato paste – 100 g
- Vegetable oil – 2 tbsp
- Ground coriander (or seasoning with coriander) – 1 teaspoon
- Bay leaf – 1 pc.
- Salt to taste
- Water – 2-2.5 l
Directions
- Cut the peeled beets and carrots into small cubes. Chop the cabbage.
- At the bottom of a dry saucepan, lightly brown the raw seeds and ground coriander. The seeds should be lightly browned.
- Put chopped beets in a saucepan, also lightly fry. Now pour in the vegetable oil. Add chopped carrots and sauté vegetables, stirring occasionally, for a few minutes.
- Peel the potatoes, cut into medium cubes, and add to the saucepan. Add shredded cabbage, bay leaves and tomato paste to the same place.
- Pour in boiling water, salt, bring to a boil, and, reducing heat, cook lean borscht until cabbage is soft and potatoes are tender.
- Vegetarian Borscht with seeds is ready to serve. As you know, borsch will be even tastier the next day, when it is infused. Bon Appetit!
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