Lenten borscht with white beans: Rich flavor without meat

The first step to fragrant borscht: Prepare the vegetables – peel, wash and chop them. Cut potatoes and onions into cubes, and cabbage, beets and carrots into strips. Preparation is the key to a quick and delicious result!

The secret to a rich color: Over medium heat, adding a little vegetable oil, stew the chopped beets for 15 minutes. This process will help preserve the brightness and flavor of the beets in your borscht.

Vegetable base: Carefully add diced potatoes and cabbage to boiling water. First the potatoes, and after the water boils again – the cabbage. Cook for 7-10 minutes so that the vegetables retain their texture and beneficial properties.

Harmony of taste: Add the stewed beets to the pot and cook for another 10 minutes, allowing the flavors to meld and create a rich, saturated taste of the borscht.

Aromatic dressing: Fry carrots and onions in vegetable oil until golden brown. Add them to the pot to enrich the borscht's flavor with sweetness and aroma.

Final touches: In 7 minutes, add the spices, bay leaf, and a glass of tomato juice. Add salt to taste to reveal all the nuances of flavor in your borscht.

Completing the culinary symphony: Add the beans (previously drained) and cook for another 10 minutes. If desired, finish the borscht with finely chopped garlic and fresh herbs for a bright aroma and flavor.