Lazy Borscht
Lazy Borscht
Ingredients
- 1 bowl red beans, cooked
- 1 beet, large, peeled and grated
- 1 carrot, peeled and grated
- 1 onion, peeled and chopped
- 2 tablespoons oil, or as needed to coat pan
- 1 dollop tomato paste
- as needed water, for sautéing vegetables and boiling potatoes
- 2-3 potatoes, medium, chopped
- 1/4-1/2 cabbage, small head, chopped
- to taste salt
- to taste black pepper
- 2-3 bay leaves
- 1 small bunch fresh dill, chopped, for cooking and garnish
- 1 dollop sour cream, for garnish
Instructions
- 1
Prepare the vegetables: Peel and grate the large beet. Peel and grate the carrot. Peel and chop the onion.
⏱️ 7 min
- 2
Heat oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the grated carrot to the pan with the onion and continue to sauté for another 3-4 minutes.
⏱️ 4 min
- 4
Add the grated beet to the pan with the onion and carrot. Continue to sauté until all vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the dollop of tomato paste with the sautéed vegetables. Add enough water to just cover the vegetables in the pan and stir well. Reduce heat to low and let simmer gently.
⏱️ 3 min
- 6
While the vegetables are simmering, in a separate large pot, boil the chopped potatoes in water until tender, about 10-15 minutes.
⏱️ 15 min
- 7
Once the potatoes are tender, carefully transfer the sautéed vegetable mixture from the pan into the pot with the boiling potatoes.
⏱️ 2 min
- 8
Add the cooked red beans and the chopped cabbage to the pot. Bring the borscht back to a gentle simmer.
⏱️ 2 min
- 9
Season the borscht with salt and black pepper to taste. Add the bay leaves and a portion of the chopped fresh dill to the pot. Simmer for an additional 5-10 minutes to allow flavors to meld.
⏱️ 10 min
- 10
Remove bay leaves before serving. Ladle the hot borscht into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh chopped dill.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Borscht
- 1 bowl red beans, cooked
- 1 beet, large, peeled and grated
- 1 carrot, peeled and grated
- 1 onion, peeled and chopped
- 2 tablespoons oil, or as needed to coat pan
- 1 dollop tomato paste
- as needed water, for sautéing vegetables and boiling potatoes
- 2-3 potatoes, medium, chopped
- 1/4-1/2 cabbage, small head, chopped
- to taste salt
- to taste black pepper
- 2-3 bay leaves
- 1 small bunch fresh dill, chopped, for cooking and garnish
- 1 dollop sour cream, for garnish
Instructions
- 1
Prepare the vegetables: Peel and grate the large beet. Peel and grate the carrot. Peel and chop the onion.
⏱️ 7 min - 2
Heat oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the grated carrot to the pan with the onion and continue to sauté for another 3-4 minutes.
⏱️ 4 min - 4
Add the grated beet to the pan with the onion and carrot. Continue to sauté until all vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the dollop of tomato paste with the sautéed vegetables. Add enough water to just cover the vegetables in the pan and stir well. Reduce heat to low and let simmer gently.
⏱️ 3 min - 6
While the vegetables are simmering, in a separate large pot, boil the chopped potatoes in water until tender, about 10-15 minutes.
⏱️ 15 min - 7
Once the potatoes are tender, carefully transfer the sautéed vegetable mixture from the pan into the pot with the boiling potatoes.
⏱️ 2 min - 8
Add the cooked red beans and the chopped cabbage to the pot. Bring the borscht back to a gentle simmer.
⏱️ 2 min - 9
Season the borscht with salt and black pepper to taste. Add the bay leaves and a portion of the chopped fresh dill to the pot. Simmer for an additional 5-10 minutes to allow flavors to meld.
⏱️ 10 min - 10
Remove bay leaves before serving. Ladle the hot borscht into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh chopped dill.
⏱️ 2 min