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Ingredients

Adjust Servings:
3.5 l water
3 medium spring beetroots (5-7 cm diameter)
300 g spring potatoes
1 bundle spring onion (bulbs) or 2 medium onions
2-3 medium spring carrots
4 celery stalks (or 150-200 g celery roots)
1 bell pepper
5-6 cherry tomatoes or 1 large tomato
¼ spring cabbage (15 cm diameter)
70 g tomato paste
3 tbsp vinegar (5%) or 1.5 tbsp (9%)
1 tsp sugar
Vegetable oil for frying
4 allspice berries
1 bay leaf
2 cloves spring garlic
1 bundle parsley
3 sprigs thyme (either fresh or dried)
Salt
Sugar
Vinegar
Summer Borsch (Vegetarian)

Summer Borsch (Vegetarian)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 60
  • Serves 8
  • Medium

Ingredients

  • 3.5 l water

  • 3 medium spring beetroots (5-7 cm diameter)

  • 300 g spring potatoes

  • 1 bundle spring onion (bulbs) or 2 medium onions

  • 2-3 medium spring carrots

  • 4 celery stalks (or 150-200 g celery roots)

  • 1 bell pepper

  • 5-6 cherry tomatoes or 1 large tomato

  • ¼ spring cabbage (15 cm diameter)

  • 70 g tomato paste

  • 3 tbsp vinegar (5%) or 1.5 tbsp (9%)

  • 1 tsp sugar

  • Vegetable oil for frying

  • 4 allspice berries

  • 1 bay leaf

  • 2 cloves spring garlic

  • 1 bundle parsley

  • 3 sprigs thyme (either fresh or dried)

  • Salt

  • Sugar

  • Vinegar

Directions

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This kind of borsch is cooked in summer in southern Ukraine. Summer borsch is prepared without meat or broth added. Here are a few reasons why. First of all, in a hot summer day you want nothing but something light and chill. Summer borsch can be served hoot as well as cold. Secondly, fragrant fresh summer vegetables make borsch so reach in flavor, that you don’t need to add any broth.

For even more summer flavor I will add bell pepper and fresh tomatoes. Tomatoes will be added in the very end so that that preserve their flavor and freshness.

Fresh, light and extremely rich summer borsch!

Enjoy!

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Steps

1
Done

Prepare the beetroots – wash, peel and cut into strips using a knife, food processor or a grate.

2
Done

In a medium pan, heat 2-3 tbsp oil. Add the beetroots, vinegar, 1 tsp sugar and a few table spoons water.

3
Done

Mix. Cover with a lid and cook over low heat until the beetroots are soft.

4
Done

Peel and cut the potatoes into 2x2 cm cubes.

5
Done

Add cold water to a pot and cover with a lid. Bring to a boil over high heat.

6
Done

Add the potatoes and salt. Cook uncovered over low heat for 10 min.

.

7
Done

Cut the cabbage into strips. If the cabbage is spring and tender, add it in the very end. If it is quite thick, add it to the potatoes right away.

8
Done

Cut the onions into small cubes, the carrots – into quarter circles, the celery stalks – into 2-3 mm thick pieces, the bell peppers – into 0.5x0.5 cm cubes. If you are adding celery or parsley roots, cut them into 3x3 mm cubes.

9
Done

In a pan, add 2-3 tbsp vegetable oil. Cook all the vegetables except for the peppers, until light golden. Then add the peppers and cook together for another 1-2 min.

10
Done

Finely chop parsley leaves. Tie the stalks into a bundle.

11
Done

To the pot with boiling water, add the cooked beetroots and other vegetables, cabbage, bay leaf, allspice berries, peeled garlic cloves, and a bundle of the parsley stalks. Bring to a boil and cook for 5 min.

Add tomato paste and mix. Add the coarsely chopped tomatoes (or halved cherry tomatoes) and cook for another 2 min.

12
Done

Try the borsch, add salt, sugar and vinegar to your taste, if needed.

13
Done

Add the finely chopped parsley. Remove the pot from heat, cover and let stand for at least 30 min.

Summer borsch tastes good right after cooking, but on the next day it becomes even better.

How to serve:

Serve hot or cold with sour cream, bread and spring garlic and/or onion.

How to keep:

Can be kept refrigerated for up to 5 days.

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Greek Moussaka
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Greek Moussaka

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