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How to cook beautiful, tasty borscht without meat. Borscht without meat - for fasting, dieting and vegetarianism! The best recipes for borscht without meat with beans, mushrooms, lentils, sauerkraut

Calories: 857
Proteins/100g: 0.54
Carbohydrates/100g: 3


Borscht cooked without meat in vegetable broth or water is in no way inferior in taste to rich borscht with meat. You can cook it from a standard set of vegetables - potatoes, cabbage, beets, onions and carrots, or with the addition of beans, or. Red borscht without meat is prepared very lightly, without frying the vegetables, but adding them raw (such soups, by the way, are much healthier and easier on the stomach) or with fried vegetables. During Lent, the recipe for red borscht without meat can be implemented at least every day; it is very tasty, satisfying, and you won’t get tired of it, especially if you cook it in different variations, adding new ingredients.

We offer you a simple recipe for borscht without meat, and based on it you can come up with your own signature recipe.

Ingredients:

Beets – 1 piece;
- carrots – 1-2 pcs;
- potatoes - 4-5 tubers;
- onions – 2 pcs;
- white cabbage - half a small head of cabbage;
- fresh tomatoes – 2-3 pcs;
- vegetable oil – 3 tbsp. l;
- bay leaf – 2 leaves;
- salt, pepper - to taste;
- fresh parsley - 1 bunch.

How to cook at home




Whether you fry vegetables or add raw vegetables to lean red borscht is up to you. Depending on the option chosen, cutting beets, carrots and onions can be larger or smaller. To fry, carrots can be cut into cubes or grated on a coarse grater. If you add raw carrots, then the cutting is generally not important.




Cut the onions for frying into cubes or half rings. If you don’t fry it, then it’s better to chop the raw onion for borscht without meat into smaller pieces.




Cut the potatoes into strips or cubes.






We chop the cabbage, but not very thinly, so that it does not overcook in the borscht.




Cut the beets into cubes for frying. Raw beets can be grated into borscht on a coarse grater or cut into thin strips.




Heat up 2 tbsp. l. vegetable oil. First, sauté the onions and carrots in oil, but do not fry them, just let them soak in the oil.




Add potatoes. Turn the heat to low and leave the potatoes to simmer for 3-5 minutes. During this time, it will absorb the oil, but there is no need to fry the potatoes.






Bring water or vegetable broth to a boil in a saucepan. Transfer the contents of the pan and let it boil again. Salt to taste. Cook the vegetables at a gentle simmer until the potatoes are ready.




In another frying pan, heat a spoonful of oil and add the beets. Heat it up, cover it with a lid and simmer over low heat for 5-7 minutes until half cooked. Then add fresh tomatoes, cut into pieces, to the beets. Simmer for another 3-5 minutes until the tomatoes are soft.




Add beets and tomatoes to our red meatless borscht. Adjust the heat so that the borscht simmers quietly and cook until the beets are soft (the beets can be left a bit firm - as you like).




Add shredded cabbage, bay leaf and season with ground black pepper to the borscht. Cook until the cabbage is ready. Here, too, be guided by your taste - some people like crispy cabbage in borscht, while others prefer well-cooked cabbage.




Season the finished borscht with finely chopped herbs and crushed garlic, let it brew for 10-15 minutes under the lid. We pour the hot borscht into plates and invite everyone to the table. For lean borscht without meat, you can offer green onions, garlic, and if possible, sour cream (of course, sour cream is excluded during Lent) and fresh homemade bread or

Meatless borscht is especially often prepared by those who are on a diet or are vegetarians. It should be noted that dishes intended for such people are prepared differently. First, it should be cooked not only without using a meat product, but also without using oil.

As for the second course, most often it is prepared with fried vegetables. This component gives the soup a richer aroma and taste.

Dietary borscht without meat: recipe

To prepare such a simple, but tasty and nutritious dish, we need only the simplest and most affordable ingredients. We will present a list of them right now.

So, dietary borscht without meat should be prepared using the following ingredients:

  • medium potatoes - two tubers;
  • large onion - 1 head;
  • fresh beets - 1 small tuber;
  • juicy fresh carrots - 1 medium piece;
  • fresh white cabbage - 200 g;
  • citric acid - ¼ small spoon;
  • table salt, ground pepper - to your taste.

Processing vegetables

How to cook borscht without meat? First, process all the vegetables. They are washed, cleaned and crushed. Potato tubers and large onions are cut into cubes, and carrots and beets are grated. As for white cabbage, it is chopped into very thin strips.

Cooking process on the stove

Like other versions of red soup, diet borscht without meat should be cooked in a large saucepan. To do this, pour 1.5-2 liters of drinking water into it and bring to a boil.

As soon as the liquid in the bowl begins to boil strongly, fresh cabbage, grated carrots and chopped onions are placed in it one by one. After mixing all the ingredients, bring them to a boil again, cover and cook for about 20 minutes.

After the specified time has passed, the vegetable broth is seasoned with spices to taste (salt and pepper), and then the grated beets are laid out. After mixing the products, cover them with a lid and cook for about 25 minutes.

As soon as the broth turns red and becomes more saturated, potato cubes are dipped into it. To prevent borscht without meat from seeming bland, it is recommended to add a little citric acid (to taste).

In this composition, red soup is boiled for ¼ hour.

How and with what to present a dietary dish to the dinner table?

Lenten borscht without meat, the recipe for which we reviewed above, is easy and simple to prepare. After it has been heat treated, it is left under a tightly closed lid for ¼ hour. Then the red soup is distributed into deep plates and immediately served to the dinner table.

Eating such a dietary dish using bread, sour cream or mayonnaise is strictly prohibited. This is due to the fact that the listed components significantly increase the calorie content of the dish, and you risk gaining excess fat deposits.

To diversify lean borscht and eat it with pleasure, we recommend adding a large amount of chopped fresh herbs to it. Such an additive will not increase its energy value, but will make it more healthy, tasty and aromatic.

Vegetarian borsch without meat (photo, recipe)

Vegetarian borscht without meat differs from dietary borscht in that you can use vegetable oil to prepare it. This component contributes to a more satisfying and nutritious dish that can be served as both lunch and dinner.

It should also be noted that vegetarians often season red soup with fresh sour cream and mayonnaise, and also eat it with bread. Using this ingredient, it is quite difficult to understand that the dish we are considering was prepared without beef, horse meat, veal or pork.

So how to cook borscht without meat? For this we need the following components:

  • medium potatoes - 2 tubers;
  • large onion - 1 head;
  • fresh beets - 1 small tuber;
  • juicy fresh carrots - 1 medium piece;
  • fresh white cabbage - 100 g;
  • sauerkraut - 100 g;
  • table vinegar 6% - 2 large spoons;
  • vegetable oil - 40 ml;
  • table salt, ground pepper - to your taste;
  • any fresh greens - to your taste;
  • mayonnaise, sour cream, bread - serve at the dinner table.

Preparing Ingredients

How to make hearty and tasty borscht without meat? To do this, you just need to strictly follow all prescription requirements.

First you need to process the vegetables. They are washed well in warm water and peeled. Next, they begin to grind the products. Potato bulbs and tubers are chopped into small cubes, carrots and fresh beets are grated (if desired, you can cut them into thin cubes). As for white cabbage, it is cut into strips.

Fresh herbs are also chopped separately.

If you are using very sour sauerkraut, you will need to rinse it in cold water. Otherwise, it is added to the broth directly from the jar.

Roasting some of the components

To get a tasty and nutritious red soup without meat, be sure to add roasted vegetables to it. How to do it? First you need to heat a frying pan with (vegetable) oil very hot. After that, chopped onion and grated carrots are placed in it.

Having seasoned the products with spices, they are fried until they are thoroughly browned. After this, the vegetable is placed on a separate plate, and fresh beets grated on a coarse grater are placed in the frying pan. It is simmered with the addition of a small amount of water for about ¼ hour. In this case, the product should only become slightly soft, but not turn into mush.

Before turning off the stove, add a few tablespoons of table vinegar to the beets. This product will make the vegetable brighter and the soup spicy and aromatic. By the way, vinegar is often added for the purpose of preventing the beets in the borscht from becoming discolored, but remaining dark burgundy.

Cooking red soup

After the main components have been fried and stewed, you should begin heat treatment of the entire dish. To do this, boil water in a large saucepan and then add fresh cabbage to it. After boiling the vegetable for about ¼ hour, the fermented product is added to it, and then cooked again for the same amount of time.

As soon as the cabbage softens, potatoes and stewed beets are added to the broth. After mixing the ingredients and seasoning them with various spices, they are cooked for 10 minutes. This time should be enough for the vegetable cubes to become completely soft.

Final stage

After the meatless borscht is completely ready, remove it from the stove. Next, add the roasted vegetables to the broth and stir it well. To infuse the soup with aromas, cover the pan tightly with a lid and leave aside for 5-8 minutes.

We serve delicious and rich red soup to the table.

Now you know how to prepare vegetarian soup without meat. After the borscht has been steeped under the lid and imbued with the aromas of roasted vegetables, it is laid out on plates and flavored with fresh herbs. If desired, add sour cream or mayonnaise to this dish. It should be consumed with a slice of bread.

Let's sum it up

We have presented to your attention two different ways of preparing homemade borscht without meat. Using these simple and affordable recipes, you will no longer have to think about what kind of dinner to present to your family members if you do not have a meat product on hand, or if you are a vegetarian or on a strict diet.

Step-by-step recipes for preparing meatless borscht with mushrooms, prunes and as a preparation for the winter

2019-02-22 Yakovleva Kira and Alena Kameneva

Grade
recipe

2037

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

0 gr.

Carbohydrates

8 gr.

41 kcal.

Option 1: Borscht without meat - classic recipe

It is quite possible to prepare a simple and tasty borscht, and even without meat, especially if all the vegetables are seasonal, young, and sweet. Today I suggest you serve borscht without meat, with beets and cabbage, homemade tomatoes, vegetables and pasta at the dinner table. To make the yushka in borscht satisfying, rich and thick, during the cooking process you need to boil a whole potato tuber, then mash it into a puree and return it to the borscht; it is these potatoes that will give the yushka a silky consistency. Homemade tomato will give the borscht its characteristic sourness; if there is no tomato, you can simply grind the tomatoes in a meat grinder. Well, it's time to prepare all the ingredients and start the process.

Ingredients:

  • water - 2 l;
  • homemade tomato - 1 tbsp.;
  • tomato paste - 2 tbsp;
  • potatoes - 2-3 pcs.;
  • sweet pepper - 1 pc.;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • beets - 1 pc.;
  • cabbage - 120 g;
  • salt, pepper - to taste;
  • vegetable oil - 30 ml;
  • dill - 5-6 sprigs;
  • sugar - 1 tsp.

Cooking process

Prepare a pan of suitable volume, peel the potato tubers, wash and dry, leave one potato whole, cut the rest of the potatoes into medium cubes, put in a pan, add water and put on fire. Boil potatoes for 15-20 minutes.

Peel the vegetables - carrots, onions and bell peppers. After washing the vegetables, drying them, grate the carrots on a medium grater, cut the onion and pepper into small cubes.

Peel and rinse beets, medium in size, and grate on a medium grater.

Also, while preparing all the vegetables, chop the cabbage and set aside for a while.

Heat vegetable oil in a frying pan, add carrots, onions, beets, peppers, then fry all the vegetables for about 10 minutes until lightly browned. Season the vegetables with sugar, salt and pepper.

Pour tomato juice into the pan, add tomato paste, stir and simmer covered for 5-7 minutes. After a while, remove the potatoes from the pan, mash them into a puree and return them back.

Transfer the dressing from the frying pan to the pan, add cabbage, cook the borscht for another 10-15 minutes, adjust the taste with salt and pepper.

At the end of cooking, throw a handful of chopped dill into the pan. Let the borscht steep for 5-10 minutes, divide into plates and serve with sour cream.

Bon appetit!

Option 2: Quick recipe for borscht without meat

There are many recipes for borscht. Some cook it with meat and lard, others with chicken, fish or mushrooms. It is eaten cold, hot, and even made into puree soup. The cold one is prepared in the summer heat, based on pickled beets and kefir. Classic borscht is a labor-intensive and time-consuming process; if you don’t want to stand at the stove for several hours, you can use the technological progress of the 21st century - a slow cooker.

Ingredients:

  • 0.5 kg cabbage;
  • 3 beets;
  • 1 tomato;
  • 1 onion;
  • 5 pieces of potatoes.

How to quickly cook borscht without meat

Chop onions and tomatoes into arbitrary shapes, grate beets.

Chop the cabbage, potatoes, and mince the garlic.

Place the onion in a slow cooker and cook for four minutes on the “Fry” setting.

Add the beetroot to the onion and fry for three minutes.

Add the tomatoes, after two minutes the garlic and cook for another four minutes.

Add the remaining ingredients, fill the pan with water and cook for forty minutes on the “Stew” mode.

Borscht is part of Russian culture; references to it are found even in the works of classics, for example, Mayakovsky and Bulgakov. In Ukraine, festivals and holidays are often held in honor of this dish. And at the 2012 FIFA World Cup, which took place in Ukraine, guests were even taught how to cook this soup.

Few people know, but borscht can be prepared for the winter, it can be stored for a whole year, and in cold weather, your friends and family will definitely appreciate your efforts. In addition, preparing it is no more difficult than ordinary borscht.

Option 3: Meatless borscht with mushrooms and prunes

A very tasty and unusual recipe for vegetarian borscht with prunes and champignons. You don't need any special culinary skills to prepare it. You can cook it either in broth or in water. The amount of ingredients in this recipe is calculated for two liters of liquid.

The benefits of borscht are proven by culinary stories spanning a thousand years. The main advantage of cooking without meat is that it is useful for atherosclerosis, liver diseases and excess weight, as it contains betaine. This lipotropic substance helps break down and remove fats and bad cholesterol from the body.

Ingredients:

  • 1 carrot;
  • 1 beet;
  • 1 onion;
  • 2 potatoes;
  • 1/2 cup beans;
  • 10 pieces of prunes;
  • 210 grams of champignons;

How to cook

Rinse the beans well and soak for a couple of hours, then boil for thirty-five minutes.

Cut the potatoes, place them in a saucepan and cook until tender.

Pour boiling water over the prunes for a few minutes, then remove the pits and cut into pieces.

Chop vegetables and mushrooms.

Fry half the carrots and beets for a few minutes.

Place prunes in the pan and simmer for a couple of minutes.

Sauté onions and half a carrot in a frying pan, add tomato paste, simmer for one minute, and season the soup with it.

Fry the mushrooms for three minutes, place them in the pan.

Add boiled beans, cabbage, a little sugar, salt and pepper to the soup, cook for ten minutes, without making the heat too strong.

Remove the borscht from the stove, sprinkle with finely chopped herbs.

Prunes contain calcium, which is beneficial for the normal functioning of the heart and nervous system. It is a natural immunomodulator and helps the body resist infection. These dried fruits are also beneficial for high blood pressure and stomach diseases. After the soup is cooked, you must give it time to stand on the hot stove turned off. Real borscht tastes much better.

Option 4: Lithuanian borscht without meat on kefir

A special Lithuanian borscht recipe is especially good in hot summer weather, as it is usually eaten cold. The basis of the preparation is kefir, it is better to take one that is not too fatty. Serve with boiled potatoes and fresh herbs.

The dish is unusual, because everyone is usually used to seeing okroshka with kvass as a cold soup. But still, the cold soup is definitely worth trying. In addition to the obvious benefits, it is also very tasty. And you will need a minimum of ingredients for its preparation.

Ingredients:

  • 0.5 l of kefir;
  • 1 egg;
  • 0.3 l of water;
  • 400 grams of beets;
  • 100 grams of green onions;
  • 60 grams of sour cream.

Step by step recipe

Peel the beets, add water, bring to a boil and cook over low heat for an hour and a half until tender.

Boil the egg, chop the onion.

Peel and chop the beets.

Mix kefir with salt and boiled water.

Combine all ingredients.

Add a piece of boiled egg and a spoonful of sour cream to each serving.

This recipe is a real storehouse of vitamins and will be useful for those who are on a diet to lose weight or maintain health. This is one of the best and most popular vegetarian recipes.

Option 5: Meatless borscht puree with mushrooms and baked potatoes

Another unusual recipe for delicious borscht. Few people believe that borscht puree can be tasty and nutritious, but it really is. You should definitely try it. You can choose absolutely any mushrooms for the soup, but it turns out especially delicious with champignons and porcini mushrooms. For cooking you will need a cauldron or pan with thick walls.

Ingredients:

  • 1.5 cups champignons;
  • 0.5 kg cabbage;
  • 3 potatoes;
  • 75 grams of carrots;
  • 310 grams of beets;
  • 0.5 glasses of beer;
  • bunch of dill.

Step by step recipe

Chop mushrooms and vegetables.

Heat vegetable oil in a cauldron or thick-walled pan and fry the champignons for five minutes.

Add onions to the mushrooms and fry for another six minutes.

Place carrots and celery in a casserole and cook for another four minutes.

Add tomato paste, seven glasses of water and beer, bring to a boil and cook for five minutes.

Place cabbage, potatoes, beets and garlic in a casserole and cook for another twenty minutes.

Pour the borscht into a blender container and mix until smooth, add spices.

The puree soup can be eaten immediately, flavoring the portion with a spoonful of sour cream and chopped herbs. For those who do not accept alcohol, you can cook without it, but still, light beer helps to achieve the ideal taste, besides, very little of it is used, and the hops will not be felt. Whatever version of borscht you choose. If you follow each step of the recipe, the lunch will turn out very tasty.

Option 6: Borscht without meat - original recipe

Borsch, although it has Ukrainian roots, is one of the most famous dishes in Russia. Usually a foreigner is the first to be offered to try it, because borscht is one of the symbols of Russian culture and this is one of the reasons why every housewife should be able to cook it. Contrary to popular belief, you can cook an excellent soup without meat, the main thing is to take good, fresh vegetables and follow each step of the recipe exactly. In this case, the ingredients are calculated for three liters of water.

Ingredients:

  • 1 beet;
  • 1 sweet pepper;
  • 2 carrots;
  • 1/3 cabbage;
  • 2 tbsp. spoons of tomato paste;
  • 1 onion;
  • 3 potatoes.

Step-by-step recipe for borscht without meat

Chop the remaining vegetables.

Boil the beets for nine minutes.

Place potatoes and carrots in a saucepan and cook for twelve minutes.

Simmer the onion and carrots in a frying pan for three minutes.

Place tomato paste in a frying pan, stir, simmer for a couple of minutes.

Place all the vegetables in a saucepan, add herbs, salt and pepper, cook for twelve minutes.

There are several versions of the invention of borscht. According to the first, it was first prepared in the 14th century on the territory of Kievan Rus. Its name comes from “bor” meaning red and “shch”, reflecting cabbage in the ingredients, which is usually used in cabbage soup.

According to another version, this soup got its name because of a plant called “hogweed,” which was first used by peasants to prepare it. Over time, borscht gained popularity not only among the poor; royalty also ate it with pleasure; in particular, Catherine II called it her favorite dish and even had a special cook who prepared it for her.

Who thinks that borscht without meat is no good?

He just doesn't know how to cook it!

There are many vegetarian recipes for this popular dish that have an incomparable taste.

Such borscht is great for fasting, dieting, or simply adding variety to the dinner table.

Borscht without meat - general principles of preparation

It is not necessary to cook borscht without meat in water. You can always use mushroom or vegetable broth. Everything is clear with the first one, but how to prepare the second one? You just need to boil an onion, coarsely chopped carrots with a bay leaf, and peppercorns in water. And then strain.

Main components of borscht:

Tomatoes, tomato paste;

Fresh cabbage, pickled;

Onions with carrots;

Potato.

Most often, borscht is prepared with sauteing, that is, with separate frying of root vegetables. It is made with the addition of fats. Vegetable oils are used during fasting.

For a variety of flavors, mushrooms, legumes, and eggs are added to borscht without meat. As in other first courses, spices and herbs are used for dressing. Borscht is served with sour cream, garlic donuts or just bread and croutons.

Recipe 1: Meatless borscht with red beans

Beans are a vegetable protein. And it is great for making vegetarian borscht without meat. We will use red beans, which should preferably be soaked overnight in cold water.

Ingredients

200 grams of beans;

200 grams of cabbage;

2 tablespoons of tomato paste;

1 bunch of greens;

200 grams of potatoes;

200 grams of beets;

40 ml oil;

80 grams of carrots;

80 grams of onion;

1 bell pepper;

Preparation

1. Wash the beans soaked in the evening, change the water and cook until soft. Then the broth needs to be drained.

2. Coarsely grate the carrots and cut the onion. Fry together for a minute. Pour out the oil all at once.

3. Add grated beets and fry together. Then add the pasta diluted in half a glass of water and simmer the vegetables for 10 minutes.

4. Pour water into the pan; you can immediately take boiling water. It will take about 2.5 liters.

5. Let it boil, add salt and add chopped potatoes.

6. After 5 minutes, add the beans, and after another 5 minutes, add the vegetables from the frying pan.

7. Last is shredded cabbage with bell pepper. Cook the borscht until the vegetables are completely soft. Since tomato is added, they will not boil quickly.

8. At the end, add more salt to the desired taste, throw in chopped herbs, bay leaf and turn off. Let the borscht brew.

Recipe 2: Meatless borscht with beets

An ordinary and simple recipe for delicious borscht without meat. Helps you out when you need to cook something urgently. For cooking you will need 2 frying pans, which will further reduce the time.

Ingredients

2 tomatoes;

300 grams of cabbage;

200 grams of beets;

2 liters of water;

2 onions;

1 medium carrot;

Salt and other spices;

Bay leaf and greens;

A little vinegar and oil;

3 potatoes.

Preparation

1. Immediately put the water on, let it boil, add the diced potatoes. Salt.

2. Pour 3 tablespoons of oil into one frying pan, add the peeled and grated beets and fry for a minute. Pour in a little boiling water, maybe from a saucepan. Add a drop of vinegar and simmer until soft.

3. In a second frying pan, fry the chopped onion, then add the carrots and grated tomatoes. We also simmer this roast until the vegetables are soft.

4. As soon as the potato pieces are half cooked, add shredded cabbage to the pan. Cook until completely soft.

5. Place the contents of both frying pans into the borscht and simmer over low heat for two minutes.

Recipe 3: Meatless borscht with wild mushrooms

Mushroom borscht without meat is a real fairy tale! For cooking we will use dried mushrooms (white, chanterelles and any others). We soak them in cold water for at least three hours in advance.

Ingredients

100 grams of dried mushrooms;

300 grams of cabbage;

1 large beet;

2 onions;

1.8 liters of water;

1 carrot;

3 spoons of pasta.

Potatoes optional.

Preparation

1. Wash the pre-soaked mushrooms, add water and boil for 10 minutes. Then we change the water to 1.8 liters of pure boiling water and cook the soup.

2. Fry the onions and carrots, which we chop as desired. Add chopped beets. Let's fry together.

3. Add tomato paste, you can replace it with tomatoes. Let's simmer everything together.

4. 12 minutes after the mushrooms boil, add cabbage to them and cook until soft. Salt. If you are preparing mushroom borscht with potatoes, then you need to add it about 7 minutes before the cabbage.

5. Place the contents of the frying pan into the pan and boil for a couple of minutes.

6. Add the rest of the spices to your taste, herbs and turn off. Mushroom borscht needs to sit on the stove for half an hour for it to reveal all its flavors.

Recipe 4: Meatless borscht with green peas

To prepare this borscht, canned peas are used. Which is very convenient and fast. At the same time, the product dilutes the taste of borscht well and visually makes the dish much prettier and more interesting.

Ingredients

3 potatoes;

250 grams of cabbage;

1 each: beets, carrots and onions;

0.5 cans of peas;

30 ml oil;

A little parsley;

2 tomatoes.

Preparation

1. Peel the potatoes, cut them into strips, and throw them into the pan.

2. After 5 minutes, add shredded cabbage, salt, cook over very low heat, do not let it boil actively.

3. Fry all the root vegetables, cut into strips, in a frying pan. Alternately, after a minute, one after another: onions, then beets and the last carrots.

4. Add grated tomatoes without skins and simmer for 10 minutes.

5. Add the roast to the already cooked cabbage and potatoes. Let's boil.

6. Throw in the green peas and let it boil again.

7. All that remains is to season the dish with herbs, aromatic spices and that’s it!

Recipe 5: Green borscht without meat with sorrel

Sorrel borscht is a wonderful dish not only for summer. Today, greens are sold at any time of the year and you can always indulge in a vitamin dish. The only thing you need to remember is that this borscht does not like to be reheated, so it is better to cook it at once.

Ingredients

1.5 liters of water;

3 tablespoons of oil;

2 potatoes;

1 carrot;

2 plates of chopped sorrel;

1 onion;

Greens and laurel leaf;

Preparation

1. Peel the vegetables. Cut the potatoes into cubes, cut the carrots and onions into smaller pieces. We chop the greens. The sorrel needs to be sorted, rinsed and simply cut on a board into pieces of 0.5 centimeters. You don't want it too small.

2. Place the potato pieces into a pan of boiling water.

3. After 3 minutes, add the carrots, then the onions and cook everything together until tender. Don't forget to add salt in the middle.

4. Boil the eggs separately. We clear the shell. Cut into cubes.

5. Place sorrel and herbs into the pan, pour in a little oil to make the dish tastier.

6. Throw in a laurel leaf and you're done! Turn it off.

7. Place a boiled and chopped egg on a plate, pour in green borscht and serve with sour cream.

Recipe 6: Meatless borscht with sauerkraut

The peculiarity of this borscht is its bright taste and pronounced aroma, which is imparted by sauerkraut. Many people love the dish with it and do not accept other recipes.

Ingredients

2 potatoes;

2.5 liters of water, possibly vegetable or mushroom broth;

1 carrot;

Beets 1 piece;

2 spoons of tomato;

350 grams of cabbage;

40 ml oil;

Salt, bay leaf.

Preparation

1. Throw potatoes cut into cubes into boiling water and boil for 5 minutes.

2. Add sauerkraut. If it is too acidic, you can rinse it or simply squeeze out the brine. Cook until soft.

3. While the vegetables are cooking in the pan, fry them. To do this, saute the chopped onion in oil.

4. As soon as the onion becomes transparent, add the chopped carrots and fry for a couple of minutes.

5. At the end, add the grated beets and cook together until well browned.

6. Add a small amount of diluted tomato and simmer the vegetables until completely soft.

7. Place the sauteed sauce in a saucepan, boil the borscht for a few minutes, add the greens, throw in a bay leaf, season with salt and that’s it! You can turn it off.

Recipe 7: Meatless borscht with lentils

Lentils cook much faster than beans and are also great for borscht, but for some reason they are added extremely rarely. Probably, just no one is unfamiliar with this wonderful recipe. But it's easy to fix! The dish does not contain potatoes, but you can add them.

Ingredients

0.5 cups lentils;

1 large beet and 2 small ones;

1 onion;

3 tablespoons of tomato paste;

2 carrots;

300 grams of cabbage;

5 tablespoons of oil;

Greens, salt;

A little vinegar.

Preparation

1. Grate the peeled beets, place them in a small saucepan, add half a glass of water, a teaspoon of vinegar and simmer, covered, until completely soft.

2. Wash the lentils and place them in a saucepan with boiling water (about two liters). Cook until half cooked.

3. Shred the cabbage and add it to the lentils. Now you can add a little salt.

4. Chop the onion and fry in a frying pan with oil.

5. As soon as the onion pieces become transparent, add the grated carrots and fry together.

6. Add tomato paste and finely chopped peppercorns to the vegetables. Cook everything together until soft. If the mass starts to fry ahead of time, you can pour in a little water and just simmer.

7. As soon as the lentils and cabbage are ready, add beets to them. Let's boil.

8. Transfer the sauté. Let it boil again.

9. Now chop the greens, prepare a bay leaf, ground pepper, or any seasonings. And put everything into the pan together. Turn it off.

The borscht will be very bright and red if you add a little vinegar or a few crystals of citric acid when sauteing the beets.

Unleavened borscht is not very tasty. And if the tomatoes don’t produce enough acid, you can add a little lemon juice to the pan or put a slice of citrus on the plate.

To give the dish a pleasant mushroom aroma, it is not necessary to cook the broth. You can grind a couple of dried mushrooms in a coffee grinder, fry them together with sauté and place them in a saucepan. And vegetarian borscht will have a completely different flavor.

Sorrel can be put not only in green borscht, but also in regular one. The leaves will add the missing acid to the first dish and eliminate the need to add lemon juice or vinegar.

The most delicious borscht is the one that has had time to brew. It is recommended to prepare the dish 1.5 hours before lunch to allow the flavors of all the ingredients to combine.

Dumplings with garlic are the best addition to borscht. But you don’t always have time to put out the dough, wait for it to rise and start baking. There is an alternative! Cut the pieces of stale bread into cubes, mix with grated garlic, sprinkle with oil and dry the fragrant croutons in the oven!

And no, I didn’t become a vegetarian, but with so many friends in Bali who don’t eat, sometimes you have to make sacrifices and cook borscht :) The borscht according to this recipe turns out delicious and so real that you won’t be able to dig into anything. And the lack of meat doesn’t spoil it at all.

Instead of meat, it adds richness to vegetarian borscht, the main thing is to prepare it in a special way. By the way, if you are not a fan of beans, then I will tell you what you need to do with beans so that you don’t feel them at all and don’t even find them in the borscht.

By the way, before delving into the recipe for this vegetarian borscht, I’ll reveal a couple of secrets, on which, in my opinion, the deliciousness of borscht depends:

  • In borscht, as in any soup, the main thing is to fry the vegetables for seasoning. Many people throw vegetables straight into water and boil them, which is why soups always have such an unpleasant, unsaturated soup.
  • Frying should be done in a good amount of oil and always on high heat so that the vegetables have a golden brown crust and the vegetables do not turn into a rag
  • The dressing and water need to be salted and tasted; if you don’t add enough salt, it won’t turn out right.
  • It is important to add everything to the borscht in a certain order, and chop all the vegetables finely; large leaves of cabbage or huge pieces of onion spoil the whole borscht
  • It’s better not to use store-bought tomato paste, but to make it yourself (it’s easy!), then the borscht will not have a sour taste and you won’t need to add sugar
  • Garlic and coarsely ground pepper are a must in borscht; they add to the richness of the taste and will not be felt at all later
  • Borscht is difficult because you need to constantly manipulate the power of the fire on the stove; At most stages, the borscht should not boil, but just slowly and barely bubble. But that comes with experience (or talent:)

I will specify the remaining details in the recipe.

(By the way, if you are more friendly with meat than with beans, then meat borscht is prepared according to a similar recipe, just instead of beans you take a good beef bone. But it’s better to cook it for three hours, the borscht will be richer there. And everything is the same, well, besides the fact that you don’t have to put the bone in the blender :))

Recipe for delicious borscht without meat:

Ingredients:

Cooking method step by step:

The beans must be soaked in advance (preferably overnight) so that they cook faster.

We make a preparation for tomato paste (you can skip this step if you buy store-bought): Cut the tomatoes, each into 4 slices, put them in any heat-resistant bowl, sprinkle a little oil, salt, and put them in the oven to bake. I set it to 200 degrees and bake for 20-30 minutes.

Now chop all the vegetables. Grate the onion into small cubes, carrots and beets on a coarse grater (or on a grater for fine strips). We cut the potatoes into small cubes, and finely chop the cabbage. Small is the key word here :)
Crush the garlic or grate it on a fine grater. We leave all this in separate bowls.

Making a dressing for borscht. In a frying pan over fairly high heat and with plenty of oil, lightly fry the onions and carrots. Fry all this until golden brown. Then add beets. Don't forget to stir everything so it doesn't burn.

We take our tomatoes out of the oven and put them in a blender. Here is our tomato paste for borscht and it’s ready.

Add tomato paste to the dressing. Salt and pepper. Let's try. It should be a little salty. Simmer lightly for about five minutes.

When the beans are ready (we taste them, they should be very soft), take out half the beans and puree them in a blender. The remaining beans remain in the pan in the water; there is no need to put them anywhere. By the way, if you don’t like beans floating in borscht, then puree all the beans and leave the water in the pan for now. It will be the basis for borscht.

Now throw the potatoes into the pan with the remaining water and beans and let it boil. Turn the heat to medium and cook for five minutes. If the potatoes were cut correctly, that is, finely, they will cook quickly.

We send the contents of the frying pan with the dressing into the pan, add the bean puree from the blender, as well as the cabbage. Let it boil again and turn the heat to low. All this should simmer lightly (but not boil, otherwise goodbye borscht :) for about ten minutes. Taste, add pepper, chili, salt.

Turn off the fire. Then add grated garlic and chopped cilantro (or any other greens you like) to the pan. Add all this only after the fire is turned off. Close the lid and leave to infuse.

The most important stage. The borscht should sit under the lid for about twenty minutes. This is where all the borscht magic happens and it becomes rich and so tasty that you can eat a spoonful.

Photos taken from flickr.com from the authors alina-photography and anjelagr

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