Ingredients
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3 l Wateror vegetable stock
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1 glass Beetroot kvassor more to taste
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spices:
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1 leaf Bay leaf
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1 pcs Pimento
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beetroot:
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1 pcs Beetroot10-15 cm diametr
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1 bunch Beet greens
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1 tbsp Raspberry vinegaror red wine vinegar
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1 pinch Salt
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2 2 tbsp Extra Virgin olive oil
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vegetables:
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1 pcs Parsley root
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1 pcs Parsnip
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100 g Celery root
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1/2 pcs Fennel bulb
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1/2 pcs Paprika red
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2 pcs Celery rib
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1 bunch Celery leaves
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2 pcs Onion
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2 pcs Zucchiniили кабачок
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1 pcs Extra Virgin olive oil
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seasoning:
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1/2 bunch Parsley leaves
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2 cloves Garlic
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to taste Salt
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to taste Tomato paste
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to taste Raspberry vinegaror red wine vinegar
Directions
Ukrainian cuisine boasts unlimited variations of borsch. You always look for something light and healthy to eat on hot summer days. This vegetarian summer Bborsch with beet tops and kvass is a perfect option! This borsch is made with vegetables only, it’s rich, and has lots of different flavors. It can be served cold, too. And beet tops have more vitamins and micronutrients then bulbs. If you didn’t happen to get beets with tops, use mangold or cabbage.
Try adding beet kvass, too! It makes borsch even more special. Here’s the recipe.
The combination of vegetables can vary but for meatless borsch like this one, it’s important to use as many different vegetables as possible.
Borsch is art. Enjoy making and eating it!
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Steps
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1
Done
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Cut off the beet tops and set aside. Peel and beet and cut it into strips. Transfer to a skillet, add oil, vinegar, sugar, and salt. Cover with lid and cook over medium/low heat until the beet is cooked (10-15 min). |
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2
Done
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Meanwhile, finely dice the rest of the vegetables (except for zucchini). Cook them in oil until soft and slightly golden. Dice the zucchini and set aside. |
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3
Done
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Cut the beet tops and celery leaves in 0.5 cm wide strips. Finely chop the parsley. |
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4
Done
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In a pot, bring 3l of water or vegetable broth to a boil. Add salt and spices. Add the vegetables, bring to a boil then simmer for 5 min. |
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5
Done
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Add the beet, beet tops, and celery leaves, bring to a boil then simmer for 5 min. |
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6
Done
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Add the zucchini, bring to a boil then simmer for 5 min. |
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7
Done
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Combine the tomato paste with 3 tbsp of water, add it to the borsch. Let it boil for 2 min. |
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8
Done
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Add the beet kvass, bring to a boil then remove from heat. |
