Recipe: Yummy [Vegan] Lazy borscht

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[Vegan] Lazy borscht. This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill. Funny story: for the longest time I assumed borscht was gross, even though I had absolutely zero logical basis for thinking that. Back when I waited tables it was the soup of the day one day.

[Vegan] Lazy borscht Instant Pot Borscht – Ukrainian Recipe. Thick and delicious, healthy, low in calories and cooks in a fraction of the time that it would take making it the traditional way using a slow cooker. Unlike most varieties of borscht, Doukhobor borscht is vegetarian, loaded with butter and heavy cream, and always served hot. You can cook [Vegan] Lazy borscht using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of [Vegan] Lazy borscht

  1. Prepare 1 of small onion.
  2. It’s 1 of medium carrot.
  3. Prepare 4-5 of medium size potatoes.
  4. Prepare 1 of sweet pepper.
  5. You need 1 jar of pickled grated beetroots (500g).
  6. It’s 1 tin of red kidney beans in water.
  7. You need 3 tbsp of salt.
  8. You need 2 tbsp of sunflower oil.
  9. Prepare 1-2 of garlic clove.
  10. Prepare of ground black pepper.

The beet isn't a Prepared ingredients for Vegan Doukhobor-style Borscht. I am super excited to share with you our family recipe for a vegetarian borscht! Although there are a few different variations of borscht, I decided to show. Vegetarian borscht is a meatless version of a traditional Russian beet soup.

[Vegan] Lazy borscht step by step

  1. Start with frying onions and carrots in the multicooker: peel an onion and cube it. Grease the pan with sunflower oil and fry onions for 5-7mins at 115°C. Meanwhile, peel the carrot and shred it.
  2. When onions become translucent – add the shredded carrots there and fry for 5-7 more minutes. Tbh, I don’t know why I fry onions and carrots gradually like this, I am not sure if it affects the final result when they are fried together from the beginning 🤷🏻‍♂️.
  3. To not loose the time while carrots and onions are being fried- peel and cube the potatoes. Also, to speed up the next step – heat 2L of water separately (I am using a kettle for this).
  4. After frying is ready, throw potatoes into the multicooker and fill it with 1.5L of the boiled water. Don’t fill it to the maximum, since there are still a few ingredients to add and it may overflow when boils. Set temperature to 110°C and boil for 20 minutes. Usually I add salt at this point.
  5. Now you have 20 minutes and 0,5L of boiling water left, so go ahead and make some tea, and prepare to the last steps.
  6. I hope it was a nice tea break. Now go back to the cooking – cube the pepper, drain the beans and slice the garlic (Later I’ve figured out that it’s better to start boiling beans earlier, together with potatoes, otherwise they might be too firm). Throw it all with the beetroots into the multicooker and boil for 10 more minutes at 105°C. Also, now you can add more water to reach 3 full liters if needed NB: watch out the hot water splashes!.
  7. I strongly recommend to leave it closed for 30-60 minutes more, so vegetables may soak with each other juices. Now it’s ready to be served. I personally prefer it with sour cream and garlic rye bread 😋 enjoy!.
  8. PS here is a photo of beans and beetroot I use.

Borscht is ideal for lunch and dinner. If you decide to bring it with you to work or school, I suggest using a thermos container. Although there are a few variations of borscht, I'll show you the traditional way of making. This week, I had a lot of fresh beetroot on hand so I decided to make Vegan Borscht (beetroot soup) for the first time. Borscht is a soup made with beets.

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