Cooking Vegetarian Borscht!

Hello, today we will tell you how to cook homemade vegetarian borscht for lunch. The borscht according to this recipe turns out to be a rich beet color with an amazing taste that depends on the freshness of the vegetables. All vegetables and products are taken only fresh and natural. No tomato paste, citric acid, flavor enhancers, and other additives, everything is just the real thing. Celery root makes your borscht taste great and you can hardly skip the addition if offered!

• Ingredients:

  • Beets – 1 piece (200 grams)
  • Carrots – 1 piece
  • Onions – 2 pieces
  • Celery root – 100-150 grams
  • Cabbage – 200 grams
  • Lemon juice – 2 tablespoon
  • Salt (preferably sea salt) – 1 tablespoon
  • Vegetable oil – optional for frying

Recipe:

1. My beets, clean, cut into strips. Place in a small saucepan, pour 1.5 cups of water, and place on the stove. Bring to a boil and simmer over medium heat while the other ingredients cook for about 20-30 minutes.
2. Pour about 1.8 liters of water into a saucepan. We put on the fire and while we wait for the water to boil, we cut vegetables for frying.
3. My onions, peel, cut into small strips. Place in a frying pan and fry. I usually do this in a completely dry, oil-free Teflon skillet over medium heat with the lid closed. Then the onion will not burn but slightly fried. Optionally, you can fry in two tablespoons of vegetable oil, then do not close the lid.
4. We wash clean, cut carrots into strips. Add to the pan with onions. Stir, fry further.
5. My celery root, cut into strips. Add to the pan with onions and carrots. Mix everything and continue to fry.
6. My potatoes, peel, cut into slices. When the water in the pan boils, throw the potatoes into it.
7. My cabbage, cut into strips, add to the pot with potatoes. Cook for 8-10 minutes until the potatoes are soft.
8. Transfer the fried vegetables from the pan to the pot with potatoes and cabbage. Salt.
9. Squeeze the juice out of the lemon. Add 2 tablespoons of lemon juice to a saucepan with beets. We simmer another one-two minutes.
10. We transfer the beets together with the water in which they were stewed into a saucepan with vegetables. We bring everything to a boil. Turn off the stove.
11. Let the finished borscht brew for about twenty minutes.

Everything can be poured into plates and served. If desired, you can season with vegetable oil or sour cream, add finely chopped herbs. This soup is suitable for those people who do not eat meat but love borscht very much. After all, no one said that borscht should always be on the meat.