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We hope you got benefit from reading it, now let’s go back to [vegan] lazy borscht recipe. To cook [vegan] lazy borscht you need 10 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make [Vegan] Lazy borscht:

1. Provide small onion
2. Take medium carrot
3. You need medium size potatoes
4. Provide sweet pepper
5. Get pickled grated beetroots (500g)
6. You need red kidney beans in water
7. Provide salt
8. Get sunflower oil
9. You need garlic clove
10. Take 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 beginning 🤷🏻‍♂️
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

This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill. Here is our tasty vegan recipe of a famous Russian and Ukranian dish - borscht. Borscht - is a really famous dish in Russia and, Ukraine. Anya Kassoff's vegan borscht from Simply Vibrant is bursting with layered, rich flavor and bright color. A healthful, vegetable-packed soup that makes great leftovers!

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