Vegetarian borsch with cauliflower and zucchini
Borsch with cauliflower and zucchini is great for a vegetarian menu. A dish prepared according to this recipe does not contain animal products, so it can also be included in the lean menu. Vegetarian dishes mainly consist of vegetables, therefore, contain many useful trace elements and vitamins. If you care about health, follow the figure and lead the right lifestyle, then this vegetable soup must be added to your daily diet.
If you do not have ready-made beetroot dressing, then it is very simple to cook it while the main products are boiled. Finely chop a small onion, three carrots and beets on a grater, cut the cubes of tomato and sweet bell pepper into cubes. We stew all the vegetables in refined vegetable oil for 20-25 minutes, and at the end we add a clove of garlic, passed through a press. We add part of the vegetables to the pan, and part - salt, put in a clean jar and put in the refrigerator. Refueling can be stored for several days.
- Time for preparing: 45 minutes
- Servings Per Container: 4
Ingredients for Vegetarian Borsch with Cauliflower and Zucchini
- 300 g of potatoes;
- 300 g of cauliflower;
- 150 g of Beijing cabbage;
- 200 g zucchini squash;
- 150 g beetroot dressing for borsch;
- 50 g of parsley and celery;
- 1 pod of chili pepper;
- 7 g of ground paprika;
- 20 g of vegetable broth in powder;
- 5 g of salt;
- 5 g of granulated sugar.
A method of preparing a vegetarian borsch with cauliflower and zucchini
Throw potatoes cut into small cubes into a soup pot. It is better to choose a potato of non-digestible variety, it will retain its structure during cooking.
We clean the cauliflower: we remove the leaves, the darkened inflorescences. We disassemble a head of cauliflower into small sockets. We cut the stump into small cubes, the same size as the potatoes, we send everything to the pan.
Separate the leaves of Beijing cabbage, wrap them in a tight roll, shred thin strips. This method of slicing is convenient, as it allows you to keep a large head of whole.
Parsley and celery leaves are cut off from the stems, chop the greens finely, add to the potatoes with cabbage.
We peel the peel from the zucchini, cut the vegetable in half. Remove a seed bag with seeds with a tablespoon. Cut the pulp into cubes of 1 centimeter in size, add to the rest of the vegetables.
Seasoning the soup: pour ground paprika, powder vegetable broth, finely chopped green chilli pod (without seeds and partitions).
Pour 2 liters of cold water into the pan, put on the stove. As soon as it boils, we reduce the fire, close the pan, cook on a quiet fire for 30 minutes.
How to prepare a dressing for borscht can be found in the recipe: Dressing for borscht for the winter
After half an hour, add the finished beetroot dressing, mix, bring to a boil, immediately remove from heat.
Pour salt and granulated sugar to taste, but if the dressing was very salty, you may not need extra salt.
Leave the pan for 20 minutes so that the borsch is infused.
Pour veggie borsch with cauliflower and zucchini into hot plates, sprinkle with fresh herbs, immediately serve.
I advise vegans to season the dish with sour cream on a vegetable basis or unsweetened soy yogurt. Enjoy your meal!