How to make borscht without meat and beets. Delicious and nutritious borscht without meat for Lent

What dish is usually served 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 preparing it is very simple.

But it happens that the right products end at the most inopportune time. Is it possible, for example, to cook delicious borscht without beets? Surprising, but possible! 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. So that your dish is not inferior to the classic borscht, use tomato paste. It will take quite a bit to make the soup rich, red. In addition, along with tomato paste or instead of it, you can add tomatoes chopped or twisted in a meat grinder, take Peking cabbage instead of white cabbage, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and everything is equally divided, as needed.

Step-by-step recipes for making borscht without beets

Classic variant

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;
• onion - 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

Cooking:

1. Pour the meat with cold water 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 boils, chop the onion.

chop the onion

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

shred cabbage

3. Grate carrots on a coarse grater. If you like it when the vegetables in the soup are a little crunchy, you can cut it into cubes.

grate carrots

4. Cut potatoes.

cut potatoes

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

fry the onion

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

Add carrots and peppers

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

Add tomato paste

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

Add potatoes

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

Add cabbage

10. Boil the borscht until the potatoes are soft and the cabbage is slightly firm and crispy. It's time to salt the soup.

Mix and salt

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

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

11. After that, cook borscht for another 5 minutes, then remove from heat. The dish is ready - you can serve, seasoning 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, borscht becomes even more fragrant and tastier.

Instead of tomato paste, you can add tomato juice. In this case, it must be added at the end of cooking in proportion to 3 liters of broth - 0.5 cups of tomato juice. Such borsch retains rich color and taste.

From fresh tomatoes and young cabbage

Borscht with tomatoes and young cabbage

Ingredients

• broth - 3 l;
• young cabbage - 0.5 head;
• 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 the fire, cut and wash the potatoes. Wait until the broth boils and dip the potatoes into it. Cook for 20 minutes.

cut potatoes

2. Grind the tomatoes in a blender or pass through a meat grinder. You should get a smooth puree.

Grind tomatoes in a blender

3. Fry chopped garlic in a preheated pan.

fry the garlic

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

Boil tomato puree until thickened

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

shred cabbage

6. Cut greens.

cut greens

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

Add tomato puree

Borscht turns out appetizing, fragrant, light. It's amazing how such a delicious dish can be made from so few ingredients.

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

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

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.

How many women, so many borscht recipes. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of cooking this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht will play with new flavors, be distinguished by piquancy and aroma.

It is difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In the north of Russia, soup with the addition of cabbage was called shchi. The farther south, the more heat-loving vegetables grew, which can be added to first courses. It is possible that borscht was first cooked in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous all over the world.

In Russia, the first mention of borscht appeared in the 16-17th centuries, Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroy (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer soup from hogweed and beets - it became the prototype of modern food.

Each locality has its own rules and recipes for making borscht, but it can be divided into two main types: red (now popular among the Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - this is a light soup of greens and boiled beets, with the addition of boiled sliced ​​eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly cook borscht with beets, use the secrets of experienced chefs.

1. Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borsch, it is best to take pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook a pre-saturated vegetable broth.
2. Beet. This is what gives it a bright red color. It can be cut into strips or grated, but never add raw to the liquid, otherwise it will boil out, and the borscht will become faded. Pour a little vegetable oil into the pan and sauté the beets until soft, after sprinkling with vinegar and adding a spoonful of sugar, so it does not brighten during cooking and keeps the color of the borscht bright. It is even better to bake beets in foil, then it will retain its natural properties.
3. Frying. Borscht without frying is not borscht, but a soup of boiled vegetables. Diced onion is sautéed in oil until transparent, grated carrots are added and after a couple of minutes - a little flour. It can be fried separately in butter or vegetable oil. Flour will provide additional density and velvety.
4. Tomatoes. Never feel sorry for tomato paste or sauce, borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
5. Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to your plate.
6. Cabbage. Finely shredded, young or mature, white or Beijing, but it is added at the very end, almost before turning off the fire. Don't digest it! Bring to a boil and soak for 5-7 minutes.
7. Additional ingredients. Mushrooms, beans, prunes give borscht piquancy and originality. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the recipe and measure the right amount of ingredients. Borscht is cooked "by eye", products are added in those quantities that your feelings tell you.
9. Saturation. Borscht must be infused, soaked with aromas. Let it sit for a bit before serving. And the next day it tastes even better.
10. Serving on the table. Borscht will look very colorful if served in thick-walled painted ceramic plates. Be sure to sprinkle with finely chopped herbs on top and add a spoonful of sour cream. Put chopped lard, garlic and black bread on the table. Don't forget the garlic donuts!

Each cook praises his borscht

There are many variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borsch prepared according to one of the recipes below.

And let's cook a real Ukrainian borscht, in compliance with the national flavor and taste preferences! Just do not wait for the calculation of the exact weight of the products - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone, it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Remove the foam, salt, put on a minimum heat and simmer for 2-3 hours until the meat is ready. Do not forget to put the whole onion and carrot for flavor, bay leaf, a few black peppercorns.

A little secret: cook together with meat and a few peeled large potatoes.

While the meat is cooking, let's fry. We cut the fat into small pieces and fry it to the state of cracklings (translucent), add a finely chopped onion and fry until a transparent color. We cut the beets into strips, carrots can be finely chopped or grated on a coarse grater, stew vegetables together with cracklings.

Add sugar to the frying and sprinkle with vinegar to give brightness. As soon as the beetroot has become soft, ten minutes of stewing is enough, crush it with flour and mix. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.

The broth is ready. We extract the contents from it. We select the bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes are mashed into puree - this gives the density of the broth and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add roast. We taste, if necessary, salt, pepper.

Shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's insist. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

• Make a meat broth with pork, beef or chicken. Use the meat for second courses or chop and send back to the borscht.
• Put potatoes in cubes, cook until tender.
• Fry vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
• Add sauerkraut and fried cabbage to borscht, cook until tender.
• Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called "green", and it is perfectly refreshing in summer and no less tasty in winter. True, in winter you have to use canned sorrel, which experienced housewives have been harvesting since summer specifically for this purpose.

There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.

Boil the meat broth, and prepare the other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the stir fry. In any oil, bring the onion to a translucent state, put the beets and carrots, simmer until soft. Add tomatoes.

We cut the cooked meat into pieces. Throw potatoes and cook for 20-30 minutes. Now frying - add and boil for a few more minutes. Finally, the turn came to put sorrel and eggs, as soon as it boils, we immediately turn it off. We insist, serve to the table.

Vegetarian (lean) borscht with beans or mushrooms

Hearty borsch can be cooked not only on meat broth, but also with beans. It is especially relevant for vegetarians or fasting.

• Soak dry beans in cold water for several hours, overnight.
• Cook it until soft in salted water.
• Add potatoes and roasted vegetables: onions, beets, carrots, tomato.
• Lastly, we throw finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.

Bean borscht is rich in satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add saturation to the broth, it is better to use them for making salads.

Instead of beans, you can take mushrooms, previously fried in oil. It's even better to combine.

Naval borscht

It takes a long time to cook, but it's worth it - lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

1. We cook the broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierced with a fork. Take out and discard the onion.
2. Add the smoked brisket pieces and cook until the roast is cooked.
3. Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
4. Separately fry onions and grated carrots.
5. Chop or grate the tomatoes on a coarse grater. Add to the beets, stew everything together for several minutes. Cut the potatoes into cubes or strips, as you like. Put in a saucepan, cook until done.
6. We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. Borscht is ready, we serve it to the table.

Lunch is ready! It's time for the table!

Now you know how to cook borsch with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time borscht turns out new, original, and most importantly - delicious. Cook with pleasure!

Description

Borscht without meat- This is the perfect dish for those who fast or are a vegetarian. Even without meat, it can be cooked so well that it tastes indistinguishable from traditional borscht.

Borsch according to today's recipe turns out to be so tasty and "believable" that it is in no way inferior to the classic one. The absence of meat does not spoil it at all. Instead, celery root will add saturation to our borscht. It will make borscht without meat so flavorful that you will forget about the usual recipe for your favorite first course.

In order to cook delicious borsch without meat and make it rich and rich in taste, you need to know a few secrets. The taste of borscht directly depends on them:

• In order for your vegetable borsch to turn out with a pronounced taste, you need to properly fry the vegetables. If you throw them immediately into boiling water, the borsch will turn out to be watery and tasteless.
• Vegetables for borscht must be fried in a large amount of oil. At the same time, the fire must be strong so that the vegetables are covered with a golden crust.
• Water should always be salted at the very beginning and constantly tasted. If you undersalt borscht without meat a little, you get a brew that has no taste.
• All ingredients must be added in strict order, while cutting them as small as possible: this way they will give all their taste and aroma.
• Tomato paste for borscht is better to make yourself. If you add store-bought tomato paste to meatless borscht, it will be sour, and you will have to add a lot of sugar to it.
• Garlic and ground black pepper give borscht a rich taste, so they must be added.
• Borscht should be cooked over low heat, do not allow it to boil: this way the vegetables will “make friends” sooner and borscht without meat will acquire a rich taste.

You will learn about the rest of the secrets of cooking borscht without meat from our step-by-step photo recipe.

Ingredients

• 
  (400 g)
• 
  (250 g or 3-4 medium potatoes)
• 
  (150 g or 1 piece)
• 
  (100 g or 1 small carrot)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (100 g)
• 
  (a little for frying)
• 
  (taste)
• 
  (taste)
• 
  (1-2 pieces)
• 
  (50 g)
• 
  (1 bunch)

Cooking steps

Here is a set of ingredients we need to make borscht without meat. Put a three-liter saucepan on the fire and fill it with water a little more than half. Peel potatoes and cut into small cubes. After the water boils, drop it into the water. Periodically remove the foam from the potatoes with a slotted spoon. Lower the fire, let it simmer slowly.



Meanwhile, prepare the rest of the vegetables. Peel beets, carrots, celery, rinse well with water and grate on a grater that is designed for Korean carrots. As a result, you should get vegetables in the form of an elongated straw. Thanks to this cutting, borscht without meat will acquire a richer taste. Peel the bell pepper, remove all seeds and membranes and cut into small elongated straws, trying to repeat the cutting of the rest of the vegetables.



Peel the onion from the husk and cut into small squares. Take a frying pan, put on fire and pour some vegetable oil. Remember that the fire should be large, because the vegetables should acquire a golden crust. Add chopped onion and bell pepper to hot oil. Fry for five minutes.



Next, send the carrots and celery, mix the vegetables a little and continue to fry them.



Send the beets with tomato paste next to the dressing for borscht without meat. Fry for 5-7 minutes so that excess moisture evaporates and the tomato paste is slightly baked.



After that, pour some water into the pan, add spices, salt and mix all the ingredients well. Simmer vegetables for a few minutes. If the tomato paste gave sourness, you can add a little granulated sugar to taste.



In the meantime, finely chop the white cabbage, remember it a little.



Send the cabbage to the pot with the potatoes. Boil the cabbage until it becomes slightly crispy. Different varieties of cabbage require different cooking times. Add a few bay leaves to the vegetable broth.



Add the prepared vegetable dressing to the pot with potatoes and cabbage. Mix vegetables well and add water if necessary. Bring the borscht to taste, adding salt, pepper and, if necessary, sugar.



Finely chop the greens and send to the pan with borscht. Squeeze a few cloves of garlic: this is how the vegetables will reveal their flavors in borscht without meat. Turn off the borscht and cover with a lid, let it brew a little. It is very important not to overcook vegetables.



Well, how would your favorite borscht be without sour cream. Add a few tablespoons of sour cream to each bowl and place on the table.



And what flavors does your borscht without meat emit! It's simply unbeatable! Now taste it and make sure that the absence of meat does not make it less tasty! Serve borscht to the table, cut brown bread and put some garlic.



Bon appetit!

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

Preparing such borscht is much easier and faster than meat broth. And the result is amazing: bright, fragrant, tasty borscht and even more rich and thick from the presence of lentils than classic borscht with meat. And here is the recipe.

Borscht without meat recipe

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

Ingredients:

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

Technology for preparing lean borscht

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

1. Clean the beets and cut into strips. Put in a saucepan (you can take a deep cast-iron skillet), pour water, so that the water slightly covers the beets. Close the lid and simmer over low heat until tender.
2. Peel the carrots and cut into strips, cut the onion into half rings. Shred the cabbage finely. It is very convenient to use for thin shredding of cabbage.
3. Rinse the lentils under cold running water. Pour water into the pot where the borscht will be cooked, put the lentils in it and put it to boil, when the water boils, reduce the heat and continue to cook the lentils over low heat.
4. After 10 minutes of cooking lentils from the moment of boiling, add cabbage to the pan. When the cabbage softens slightly, add the prepared carrots, onions (without pre-frying) and prunes. We definitely add prunes, it will enrich the taste of borscht and add a smoked flavor 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. We load the beets last, as the beets are already ready. To preserve the bright color of borscht, it is best to put beets after adding acid (in our case, these are tomatoes).
7. Then 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, crushed garlic can also be added to the borscht at the end of cooking.

So our delicious borscht without meat is ready! Let the finished borscht brew a little before serving. The next day it will be even tastier and richer.