Vegetarian Bortsch

Method

1. 1

   Peel and cut potatoes into small cubes.

2. 2

   Clean and chop onions.

3. 3

   Clean the carrots and beets, cut the beets into thin strips and grate the carrots.

4. 4

   Finely cut the white cabbage.

5. 5

   Pour the cut potatoes into a deep saucepan.

6. 6

   Fill the saucepan with cold water and place on the stove over high heat. After boiling, add salt (in a 2.5-litre saucepan I put a tablespoon) a few grains of black pepper. Reduce the heat and continue to cook the potatoes until they are half cooked.

7. 7

   While potatoes cook, prepare beets and carrots. Our red borsch depends on them. Personally I like that the color of the dish is red so I pay particular attention to cooking. Heat the pan with vegetable oil and fry the onions until slightly golden, then add the carrots until tender.

8. 8

   Add chopped beets to onions and carrots and fry a little more, covering the pan with a lid.

9. 9

   When the vegetables are almost cooked, add the tomato sauce

10. 10

    Add a little water and let the vegetables simmer for a few minutes.

11. 11

    When the potatoes are half cooked, add the cooked vegetables to the pan and cook together for 10-15 minutes.

12. 12

    Add the chopped cabbage and simmer the preparation. I like that the cabbage is soft, so I cook it for at least 10-15 minutes.If you prefer it in a crispy form, add the cabbage in the pan almost before the end of cooking. When the bortsch is ready, you can sprinkle it with ground black pepper, then turn off the plate and leave it for an hour in both to be infused.

13. 13

    Serve the red bortsch with fresh cream, black bread and lard. To make the dish more tasty and fragrant, before the end of cooking, it is necessary to add chopped parsley and aneth, which will give it a richer aroma.

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