Borsch from beet tops. Light borsch from young beets with tops

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Cooking Borscht with beet tops:

To prepare borscht with beet tops, let's take a "sugar" beef bone with some meat. We will wash this piece of beef and place it in a pot of water with a capacity of 2 liters. Put the pot on medium fire, add some salt. Our broth will cook for at least 1.5 hours over low heat. In the initial stage of cooking, it must be freed from scale.

Calories: 523.51
Cooking time: 45
Proteins/100g: 2.01
Carbs/100g: 11.21

Borsch from young beets with tops, the recipe with a photo of which I offer, is an appetizing first course that will help you maintain harmony without denying yourself gastronomic pleasures. The basis of the dish is young beets, and for the preparation of borscht, not only the roots themselves are used, but also pale pink petioles with bright green leaves. Just like any other, the food brought to your attention consists of carrots, potatoes, onions and tomato paste. The only exception is the absence of cabbage in this dish, which is successfully replaced by beet tops. In addition, borsch is cooked not with meat broth, but with water, which significantly reduces its calorie content. The sourness of the dish is given by sour cream with a low percentage of fat content. As a result, a light and “smart” meal that can satisfy hunger and recharge the body with energy. Such a diet for a week will help you lose quite a few kilograms.
Cooking time: 40-45 min. Servings: 6

- young beets with tops - 3 pcs.;
- large potatoes - 3 tubers;
- carrots - 1 pc.;
- onion - 1 head;
- tomato paste - 1 tbsp. l.;
- sunflower oil - 2 tbsp. l.;
- bay leaf - 2 pcs.;
- black peppercorns - 5-6 pcs.;
- salt - to taste;
- sour cream 10-15% fat - for serving.

How to cook at home

Wash the young beets thoroughly and divide them into root crops, petioles and leaves. Peel the root crops and cut into strips. Cut the petioles into pieces 2-3 centimeters long, and cut the leaves into thin strips.

Heat up in a frying pan sunflower oil, put the chopped beets and petioles and simmer under the lid over low heat for 15 minutes.

Add tomato paste and cook for another 5 minutes without removing the lid.

Wash potatoes and carrots, peel and cut into strips. Peel the onion from the husk and chop finely.

Boil 1.5 liters of water in a 3 liter saucepan. Add onions, carrots and potatoes and cook for 10-12 minutes.

Add beets stewed with tomato paste. Stir and continue cooking 5 minutes.

Put in a saucepan beet leaves, black peppercorns and bay leaves. Salt to taste. Stir thoroughly, bring to a boil and cook for 2 minutes. Then remove the pot from the heat and cover tightly with a lid. Let the borscht brew for 10-15 minutes.

Pour borscht with beet tops into soup bowls. Add sour cream to taste and serve immediately. If desired, you can sprinkle the borscht with finely chopped dill and parsley. if you haven't prepared yet

In the summer it is quite possible to cook delicious lungs borscht without cabbage, replacing it with beet tops. The tops are the leaves and stems of young beets, healthy and necessary greens, a complete ingredient for cooking various dishes: salads, fillings for pies, casseroles, soups and borscht. You can buy young beets with tops only at the beginning of summer or at the end of spring, when the roots are still small with a shock of green leaves.

So if you notice it in the markets, be sure to buy and cook delicious healthy borscht from young beets with tops. You can cook it with petioles or leaves, but it is better to use the shoots completely. Compared to winter rich borscht, summer borscht will cook much faster. It doesn't need to be cooked. meat broth, borscht is prepared lean, on the water.

Ingredients:

• young beets with tops - 3 pcs.;
• potatoes - 3-4 pcs.;
• onion- 1 PC.;
• carrots - 0.5 pcs.;
• vegetable oil - 3 tbsp. l;
• salt - to taste;
• bay leaf - 1 pc.;
• peppercorns - a few pieces (optional);
• water or vegetable broth- 2 liters.

How to cook borscht from young beets with tops

Peel potatoes, carrots and onions. We cut potatoes into strips, carrots into cubes or bars, onions into small cubes.

Place potatoes in boiling water. We add some salt. Wait until it boils, shoot white foam. Cover and leave to cook until done.

We cut off the tops of the beets. We wash in in large numbers cold water. Separate the stems from the leaves. We cut the stems in small pieces, the leaves are collected in a bunch and cut into strips.

Heat up the oil in a frying pan. Pour onions and carrots, simmer over low heat for several minutes.

Add beetroot, cut into thin bars. Fry for five minutes, then cover and simmer until soft. Young beets soften quickly, in about ten minutes the vegetable roast will be ready.

We shift the roasted beets with carrots and onions into a pan with potatoes. Cook over low heat until the beets are soft, avoiding a strong boil so that the borscht does not lose its bright saturated color.

Pour the leaves and petioles of young beets into the borscht. After boiling, continue to cook for another five minutes, without covering with a lid. At the end of cooking, add a bay leaf, if necessary - a little peppercorns or a pod of hot pepper.

Beef on the bone - 700 g
Medium beets - 3 pcs
Beet tops - 2 bunches
White cabbage - 1 fork (small)
Carrot - 1 piece
Onion - 2 pcs
Potato - 5 pcs
Large tomatoes - 2 pcs
Sugar - 1 tsp
Salt - to taste
Tomato paste (to taste) - 2 tbsp. l.
Vinegar - 2 tbsp. l.
Black pepper (to taste) - 2 tsp

Let's prepare the vegetables.

Make a strong beef broth.
Cut the onion into quarter rings.

Grate carrots on a large grater.

Cut the tomatoes into slices.

I prefer to grate the beets on a "Berner" grater, then it does not boil soft and remains whole.

Fry the onions and carrots until golden color. Then add raw grated beets, fry for 5 minutes, put tomatoes, sprinkle with sugar and salt, pour in vinegar, it is necessary so that the beets do not lose their bright color!
Simmer for 30 minutes, add tomato paste, heat for 2-3 minutes and turn off the heat.

Remove the meat from the broth and cut.

In the broth put the potatoes cut into cubes and cook until half cooked.
We also cut the cabbage and add to the broth and salt. We continue to cook on low heat further.

And now we cut our beet tops. And we leave to cook with potatoes and cabbage. Cook no more than 5 minutes!

Since by this time the potatoes were already definitely cooked, the cabbage was also already cooked, but did not become boiled and soft, and the contents of the pan were already stewed with high quality - with a strong-willed movement of the hands, put the contents of the pan into the pan. Keep on fire for 3-5 minutes and turn off the fire.

It is not recommended to cook for a long time after adding the beets, because, despite the acid, the borscht will still turn first red, and then red.

Well, while our borscht insists, how not to prepare for it garlic buns?

Dough:
Flour - 500 g
Water - 250 ml
Sugar - 2 tsp
Salt - 2 tsp
Vegetable oil - 3 tbsp. l.
Yeast (dry) - 7 g
Coating:
Parsley - 1 bunch.
Chili pepper - 0.5 pcs
Garlic - 5 tooth.
Salt (to taste) - 1 tsp

Let's take care of our buns.
Mix flour, yeast, salt and sugar. Add warm water And vegetable oil. Knead the dough. You can use a bread maker to knead the dough.
If you do not use HP, remove the dough to a warm place and let it increase in volume for about 40 minutes. Knead and again put in a warm place, knead for the third time and you can form our buns.
Roll the dough into small sausages. Tie each sausage into a knot.

Fasten the edges of the knot together, turn over and flatten.

Sprinkle a baking sheet with flour, lay our "Knots" and grease them with whipped yolk. Put in a preheated oven to 180g. and bake for 15-20 minutes.
While the buns are baking, prepare the topping. To do this, finely chop the parsley, garlic and hot pepper (I chopped in a blender). Add salt and vegetable oil, mix everything.

Take hot out of the oven ruddy buns and generously coat them with garlic mixture.

Now we pour our delicious borscht and serve it with fragrant garlic buns!

Bon appetit!

P.S. I use beet tops from my garden in the summer, but it is sold at any market where greens are sold. But yesterday I bought fresh beet tops in the market, for 50 rubles per bunch. And we also sell young cabbage.