Meatless Borscht with Beans in a Cauldron on an Open Fire
Aromatic, rich, and vibrant, with a special twist! What could be tastier than dishes cooked in a cauldron over an open fire? The subtle smoky aroma gives the borscht an amazing flavor. Fresh apple adds an interesting fresh note.
Updated : 19 August, 2025
Easy
About 30 min.
Ingredients
500 grams
Potato
0.5
Cabbage
300 grams
Bean
1
Apple
1
Onion
1
Carrot
1
Beetroot
1
Bell pepper
2 tablespoon
Tomato paste
50 milliliters
Vegetable oil
5
Garlic
3 liter
Water
to taste
Greens
to taste
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use plain water or prepared broth. I cooked mine in chicken broth. The apple from the ingredients list can be omitted.
Step 2
Peel the onion, carrot, beetroot, garlic, and potatoes. Cut the bell pepper in half and remove the seeds. Remove the outer damaged leaves from the cabbage. Wash all vegetables and the apple in clean water.
Step 3
Next, chop the vegetables. You can cut them any way you like, or use a grater. Since the vegetables will cook for a long time, cut them into large pieces to preserve shape and taste. Cut the carrot and beet into sticks, and the onion and pepper into cubes. Chop the garlic as you like.
Step 4
Light a fire and place the cauldron. Pour a small amount of vegetable oil. When the oil is hot, add the onion, carrot, beet, bell pepper, and garlic to the cauldron. Stir constantly and fry over high heat for about 10 minutes.
Step 5
Add the apple grated on a coarse grater. Mix everything.
Step 6
Add tomato paste to the vegetables. You can also use tomato sauce, stewed tomatoes, or ketchup. Stir and cook for 5-10 minutes, stirring occasionally.
Step 7
Cut the potatoes into large pieces and add to the cauldron.
Step 8
Pour water or broth over everything. How much liquid? It depends on how thick you want the borscht. Some water will evaporate during cooking. Bring to a boil over high heat, then reduce the flame and cook for about 20 minutes.
Step 9
Add finely chopped cabbage and canned beans. Drain the beans before adding.
Step 10
Salt to taste, add favorite spices and bay leaf. Stir, bring to a boil again, cover, and simmer for 15-20 minutes until the cabbage is tender.
Step 11
At the end, sprinkle the borscht with finely chopped herbs. Reduce the heat and leave for 10-15 minutes to absorb the smoky aroma.
Step 12
Ready to serve!