Lenten Borsch

Ingredients for Cooking Lean Borsch

  1. Pure cold cold water 2.5 liters
  2. Vegetable broth or pure pure hot water 1 cup
  3. Medium size potato 4 pieces
  4. White cabbage 200 grams
  5. Medium sized garlic 1 clove
  6. Refined vegetable oil 5 tablespoons
  7. Beets medium size 1 piece
  8. Large carrot 1 piece
  9. Large onion 1 piece
  10. Bulgarian pepper medium size 1 piece
  11. Tomatoes medium size 3-4 pieces
  12. Fresh parsley to taste
  13. Fresh dill to taste
  14. Salt to taste
  • Main ingredients: Cabbage, Potato, Tomato, Beetroot
  • Serving 12 Servings
  • World Cuisine


Cutting board, kitchen knife, stove, tablespoon, small bowl - 2 pieces, plate - 6 pieces, medium bowl, frying pan, wooden spatula, frying pan lid, large pan with lid, saucer, ladle, deep serving plates, vegetable cutter

Cooking lean borsch:

Step 1: prepare the potatoes.

Using a vegetable slicer, peel the potatoes and rinse thoroughly under running warm water. Next, lay the tubers on a cutting board and chop it with slices using a knife. Finely chopped vegetables are transferred to a small bowl and completely fill with ordinary cold water so that the potatoes do not interact with the air and do not darken.

Step 2: prepare white cabbage.

We well wash the cabbage under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, chop the vegetable with a thin straw and then pour into a free small bowl.

Step 3: prepare the beets.

We thoroughly rinse the beets under running warm water to remove residual soil and other dirt. Then, using the vegetable cutter, peel the vegetable from the peel and put it on a cutting board. With a knife, cut the component into thin strips and then transfer to a free plate.

Step 4: prepare the onions.

Using a knife, peel the onion from the husk and then rinse well under running warm water. Next, lay out the component on a cutting board and grind it into cubes. Pour finely chopped onion into a clean plate and leave it alone for a short while.

Step 5: prepare the carrots.

Using a vegetable cutter, peel the carrots from the peel. Then thoroughly wash the vegetable under running warm water and put it on a cutting board. Using a knife, finely chop the component into cubes and immediately pour it into a free plate.

Step 6: prepare bell peppers.

Bell pepper is well washed under running warm water and spread on a cutting board. With a knife, remove the tail from the vegetable and clear the seed box. Next, grind the component into cubes and pour into a free plate.

Step 7: prepare the tomatoes.

Wash the tomatoes well under running warm water and put them in a medium bowl. Immediately fill the components with boiling water and leave to blanch for 5 minutes. During this time, the skin will move away from the pulp, and so it will be easier to peel the vegetables.

Next, carefully pour the hot liquid, and put the tomatoes on a cutting board. With the help of a knife, we do what I said earlier, and after finely chop the vegetables into cubes. The crushed components are moved to a clean plate, being careful not to spill the juice.

Step 8: prepare the greens.

Parsley with dill is well washed under running warm water, shake off excess liquid and spread on a chopping board. Using a knife, finely chop the greens and then pour it into a free plate.

Step 9: prepare the garlic.

We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we remove the husk and rinse the clove under running water.

Spread the component back onto a flat surface and grind it. Pour finely chopped garlic in a clean saucer and leave it for a while aside.

Step 10: prepare lean borsch.

Pour vegetable oil into a pan and put on medium heat. When it warms up well, put the chopped beets here. From time to time, stirring with a wooden spatula, fry the vegetable for 4 minutes.
Then pour the onion into the container and continue cooking everything another 1 minute.
Now put the carrots here and extend the time for 4 minutes. Attention: sometimes we don’t forget to stir everything with improvised inventory so that the components do not burn at the base.
Next, pour out chopped bell pepper here. After it is stewed, 60 seconds, add finely chopped tomatoes to the vegetables. We continue to cook the frying 5 more minutes, and then pour into the pan 1 cup hot vegetable broth or pure water, cover the container with a lid and fasten the burner. Let the components darken over low heat for 10 minutes.

At the same time, pour clean cold water into a saucepan and put it on a big fire. Important: so that the liquid boils faster, cover the container with a lid. Immediately after that, add salt to taste and carefully spread the potatoes. Having thoroughly mixed everything with a tablespoon, let it cook 10 minutes. Then pour shredded cabbage here and continue cooking borsch 5 more minutes.

After the allotted time, carefully lay the vegetable frying in the pan and extend the cooking time of the dish for another 2-3 minutes. In the end, if necessary and to taste, pour salt, finely chopped greens and garlic. Having mixed everything with improvised inventory, we turn off the burner, and cover the pan with a lid. Let the borscht stand still like that 15 minutes.

Step 11: serve the lean borsch.

Pour the finished lean borsch with the help of a scoop into deep plates and immediately serve to the dining table. Despite the fact that such a soup is prepared without meat, it comes out quite satisfying, so you can easily eat it only with bread, seasoned with sour cream and, if desired, sprinkled with chopped fresh herbs.
Bon appetit to all!

Recipe Tips:

- if you use young cabbage for cooking borsch, then it can be put in a pan with potatoes. Believe me, she will have time to cook;

- instead of fresh tomatoes, you can add tomato paste to the roast, but only homemade. So borscht will come out even tastier;

- in the process of boiling potatoes and cabbage in boiling water, you can put a couple of bay leaves, and 5-7 peas black or allspice;

- in the frying itself, optionally, you can add spices such as "hops-suneli", a mixture of ground peppers, as well as a bouillon cube. I usually take a pinch of each seasoning.