Borscht vegetarian Russian cuisine

For the vegetarian borscht recipe, peel and cut the beet, carrots, onions and potatoes into small pieces. From experience, cutting the beet at the end will prevent your hands from getting too colored.

Peel and chop the garlic clove and set aside.

Heat the vegetable oil in a large pan and add the onions. Fry them until they are translucent - this enhances the sweet taste.

Now add the carrots and beet to the pan and cook everything for a further 10 minutes over a medium heat. I recommend shaking the pan from time to time to prevent the vegetables from burning.

Add the chopped tomatoes and the chopped garlic clove and simmer for a further 5 minutes.

Then add the potatoes and chopped white cabbage. Season with salt and pepper to taste. I can only recommend being a little more careful with the salt and seasoning later if necessary.

Add the vegetable stock and simmer for 20-25 minutes until the vegetables are soft.

Finally, add the finely chopped parsley and dill. A good portion of these herbs gives the borscht its authentic flavors.

Serve the hot soup with a dollop of sour cream and half a boiled egg. In my experience, the borscht tastes even better the next day when the flavors have had a chance to really infuse! A slice of gray bread goes perfectly with borscht.

Have fun trying out and enjoying this traditional Russian recipe! And don't forget, it can always be varied - be creative and adapt the ingredients to your taste!