Ingredients
For the Borscht Soup Base
- 1/2 large beet, peeled and grated
- 1 liter vegetable broth
- 2 medium Meikuin potatoes, peeled and cut into bite-size pieces
- 1 carrot, peeled and thinly sliced
- 1/8 cabbage, finely sliced
- 200 g kidney beans or white beans (canned, with liquid)
For the Zazharka (Vegetable Sauté)
- 2 small green bell peppers, finely chopped
- 1 medium onion, finely chopped
- 400 g tomato purée
Flavorings
- 2 bay leaves
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1 large garlic clove, pressed
Instructions
1. Prep Vegetables
Peel, grate, and slice all vegetables.
2. Cook the Soup Base
In a large soup pot, combine the vegetable broth and bay leaves.
Add the grated beet, potatoes, cabbage, and carrot.
Bring to a simmer and cook for 10–15 minutes, until the vegetables are easily pierced with a fork.
3. Make the Zazharka
In a skillet over medium-high heat, add oil.
Sauté the chopped onion and green bell peppers for 7–8 minutes, until softened and lightly golden.
Stir in the tomato purée and cook for 30 seconds.
Transfer the mixture to the soup pot.
4. Season & Finish
Add the beans (with their liquid), salt, black pepper, and pressed garlic.
Simmer for 2–3 minutes, then adjust salt to taste.
Serving Suggestion
Serve hot with a dollop of sour cream and extra fresh dill on top.