Hi, I am Kate. Today, we’re going to prepare [vegan] lazy borscht recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

[Vegan] Lazy borscht Recipe

[Vegan] Lazy borscht is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. [Vegan] Lazy borscht is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have [vegan] lazy borscht using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make [Vegan] Lazy borscht:

1. Make ready 1 small onion
2. Take 1 medium carrot
3. Get 4-5 medium size potatoes
4. Prepare 1 sweet pepper
5. Make ready 1 jar pickled grated beetroots (500g)
6. Take 1 tin red kidney beans in water
7. Prepare 3 tbsp salt
8. Get 2 tbsp sunflower oil
9. Make ready 1-2 garlic clove
10. Prepare ground black pepper

Steps to make [Vegan] Lazy borscht:

1. 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
2. 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 bening 🤷🏻‍♂️
3. 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)
4. 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
5. 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
6. 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!
7. 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! 1. PS here is a photo of beans and beetroot I use

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