|Parsley root||50 g|
|Beetroot||400 g (3-4 beetroots)|
|Carrots||150 g (1-2 carrots)|
|Onions||150 g (1-2 onions)|
|Potato||200 g (2-3 potatoes)|
|Beans||100 g (butter beans)|
|Beetroot kvass||100 ml (see the recipe)|
|Sugar||5 g (1/2 tsp)|
|Salt||30 g (about 1 tbsp)|
|Bay leaf||1 g (1-2 bay leaves)|
|Water||3 l (plus extra for beetroots and beans)|
|Parsley green||100 g (1 bunch)|
Royal soup for either festive feast or everyday meal. To prepare the dish without meat you will spend less time than for classic meat Ukrainian borshch but that veg one tastes perfectly rich!
Pour 600 ml water over butter beans, put the lid on, bring to the boil, then remove and wait until cool. Peel softened beans (you can see video-method here).
Boil beetroots until tender (it will take about 40 min). Meanwhile chop onions, grate carrot and parsley root.
Put chopped onions and grated carrot with parsley into a large casserole and heat with the butter, stirring constantly. Then pour over about 3 l of water, cover and bring to boil.
Cut the potatoes into cubes, shred the cabbage. Tip the potatoes, cabbage and peeled beans into the casserole and boil covered with lid for 30 min.
Peel the beetroots, grate them and toss with beetroots kvass, chopped parsley leaves and seasoning. Tip the beetroot mixture into the casserole.
Bring the Ukrainian borshch to boil and remove immediately (otherwise it will lose its bright colour). Serve with sourcream. If you serve the borshch without sourcream, having used oil instead of butter it will perfectly suit the fast days.