Vegetarian Borscht With Cauliflower And Zucchini. Step-by-step Recipe With Photo

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Vegetarian Borscht With Cauliflower And Zucchini. Step-by-step Recipe With Photo
Vegetarian Borscht With Cauliflower And Zucchini. Step-by-step Recipe With Photo

Video: Vegetarian Borscht With Cauliflower And Zucchini. Step-by-step Recipe With Photo

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Video: 4 Easy Cauliflower Recipes 2023, February
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Borscht with cauliflower and zucchini is perfect for a vegetarian menu. This recipe does not contain animal products, so it can also be included on a lean menu. Vegetarian meals are mostly vegetables and therefore contain many beneficial trace elements and vitamins. If you care about your health, keep fit and lead a healthy lifestyle, then this vegetable soup must be added to your daily diet.

Vegetarian borsch with cauliflower and zucchini
Vegetarian borsch with cauliflower and zucchini

If you don't have a ready-made beetroot dressing, it is very easy to make it while the main foods are cooking. Finely chop a small onion, three carrots and beets on a grater, dice a tomato and sweet bell pepper. Simmer all vegetables in refined vegetable oil for 20-25 minutes, and at the end add a clove of garlic passed through a press. We add some of the vegetables to the pan, and some salt, put them in a clean jar and put them in the refrigerator. The dressing can be stored for several days.

  • Cooking time: 45 minutes
  • Servings: 4

Ingredients for Cauliflower and Zucchini Vegetarian Borscht

  • 300 g potatoes;
  • 300 g of cauliflower;
  • 150 g of Chinese cabbage;
  • 200 g zucchini zucchini;
  • 150 g beetroot dressing for borscht;
  • 50 g parsley and celery;
  • 1 chilli pod
  • 7 g ground paprika;
  • 20 g of vegetable broth in powder;
  • 5 g salt;
  • 5 g granulated sugar.

Method of cooking vegetarian borscht with cauliflower and zucchini

Put the potatoes cut into small cubes into the soup pan. It is better to choose a potato of a non-boiling variety, it will retain its structure during cooking.

Chop the potatoes
Chop the potatoes

We clean the cauliflower: remove the leaves, darkened inflorescences. We disassemble the cauliflower into small sockets. Cut the stump into small cubes, the same size as the potatoes, send everything to the pan.

We clean and disassemble cauliflower
We clean and disassemble cauliflower

We separate the leaves of Peking cabbage, fold them into a tight roll, chop them into thin strips. This method of cutting is convenient as it allows you to keep a large head of cabbage intact.

Shred Chinese cabbage
Shred Chinese cabbage

Tear off the parsley and celery leaves from the stalks, chop the greens finely, add to the potatoes with cabbage.

Chop parsley and celery
Chop parsley and celery

Peel off the zucchini, cut the vegetable in half. Remove the seed bag with seeds with a tablespoon. Cut the pulp into 1 centimeter cubes and add to the rest of the vegetables.

We clean and cut the zucchini
We clean and cut the zucchini

Season the soup: add ground paprika, powdered vegetable broth, finely chopped green chili pod (without seeds and partitions).

Add spices, fill with water and set to cook
Add spices, fill with water and set to cook

Pour 2 liters of cold water into a saucepan, put on the stove. As soon as it boils, we reduce the heat, close the pan, cook over low heat for 30 minutes.

Add borsch dressing
Add borsch dressing

After half an hour, add the finished beetroot dressing, stir, bring to a boil, immediately remove from heat.

Pour salt and granulated sugar to taste, but if the dressing was very salty, you may not need additional salt.

Leave the pan for 20 minutes to brew the borscht.

Let the borscht brew and pour it into plates
Let the borscht brew and pour it into plates

Pour vegetarian borsch with cauliflower and zucchini on hot plates, sprinkle with fresh herbs, serve immediately.

For strict vegetarians, spice up your meal with plant-based sour cream or unsweetened soy yogurt. Bon Appetit!

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