Delicious Vegan Borscht with Beans Recipe

Start by peeling and dicing the potatoes into small cubes. Next, grate the beet and carrot, and finely chop the onion. If you're using fresh cabbage, shred it into thin strips.

In a pan, heat 250 milliliters of water, then add the grated beet. Sauté until the beets are tender, which usually takes about 5-7 minutes. This step adds a lovely depth of flavor to the borscht.

In a large pot, bring 2.5 liters of water to a boil, then add the diced potatoes. After about 5 minutes, add the chopped onions, grated carrots, and shredded cabbage. Cook for approximately 15 minutes or until the vegetables are soft.

Once the vegetables are tender, stir in the sautéed beets, canned or boiled beans, and tomato paste. Season with salt, pepper, sugar, and citric acid. Allow everything to simmer together for another 10-15 minutes to meld the flavors.

Finally, add minced garlic and drizzle in the vegetable oil. Allow the borscht to simmer for an additional 5 minutes. This will bring out the garlic's aroma and enhance the taste.

Once cooked, ladle the borscht into bowls. You can enjoy it hot, ideally with a dollop of sour cream if you're not strictly vegan. Garnish with fresh dill and parsley for a burst of flavor. Enjoy your delicious and hearty vegan borscht!