Borscht without meat - for fasting, diet and vegetarianism! The best recipes for meatless borscht with beans, mushrooms, lentils, sauerkraut. Borscht without beets - tasty, fragrant, bright

Getting an appetizing and solid first course is not so easy. In the absence of knowledge of the basics of technological processes, it is possible to reduce the best food with a set of quality products to the level of a primitive "baland". At the same time, having a minimum of information, but a great desire to master the skills of culinary art, it will be possible to turn a simple borscht without meat into a hearty, healthy, tasty meal.

Vegetarian red borscht without meat

The basis of any kind of this liquid food is beets, cabbage and carrots.

The accompanying components will always be found in our refrigerator, so questions about how to cook borscht without meat will no longer arise after studying this recipe.

Composition of ingredients:

• butter (butter and lean) - 20 g each;
• beet;
• regular sugar - 20 g;
• tomato paste - 20 g;
• onion, pepper, carrot - 1 pc.;
• potatoes - 3 pcs.;
• garlic cloves - 3 pcs.;
• celery root - up to 5 cm;
• cabbage (we buy white cabbage) - 400 g;
• lemon juice;
• ripe tomatoes - 3 pcs.;
• spices.

Cooking method:

1. All vegetables are thoroughly washed and cleaned. Coarsely rub the beets, chop the carrots in the form of straws, cut the potatoes and sweet peppers (without seeds) into cubes. We decorate the cabbage with thin strips or small squares.
2. We cut the onion into half rings, place it in a thick-walled pan, pour in fragrant vegetable oil, add butter. Fry the vegetable pieces until soft, then put the carrots, celery root chopped into slices, bell pepper. After 5 minutes, we attach the beets, sprinkle them with lemon juice (you can use vinegar) so that the root crop retains its bright color in the borscht. Cooking on medium heat.
3. We continue the process for 20 minutes in a closed form, not forgetting to mix the products so that they do not burn in any way. Otherwise, our delicious borscht “wept”!
4. Now spread the tomato paste, a pinch of sugar, chopped garlic, cabbage slices. Gently mix the ingredients of the dish, season with salt and pepper, pour in 2 liters of boiled drinking water.
5. Dip the potatoes in the liquid. As soon as signs of a new seething appear, immediately reduce the heating intensity to a minimum. Cook the dish until the roots become soft.

Vegetarian red borscht without meat must be insisted for at least a quarter of an hour. The most inveterate meat-eaters will envy such a dietary dish!

Cooking with beans

Beans are made up almost entirely of protein, so red bean borscht is the perfect way to get a rich first course without the use of meat.

Grocery list:

• tomato puree - 40 g;
• carrots, sweet peppers;
• oil (sunflower and butter) - 30 ml and 20 g, respectively;
• cabbage - 300 g;
• beet;
• red beans - 200 g;
• carrots - 2 pcs.;
• turnip onion;
• spices, herbs, bay leaf.

Borscht without meat is especially often prepared by those who are on a diet or are a vegetarian. It should be noted that dishes intended for such people are made in different ways. First - you should cook not only without the use of a meat product, but also without the use of oil.

As for the second dish, most often it is cooked with vegetable roasting. This component gives the soup a richer aroma and taste.

Diet 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 components:

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

We process vegetables

How to cook borscht without meat? To begin with, all vegetables are processed. They are washed, cleaned and crushed. Potato tubers and a large onion are cut into cubes, and carrots and beets are grated. As for white cabbage, it is chopped into very thin straws.

Cooking process on the stove

Like other varieties of red soup, diet meatless borscht 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 dish begins to boil strongly, fresh cabbage, grated carrots and chopped onions are alternately laid out in it. After mixing all the ingredients, they are again brought to a boil, covered and boiled for about 20 minutes.

After the specified time, the vegetable broth is flavored with spices to taste (salt and pepper), and then the grated beets are laid out. After mixing the products, they are closed with a lid and cooked for about 25 minutes.

As soon as the broth turns red and becomes more saturated, potato cubes are dipped into it. So that borscht without meat does not seem insipid to you, it is recommended to add a little citric acid to it (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?

Lean borsch without meat, the recipe of which we reviewed above, is prepared easily and simply. After it has been subjected to heat treatment, it is left under a tightly closed lid for ¼ hours. Then the red soup is distributed on deep plates and immediately served at 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 run the risk of gaining excess body fat.

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

Vegetarian borscht without meat (photo, recipe)

Vegetarian borsch without meat differs from dietary borscht in that vegetable oil can be used for its preparation. Such a component contributes to a more satisfying and nutritious dish that can be served at the table both as lunch and as 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 pc.;
• 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 liking;
• mayonnaise, sour cream, bread - serve at the dinner table.

Preparation of 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 well washed in warm water and peeled. Next, proceed to the grinding of products. Bulbs and tubers of potatoes are chopped into small cubes, carrots and fresh beets are grated (if desired, they can be cut into thin sticks). As for white cabbage, it is cut into strips.

Fresh herbs are also chopped separately.

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

Roasting a part of the components

To get a tasty and nutritious red soup without meat, vegetable roasting is sure to be added to it. How to do it? First you need to strongly heat the pan with oil (vegetable). After that, chopped onion and grated carrots are laid out in it.

Having flavored the products with spices, they are fried until they are thoroughly browned. After that, the vegetable is laid out on a separate plate, and fresh beets grated on a coarse grater are placed in the pan. It is stewed with the addition of a small amount of water for about ¼ hour. In this case, the product should only become soft a little, but not be converted into gruel.

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 fragrant. By the way, vinegar is often added with the aim that the beets in borscht do not become discolored, but remain maroon.

Boiling red soup

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

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

Final stage

After the borsch without meat is completely ready, it is removed from the stove. Next, vegetable frying is added to the broth and it is thoroughly mixed. In order for the soup to be saturated with aromas, the pan is tightly covered with a lid and left aside for 5-8 minutes.

Serve delicious and rich red soup to the table

Now you know how to prepare a vegetarian soup without meat. After the borsch is infused under the lid and saturated with the aromas of roasted vegetables, it is laid out on plates and flavored with fresh herbs. If desired, sour cream or mayonnaise is added to such a dish. It should be consumed with a slice of bread.

Summing up

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

Who thinks that borscht without meat is no good?

He just doesn't know how to cook!

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

Such borscht is great for fasting, dieting or just diversifying the dining table.

Borscht without meat - general principles of cooking

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

The main components of borscht:

Tomatoes, tomato paste;

Fresh cabbage, sauerkraut;

Onions with carrots;

Potato.

Most often, borscht is prepared with sautéing, that is, with a separate frying of root vegetables. It is made with added fat. Vegetable oils are used in fasting.

For a variety of tastes, mushrooms, legumes, and eggs are put in 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 crackers.

Recipe 1: Meatless Borscht with Red Beans

Beans are a vegetable protein. And it is great for cooking vegetarian borscht without meat. We will use red beans, which it is advisable to soak overnight in cold water.

Ingredients

200 grams of beans;

200 grams of cabbage;

2 spoons of tomato paste;

1 bunch of greens;

200 grams of potatoes;

200 grams of beets;

40 ml of oil;

80 grams of carrots;

80 grams of onion;

1 bell pepper;

Cooking

1. We wash the beans soaked in the evening, change the water and cook until soft. Then the broth must be drained.

2. Rub the carrot coarsely, cut the onion. Fry together for a minute. Pour out the oil all at once.

3. Add grated beets and fry together. Then put 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, salt and throw in the chopped potatoes.

6. After 5 minutes, put the beans, after the same amount, add vegetables from the pan.

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

8. At the end, put more salt to the desired taste, throw chopped greens, bay leaf and turn it off. Let's brew borscht.

Recipe 2: Meatless Borscht with Beets

An ordinary and simple recipe for delicious borscht without meat. It comes in handy when you need to cook something urgently. For cooking, you will need 2 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.

Cooking

1. Immediately put the water, let it boil, throw in the diced potatoes. Salt.

2. Pour 3 tablespoons of oil into one pan, put the peeled and grated beets and fry for a minute. Pour a little boiling water, you can from the pan. Add a drop of vinegar and simmer until soft.

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

4. As soon as the potato slices reach half-cookedness, we send shredded cabbage to the pan. Cook until completely soft.

5. Put the contents of both pans into the borscht, simmer for two minutes over low heat.

Recipe 3: Meatless Borscht with Wild Mushrooms

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

Ingredients

100 grams of dry mushrooms;

300 grams of cabbage;

1 large beet;

2 onions;

1.8 liters of water;

1 carrot;

3 spoons of pasta.

Potatoes optional.

Cooking

1. We wash the pre-soaked mushrooms, fill with water and boil for 10 minutes. Then we change the water to 1.8 liters of pure boiling water and cook the soup already.

2. Fry onions with carrots, which we cut arbitrarily. Add shredded beets. We fry together.

3. Add tomato paste, you can replace with tomatoes. We simmer everything together.

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

5. Put the contents of the pan into the pan, boil for a couple of minutes.

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

Recipe 4: Meatless Borscht with Green Peas

For the preparation of such borscht, canned peas are used. Which is very convenient and fast. At the same time, the product well dilutes the taste of borscht, 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 of oil;

A little parsley;

2 tomatoes.

Cooking

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

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

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

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

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

6. We throw green peas, let it boil again.

7. It remains to fill the dish with herbs, aromatic spices and that's it!

Recipe 5: Meatless Green Borscht with Sorrel

Sorrel borsch is a great 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 to remember is that such borsch does not like reheating, so it is better to cook it at once.

Ingredients

1.5 liters of water;

3 tablespoons of oil;

2 potatoes;

1 carrot;

2 bowls of chopped sorrel;

1 onion;

Greens and laurel leaf;

Cooking

1. We clean the vegetables. We cut the potatoes into cubes, cut the carrots and onions into smaller pieces. We chop greens. Sorrel needs to be sorted out, rinsed and simply cut on the board into pieces of 0.5 centimeters. Too small is not necessary.

2. Run the potato slices into a pot of boiling water.

3. After 3 minutes, put the carrot, then the onion and cook everything together until cooked. Don't forget to add salt in the middle.

4. Boil the eggs separately. We clean from the shell. We cut into cubes.

5. We put sorrel, greens into the pan, pour in a little oil to make the dish tastier.

6. We throw a leaf of laurel and you're done! Turn off.

7. Put a boiled and chopped egg in a plate, pour green borsch and serve with sour cream.

Recipe 6: Meatless Borscht with Sauerkraut

A feature of this borscht is a bright taste and pronounced aroma, which is given by sauerkraut. Many people love the dish with it and do not recognize other recipes.

Ingredients

2 potatoes;

2.5 liters of water, you can vegetable or mushroom broth;

1 carrot;

Beets 1 piece;

2 tablespoons of tomato;

350 grams of cabbage;

40 ml of oil;

Salt, lavrushka.

Cooking

1. Throw chopped potatoes into boiling water, boil for 5 minutes.

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

3. While the vegetables are being prepared in a saucepan, we are frying. To do this, pass the chopped onion in oil.

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

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

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

7. Put the browning in a saucepan, boil the borscht for a few minutes, put the greens, throw in the bay leaf, bring it to taste with salt and that's it! Can be turned off.

Recipe 7: Meatless Borscht with Lentils

Lentils are cooked much faster than beans, they are also great for borscht, but for some reason they are rarely added. Probably, just no one is unfamiliar with this wonderful recipe. But it's easy to fix! A dish without potatoes, but you can add it.

Ingredients

0.5 cups of lentils;

1 large beetroot and 2 small ones;

1 onion;

3 spoons of tomato paste;

2 carrots;

300 grams of cabbage;

5 tablespoons of oil;

Greens, salt;

A little bit of vinegar.

Cooking

1. We rub the peeled beets, put them in a small saucepan, pour in half a glass of water, a teaspoon of vinegar and simmer, covered with a lid, until completely soft.

2. We wash the lentils, throw them into a saucepan with boiling water (about two liters). Cook until half cooked.

3. Shred cabbage, send to lentils. Now you can add some salt.

4. Cut the onion, fry in a pan with oil.

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

6. Add tomato paste and finely chopped peppercorns to the vegetables. We cook everything together until soft. If the mass begins to fry ahead of time, then you can pour in a little water and just put it out.

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

8. We shift the passerovka. Let it boil again.

9. Now we chop the greens, prepare the bay leaf, you can ground pepper, any seasonings. And all together we send to the pan. Turn off.

Borscht will be very bright and red if you add a little vinegar or a few crystals of citric acid when sautéing beets.

Unleavened borscht is not very tasty. And if the tomatoes do not give 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 aroma of mushrooms, it is not necessary to boil the broth. You can grind a couple of dried mushrooms on a coffee grinder, fry together with sautéing and put in a saucepan. And the vegetarian borscht will have a completely different flavor.

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

The most delicious borscht is the one that has had time to infuse. It is recommended to prepare the dish 1.5 hours before lunch so that the tastes of all the ingredients are combined.

Dumplings with garlic are the best addition to borscht. But there is not always time to put the dough, wait until it rises and bake. There is an alternative! Cut pieces of stale bread into cubes, mix with grated garlic, drizzle with oil and dry fragrant croutons in the oven!

It is known that today many strive to eat right. Those who want to organize a healthy diet for themselves often have to give up certain foods. Meat is one of them. It is known that people who have chosen a meat-free diet for themselves find it quite difficult to give up Ukrainian borscht.

Recently, supporters of a healthy diet have been practicing the preparation of a light vegetarian option. In terms of taste and color, this dietary dish is no different from a regular treat.

How to cook red borscht without meat? How is it different from traditional food? What is its calorie content? We will try to answer these questions in our article.

About the calorie content of the dish

In many families, borscht fell in love and gained a foothold as a healthy, tasty, and most importantly, affordable and easy-to-cook food. In practice, it has become an integral part of the menu of the entire population of the former CIS. It's no secret that those who worry about extra pounds are always interested in the question of how many calories are in a particular dish.

How many calories in borscht without meat? Nutritionists recommend this dish to everyone who wants to lose weight: after all, 100 g of a lean dish contains about 37 kcal. It turns out that one plate of borscht without meat (see the recipe below) will “enrich” the body by about 90 kcal, which means that an extra plate of lean borscht cannot harm your figure in any way.

For caring housewives

Every zealous housewife will need a meatless borscht recipe, in which it is proposed to cook this popular dish exclusively from vegetables alone. To give it an appetizing aroma, beets, carrots and onions should first be fried in vegetable oil. Experienced housewives assure that such a vegetarian borscht with beets will be much more satisfying if boiled beans are added to it. In the spring, many people cook green borscht without meat. The recipe for this treat is especially popular during the fasting period. And of course, as an option, some cook delicious borscht using a slow cooker for this.

Ingredients

For cooking use:

• potatoes: 5-6 pieces of medium size;
• carrot: 1 pc.;
• 1 small beet;
• half a cabbage (small);
• Bulgarian pepper: 1-2 pieces;
• 1 small onion;
• tomato paste or sauce: 2-3 table. spoons;
• Bay leaf;
• allspice;
• to taste: salt, ground black pepper;
• for frying - lard or sunflower oil (refined);
• parsley or dill.

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

The preparation of dietary red borscht begins with the preparation of potatoes. It is cleaned, cut into cubes and washed. Then they add it to the pan in which the borscht will be cooked, pour the right amount of water into it and put it on the stove.

While the potatoes are cooking, you can prepare the roast. To do this, the onion is peeled, chopped and fried in a preheated pan until golden brown. Carrots, grated on a coarse grater, are added to the onion and lightly fried.

Next, the beets are peeled, cut into thin strips and also sent to the pan. Bulgarian pepper, previously peeled and finely chopped, is also added here. All together, the vegetables should stew for some more time (10 minutes). Then add a few tablespoons of tomato paste or sauce to them. Pour everything with a small amount of water and simmer until almost cooked.

Allspice (or black peas), bay leaf and salt are added to the boiling potatoes. When the potatoes are already half cooked, pour the frying. Next, finely chop the cabbage and also send it to the pan.

When the borscht is almost ready, add parsley and dill (finely chopped). Mistresses recommend to let it brew for an hour or two before use.

Lean red borscht with beans

• 1 kg of cabbage;
• 0.6-0.8 kg of potatoes;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• onions - 1-2 pcs.;
• 200g beans;
• five tablespoons. oils;
• bay leaf - 1-2 pieces;
• to taste: salt, herbs, sour cream (when serving).

Cooking

In advance, in a separate saucepan, you need to boil the beans for 1-2 hours. It should be soaked first. It is better to do this in the evening so that the product stands in water and swells properly. When the beans are almost ready, half-fill a 5-liter saucepan with water and put the dishes on fire. Next, they wash, cut and chop the vegetables, make a dressing. The principle of preparation, as well as the sequence of laying vegetables and frying in boiling water, does not differ from that described in the above step-by-step recipe. If necessary, water can be added to the pan.

Ready borscht, since it is cooked without meat, is served both hot and cold. When serving, the dish is seasoned with sour cream. For those who do not adhere to a vegetarian diet, the housewives suggest serving such borscht with chopped lard and garlic. Those observing the restrictions of church fasting can use lenten mayonnaise dressing.

Ukrainian borsch with lard, but without meat and beets

The peculiarity of this recipe for Ukrainian borscht is that although it does not contain meat and beets, this first dish tastes like it is cooked on a real broth. The main factor in the process of its preparation is the strict observance of the ratio of tomato juice and paste in frying, as well as the required volume of water (3-4 l), in which the ingredients are cooked.

This special borscht, like any other, is simply not advisable to cook in small volumes: properly cooked, on the second or third day it becomes even tastier than fresh.

Use:

• 7-9 small potatoes;
• 3-4 pcs. onion;
• 1 pc. tomatoes, carrots, peppers;
• half a head of cabbage (small);
• 300 ml of tomato juice;
• 2-3 tbsp. spoons of tomato paste;
• 200 g of fat ("old" or fresh, salty);
• garlic (a few cloves);
• butter (to taste);
• 50-60 g of vegetable oil;
• to taste: bay leaf, sugar, pepper, salt.

How to cook?

They put a container of water on the fire, throw 2 onions there. Salo (fresh or salted) is cut into pieces of arbitrary size and fried in a pan. Fry onions in melted lard until golden brown. Carrots, pre-cut into strips, are poured to it. Everything is passered for 2-3 minutes. Next, add tomato paste, tomato juice and sugar to the mixture. Everything is fried for a few minutes.

After boiling water, throw potatoes into the pan, cut into 2-3 parts, butter and salt, bay leaf. After the potatoes are ready, they are slightly kneaded (like "crushed"). Cut (as finely as possible) the old fat (what has lain in the freezer for about 1-2 months, but not yellowed) and crush it with chopped garlic. Cabbage, tomato, sweet pepper are finely chopped and sent together with the frying to the pan. Cook until all ingredients are ready. Served with donuts, garlic, sour cream and herbs.

Beginners should pay attention to some recommendations for cooking vegetarian borscht:

• To make the borscht truly red, you need to carefully put out the dressing.
• At the very end of cooking, if desired, pepper (ground black) can be added to the dish.
• In the absence of tomato paste in the refrigerator, tomatoes, scrolled through a meat grinder, are used in frying.

Bon appetit and be always healthy!

Step-by-step recipes for borscht without beets on water, meat broth, with beans, sauerkraut, fresh cabbage

2017-11-08 Marina Vykhodtseva

Grade
prescription

6051

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

1 gr.

carbohydrates

4 gr.

35 kcal.

Option 1: Classic borscht without beets in meat broth

Real borscht is cooked in meat broth. It can be cooked from beef, pork, even game or any bird. Pieces of meat are then added to the plates when serving. The recipe is simple with fresh white cabbage and other vegetables. The cooking time may vary slightly depending on the type of cabbage.

Ingredients:

• 2 liters of broth;
• 400 g potatoes;
• 500 g cabbage;
• 100 g of onion;
• 80 g carrots;
• 40 g of oil;
• 550 g of tomatoes;
• 80 g of pepper;
• laurel, greens.

Step-by-step recipe for classic borscht without beets

Put the meat broth on the stove, let it boil. Put chopped potatoes in it. You can chop the tubers into pieces of any size at your discretion, but not too small. Straws will quickly boil, disintegrate in the broth. Bring the potatoes to half-cooked, on average it will take about ten minutes.

Clean all vegetables. Chop the cabbage with a knife or grate. Chop the onion into cubes, pour into the oil, start frying. Take a large frying pan, as there will be a lot of vegetables.

Add the grated carrot to the onion after about a minute. Fry them together. Then put the sweet pepper cut into small cubes.

Tomatoes can be chopped finely, mashed with a blender, or cut each tomato into two parts and grate. We shift to a frying pan with vegetables, fry everything together until the tomato turns red, and the mass is reduced by at least half.

Pour cabbage over potatoes. A summer vegetable takes several minutes to cook, so it is added at the very end. Winter cabbage is tough, it can be cooked for up to a quarter of an hour. In any case, bring to softness.

As soon as the cabbage is cooked, spread the tomato with vegetables from the pan to it. We stir the borsch, salt and pepper, set the smallest fire and simmer under the lid for a quarter of an hour.

At the end of cooking, we throw greens, bay leaves into borscht without beets, stir and turn off the stove.

Traditional Ukrainian borscht is served with lard and garlic. But you can make a fragrant dressing from them by chopping food and mixing it with various spices and herbs.

Option 2: A quick recipe for borscht without beets on the water

For such borscht, you do not need to cook the broth, vegetables are also fried very quickly, since ready-made tomato paste is used. A recipe for vegetarians, fasting people and just those who love light food.

Ingredients:

• 1.5 liters of water;
• 500 g cabbage;
• 2 potatoes;
• 60 g of tomato paste;
• 25 ml of oil;
• bulb;
• carrot;
• spices, herbs.

Boil water, cut potatoes, throw into a saucepan. Immediately add some salt. Cook for ten minutes.

Cut the peeled onion head and carrot into arbitrary, but small pieces. Put in a frying pan with hot oil, fry until golden brown.

Dilute the tomato paste with a little water so that it is not very thick, add to the pan, fry for another two minutes.

Chop the cabbage into small strips, add to the potatoes, cook until soft, then put the tomato sauté from the pan.

Boil borscht for a few minutes, add greens, you can put garlic, laurel and various spices to your taste.

If the lean recipe for borscht does not appeal, then you can add some chopped sausages, sausages or sausages to the pan. If desired, pre-fry the meat products in a frying pan with the addition of oil.

Option 3: Borscht without beets with beans

For such borscht without beets, you will need red or white beans. It is very important to soak it in advance so that the beans swell, increase in size, and reduce the cooking time. A recipe with beef, meat on the bone is used, as it makes the most delicious broth.

Ingredients:

• 700 g of beef with bone;
• 4 potatoes;
• 2 onions;
• 700 g cabbage;
• 100 g of tomato paste;
• 1 carrot;
• 150 g of beans;
• bell pepper;
• oil for vegetables;
• herbs, garlic, spices.

How to cook

Soak beans, leave in water for at least four hours. Then rinse, pour again and boil until tender.

Pour beef with water, add about three liters, throw one onion, no need to chop. Prepare meat broth. Take out the cooked beef and onion, leave the broth on the stove.

Cut the potatoes into slices, add to the boiling broth, cook for about seven minutes.

While the potatoes are cooking, peel all the vegetables for frying, chop. Spread in oil with an interval of two minutes onions, carrots, bell peppers. As soon as all the ingredients are fried, become soft, add the tomato paste. Stir and warm everything together with it over medium heat. If the paste is very thick, then dilute it with water beforehand.

Chop the cabbage into strips, add to the pan to the potatoes, salt. Boil everything together for a few minutes, the vegetable should soften, but not boil.

Add all the vegetables in the tomato from the pan, stir and, after boiling, put the previously cooked beans. You can try borscht at this stage, add salt and pepper. After boiling, put the fire on a minimum, sweat on the stove for about fifteen minutes.

Put greens, laurel into the cooked borscht. Garlic, like previously removed meat, can also be added or left to serve the dish to the table.

If you want to cook borscht faster or just don’t want to cook beans, then you can use a canned product. Moreover, any beans in a tomato or in their juice will do.

Option 4: Borscht without beets with smoked ribs

Recipe for borscht without beets with smoked meats and fresh tomatoes. If there are no ribs, then you can use any other parts. Delicious even with smoked chicken legs. The dish can also be classified as a quick recipe, since you do not need to cook the broth for several hours.

Ingredients:

• 600 g cabbage;
• 100 g of onion;
• 400 g of smoked meats;
• 100 g carrots;
• 30 g of oil;
• Bell pepper;
• 5 tomatoes;
• 3 potatoes;
• herbs, salt.

Step by step recipe

Boil about three liters of water, add salt and throw potatoes cut into large pieces. Boil for a couple of minutes, add smoked meats. You can cut them right away so that you don’t remove them from the pan later.

Shred the white cabbage. Add to the pot as soon as the potatoes start to pierce but are not yet soft. Cook together until vegetables are cooked.

Chop onions and carrots, put in hot oil and fry for a couple of minutes. Add sweet pepper, cut it into small cubes. Fry all vegetables until tender.

Cut the tomatoes into small cubes, transfer to a frying pan, cook everything together until the tomatoes become soft, the mass should thicken. After that, transfer the dressing to the pan.

Steam borscht with smoked meats over low heat for a few minutes. Add spices and herbs. It is better not to put garlic in such borscht, so as not to interrupt the smoked flavor.

Borscht tastes better if it's sour. When using sweet tomatoes or pasta, lemon juice or acid will help add brightness to the dish. Many housewives use vinegar, but in this case it is better to take a natural apple product.

Option 5: Borscht without beets with sauerkraut

With sauerkraut, the most fragrant and rich borscht is obtained. In Ukraine, such dishes are affectionately called the adjective “zhorysty”, they are cooked mainly on pork. You can use any pieces or just bones. If desired, replace the meat for the broth with beef.

Ingredients:

• 500 g cabbage;
• 3 potatoes;
• 500 g pork;
• bulb;
• 100 g of tomato paste;
• pepper;
• carrot;
• 80 g fat;
• herbs, spices.

How to cook

Pour the washed pork with water, prepare the broth. Remove meat before adding other ingredients. Cut the potatoes, fall asleep in the broth. Cook until almost done.

Passerovka is prepared in a different way. We take the largest frying pan or stewpan, spread the lard, fry the fat, remove the cracklings. Add onions to the fat first, then carrots, then peppers, fry together. As soon as the vegetables are browned, put the sauerkraut. Cook together until soft.

Add tomato paste to cooked vegetables. We warm together for about five minutes, and transfer to a pan with potatoes that have already been cooked.

Boil the borscht for a few minutes so that the flavors combine and the acid of the cabbage disperses in the broth. Add spices and more salt, if needed, throw greens, laurel.

When cooking borscht and other soups, it is important to quickly bring the food to a boil, then cook over low heat, preventing them from actively bubbling. In this case, the pieces of vegetables will not fall apart, the broth will not become cloudy, the taste of the products will be preserved.

Option 6. Recipe for borscht without beets with pork

A distinctive feature of borscht is a rich bright color, which is achieved by adding beets. To make the dish look like a classic version, use tomato paste or fresh tomatoes. A small amount of this product is enough to make borscht red.

Ingredients

• three liters of drinking water;
• salt;
• 800 g pork;
• spices;
• 400 g of white cabbage;
• a pod of bell pepper;
• 300 g potatoes;
• bunch of parsley and dill;
• onion bulb;
• 50 g of tomato paste;
• carrot.

Step-by-step recipe for borscht without beets

Rinse the pork, put it in a saucepan, fill it with drinking water and put on fire. As soon as the contents begin to boil, be sure to remove the foam so that the broth is clear.

Peel the onion and chop finely. Remove the top leaves from the cabbage. Chop the vegetable with a sharp knife or chop with a special grater. Grate peeled carrots on a grater with large holes. Peel the potato tubers, wash and chop into small pieces.

Heat a frying pan with vegetable oil over high heat. Put chopped onion in it and fry it until soft. Then add carrots and continue to simmer. Free the bell pepper pod from the stem and seeds. Chop into thin strips. Add to vegetables and cook, stirring, until lightly browned. At the end, add tomato paste, pour in a little broth, mix and simmer for another five minutes.

In a boiling broth with meat, put the vegetable fry and potatoes. Cook until the vegetable is half cooked. Now add cabbage. Keep cooking. The potatoes should be soft and the cabbage should remain crispy. Salt the borscht. Serve borscht with a spoonful of sour cream and chopped fresh herbs on each plate.

Borscht will acquire a pleasant sourness if you add a little citric acid to it. The dish will become even more aromatic if you add dried or fresh herbs to it.

Option 7. A quick recipe for borscht without beets in a slow cooker

Modern kitchen appliances make life much easier for housewives. Now there is no need to stand at the stove for hours to prepare a delicious and satisfying dinner. It is enough to prepare the products, lay them in the device and go about your business. The multicooker will take care of the rest.

Ingredients

• a glass of white beans;
• salt;
• three potatoes;
• 10 ml of vegetable oil;
• carrot;
• 50 g tomato paste;
• bulb;
• 70 g of bell pepper;
• 200 g cabbage.

How to quickly cook borscht without beets

Rinse beans and soak in plenty of water overnight. Rinse the swollen beans again and transfer to the multicooker pan. Fill with purified water, close the lid and start the soup program.

Chop the peeled carrot root into thin strips. Remove the stalk with seeds from the bell pepper. Cut the vegetable into thin strips. Remove the top leaves from the cabbage fork. Finely chop it. Peel the potatoes, wash and cut into bars. Finely chop the peeled onion.

Open the lid of the multicooker, if the beans become soft, put all the vegetables in the pan and cook for five minutes without switching the mode. Now add tomato paste, a little vegetable oil, spices, salt and stir.

You can take any beans. The main thing is to soak it in the evening, otherwise it will take a long time to cook the legumes. Borsch will cook even faster if you use canned beans in a tomato.

Option 8. Borscht without beets with dried mushrooms

Borscht is an amazing dish. Every housewife has her own cooking secrets. Mushrooms will make the soup taste more interesting, and the aroma will be simply incredible. In this case, tomato paste will be responsible for the rich, bright color.

Ingredients

• 600 g pork;
• three bay leaves;
• 100 g dried mushrooms;
• 2 peas of allspice;
• half a fork of fresh cabbage;
• 3 g measured ground pepper;
• three potatoes;
• a bunch of fresh herbs;
• carrot;
• salt;
• parsley root;
• 5 g white sugar;
• bulb;
• 30 ml of table vinegar;
• 4 cloves of garlic;
• 150 g sour cream;
• 70 g of tomato paste;
• 70 g bacon;
• three pods of sweet bell pepper;
• 25 g flour.

How to cook

Rinse dried mushrooms well, put in a bowl and pour boiling water over it. Soak for two hours. Wash the pork, cut into slices, put in a pot of drinking water and put to boil on the fire. Be sure to remove the foam. Salt after about an hour.

Peel carrots, parsley root, onions. Grind the carrot and root on a grater, and finely chop the onion. Pour vegetable oil into a frying pan and put it on fire. Put the onion into the boiling oil and fry it until translucent. Add shredded vegetables and continue to cook, stirring, until golden brown. Pour flour, mix and add tomato paste and sugar. Sprinkle with vinegar, add a little broth and simmer vegetables over low heat for ten minutes.

Strain the mushroom infusion and add to the broth. Send the mushrooms here as well. Finely chop the peeled bell pepper and cabbage. Chop the peeled potatoes not too finely. Add vegetables to the pot and cook for 15 minutes. Now add stewed vegetables, bay leaf, spices, sliced ​​lard, finely chopped garlic and herbs. Season with spices and salt. Boil, remove from heat, cover and leave for a quarter of an hour.

Serve borscht with sour cream. For cooking, you can use fresh or frozen mushrooms.

Option 9. Borsch without beets with tomatoes and young cabbage

Borscht with fresh vegetables turns out to be healthy, fragrant and tasty. Young cabbage is much more tender, so it will take less time to cook.

Ingredients

• three liters of broth;
• kitchen salt;
• half a head of young cabbage;
• two cloves of garlic;
• two potatoes;
• a bunch of dill, green onions, parsley;
• five tomatoes.

Step by step recipe

Prepare vegetable or meat broth ahead of time. Pour it into a saucepan and put it on fire. Cut the peeled and washed potatoes into small pieces. Dip the potatoes in the boiling broth and cook for 20 minutes.

Wash the tomatoes, cut into slices and chop in a blender or twist through a meat grinder until a homogeneous puree.

Cut the peeled garlic cloves into slices. Put it in a frying pan with hot oil and lightly fry. Add tomato puree and cook for ten minutes until thickened.

Shred the cabbage. Add it to the pot when the potatoes are ready. Boil for a couple of minutes. Finely chop the greens. Now put the tomato puree into the soup, salt and cook for another three minutes. Add greens, stir. Remove from heat, cover with a lid and leave for a quarter of an hour.

Before chopping, you can remove the skin from the tomatoes by scalding them with boiling water. Serve borscht with garlic donuts.

Option 10. Borscht without beets from sauerkraut in pots

Soups in earthenware are especially tasty. The ingredients slowly languish, soaking in the flavors and aromas of each other.

Ingredients

• 300 g of veal;
• a bunch of dill greens;
• 200 g sauerkraut;
• 200 g sour cream;
• three potatoes;
• Bay leaf;
• carrot;
• kitchen salt;
• onion bulb;
• ground black pepper;
• two tomatoes.

How to cook

Rinse the meat, pat dry and cut into small cubes. Put it in a frying pan with well-heated oil and fry it well until a delicious crust.

Chop the peeled onion into half rings, add to the meat. Peel the carrots and grate coarsely. Send after the onion to the pan. Continue frying, stirring constantly.

Finely chop the cabbage, put it in a saucepan and put it on a small fire. Leave until soft.

Put the prepared ingredients in a pot in this order: meat with carrots and onions, cabbage, potatoes, diced tomatoes, meat again. Season with salt and pepper. Put a bay leaf and a spoonful of sour cream. Fill 2/3 with water, cover with a lid and place in the oven. Turn on the temperature to 180 C and cook for an hour.

Soak the pots in cold water for 20 minutes. The pores of the dishes will absorb moisture and release it during cooking, creating a steam effect.