Vegetarian Borsch With Seeds - Recipe With Photos Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Delicious lean borsch with sunflower seeds. This soup is perfect for all vegetarians.

Ingredients

Potatoes - 900 g

Sunflower seeds not fried - 100 g

White cabbage - 260 g

Carrots - 100 g

Beets - 300 g

Tomato paste - 100 g

Vegetable oil - 2 tablespoons

Water - 2 l

Salt to taste

Seasoning with coriander - 1 tsp

Bay leaf - 1 pc.

• 47 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

In this case, the seeds will act as "carriers" of the protein; will give nutritional value to light borscht. The cooking technology of such borscht is not quite common, perhaps you will be interested in this approach to a familiar dish. All product weights are in refined form.

Prepare products for vegetarian borscht with seeds: peel and dice the carrots and beets, peel the potatoes and cut them into small pieces, chop the cabbage.

At the bottom of the pan, put the seeds and seasoning with coriander (I have a mixture of herbs, but coriander acts as the first violin). Place the saucepan over medium heat and stir. The seeds should lightly brown.

Add beet cubes to the seeds, heat all the products together. Now you can add vegetable oil, carrots and fry everything together. Stir frequently.

Add cabbage and potatoes to the pan, fry for another 5-6 minutes. Put the water to boil in parallel.

Now add the tomato to the pan, fill it with boiling water, add salt, bay leaf. Bring the borsch to a boil, boil over low heat until the potatoes are fully cooked and remove from heat.

Let the finished dish brew. As you know, borscht tastes better the next day.

Serve ready-made vegetarian borscht with seeds, seasoned with cream and garnish with fresh herbs.

Enjoy your meal!

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