Lenten Borscht

A recipe for a delicious and very healthy cold soup with a tender texture and rich color and aroma. Borscht is a traditional Ukrainian dish, especially popular during fasting. The taste of borscht is very refreshing and light. You can add croutons, diced pickled or fresh cucumber, and, of course, herbs.

Beets

500 g

Carrots

2 pcs.

Onions

2 pcs.

Celery

2 stalks (stalks)

Potatoes

400 g

Apples

1 pc.

Cumin

1 tbsp.

Garlic

2 cloves

Olive oil

3 tbsp.

Lemon juice

2-3 tbsp.

Thyme

a pinch (dried)

Salt

1.5-2 tsp.

Bay leaf

Black peppercorns

peas

To prepare lenten borscht, first of all, we make vegetable broth. Pour 1.5 liters of water into a saucepan, when the water boils, add 1 peeled onion, 1 peeled carrot, celery, and simmer over medium heat for 30 minutes. Then add bay leaf, peppercorns, salt, and simmer for another 10 minutes. Let the broth cool and strain it.

Peel and dice the vegetables, peel and chop the garlic. Place beets, potatoes, carrots, onions, and apples in a baking dish, drizzle with olive oil. Place the vegetables in a preheated oven to 190 degrees Celsius for 40 minutes.

Then remove from the oven, sprinkle with cumin, garlic, and cook for another 5 minutes.

Transfer the roasted vegetables to a saucepan, pour in the broth, add thyme and lemon juice. Cook for 5-7 minutes.

Remove the vegetables from the saucepan and puree them using a blender. Return the puree to the saucepan and simmer over low heat for 4-5 minutes. Serve the lenten borscht with finely chopped parsley or dill.

(4/5)