Vegetable borscht without meat. How to cook delicious borsch without meat - a step-by-step recipe with a photo, how to cook. Diet borscht without meat: recipe

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 advanced level cholesterol (these are products containing animal fats, refined oils, meat broths, including meat, fried and smoked), then 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, delicious borscht and even more rich and thick 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 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 lentils under cold running water. Pour water into the pot where the borscht will be cooked, put the lentils there 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.

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

How to cook red borscht?

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

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

Every housewife has such a set of products. From these seemingly simple ingredients, you can cook a very tasty borscht. The main thing is to know how to do it.

What else can be added to the dish?

The above components are the main ones, not a single 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, both white and red, are added to borscht. This type of legume not only complements the taste well, but is also able to replace meat in borscht. The recipe for borscht with beans differs from the classic one only in that the beans boiled in advance should be added to the dish after all the vegetables are cooked. It takes a little time, and the borsch is not just tasty, but very tasty.

Where does preparation begin?

It seems to many that cooking borscht is a very laborious process. But it is not so. The main thing is to perform all the steps of the recipe in the correct sequence. And today I will tell you how to do it. First you need to prepare the ingredients listed above. This means that the vegetables need to be peeled and chopped.

We shred the cabbage. At the same time, the size of the shredder depends on the preferences of the hostess, but more often the cabbage is cut into thin strips. We cut the potatoes into medium-sized cubes, carrots and beets into strips, and onions into half rings. When all the ingredients are cut, we can proceed to the actual recipe.

Shredding cabbage

We cut potatoes

Carrots in cubes and onions in half rings

Beetroot straws

A simple recipe for red borscht without meat

Potatoes are dipped into the boiling water first, as they take the longest to cook. After the potatoes have boiled for about five minutes, we can lower the cabbage into the water. While these vegetables are cooking, it is necessary to prepare the frying. Put the onions and carrots in one well-heated pan, fry them, add black pepper and leave on the stove over low heat.

Roasting is ready

In the second frying pan, fry the chopped beets. To prevent the vegetable from losing its attractive color, it must be sprinkled with acid. Often used for this canteen or Apple vinegar. You can also sprinkle beets lemon juice. Literally one teaspoon is enough to preserve the bright beetroot color.

Fry the beets for a few minutes over medium heat. After that, add three to four tablespoons of tomato paste, a couple of ladles of water and simmer everything over low heat for about fifteen minutes. During this time, the beets should become soft.

Preparing the borscht base

Now we just have to connect all the components. Add carrots with onions, prepared beets to the pan. It is at this point that you can add Bay leaf and black pepper. The piquancy of borscht will be given by a clove of garlic, finely chopped and added at the very end.

After boiling the borscht on a slow fire, we leave it to infuse for several hours, since the full taste of this dish will be revealed only after a while. It's simple and quick recipe cooking delicious borscht, which even a novice hostess can master.

Borscht without meat is ready

Recipe with beans

Beans in borscht not only replace meat, but also give it a special taste. In addition, a dish with beans is more nutritious, which is especially important for men. At the same time, borscht with beans is prepared in much the same way as indicated above. The recipe described above is taken as the basis.

We prepare the beans in the classic way, soaking them in advance for 8-12 hours. Legumes are added along with carrots and onions. The further preparation process is the same as described above. It is better to serve the dish with greens.

Green borscht without meat

This version of the first course is also a classic, but this does not make it less attractive. Since green soup is easy to prepare, tasty and satisfying. In addition, all the ingredients required for its preparation are very affordable. Which is also important for many housewives.

For such a green soup, we need the following ingredients:

• 200 g of sorrel;
• 200 g potatoes;
• 100 g carrots;
• 100 g of onion;
• two chicken eggs.

The cooking process begins with the fact that we boil chicken eggs hard boiled. At the same time, wash and peel the vegetables, then cut the potatoes, carrots and onions into medium-sized cubes. We cut the sorrel into strips, but it is better to do this immediately before we put it into the water.

Green borsch cooks even faster than red borscht. Since the cooking time of the vegetables we use is approximately the same, we put them in a saucepan at the same time, fill them with water and put them on fire. After boiling the water, salt it and continue to cook all the ingredients for about fifteen minutes.

While the vegetables are cooking, we can prepare the eggs. Cool the boiled eggs, peel and cut into medium-sized cubes. This cutting makes the dish more attractive. When the potatoes become soft, add chopped sorrel, black pepper and a couple of bay leaves to the water.

It is important to make a small fire so that the liquid does not boil away and the greens are not digested. After five minutes, we put the last component in the dish - chicken eggs. Now you can turn off the fire and leave the dish for fifteen minutes so that all the ingredients exchange their tastes and aromas. After that, green borscht can be eaten. It is best served with fresh herbs.

So, you can cook borscht. Moreover, such a dish can rightly be called one of the most delicious meals, the taste of which is familiar to everyone. The variety of recipes for borscht without meat allows you to cook it every time in a new way.

Although it is more rich and fragrant, if it is cooked correctly, then even without meat it will turn out to be also tasty and appetizing. This is not only budgetary, but also very healthy, also suitable for vegetarian food. In fact, it is prepared in almost the same way as red Ukrainian borscht, only not in meat broth, but in purified water. It will not be completely fat-free, since we will stew vegetables in vegetable oil, in some cases you can fry in lard. Prepare such a borscht with donuts with garlic, it will be even tastier with them. If you have never cooked borscht without meat, take a chance and you will be pleasantly surprised how fragrant and tasty this dish can be. In what order to add vegetables, you will learn from step by step cooking vegetable borscht without meat with a photo.

Ingredients for cooking vegetable borscht without meat

Water	2 l
Potato	3 pcs
Cabbage	300 g
Beet	150 g
Carrot	100 g
Celery root	100 g
Bulgarian pepper	1 PC
Greenery	1 bunch
tomato paste	50 g
Garlic	2 cloves
Sugar	1 tsp
Salt	taste
Bay leaf	2 pcs
Vegetable oil	50 g
Vinegar 9%	1 tsp
Black pepper	taste
Black peppercorns	3 pcs
Carnation	2 pcs

Step-by-step preparation of vegetable broth without meat with a photo

Pour the borscht into bowls, serve with sour cream, bread and garlic. Bon appetit!

On relatively unloading and fasting days, I suggest trying a vegetarian version of the popular first course - red borscht without meat. All the same set of vegetables, traditional dressing, color, density and appetite-increasing garlic aroma, but without preparing the broth, can significantly reduce cooking time. Sour cream is served on request.

We stock up on beets, carrots, onions, potatoes, cabbage, garlic, spices, tomato paste, vegetable oil and herbs.

In boiling 1.6-1.7 liters of water, lower the cabbage chopped into short strips, peppercorns.

Next - diced or cubed potatoes, spicy bay leaf. Boil again, reduce the temperature and cook under the lid, set on one side, for 15-20 minutes. We don't salt!

At the same time, we are engaged in dressing - in heated oil, fry the onion slices for about a minute.

Another minute - along with grated juicy carrots.

Add beets, grated or chopped, a spoonful of sugar. Stir and lightly caramelize for half a minute.

We add tomato paste.

Pour a ladle or two of vegetable broth from the pan, salt, pepper, simmer under the lid for about 15 minutes.

We check the vegetables for softness, transfer the thick dressing from the pan to the pan, bring to an active boil. We try, if necessary, season with spices. Remove from heat, throw in a portion of chopped garlic, insist under the lid for 5 minutes.

We serve delicious homemade borscht without meat hot, along with fresh herbs - bon appetit!

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 fragrant that you will forget about conventional prescription 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 prescription.

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.



Onion remove 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 needed. 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 black bread and put some garlic.



Bon appetit!