Delicious Vegan Borscht with Beans Recipe

Start by gathering all your ingredients. Make sure the potatoes are sliced into small cubes to cook quickly. Peel and chop the beet, carrot, and onion into small pieces. Shred the cabbage for easy mixing later.

Open the can of beans and rinse them under cold water. This will help remove excess sodium if they are canned.

In a large pot, bring 2.5 liters of water to a boil. Once boiling, add the diced potatoes and cook for about 10 minutes.

Next, add the chopped onion, shredded carrot, and beet. Let them cook together for another 10 minutes until softened.

Once the vegetables are tender, add in the shredded cabbage and canned beans. Remember, for a thicker borscht, feel free to add more cabbage.

Add 2 tablespoons of tomato paste, 1.5 teaspoons of sugar, and 0.5 teaspoons of citric acid to enhance the flavor. Stir well and let it simmer for another 10 minutes.

As the borscht simmers, it's the perfect time to season it. Add salt and pepper to taste, and don’t forget to include minced garlic for that aromatic flavor.

Finally, drizzle in the 50 ml of vegetable oil for richness. Stir the mixture well and let it cook for a few more minutes.

Once the borscht is ready, remove it from heat and let it sit for a few minutes. Serve it hot, garnished with freshly chopped dill and parsley.

This vegan borscht is an amazing dish to enjoy, especially paired with a dollop of sour cream if not adhering to a strict vegan diet. Enjoy your meal!