How to cook delicious borscht without meat recipe. Borscht without meat: step by step recipe with photo

Traditionally, borscht is cooked in meat broth. But what about vegetarians, do not deny yourself a wonderful warming dish! Or, for example, in a post? Today I will tell and show you how to cook borscht without meat, a lean recipe for a hearty Ukrainian soup. Dried porcini mushrooms will give the dish an expressive taste and aroma, they diversify the usual set of vegetables - I highly recommend using mushrooms whenever you cook borscht without meat. Mushrooms are proteins, just like beans, which are also advised to be added to borsch instead of meat.

At first glance, it may seem that there is nothing difficult in cooking: put the ingredients in a saucepan with water, put on fire and bring to readiness. However, to get delicious borscht, the order of the bookmark and the properly done frying are important - a step-by-step recipe will help you deal with these subtleties.

On a note:

• if you use fresh tomatoes instead of ketchup (as a rule, it already contains vinegar), you will need to pour a tablespoon of vinegar into the pan, this will allow the borsch to retain its red color;
• frying should be added only when all the vegetables in the soup are completely cooked, otherwise they may remain undercooked due to vinegar;
• for a light nutty flavor, flour can be pre-fried in a dry skillet until light brown.

Ingredients

• beets 1 pc.
• white cabbage 200 g
• flour 1 tbsp. l. (no slide)
• carrots 2 pcs.
• tomato ketchup 3 tbsp. l.
• potatoes 4 pcs.
• dried mushrooms (porcini) 50 g
• onion 1 pc.
• vegetable oil for frying
• salt, bay leaf, black pepper to taste
• water 3 l

How to cook borscht without meat

1. I prepare everything you need. I peel the vegetables.
2. 
   I wash the dry mushrooms, fill them with cold water and leave them for half an hour to swell.
3. 
   At this time, I am engaged in cooking frying. Grate the carrots on a beetroot grater and sauté in vegetable oil until soft, 3-5 minutes over medium heat. Then I add the onions cut into quarter rings.
4. 
   I fry everything together until the vegetables are slightly golden. I rub the beets and put them in a frying pan.
5. 
   I reduce the fire to the minimum, and under the lid I slowly carcass, stirring occasionally, for 15 minutes. Then I add the ketchup.
6. 
   I add flour, mix well. I keep it on fire for another minute.
7. 
   In a saucepan, bring 3 liters of water to a boil. Throw in softened dried mushrooms (chop them if necessary) and potato cubes.
8. 
   After 10 minutes, I lower the chopped fresh cabbage.
9. 
   After another same period of time, I spread the frying from the pan, add salt and spices, bay leaf.
10. 
    Let it simmer over low heat for a couple of minutes.
11. 
    I pour borscht without meat into plates, in addition I serve sour cream if desired, it is very tasty to offer thinly chopped fresh garlic.

Yesterday I cooked borscht without meat. A very good friend of mine is in the hospital and asked me to bring her red borscht. My friend really wanted a tasty, rich homemade borscht. And since the doctor advised her to limit some foods due to high cholesterol levels (these are foods containing animal fats, refined oils, broths, including meat, fried and smoked), she had to cook borscht without meat and without frying.

Such borscht is prepared much easier and faster than in meat broth. And the result is amazing: bright, aromatic, tasty borscht and even richer and thicker from the presence of lentils than the classic borscht with meat. And here is the recipe.

Borscht without meat recipe

By the way, if you still prefer borscht with meat, then it will be prepared using a similar technology, only, instead of lentils, you need a good piece of meat or a good beef bone. And, if you want to have a more rich borscht, then the bone should be cooked for at least three hours.

Ingredients:

• 300gr.
• beets 350 gr.
• carrots 150g.
• onions 2pcs.
• prunes 100 gr.
• cabbage 200 gr.
• fresh tomatoes 3pcs or 250g. tomato puree
• garlic 4 cloves
• salt to taste
• seasoning to taste

Lean borscht cooking technology

We will cook borscht according to this recipe without meat and without frying.

1. Peel and cut the beets into strips. Put in a saucepan (you can take a deep cast-iron frying pan), fill with water, so that the water lightly covers the beets. Cover and simmer over low heat until tender.
2. Peel the carrots and cut into strips, cut the onions into half rings. Chop the cabbage finely. It is very convenient to use for finely chopping cabbage.
3. Rinse the lentils under cold running water. Pour water into the pot where the borscht will be cooked, put the lentils there and cook, when the water boils, reduce the heat and continue to cook the lentils over low heat.
4. After 10 minutes of boiling the lentils from boiling, add cabbage to the pan. When the cabbage has softened slightly, add prepared carrots, onions (without pre-frying) and prunes. We definitely add prunes, it will enrich the taste of borscht and give a smoked aroma to our dish.
5. Remove the skin from the tomatoes, chop with a knife and add to the borscht. You can use tomato paste.
6. Load the beets last, as the beets are ready. To preserve the bright color of borscht, it is best to put beets after adding acid (in our case, these are tomatoes).
7. Next, cook on low heat for a few more minutes. At the end of cooking, you can straighten the borscht for salt, acidity and sweetness. If desired, at the end of cooking, you can also add crushed garlic to the borscht.

So our delicious borscht without meat is ready! Let the cooked borscht steep a little before serving. The next day it will be even more delicious and rich.

What dish are usually treated to foreigners when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread - delicious! The ingredients for it can be found in any refrigerator, and cooking it is very simple.

But it happens that the right products run out at the most inopportune time. Is it possible, for example, to cook delicious borscht without beets? Surprisingly, you can! Try to cook borscht without beets according to our recipes - and you are guaranteed to cook it very often.

Borscht is known for its bright, beautiful color. To make your dish equal to the classic borscht, use tomato paste. It will take very little for the soup to become rich, red. In addition, along with or instead of tomato paste, you can add tomatoes chopped or twisted in a meat grinder, instead of white cabbage, take Peking cabbage, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and equally divided as needed.

Step-by-step recipes for making borscht without beets

Classic version

Borscht without beets can be served with herbs and sour cream

Ingredients

• water - 3 l;
• meat (pork, beef, chicken, turkey - in a word, any will do) - 800 g;
• white cabbage - 400 g;
• potatoes - 300 g;
• onions - 0.5 pcs.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp l .;
• greens (dill, parsley) - 1 bunch;
• bell pepper - 1 pc.;
• salt, spices to taste.

Cooking time: 2 hours
Servings: 10
Cuisine: Russian

Preparation:

1. Pour cold water over the meat and put on fire. It is important that the water is cold - then, during the cooking process, the meat will give the soup more taste and aroma. While the broth is boiling, chop the onion.

Chop the onion

2. Chop the cabbage with a knife or on a special grater.

Chop cabbage

3. Grate the carrots on a coarse grater. If you like the crunchiness of the vegetables in your soup, you can cut it into cubes.

Grate carrots

4. Slice the potatoes.

Chop potatoes

5. Prepare the frying. To do this, you first need to heat a frying pan with vegetable oil, then put the onions and fry slightly.

Fry the onion

6. Then add carrots and chopped bell peppers to the onion. Often when cooking borscht, many people forget about bell pepper - and completely in vain, thanks to it, borscht becomes especially tasty. Fry everything until light golden brown.

Add carrots and peppers to the onion

7. 5-7 minutes before cooking add tomato paste to frying. Pour a couple of spoons of broth into the pan, mix everything well and let it simmer.

Add tomato paste

8. Periodically remove the foam from the broth. As soon as the meat is ready (it will take about 1.5 hours), put the roast in a saucepan and stir. Add chopped potatoes.

Add potatoes

9. When the potatoes are boiled until half cooked, put the cabbage. If you take a little more cabbage than the recipe indicates, the soup will be thicker and tastier.

Add cabbage

10. Cook the borscht until the potatoes are soft and the cabbage is slightly hard and crispy. It's time to add some salt to the soup.

Stir and salt

Optionally, you can add citric acid so that the borscht acquires a pleasant sourness.

To add flavor to the soup, add dried herbs or a mixture of peppers.

11. After that, cook the borscht for another 5 minutes, then remove from heat. The dish is ready - you can serve it, season each serving with sour cream and fresh herbs.

Video: cook borscht without beets with tomato paste

As you can see, the recipe is very simple, it helps out when there is little time left, but you need to cook a full meal. And the next day the borscht becomes even more aromatic and tasty.

You can add tomato juice instead of tomato paste. In this case, it must be topped up at the end of cooking in a proportion of 3 liters of broth - 0.5 cups of tomato juice. This borscht retains its rich color and taste.

Fresh tomatoes and young cabbage

Borscht with tomatoes and young cabbage

Ingredients

• broth - 3 l;
• young cabbage - 0.5 head of cabbage;
• potatoes - 2 pcs.;
• tomatoes - 5 pcs.;
• dill, parsley, green onions - 1 bunch;
• garlic - 2 cloves.
• salt to taste.

Cooking time: 1 hour
Servings: 10
Cuisine: Russian

1. Prepare meat or vegetable broth in advance. Put it on fire, chop and rinse the potatoes. Wait for the broth to boil and dip the potatoes in it. Cook for 20 minutes.

Chop potatoes

2. Grind tomatoes in a blender or mince them. You should get a smooth puree.

Grind tomatoes in a blender

3. Fry the chopped garlic in a preheated pan.

Fry the garlic

4. Pour tomato puree into a frying pan with garlic and cook until thickened for about 10 minutes. During this time, the excess liquid should evaporate.

Boil tomato puree until thick

5. Chop the cabbage. It should be added almost at the end of cooking, since the leaves of young cabbage are tender and can quickly boil. Let the soup simmer for 2-3 minutes.

Chop cabbage

6. Cut the greens.

Chop the greens

7. Add boiled tomato puree to the broth with cabbage and potatoes, season with salt and cook for another 3 minutes. At the end, add herbs, let it brew for 15 minutes.

Add tomato puree

Borscht turns out appetizing, aromatic, light. It's even surprising that such a small amount of ingredients can be used to make such a delicious dish.

Video: how to cook soup with young cabbage and fresh tomatoes

Be sure to try making borscht without beets - at least for the sake of a new experience. And in the summer - with fresh vegetables - this soup is good, and in the winter, when the beets are already running out, and you want borscht. Especially this vitamin dish will be on a cold and gloomy day.

- is it possible? Many will say that lean borscht cannot be real, but it is not. There are many recipes for preparing this wonderful dish. After all, everyone knows that every housewife makes borscht special. In addition, borscht can be either red or green. Let's prepare borscht without meat, the recipe for which will be described below.

How to cook red borscht?

The main ingredients of red borscht, regardless of the recipe for which it is prepared, are:

1. cabbage;
2. beet;
3. carrot;
4. potatoes;
5. tomato paste.

Every housewife has such a set of products. These seemingly simple ingredients can be used to make delicious borscht. The main thing is to know how to do it.

What else can you add to the dish?

The above components are basic, no recipe can do without them. But for a variety of taste and giving the dish additional colors, you can add bell pepper to it. This vegetable gives a pleasant sour note and also looks very nice on a plate. If you decide to use pepper, then cut it into thin strips.

In addition, according to many recipes, beans are added to borsch, both white and red. This type of legume not only complements the taste well, but can also replace meat in borscht. The recipe for borscht with beans differs from the classic only in that pre-boiled beans should be added to the dish after all the vegetables are cooked. It takes a little time, and the borscht turns out to be not just tasty, but very tasty.

In the classic Ukrainian version of cooking rich red borscht, it is imperative to use a piece of meat, tomato juice or pasta and many different vegetables (for frying). The presence of meat makes the dish very high in calories. In our dietary version of cooking lean summer borscht with vegetable frying, it contains only 37.8 kilocalories per 100 grams of the finished product.

Ingredients

• Bulb onions 4 pcs.
• Potatoes 2 pcs.
• Tomato 2 pcs.
• White cabbage 1/2 pc.
• Beets 3 pcs.
• Garlic 4 cloves
• Parsley 1 bunch
• Sour cream to taste
• Vegetable oil 3 tbsp. l.
• Edible salt 1 tbsp l.
• Granulated sugar 1 tbsp. l.

Preparation

To prepare dietary borscht without meat at home, you must first rinse and peel the necessary vegetables. Beets with carrots should be coarsely grated. Chop fresh cabbage. Cut potatoes, tomatoes and onions into small squares (see photo).



Then you need to turn on the fire, put a frying pan on the stove and pour in sunflower oil for frying. Put the onion in the pan first and fry it until soft. The next component is carrots. Next, you need to fry both vegetables until goldenness appears on the onion, stirring from time to time.



Put beets and tomatoes in a frying pan. All components must be simmered for about 8-10 minutes, stirring occasionally.



In the meantime, you should put a container of water on the fire. After the liquid boils, you need to pour the potatoes into the boiling water. Cook the vegetable for about 5 minutes over medium heat.



After 5 minutes of cooking, add fresh chopped cabbage to the container. Cook the ingredients for about 2 minutes.



After the specified time has elapsed, put the frying in a saucepan with vegetables. All ingredients must be mixed gently.



In the meantime, it is necessary to chop the parsley medium-sized and pass the garlic through a press. You will need to add both spices at the end of cooking. Salt the dish and add your favorite seasonings (optional).



The dish should be put on low heat, covered with a lid, and then continue to cook for about 1 hour. The borsch should not boil too much, but only boil a little. If you want the treat to be more rich, then cook it for 30-60 minutes more. In accordance with the classic recipe, before serving food, you must let it brew for a while by opening the lid on the pan.



The finished dish can be laid out on portioned plates and then served hot or cold. As a tasty addition, you can flavor your food with low-fat sour cream or lemon juice. Delicious borscht without meat, cooked on the stove, is ready. Bon Appetit!