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Lent is not the time to give up tasty and healthy soups. The recipe for Lenten borscht will help you out. It is important to choose high-quality and fresh vegetables for this soup. If you want to make the borscht more filling, add some beans. In this case, the cooking time will increase significantly. Serve the soup with croutons.

Step 1

Chop the cabbage and onion, grate the beets and carrots on a coarse grater.

Step 2

Put a pot of water on the fire. While it is boiling, cut the potatoes into strips or cubes and send them to boil.

Step 3

Pour a tablespoon of vegetable oil into the frying pan and heat it up. Then add the beets and onions.

Step 4

Add cabbage to the onion and beetroot, reduce the heat under the pan to low and fry the vegetables for 5-7 minutes, stirring constantly with a spatula or spoon.

Step 5

Pour tomato paste over the vegetables, stir and simmer for another 2-3 minutes.

Step 6

Place the vegetables from the frying pan into the pot with the potatoes and cook the soup over low heat for another 20 minutes.

Step 7

5 minutes before it is ready, add salt to the soup, seasonings to your taste and sprinkle with herbs (you can finely chop fresh or use dried ones). Let the borscht soak in the spices, then pour into bowls and enjoy the taste.