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Vegetable borscht

Borscht without meat, which will warm you and your taste buds on chilly autumn days.

Amount: 2 – 3 portions


  • 2 cooked red beets
  • 2 potatoes
  • 1 carrot
  • tomato puree (small can)
  • 1 stalk celery
  • 2-3 garlic cloves
  • 2 onions
  • bay leaf
  • salt, pepper
  • olive oil
  • half a cup sour cream (white yoghurt)


Cut the vegetables into cubes. In a pot of hot olive oil, leave the onion just before it becomes golden, add the carrots during frying. When the onion is just before it becomes golden, add the rest of the vegetables and fry. Then add tomato puree, salt and pepper and mix everything. When the puree spreads, pour water over the base and add the bay leaf. Then we just cook until all the vegetables have softened. Served with sour cream or yogurt.

Bon appetit from Karolína from Sutnarka!

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