How to make
Peel and chop the onion finely. Skin and cut the potatoes and carrot into cubes. Slice the mushrooms, or chop them finely.
Clean and shred the beetroot and zucchini. Heat the oil and saute the onion and carrot. Add a little water and cook, until it evaporates.
Once sizzling again, add the mushroms, potatoes, beetroot and zucchini. Season with black pepper, stir and add one liter of warm water (or a little more)
Add the mushroom stock cube, bay leaf and garlic. Simmer the borscht, until all the vegetables are cooked. Dilute the tomato paste into a little water and add it to the soup.
Sprinkle with finely chopped parsley and cook for a minute or two. Add water if needed.
Remove the Bay leaves. Serve with parsley and a tbsp of sour cream.
The Vegetarian Borscht is delicious warm, as well as, cold.
Enjoy your meal!
