Lean Borsch with Beans
Meat-free borsch with beans, beets and cabbage in a rich tomato broth — vibrant, hearty and vegan.
Ingredients
- Beans200g
- Beetroot2pcs
- Cabbage300g
- Potatoes300g
- Carrot1pcs
- Onion1pcs
- Tomato Paste40g
- Vegetable Oil30ml
- Garlic2cloves
- Bay leaf1g
- Salt8g
- Black pepper2g
Steps
- 1
Soak beans overnight and boil until nearly tender.
- 2
Add diced potatoes and shredded cabbage to the pot with the beans and broth.
- 3
Sauté grated beets, carrot and onion with tomato paste and a splash of water.
- 4
Add the sauté to the pot with bay leaf; simmer 15 minutes.
- 5
Finish with crushed garlic, season and rest 15 minutes before serving.
Nutrition per serving
8gProtein
30gCarbs
5gFat
190Calories
