Vegetarian Borscht
By chef Guláš
Vegetarian quick version of borscht with butter beans, tomatoes, beetroot and sour cream
- 26 min
- total
- Easy
- level
- 4
- (1)
7 min prep · 19 min cook
What you will need
-
Cooked Beetroot 50 g -
White Beans 0.25 pcs -
Potatoes 25 g -
Canned Tomatoes 0.25 pcs
-
Onion 0.25 pcs -
Carrot 0.25 pcs -
Vegetable bouillon 0.5 pcs -
Sour Cream 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all ingredients - we'll be cooking with them in a moment
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Peel the vegetables. Peel the potatoes, carrot and onion.
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Dice the vegetables. Dice the potatoes and onion into small cubes.
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Dice the vegetables. Dice the beetroot and carrot into small cubes.
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Sauté the vegetables. In a pot with a little oil, sauté the onion, potatoes and carrot in turn for about 4 minutes over medium heat.
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Add the beetroot, beans and tomatoes. Add the beetroot, beans and canned tomatoes.
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Add the bouillon. Add the bouillon and a cup of water per serving and simmer for about 15 minutes over low heat, or use stock instead of water if you have it.
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Serve. Serve with sour cream
Ratings and comments
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Anna
Protoze jsem mela doma suroviny, tak jsem vyzkousela tuto polevku. Moc mi chutnala. Jednou za cas na zpestřeni uvarim znovu.
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