This meatless borscht is fast, simple and tastes great. It has no sugar, potatoes or honey but the beets make it sweet enough.
- 4-5 Small Beets (or 2 medium)
- 1 Medium Carrot
- ½ Cabbage (sliced or shredded)
- 1 Onion (diced)
- 2 Large Tomatoes or 1 can of diced tomatoes
- 1-2 Kohlrabi (instead of potatoes)
- ~½ stick Butter
- 1-2 Sweet pepper (any color) – optional
- Parsley root or parsnip – optional
- Hot pepper (Scotch Bonnet)
- Fresh or dry parsley
Half-fill a 3 – 3 ¾ Liter pot.
Peel 4-5 little beats or 2 medium beets and let them simmer for ~30min, with the lid slightly ajar. Tip: Beets cook faster before salt added. Peel carrots and parsley root and add to the pot for an additional 15-20 min. In the meantime, cut half a cabbage, 1-2 peppers, kohlrabi, onions and peppers.
Fish out the root vegetables after about half an hour. To the simmering water add a teaspoon of salt, a half stick of butter and the other precut vegetables. Grate or dice the cooked beets, carrots and parsnip separately and then pour the tomatoes onto the beets (this specific order of operations provides the Borscht with its deep red color). Add a sliced carrot and parsley (parsnip) and half a Scotch Bonnet or a different hot pepper.
The entire recipe takes under an hour. At the end add a Tb of fresh parsley or 1 ts of dry parsley. Mix.
Enjoy with sour cream.