[Vegan] Lazy borscht. Just boiled it up and crumbled medium tofu into it. lazy but still tasty! But do let it boil at least an hour before adding the. You can add in any vegetables you have.

This is exactly what I was. A place for your favorite vegan recipes! Naar hoofdinhoud Naar hoofdnavigatiemenu Lazy Vegan logo. You can have [Vegan] Lazy borscht using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of [Vegan] Lazy borscht

Prepare 1 of small onion.
Prepare 1 of medium carrot.
You need 4-5 of medium size potatoes.
You need 1 of sweet pepper.
It's 1 jar of pickled grated beetroots (500g).
You need 1 tin of red kidney beans in water.
Prepare 3 tbsp of salt.
Prepare 2 tbsp of sunflower oil.
You need 1-2 of garlic clove.
Prepare of ground black pepper.

It's a great day to be a Lazy Vegan. A simple delicious recipe for Borscht -a healthy, vegetarian beet and cabbage soup that can be Warming and nourishing, Borscht is full of flavor and nutrients! Notes on Making Low Carb Vegan Borscht. Some recipes for beet stew contain tomatoes, but since they're really high in carbs, we will happily omit those!

[Vegan] Lazy borscht instructions

Start with frying onions and carrots in the multicooker: peel an onion and cube it. Grease the pan with sunflower oil and fry onions for 5-7mins at 115°C. Meanwhile, peel the carrot and shred it.
When onions become translucent - add the shredded carrots there and fry for 5-7 more minutes. Tbh, I don’t know why I fry onions and carrots gradually like this, I am not sure if it affects the final result when they are fried together from the beginning 🤷🏻‍♂️.
To not loose the time while carrots and onions are being fried- peel and cube the potatoes. Also, to speed up the next step - heat 2L of water separately (I am using a kettle for this).
After frying is ready, throw potatoes into the multicooker and fill it with 1.5L of the boiled water. Don’t fill it to the maximum, since there are still a few ingredients to add and it may overflow when boils. Set temperature to 110°C and boil for 20 minutes. Usually I add salt at this point.
Now you have 20 minutes and 0,5L of boiling water left, so go ahead and make some tea, and prepare to the last steps.
I hope it was a nice tea break. Now go back to the cooking - cube the pepper, drain the beans and slice the garlic (Later I’ve figured out that it’s better to start boiling beans earlier, together with potatoes, otherwise they might be too firm). Throw it all with the beetroots into the multicooker and boil for 10 more minutes at 105°C. Also, now you can add more water to reach 3 full liters if needed NB: watch out the hot water splashes!.
I strongly recommend to leave it closed for 30-60 minutes more, so vegetables may soak with each other juices. Now it’s ready to be served. I personally prefer it with sour cream and garlic rye bread 😋 enjoy!.
PS here is a photo of beans and beetroot I use.

This recipe tastes great without the bay leaves. Borscht is a soup made with beets. It may be hot or cold. Traditional beetroot soup of Russian lenten cuisine. I've never made borscht before now, but I have been holding on to a recipe card-one of those sample recipe cards that appears in the mail on occasion to advertise a binder collection of cakes, cookies.