Vegetarian Borscht

Recipe for a delicious and very healthy cold soup with a tender consistency, rich color, and aroma. Borscht is a traditional Ukrainian dish, especially popular during fasting. The taste of borscht is very refreshing and light. You can add croutons, diced pickled or fresh cucumber, and fresh herbs to it.

Beets

2 cups

Carrots

2 medium

Onion

2 medium

Celery

2 stalks

Potatoes

2 cups

Apples

1 medium

Cumin

1 tbsp

Garlic

2 cloves

Olive oil

3 tbsp

Lemon juice

2-3 tbsp

Thyme

pinch (dried)

Salt

1.5-2 tsp

Bay leaf

Black peppercorns

To prepare vegetarian borscht, first, we make vegetable broth. Pour 6 cups of water into a saucepan, when the water boils, add 1 peeled onion, 1 peeled carrot, celery, and simmer over medium heat for 30 minutes. Then add a bay leaf, peppercorns, salt and simmer for another 10 minutes. Let the broth cool and strain it.

Peel and dice the vegetables, peel and chop the garlic. Place beets, potatoes, carrots, onions, and apple into a baking dish, drizzle with olive oil. Put the vegetables in an oven preheated to 375°F for 40 minutes.

Then take them out, sprinkle with cumin, garlic, and bake for another 5 minutes.

Transfer the roasted vegetables to a pot, pour in the broth, add thyme and lemon juice. Simmer for 5-7 minutes.

Remove the vegetables from the pot and puree them with a blender. Return the puree to the pot and simmer over low heat for 4-5 minutes. Serve the vegetarian borscht garnished with finely chopped parsley or dill.

(5/5)