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Borscht without meat
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Vegetarian borscht is a Ukrainian classic that preserves its traditional depth of flavor even without meat. The base of the dish is beetroot, which adds natural acidity and rich flavor, creating a deep aroma. Braised vegetables provide a layered base, bringing every spoonful into the heart of Ukrainian culinary tradition.
Variations
In Podillia, beans are added for protein richness. In Poltava, dumplings are added for extra heartiness. In the South, flour or starch is used for thickness. Mushrooms can be added for extra depth of flavor, or beet-bread kvass for richness.
Secrets of tenderness and flavor
Sauté the beet on low heat until fully soft without burning. Braise the vegetables uncovered to concentrate flavors. Cut the potatoes evenly for uniform cooking. Boil the cabbage for at least 12-15 minutes for optimal tenderness.
Ingredient tips
Use medium-sized, young beets for more tenderness. All vegetables should be fresh and undamaged. Choose neutral-flavored vegetable oil. Add garlic at the end to preserve its aroma.
Small culinary tips
Borscht tastes better the next day when the flavors meld. Serve hot. Add sour cream and herbs just before serving. Store in the refrigerator up to 5 days, or freeze up to 3 months.
Ingredients for the recipe
Ingredients
Beetroot
3 pcs
Carrot
2 pcs
Onion
1 pcs
White Potatoes
4 pcs
Cabbage
300 g
Green Agro Pink Tomatoes 650g
2 pcs
Garlic
3 cloves
Parsley Bunch 50g
0.5 bunch
Dill 70g
0.5 bunch
Bay Leaf
2 pcs
Mriya Black Pepper Peas 20g
8 pcs
Oliyar Refined Sunflower Oil 1l
3 tbsp
Moriachka Iodized Sea Salt 450g
5 g
Preparation steps
01
Sauté beet, onion, and carrots until soft, then add braised tomatoes.
02
Bring to a boil with potatoes, bay leaves, and peppercorns.
03
Add cabbage and cook until vegetables are tender.
04
At the end, add garlic, parsley, and dill, season with salt, and serve hot.
Where to order ingredients
Select the required ingredients in one of the stores
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