Vegetarian borscht
Although, traditionally, borscht is cooked with meat, my mother always cooked a vegetarian option which everyone in my family absolutely adored. It is my father’s favourite soup and it is a national pride and part of Ukrainian Heritage. This recipe has been adapted by my mum over the years for the British ingredients as in Ukraine we would cook it from raw ingredients which usually takes longer and is more complicated. This version tastes just as good and easier to make.
Vegetarian borscht
Although, traditionally, borscht is cooked with meat, my mother always cooked a vegetarian option which everyone in my family absolutely adored. It is my father’s favourite soup and it is a national pride and part of Ukrainian Heritage. This recipe has been adapted by my mum over the years for the British ingredients as in Ukraine we would cook it from raw ingredients which usually takes longer and is more complicated. This version tastes just as good and easier to make.
Open in Cookpad AppSteps
- 1
Place a large pan on the hob to boil filled with 3/4 of water. Add a bay leaf and a vegetable stock.
- 2
Chop potatoes into cubes and add to the water. Once the water boils, turn is down to slow cook so that the water bubbles gently.
- 3
Using a fine grater, grate the carrots after peeling them and removing 2 ends.
- 4
Finely chop the red bell pepper.
- 5
Finely chop the onion
- 6
Put some sunflower oil into the frying pan and fry the onions until golden. Add the grated carrots, chopped pepper and a table spoon of the tomato purée. Stew it for a couple of minutes and add to the water in the pan.
- 7
Slice the cabbage into strings by cutting it in half and then slicing each half.
- 8
Cabbage is added to the soup depending on whether the cabbage is early or late. Early cabbage is usually more tender so is added at the end. Late cabbage needs longer to cook so can be added now.
- 9
Grate the beetroots using a large grater.
- 10
Once the potatoes are almost cooked, add a can of beans with the tomato sauce, grated beetroot (and early cabbage if hasn’t been added before). Leave to slowly cook for another 10 minutes. The soup should be a lovely red colour.
- 11
To serve,
Peel garlic cloves, finely chop parsley and dill into separate bowls, get the sour cream out into the pot, and slice the bread. The bread can be toasted depending on the preference. - 12
In a bowl, pour your Borscht. Place a table spoon of sour cream and sprinkle either parsley or dill or both depending on the preference on top. Serve with bread and garlic cloves which Ukrainians usually bite into on the side.
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