During Lent, many housewives think about how to keep their usual dishes just as tasty without meat.
Borscht, a favorite first course for many Russians, may suffer especially from the lack of meat.
Culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova will tell you how to make even Lenten borscht delicious.
Lenten Borscht Recipe
The vegetable composition remains the same as for standard red borscht. To prepare it you will need:
- beet;
- potato;
- cabbage;
- carrot;
- onion;
- garlic;
- bay leaf;
- green;
- tomato paste.
And the secret ingredient, thanks to which borscht without meat is not inferior in taste to its meat brother, is white beans.
It needs to be soaked for 12 hours before use, and also keep in mind that beans take longer to cook. That's why you'll need to put the beans in the pot first, followed by all the other ingredients in order.
Expert: Arkhipova Julia
