How to cook borscht without beets step by step recipe. Borsch without beets - tasty, aromatic, bright. What products will go into our meals?

Recipe for borscht without beets with beef heart. How to cook borscht without beets.

Cooking time- 3-3.5 hours.

Calorie content per 100 g- 180 kcal.

There are a great many recipes for this popular Ukrainian dish. And every housewife probably has her own signature way of preparing it. It is difficult to say which one is better and tastier; they are all good in their own way. This dish is so popular and loved by everyone that its classic recipe has long received a lot of cooking options and original additions. To understand which one you like best, it is better, of course, to try them all yourself. You will definitely like one.

If you are looking for a way to cook borscht without beets, then you should like this recipe. Of course, it’s hard to call it classic, but if for some reason you don’t want to use beets as part of the ingredients, you don’t have to do it. And so that as a result, the taste of the dish does not suffer, but only benefits, use the recommendations given in this article.

Ingredients

So you need to take:

– half a beef heart (approximately 0.5 kg),

– 4-5 ripe tomatoes,

- onion,

– bell pepper,

- carrots,

– 4-5 potato tubers,

– a head of cabbage (weighing about 1 kg),

– greens, green onions,

- vegetable oil,

– a tablespoon of tomato paste (optional),

- Bay leaf,

- peppercorns.

Step 1

Soak the heart in cold water for a couple of hours. Then drain the water, put it in a saucepan, pour three liters of cold water and leave to simmer over low heat. Skim off the foam before boiling. The heart takes a long time to cook, so in the next 2-2.5 hours you will be free. When it becomes soft, place it on a plate. Many different dishes can be prepared from such a boiled product, for example. In this case, you will get two whole dishes from one meat product; all you have to do is come up with some side dish, a light salad and a complete lunch for the family is ready. If you don’t want to do this, just cool the heart and cut it into pieces so that you can return it to the borscht at the end of cooking.

Step 2

Then strain the broth remaining after cooking. Return to the stove and bring to a boil. Peel and cut the potatoes into cubes and pour them into the boiling broth, reduce the heat again and cook until tender.

Step 3

At this time, prepare the vegetables for dressing. Grate the carrots. Cut the onion into cubes.

Step 4

Grind the pepper into strips.

Step 5

In a frying pan with oil, fry the onion in stages, then add the carrots to it. Then add pepper.

Step 6

At the end add tomato paste. In principle, if you selected meaty, large and ripe tomatoes for preparing this dish, you don’t have to do this. If their season has just begun, it’s better to add tomato paste to be sure. This will give a richer color to the dish. Simmer everything for about 10 minutes.

Step 7

Wash the tomatoes and pass through a meat grinder. Then add tomato puree to the broth. You can do it another way. Place the tomatoes in a colander lowered into the pan so that the vegetables are completely submerged. Boil them for 3-4 minutes, then crush them with a potato masher so that all the juice drains into the pan, and simply throw away the remaining pulp. Considering that there are no beets and vinegar in the recipe, tomatoes must be added. The taste and color of the dish depend on their quality. Therefore, it is best, of course, to cook such borscht in August - September, when the tomato season begins. This vegetable will add acidity and color to the borscht. After this, add the dressing to the broth. Add salt to taste.

Step 8

Chop the cabbage.

Step 9

Chop the herbs and green onions.

Step 10

Place the cabbage in the broth. If it is still young, then you do not need to cook it for a long time. Place it along with herbs and seasonings. Bring to a boil, simmer for 2-3 minutes and remove the pan from the heat. If you chose last year’s vegetable, then boil it longer. And put the greens, bay leaves and peas not with it, but a little later. In any case, make sure that the cabbage does not overcook. In the finished dish it should have a slight crunch and not be like porridge. Otherwise you will ruin all the borscht. At the same stage, you can return the heart pieces to the borscht and bring everything to a boil again.

Set the pan aside and let the dish sit. Then you can pour it into plates. Unlike soup, borscht becomes even tastier when it steeps.

Servings: 4
Cooking time: 35 min.

Recipe Description

This simple recipe for Lenten dietary borscht without beets will be useful for those who will observe the Nativity Fast, who observe Lenten Wednesday and Friday, as well as for those who are losing weight, want to eat light, easy food, and for whom, for health reasons, cannot eat rich, thick borscht with a piece of pork, and meanwhile, I want a wrestler.

For those who, not finding beets in the list of ingredients, immediately want to throw a slipper at me, let me explain: this is one of the old recipes, originating from the Poltava region. It is cooked exactly this way – without beets. Of course, in Poltava they also cook other borschts - with meat, fish, mushrooms and beets. If you want it with beets, check out this one. And you will find borscht with pork. But today’s recipe is exactly that – without beets. This borscht is also prepared without frying - the vegetables are boiled raw.

I think it is precisely due to the absence of beets and broth that the dish turns out to be very light and low in calories. I prepared this dish - without meat, broth and without beets - for my children before they were one year old - they really liked it. This dietary borscht is very simple to prepare and takes only half an hour.

By the way, add to this dish a piece of simple, homemade bread. Get a great meatless lunch.

To prepare dietary borscht without beets with tomato paste, you need:

2 large potatoes;
1 large carrot;
1 celery root;
1/4 medium head of cabbage;
1 small onion;
1 sweet red pepper;
1 tbsp. a spoonful of finely chopped dill;
1 teaspoon all-purpose seasoning;
salt - to taste.
2 tbsp. spoons of tomato paste;
1 tbsp. spoon of flour;
3 tbsp. spoons of vegetable oil;
sour cream – 1 tbsp. spoon per serving.

Cooking step by step:

Wash the potatoes, peel and cut into irregular pieces. Peel the carrots and celery and then grate them on a coarse grater.

Bring one and a half to two liters of water to a boil, place potatoes, celery and carrots in it, leave to simmer over low heat for about 15 minutes.

Add chopped cabbage, finely chopped onion and red pepper. Salt, add seasoning with vegetable oil. Cook until the cabbage is done - about 15-20 minutes.

Dissolve tomato paste in half a glass of hot water and pour into a saucepan. Stir a tablespoon of flour in a third of a glass of cold water, then also add to the borscht.

At the end, throw finely chopped dill into the pan, then let the dish simmer for another 2-3 minutes. Serve by pouring into deep plates and adding a spoonful of sour cream to each serving.
Bon appetit!

When we say borscht, we mean the traditional beetroot version of the dish. Because borscht without beets, a recipe for cabbage soup or a completely different soup. But this statement is not always correct, because there may be exceptions and additions to traditions.

But how, in this case, can you achieve the classic red color of the dish if you cook it without adding beets? It's very simple - use tomato, tomato paste or fresh tomatoes. This version of borscht, of course, can hardly be called classic, but if for some reason you do not want to use beets as part of the ingredients, you may well not do it.

Top 3 borscht without beets

Simple borscht with tomato paste without beets

Ingredients:

Meat with bone - 300 g;
Cabbage - 400 g;
Potatoes - 5 pcs.;
Medium-sized carrots - 2 pcs.;
Bell pepper - 1 pc.;
Tomatoes - 2 pcs.;
Onion - 2 heads;
Garlic - 2-4 cloves;
Vegetable oil -2 tbsp;
Tomato paste - 40 g;
Black peppercorns, allspice, bay leaf, herbs and salt - to taste.

Step-by-step preparation:

To prepare borscht without beets, rinse the meat (you can use pork or beef, but best with bones) under cold water, cut into pieces and simmer over low heat. The better the meat is cooked, the tastier it will be in the borscht.

When the broth begins to boil, remove the foam from the surface, put in one whole carrot and onion (after peeling), add 5-7 black peppercorns, 1-3 allspice peas. Add salt to taste, but try not to oversalt. Continue cooking the meat until cooked, this will take approximately 1.5 hours.

We will need more carrots to make borscht without beets. It can be grated or cut into strips. In the borscht it will boil down and not be felt.

Borscht is not complete without onions. It is better to cut the onion into cubes.

Potatoes are necessary for satiety and richness. We clean it and cut it into cubes for borscht without beets.

When the meat is cooked, place it on a plate, and after cooling, cut it. Remove carrots and onions from the broth and strain. The result will be a clear broth without unnecessary ingredients, just as we need to prepare delicious borscht without boiled beets.

Next, add chopped potatoes and cabbage to the broth, keeping the broth on low heat. Adjust the quantity of products to your taste. Be sure to prepare the frying in the borscht. Fry tomatoes, onions and carrots in vegetable oil, add a little broth with tomato paste to them. Leave this mixture on low heat for about 10 minutes. This dressing will give the borscht a red color, otherwise this soup cannot be called borscht.

This frying must be added to the pan half an hour before cooking. About 10 minutes before cooking, add thinly sliced bell pepper and a clove of garlic. Salt the borscht without beets to taste. After the potatoes and cabbage are ready, add the cooked meat and turn off the stove. Leave the aromatic borscht to “rest” for half an hour. The dish can be treated to guests, served with sour cream, croutons and garlic buns.

How to cook borscht without boiled beets with tomatoes and cabbage

Ingredients:

meat - 500 g;
water - 3 l;
carrot - 1 piece;
parsley root - a bunch;
onion - 1 piece;
white cabbage - 200 g;
potatoes - 2 pcs;
tomato - 2-3 pcs;
oil - 2 tbsp. spoons;
pepper (peas);
Bay leaf;
salt.

Cooking method:

Place the pork in the pan and start cooking the broth for borscht without beets. Cook for 1.5-2 hours, then remove the meat and strain the broth into a soup pot.
Take the parsley roots and onions and lightly fry them, cut the meat into small pieces and the cabbage into noodles. Take all this and pour it into the broth and cook for 40 minutes. The vegetables should be boiled down and soft in the borscht.
When the dish is almost ready, according to the recipe, add bay leaf, pepper, salt, potatoes and tomatoes. Don't forget that you need to add the potatoes approximately 10 - 15 minutes after the cabbage, so they have time to cook, and the tomatoes - while you add all the seasonings.
If you decide to cook borscht without potatoes, season it with toasted flour to make it thicker. We are waiting for complete cooking and our soup is ready!

Borscht without beets - recipe with tomato

Ingredients:

200-250 gr. meat;
200-250 gr. cabbage;
4 potatoes;
carrot;
tomato;
pepper;
tomato paste - one spoon;
seasonings

Cooking steps:

Wash the meat and cut it into pieces according to the recipe. Pour water over the meat and place the pan on the fire. While the broth is cooking, peel the onions, carrots and potatoes. Remove the foam with a slotted spoon or a spoon, put whole carrots and onions, and a little dark pepper into the pan. Add a few pinches of salt, the meat will be more appetizing. Continue cooking the broth with the lid open for another hour and a half. Cooking time depends on the type of meat: chicken is cooked for no more than an hour, pork - 1.5 hours, and beef - all 2. Half an hour before the end, put 2-3 bay leaves in the broth.
While the broth for borscht without beets is simmering, prepare the other ingredients. You need to chop the cabbage, grate the carrots, chop the onion, peel the potatoes and cut them into small cubes.
Place the meat from the broth on a plate, remove the onion and carrots. Filter the broth through a sieve so that the borscht without beets does not turn out cloudy.
Leave the pan on low heat and add the potatoes and cabbage. You don’t have to spare the cabbage, since it is believed that in borscht the spoon should stand like a sentry.
Fry carrots, onions and tomatoes in oil until golden brown. Add the finished fry about half an hour before it is ready. It will produce a distinctive orange-red color.
After making sure that the cabbage and potatoes are ready, add the meat cut into pieces, turn off the heat and leave the borscht under the lid to simmer for half an hour. You can serve it with additional mayonnaise or sour cream as a dressing. Serve the dish warm or hot, as you prefer.

Video recipe: Borsch without beets with tomato paste

It’s unlikely that anyone will refuse to taste rich and aromatic borscht for lunch on a frosty winter day, and a side of garlic and toast with the addition of sour cream. This is a very nutritious and satisfying dish. The only thing that stops you from eating such a delicious soup often is the long process of preparing it. You don’t always have the mood or desire to stand at the stove for a long time and wait for the beets to boil. However, there is a recipe for borscht without beets, which is prepared much faster and easier, without much effort and time. In just 40-60 minutes, rich red borscht will be ready for a home-cooked dinner. In addition to the ingredients indicated in the recipe, you can use beans, bell and hot peppers, other vegetables to taste and herbs. But even with a minimum amount of products, the result will please your household. To make the first dish rich, if desired, you can use meat broth based on poultry or pork on the bone. Prepare it in advance so as not to waste time. We will prepare borscht without beets, but of course we will not refuse fresh cabbage and tomato paste; this borscht is a variation of the classic borscht. The recipe is also suitable for those who for some reason do not like beets.

Taste Info Borscht and cabbage soup

Ingredients

Water 3-4 l;
Potatoes 700 g;
White cabbage 700 g;
Carrots 200 g;
Onions 200 g;
Sunflower oil 50 g;
Garlic 3 cloves;
Tomato paste 120 g;
Salt 1 tsp;
Ground black pepper;
Bay leaf 2 pcs.
Greens - half a bunch.

How to cook borscht without beets with tomato paste and fresh cabbage

So, take a suitable pan. Pour some water, either straight from the tap or purified, and set the container over high heat. While the water is heating, peel and rinse the potato tubers, cut into small slices. Once the water boils, lower the potatoes and bring to a boil. Then cook for 10-15 minutes until soft.

Chop the white cabbage as thinly as possible. When the potatoes are ready, add the cabbage strips. Stir and cook for about ten minutes.

Peel the carrot bulb and root. Rinse the vegetables and dry with a napkin. Cut the onion into half rings or cubes, chop the carrots on a coarse or medium grater. Place the vegetables in a frying pan with heated sunflower oil. Fry over medium heat until the vegetables become soft. If desired, you can add tomato and bell pepper here.

Add tomato paste or sauce, you can take ketchup, and chopped garlic. Pour some broth or water and simmer all the vegetables in tomato paste for 5-7 minutes.

Add the resulting frying to the pan with the rest of the ingredients. Stir and wait until it boils. Cook for 8-10 minutes until all vegetables have reached the desired level of cooking.

Season to taste with ground black pepper and salt, add bay leaves.

You can experiment with spices. Stir and cook for about 5-7 minutes.

At the very end, add chopped herbs: parsley and dill. Stir and turn off the burner flame. Cover with a lid and let sit for 30 minutes.

Fresh cabbage borscht without beets is ready. Invite everyone over for a hearty lunch. Serve the borscht with sour cream, pampushki, garlic cloves or baked bread. Bon appetit!

Ingredients

Water 3-4 l;
Potatoes 700 g;
White cabbage 700 g;
Carrots 200 g;
Onions 200 g;
Sunflower oil 50 g;
Garlic 3 cloves;
Tomato paste 120 g;
Salt 1 tsp;
Ground black pepper;
Bay leaf 2 pcs.
Greens - half a bunch.

How to cook borscht without beets with tomato paste and fresh cabbage

Chop the white cabbage as thinly as possible. When the potatoes are ready, add the cabbage strips. Stir and cook for about ten minutes.

Add tomato paste or sauce, you can take ketchup, and chopped garlic. Pour some broth or water and simmer all the vegetables in tomato paste for 5-7 minutes.

Add the resulting frying to the pan with the rest of the ingredients. Stir and wait until it boils. Cook for 8-10 minutes until all vegetables have reached the desired level of cooking.

Season to taste with ground black pepper and salt, add bay leaves.

You can experiment with spices. Stir and cook for about 5-7 minutes.

At the very end, add chopped herbs: parsley and dill. Stir and turn off the burner flame. Cover with a lid and let sit for 30 minutes.

Fresh cabbage borscht without beets is ready. Invite everyone over for a hearty lunch. Serve the borscht with sour cream, pampushki, garlic cloves or baked bread. Bon appetit!

vkys.info

Borscht without beets: recipe, ingredients

Borscht is a type of vegetable soup that is one of the most delicious in the world. Therefore, the debate about who gets the credit for his invention is still ongoing. But really, where did this dish come to us from? How to cook it correctly? The best borscht recipes are collected in this article.

It is believed that the first borscht was prepared during the war with the Turks, during the capture of the Azov fortress. The Cossacks had to spend several days hungry, and then they collected everything that grew next to them, threw it into a cauldron and cooked it. Since then, the belief began that borscht is a national Ukrainian dish. At the same time, they claim that even in ancient times this concoction was considered one of the main dishes of the ancient Romans. Of course, since then the recipe has been lost and changed, and even now each nation has its own characteristics and subtleties of preparing this soup.

The classic cooking method requires the presence of beets. This is one of the main ingredients. But there are many recipes without adding it. You will be presented with several recipes for borscht, which are prepared without adding beets. And it turns out quite tasty. However, you can see this for yourself by reading the article and going to the kitchen.

Borscht without beets

350 g pork meat on the bone;
potatoes – 2 pcs.;
carrots – 2 pcs.;
200 g white cabbage;
1 medium onion;
2 teaspoons of tomato powder or paste;
1 piece each red and yellow bell peppers;
2 tomatoes;
a little vegetable oil for frying;
garlic, salt and spice mixture.

Instructions

Rinse the meat, add cold water, and cook the broth over high heat. After it boils, remove the foam, put one whole carrot and onion into the pan, a little mixture of peppers, a couple of bay leaves, then reduce the heat and cook until fully cooked, covered with a lid, for about two hours.

While the broth is cooking, prepare the remaining ingredients. Peel the potatoes, cut into large cubes, carrots into thin strips or grate, chop the cabbage, chop the onion.

After the meat is cooked, remove it from the broth. Also remove the onion and carrots, we don’t need them. It is better to strain the broth into another saucepan. This way it will turn out clean and transparent.

Place the pan with the broth on the fire, add shredded cabbage and potatoes.

Separately, fry the onion until golden brown, immediately add carrots, tomatoes, bell pepper, tomato and a little broth. Simmer over low heat for about fifteen minutes. Ready stewed vegetables should be added to the broth and continue to cook for another thirty minutes. When cooking is complete, add chopped garlic, chopped meat, a little herbs and salt to taste. Turn off the heat and let stand for 20 minutes. This borscht is especially tasty with sour cream and croutons.

Borsch with sorrel and egg

There are many recipes for this dish - both with meat broth and with vegetable broth, with the addition of boiled and raw eggs, with tomato paste, with nettles, etc. We will prepare light borscht with sorrel and egg according to the classic recipe. For this we need:

3 liters of meat or vegetable broth;
2 potatoes;
2 carrots;
50 g green onions and dill;
250 g sorrel;
2 chicken eggs.

We put the broth on the fire. After it boils, add potatoes and carrots cut into thin strips. Cook for half an hour. We wash the sorrel, chop it thinly, add it to the cooked vegetables, bring to a boil, pour in the beaten eggs in a thin stream, mix, and add salt to taste. Sprinkle with green onions and dill. Remove from heat. Serve the dish with sour cream.

With chicken meat

Borscht with chicken without cabbage, despite its unusual nature, turns out very tasty and light. Belarusians love to cook this dish. In order to prepare borscht with chicken, we will need:

500 g chicken meat with bone;
carrots - one piece;
potatoes - three pieces;
small onions - two pieces;
tomatoes - three pieces;
adjika – 2 tablespoons;
bay leaf – 2 pcs.;
salt and herbs.

Place the chicken meat in a pan, fill it with purified cold water and send it to cook. After the broth has boiled, skim off the foam, add two bay leaves and continue cooking until the meat separates from the bones. Then we take out the meat, and add potatoes, coarsely grated carrots, adjika, finely chopped tomato and onion, and separated meat from the bones to the broth. Cook everything until done. Then add finely chopped greens, salt and remove from heat. We insist for twenty minutes. Borsch without beets with chicken is ready! When serving, add sour cream.

Recipe with cabbage

In order to prepare borscht with cabbage, we will need:

chicken leg - 300 grams;
tomato juice - one glass;
four potatoes;
one onion;
300 g red cabbage;
one carrot;
herbs, salt, oil for frying.

Cook the chicken leg until half cooked, add chopped potatoes and finely shredded cabbage. Separately, fry the onion in vegetable oil until translucent, add carrots and tomato juice. Simmer for literally two minutes, then put everything in the soup and cook until tender. Salt, add spices and herbs to taste. If desired, season with sour cream.

With beef meat

Beef borscht has a rich taste and aroma. To prepare it we will need:

beef ribs - 500 grams;
carrots - 1 piece;
canned red beans in tomato - 1 can;
onion - 1 piece;
cabbage - 200 grams;
potatoes - 3 pieces;
bell pepper - 1 piece;
salt, spices - to taste.

Fill the beef ribs with three liters of water, then add spices to taste, cook for 3-3.5 hours. Then remove the meat and separate it from the bones. At the same time, in another deep pan, fry the onion, shredded cabbage, grated carrots and bell pepper in vegetable oil. Then add a little broth, salt and allspice to taste. Pour the remaining broth over the finished beans, add chopped potatoes and meat, and cook until tender. When serving borscht with beef, you can add sour cream. The dish goes well with garlic croutons.

“Young” or “spring” borscht

This “young” borscht is a light vitamin dish. And if you cook it with lean meat, it will also be dietary. Turkey meatballs, which we prepare in advance and freeze, are best suited for this. To do this, you need to chop the poultry fillet and onion, add salt and pepper, add a chicken egg and mix well. Form into meatballs, place on a tray and freeze. Transfer the finished meat product into a bag and store it in the freezer. No need to defrost before use.

So, to prepare spring borscht without beets, we will need:

Meatballs – 350 g.
Fresh nettle - two bunches.
Potatoes - two pieces.
Carrots are one thing.
Fresh cabbage - 200 g.
Boiled egg - 2 pieces.
Greens and salt to taste.

Place two liters of water in a saucepan. Bring to a boil and lower the meatballs. Cut the potatoes and carrots into cubes and put them in a saucepan. Finely chop the cabbage and place it in our container. Cook until fully cooked, add finely chopped nettles, eggs and herbs, add salt and turn off. Let it brew for about twenty minutes. Pour into plates, add sour cream.

As you can see, there are many recipes by which you can prepare borscht without beets. It can be consumed both hot and cold.

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Borscht without beets

Potatoes – 380 g

Vegetable oil – 60 ml

Onions – 0.5 pcs.

Sweet pepper – 0.5 pcs.

White cabbage – 300 g

Garlic – 1 clove

Ground black pepper - to taste

Bay leaf – 0.5 pcs.

Tomato paste – 0.5 tbsp.

Cooking process

If it so happens that you want to cook borscht, but there are no beets on hand, it doesn’t matter;) Prepare borscht without beets! It will turn out no less tasty than traditional red borscht, but its color will not be as rich.

Borsch without beets can be prepared with any meat or without it at all, so to speak, a dietary option. I cooked it with a small piece of pork (if you want, you can safely increase the amount of meat, the borscht will not suffer from this :))), and we liked this borscht.

To prepare borscht without beets, take pork (or chicken, or beef or other meat), potatoes, water, salt, vegetable oil, onions, carrots, bell peppers, tomato paste, white cabbage, garlic, ground pepper, bay leaf. Cut the meat into pieces and boil until done in the specified amount of water. Peel the potatoes, cut them into cubes, wash them and add them to the broth. Boil the potatoes until soft.

While the potatoes are boiling, cut the onions and bell peppers into cubes, and grate the carrots on a coarse grater. Fry bell peppers, onions and carrots in vegetable oil until golden, then add tomato paste and fry for a couple more minutes. The borscht frying is ready.

Cut the cabbage into thin strips. When the potatoes are cooked, add salt to the broth.

Place the cabbage in a saucepan and cook it after boiling for 5 minutes. Then transfer the roast into the borscht and boil everything together again for about 5-7 minutes.

At the end, add garlic (through a press), half a bay leaf and ground pepper to the borscht without beets.

Let the finished borscht brew for 15-20 minutes, and then serve;)

www.iamcook.ru

Summer borsch without beets with tomatoes

We really love this version of borscht – without beets and without frying! I've been cooking this way for a long time now. My daughter calls it “my favorite red soup”!

Ingredients for summer borscht recipe without beets and tomatoes

800 g meat on the bone (I used chicken)
600 g cabbage
3-4 large potatoes
2 tomatoes
1 bell pepper
1 carrot
1 onion
2 cloves garlic
a bunch of greens (I used dill and cilantro)
2 tbsp. l. sweet paprika
1 tbsp. l. salt (not full, without a slide)
0.5 tbsp. l. seasonings (I used khmeli-suneli)
3-4 bay leaves
5-7 peas of allspice black pepper

How to cook borscht without beets with tomatoes, step-by-step recipe with photos

This amount of ingredients makes a 5-liter pan of borscht. The pepper I had was from last year’s stock – frozen. In winter, when there are no fragrant tomatoes, I add tomato. The broth can be prepared using any meat; I like chicken the most.

Boil the broth, remove the meat. My broth is cooked independently, without my participation - in a slow cooker! I simply pour the finished broth into the pan and start cooking the borscht.

So let's get started! Cook over medium heat.

First of all, add bay leaf and allspice to the boiling broth.

Finely chop the peeled onion and place it in the pan.

Peel the carrots, cut into strips, or grate on a coarse grater. Add to borscht.

Peel the bell peppers, cut them into pieces (I already have chopped frozen peppers), and send them along with the carrots.

While the broth is boiling again, after adding the vegetables, prepare the tomatoes, namely, remove the skins from them. To do this, cut the skin crosswise and place the tomatoes in boiling water for 2-3 minutes.

Cut the peeled tomatoes into cubes and place in a saucepan with borscht. Let it simmer for a few minutes.

Shred the cabbage and place it in the pan.

Sprinkle with paprika, add seasonings, stir. We continue to cook. If the cabbage is young - about five minutes, if not - 10-15 minutes.

The last vegetable is potatoes. We clean, cut, put in borscht. Let it boil and cook for 5-10 minutes.

If you also like to eat soups with meat, and this is much more filling, then it’s time to add boiled, cut into pieces meat. Let simmer for a couple more minutes.

At the end of cooking, the borscht needs to be salted.

Remove bay leaf. It has already given off its aroma.

Add chopped herbs and garlic. Immediately turn off the stove, close the pan with a lid and let the borscht brew for half an hour.

Lunch is ready!

Summer borscht turns out delicious, aromatic, bright, with such an abundance of vegetables!

You can serve it with sour cream, green onions, and a slice of bread with grated garlic! Bon appetit!

kamelenta.ru

Cooking borscht without beets

Classic dishes form the basis of national cuisines. In Slavic cooking there is vegetable soup with beets. It gives it both a rich color and a special taste. A familiar recipe for food is not complete without beets. Most housewives invariably adhere to the accepted recipe and cook this soup only with a wonderful burgundy-red vegetable. But why, then, in the margins of cookbooks can you find borscht without beets as an independent dish?

The debate about whether it is correct to call such a dish borscht continues endlessly. Some are firmly convinced that without beets we get ordinary cabbage soup, while others see in it important nuances that influence its name. For hundreds of years, the Slavic peoples have been preparing this first dish, which is impossible to imagine without its beautiful, beet-tomato color and delicious aroma. And suddenly a soup with a similar name appears, but something is missing in it.

If a traditional recipe specifies a healthy root vegetable as the main ingredient, why do housewives cook borscht without beets, abandoning the most important component? The reasons are different. Some people are allergic to the vegetable, some don’t like the beetroot taste at all, and others just decided to experiment. We found a wonderful recipe for red soup and will tell you how to cook borscht without beets, if you are interested in the controversy surrounding the dish.

What products will go into our meals?

Numerous Slavic peoples are united by territorial and linguistic community. However, each of them has its own customs and traditions. They are especially noticeable in cooking. If we are talking about borscht, then, of course, the most delicious one is cooked in Ukraine. It has penetrated the culture so much that it has become a symbol that is used for various occasions. So, in the Carpathians it is served at weddings, and throughout the country it is prepared at funerals. In Russia this is a common lunch dish. But we chose a non-trivial recipe, so we will take the ingredients of Ukrainian borscht as a basis. And we will have it with garlic and lard. Unfortunately, our recipe is not suitable for supporters of dietary nutrition, but perhaps they will find a solution and, by removing some ingredients, will receive a lean gain.

pork knuckle – 1 kg;
potatoes - 4-5 medium tubers;
fresh cabbage – 300 grams;
carrots – 2 medium pieces;
onion – 1 large head;
lard – 200 grams;
tomato paste – 25 grams;
bay leaf – 2-3 pcs.;
sunflower oil – 5 tablespoons;
salt and black pepper - to taste;
garlic – 2-3 cloves;
greens - parsley and dill;
mustard and sour cream - added to taste when serving.

The list turned out to be impressive, but all the ingredients are familiar to us, and there is nothing unusual in them. It's time to turn our recipe into an amazing culinary object.

From the entire set of products we will get 5 good servings. Cooking will take approximately 2-2.5 hours.

How to Pre-Treat Foods

A lot depends on competently organized and carried out processing of products. By preparing the ingredients for placing in the pan, the housewife reduces the cooking time and accurately calculates their quantity.

Cut the knuckle into 2-3 pieces, rinse it under water.
Peel the potatoes, carrots and onions.
Remove the top leaf from the cabbage.
Wash the greens.

Each of us has our own little secrets that help us quickly peel or cut vegetables. The onion should be held under water to easily remove the husk. Carrots are cleaned by scraping the top layer with a knife, a special vegetable peeler, and even using a steel wool. Do what is most convenient for you or what you are used to.

Having brought the components of the soup into proper form, we proceed to cooking. Select and prepare dishes in advance: a 5-liter saucepan and a medium frying pan.

Step by step process

Looking at the recipe, even an inexperienced housewife will understand that the male half of the family will like this dish. Rich, aromatic, with a pleasant garlic-pepper spiciness, it awakens the appetite with just its aroma and quickly satisfies hunger. Well, let's try to surprise our men with an original version of the famous borscht.

Take a 4-liter saucepan, pour water, add parts of the shank. Select high heat and wait for the broth to boil. Remove the foam formed on the surface and add salt. We turn down the fire.
We rinse the bay leaves under water and place them in a saucepan. Leave the lid ajar and cook for about 1.5 hours.
Let's deal with vegetables and other ingredients. The onion should be cut into small cubes. Grate the carrots on a coarse grater.
Let's move on to lard. Cut it into thin strips.
Heat a frying pan, pour in oil, fry the lard until a thin crust appears. Add onion to it and continue frying until the onion is golden brown. Add carrots to sauté. Add 4 tablespoons of broth and tomato paste. Continue simmering for 6-7 minutes.
After making sure that the shank is almost ready, we move on to the potatoes and cabbage. Cut the tubers into small cubes, cabbage into thin strips. Pour into the soup, wait for it to boil, cook for another 30 minutes.
15 minutes before the dish is completely ready, add the frying mixture.
Finely chop the greens and garlic. Pour them into the broth along with the pepper a minute before turning off.
When serving borscht, place mustard and sour cream on the table.

Tip: pour cold water over the meat for the soup to make the broth rich.

This borscht recipe does not contain beets, but don't worry about the color of the broth. It will turn out just as rich and bright, but with a different, red-orange hue. Red soup looks delicious in a white bowl. Do not doubt the bouquet of aromas. Cabbage, tomato paste, garlic, and herbs will fill the broth with amazing aromas, very reminiscent of borscht. Bay leaves and pepper will also add their own note.

Subtleties of culinary creativity

Which of us, having studied the recipe for a dish, did not deviate from what was prescribed and did not make changes to the food? The good thing about cooking is that it provides enormous opportunities for creativity. In the kitchen at the stove we turn into a witch and create our own recipes. We subtract something, add something, and such familiar dishes acquire a unique, exclusive taste.

You can also add your own vision of the dish to our borscht recipe. Perhaps you like borscht with bell pepper. Feel free to add it. Sweet peas or a little cilantro will not harm the food.

If you take young cabbage, the consistency of the soup will be watery; it is better to choose a vegetable from the previous harvest. There are also subtleties in the order in which the ingredients are introduced. The frying can be added a little later, and the garlic a little earlier. Remember that we are preparing Ukrainian borscht, so we can’t do without garlic and lard. However, if the broth is too fatty for you, skip the lard in the dressing. Use lighter chicken or lean beef instead of pork knuckle.

Having prepared our original soup, you will be able to authoritatively argue with those who claim that borscht cannot exist without beets. You know exactly what it is, you cooked it yourself, and we hope it turned out very tasty.

Don’t give up on your gut instinct, experiment, and we will always help you with basic recipes.

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