Borscht without meat without frying with beetroot

Step-by-step cooking

1. Step 1:

   

   How to cook borscht without meat and without frying with beetroot? Prepare all the necessary vegetables. If possible, use young cabbage, it is softer and sweeter, which will give the finished dish a special taste.

2. Step 2:

   

   Peel the potatoes and cut into small cubes. You can chop the tubers the way you are more familiar with, for example, with cubes or very large fragments.

3. Step 3:

   

   Fill the potatoes with cold water and send the pan to a high heat. You can use chicken or vegetable broth instead of regular water. After boiling, reduce the stove to moderate, add a little salt and cook until the potatoes are ready (the time depends on which variety you use and what size pieces you have). It took me about 15-20 minutes.

4. Step 4:

   

   At this time, prepare everything else. Peel the onion, beetroot, carrot and garlic and rinse together in lavrushka and herbs under running water.

5. Step 5:

   

   Chop the cabbage into thin strips.

6. Step 6:

   

   Grate beets and carrots on a fine grater. Sprinkle the beetroot with the juice of a freshly squeezed lemon, this will give sourness to the finished dish and preserve the bright red color of the broth.

7. Step 7:

   

   Cut the onion into as small cubes as possible.

8. Step 8:

   

   Make cross-shaped incisions on tomatoes and pour boiling water over them. Leave this way for 2 or 3 minutes.

10. Step 9:

    

    Drain the water, and remove the peel from the tomatoes without difficulty.

11. Step 10:

    

    Cut the tomatoes into small cubes. I usually use a few more cherry tomatoes. They have a sweet taste, which will give the finished dish special notes and brightness.

12. Step 11:

    

    When the potatoes are ready, make the stove to the maximum. Put beets, carrots and onions in a saucepan. Let it boil for about 3 minutes.

13. Step 12:

    

    Next, add tomatoes to the borscht, turn down the stove slightly and cook for another 5 minutes.

14. Step 13:

    

    Send cabbage and bay leaf to the vegetables, add 1 tablespoon of vegetable oil if desired. Cook everything together until the cabbage is ready (usually it takes from 3 to 5 minutes).

15. Step 14:

    

    The finishing touches are left, add finely chopped herbs and garlic, crushed in any way convenient for you, to the finished borscht. Also in this step you can add your favorite spices, I usually use ground red paprika. Try again for salt and, if necessary, add salt. Turn up the heat and after the first signs of boiling appear, remove the pan from the heat, cover with a lid and let the borscht brew for at least 15 minutes.

16. Step 15:

    

    The most fragrant and delicious dietary borscht is ready! When serving, you can sprinkle with fragrant or ground black pepper.