Vegan Borscht with red beans
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 5 people
Author: Nat @ Simple Family Crazy Life
- 2 tablespoons vegetable oil (I use sunflower oil)
- 1 medium-size onion
- 1-2 carrots
- 2-3 beets
- 3-4 cloves garlic
- 1-2 celery stalks
- 2 large potatoes
- 1/2 mid-size cabbage
- 1 cup cooked beans
- salt and pepper to taste
Optional:
- 1 teaspoon tomato paste
- 1 teaspoon coriander and cumin mix
- 1 teaspoon paprika
- 2-3 bay or laurel leaves
Chop onions, carrots and beets, garlic and celery. Cut potatoes into small cubes, shred the cabbage. Cook onions in vegetable oil for 2-3 min., add carrots, beets, garlic, celery, tomato paste, and spices. Steam for 3-4 more minutes. Fill the pot (2/3rds) with water and bring to a boil. Add potatoes and cooked and drained beans, bring to a boil again, reduce heat, and cook for 5 min. Add cabbage, bay leaves and lemon juice. Cook for 10 minutes and turn the heat off. Let it sit for 10 more minutes and serve.