Vegan Borscht Soup
Vegan Borscht Soup
3-4 tomatoes (520g)
3 potatoes (350g)
3 carrots (430g)
Plain Cabbage cut (380g)
Water 2600ml
1 tbsp of cooking oil
1½ tsp of salt
1 cup of tomato paste (no added salt)
1. Wash all the materials first.
2. Boil pot with water early.
3. Cabbage cut to square 3-4 cm length.
4. Wok treat cabbage.
5. Wok treat tomato and tomato paste.
6. Cut potatoes and carrots to chunks.
7. Add potatoes into the soup right after cut.
8. Keep boil for 2 hours to get the best taste feeling.
1. Wash tomatoes, potatoes, carrot and cabbage.
2. Start to boil water in the pot.
3. Cut cabbage into square shape. 3-4 cm in length and width.
4. Cut tomatoes into chunks.
5. Open tomato paste cup.
6. Heat wok, add oil.
7. Wok cook cabbage.
8. Pot water is boiled. Transfer the cabbage into pot.
9. Heat wok again for tomatoes. Add oil.
10. Wok cook tomato together with tomato paste.
11. Keep stir. Then transfer both tomato and tomato paste into the soup pot.
12. Cut potatoes and carrots into chunks.
13. Add them into the soup.
14. Bring the soup to boil.
15. Once soup is boiled, reduce heat while still keep the soup boiling.
16. Keep boiling for 2 hours.
17. Add salt 10 minutes towards the end.
18. Cook 5-10 minutes after add salt.
19. Off heat.
20. Enjoy.
