In the realm of meatless cuisine, traditional red borscht is prepared with alternative ingredients such as mushrooms sautéed in flour, bell peppers, legumes, or even herring in tomato sauce (the latter dish is for the adventurous). One particularly popular recipe is for meatless borscht with beans. This version boasts a thick consistency and a rich flavor profile.
Ingredients: 2.5 liters of water; 0.5 kg of cabbage; 0.5 kg of potatoes; 1 beet; 1 carrot; 1 onion; ½ cup of dried white beans or 250 g of canned beans; 2 tablespoons of tomato paste; 6 tablespoons of sunflower oil; 2–3 cloves of garlic; 1–2 bay leaves; salt, pepper, and herbs (parsley, dill, or celery) to taste.
If using dried beans, soak them overnight to soften and swell. Rinse the beans and place them in the pot where you will cook the borscht, covering them with cold water. Cover the pot and leave it on the kitchen counter until morning. Then, cook the beans in the same water for 30–40 minutes until tender.
While the beans are cooking, prepare the vegetables. Peel the beet, carrot, potatoes, and onion. Grate the carrot and beet on a coarse grater, dice the onion and potatoes, and shred the cabbage into thin strips.
Add the potatoes to the pot with the beans and cook for 15 minutes. Some cooks add the cabbage at the same time as the potatoes, while others prefer to add it last to keep it crunchy.
Sauté the beet, carrot, and onion in a heated skillet with sunflower oil: start with the beet, followed by the carrot and onion. Sauté the vegetables over medium heat for 7 minutes, stirring to prevent burning. Add the tomato paste to the skillet, mix well, and simmer for another 3 minutes.
Transfer the sautéed mixture to the pot with the other ingredients. If using canned beans, open the can at this stage, rinse the beans, and add them to the pot. Season with salt, pepper, and add the bay leaves.
Simmer the meatless borscht with all the ingredients over low heat, covered. After 5–7 minutes, remove the pot from the heat and let the borscht steep for half an hour without lifting the lid.
Serve this main dish of the meatless table, garnished with garlic and herbs.
Tip
Meatless borscht with beans turns out especially delicious when prepared by those who cook it in an oven, a stove, or a slow cooker. You can also substitute the beans with peas (canned green peas).