It is known that today many people strive to eat healthy. Those who want to organize a healthy diet for themselves often have to give up some foods. Meat is one of them. It is known that people who have chosen a meat-free diet find it quite difficult to give up Ukrainian borscht.
IN Lately supporters healthy eating practice and cooking light vegetarian option. According to your taste and color it is dietary dish 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 is loved and established as a healthy, tasty, and most importantly, affordable and easy-to-prepare 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 consumers worried about extra pounds, I am always interested in the question of how many calories are contained in a particular dish.
How many calories are in borscht without meat? Nutritionists recommend this dish to everyone who wants to lose weight: after all, 100 g Lenten dish contains about 37 kcal. It turns out that one plate of borscht without meat (the recipe can be found 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 zealous housewives
Each to a thrifty housewife a recipe for borscht without meat will come in handy, which suggests cooking 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 they assure that such a vegetarian borscht with beets will be much more satisfying if you add boiled beans. In 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 people cook delicious borscht using a multicooker for this.
Ingredients
For preparation use:
- potatoes: 5-6 medium-sized pieces;
- carrots: 1 pc.;
- 1 small beet;
- half a cabbage (small);
- bell pepper: 1-2 pcs.;
- 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 photos
Begin preparing dietary red borscht by preparing the potatoes. It is cleaned, cut into cubes and washed. Then add it to the pan in which the borscht will be cooked, pour it in required quantity water and place on the stove.
While the potatoes are cooking, you can prepare the frying. To do this, the onion is peeled, chopped and fried in a heated frying pan until golden color. Add carrots, grated on a coarse grater, to the onion and lightly fry them.
Next, the beets are peeled, cut into thin strips and also placed in a frying pan. Bell peppers, previously peeled and finely chopped, are also added here. All the vegetables together should simmer for some time (10 minutes). Then a few tablespoons of tomato paste or sauce are added to them. Pour everything with a small amount of water and simmer until almost done.
Add to boiling potatoes allspice(or black peas), bay leaf and salt. When the potatoes are already half cooked, pour out the frying mixture. Next, you should finely chop the cabbage and also place it in the pan.
When the borscht is almost ready, add parsley and dill (finely chopped). Housewives recommend letting it brew for an hour or two before using it.
Lenten red borscht with beans
- 1 kg cabbage;
- 0.6-0.8 kg of potatoes;
- beets - 2 pcs.;
- carrots - 2 pcs.;
- onions - 1-2 pcs.;
- 200g beans;
- five tablespoons of rast. oils;
- bay leaf - 1-2 pcs.;
- to taste: salt, herbs, sour cream (when serving).
Cooking
In advance, you need to boil the beans in a separate saucepan for 1-2 hours. It should be soaked first. It is better to do this in the evening so that the product can stand in water and swell properly. When the beans are almost ready, pour water halfway into a 5-liter saucepan and place the dish on the fire. Next, wash, cut and chop the vegetables, and make the dressing. The principle of preparation, as well as the sequence of laying vegetables and frying in boiling water, does not differ from that described above step by step recipe. If necessary, you can add water to the pan.
Ready borscht, since it is cooked without meat, it is served both hot and cold. When serving, season the dish with sour cream. For those who do not adhere to a vegetarian diet, housewives suggest serving this borscht with chopped lard and garlic. Those who observe the restrictions of church fasting can use Lenten mayonnaise dressing.
Ukrainian borscht 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 as if it was cooked in real broth. The main factor in the process of its preparation is strict adherence to 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 boiled.
This special borscht, like any other, it is simply impractical to cook in small volumes: properly cooked, on the second or third day it becomes even more tasty than fresh.
Use:
- 7-9 small potatoes;
- 3-4 pcs. onions;
- 1 piece each tomatoes, carrots, peppers;
- half a head of cabbage (small);
- 300 ml tomato juice;
- 2-3 tbsp. spoons of tomato paste;
- 200 g of lard ("old" or fresh, salted);
- garlic (several cloves);
- butter(taste);
- 50-60 g vegetable oil;
- to taste: bay leaf, sugar, pepper, salt.
How to cook?
Place a container of water on the fire and throw in 2 onions. Lard (fresh or salted) is cut into pieces of arbitrary size and fried in a frying pan. Fry the onion in melted lard until golden brown. Add carrots, pre-cut into strips, to it. Sauté everything for 2-3 minutes. Next, add tomato paste to the mixture, tomato juice and sugar. Everything is fried for a few minutes.
After the water boils, add potatoes, cut into 2-3 parts, butter and salt, and a bay leaf into the pan. After the potatoes are ready, knead them slightly (like a “masher”). Chop (as finely as possible) old lard (that which has been in the freezer for about 1-2 months, but has not turned yellow) and pound it with chopped garlic. Finely chop cabbage, tomato, Bell pepper and send everything together with the frying into the pan. Cook until all components are ready. Served with pampushki, garlic, sour cream and herbs.
Beginners should pay attention to some cooking tips. vegetarian borscht:
- In order for the borscht to be truly red, you need to carefully simmer the dressing.
- At the very end of cooking, if desired, you can add pepper (ground black) to the dish.
- If there is no tomato paste in the refrigerator, tomatoes minced through a meat grinder are used for frying.
Bon appetit and always be healthy!
Meatless borscht with beets- This is a delicious lean first course that is easy and quick to prepare at home, not only on the stove, but also in a slow cooker. A simple step-by-step recipe with a photo, which is provided below, will clearly and in detail tell you how you can cook vegetable dietary borscht with your own hands not in meat broth, but in water. This hot or cold food will surely appeal to children, vegetarians and people on a diet or fasting.
In the classic Ukrainian version of preparing rich red borscht, it is necessary to use a piece of meat, tomato juice or paste and a lot different vegetables(for frying). The presence of meat makes the dish very high in calories. In the above dietary option preparing lean summer borscht with roasted vegetables contains only 37.8 kilocalories per 100 grams of the finished product.
Lack of meat doesn't make it at all Lenten food tasteless and unnutritious. Flavorful food rich in vegetables, and, accordingly, vitamins, you can cook and eat not only in summer season, but also in winter. The excellent smell that boiled and fried vegetables give in the dish (beets, potatoes, cabbage, onions, tomatoes, carrots), as well as garlic and fresh herbs, will delight your household and will certainly seat them at the table to taste summer borscht.
It is not at all necessary to add a lot of spices to the food when cooking. The dish will already acquire incredible taste and a very rich aroma. People who are fasting or on a diet can replace sour cream with lemon juice. When cooking this liquid food, some housewives prefer to add canned or boiled beans to it. The latter must be soaked in water shortly before cooking. You can also come across ideas for preparing vegetable borscht based on sauerkraut, the presence of which adds a piquant sourness to the treat. Having cooked for the first time light vegetable borscht without meat according to the classic recipe, you will surely appreciate this dish and will want to make it again more than once.
KBJU and composition for the entire dish
Ingredients
Preparation
For cooking dietary borscht without meat at home, you must first rinse and peel essential vegetables. Beets and carrots should be coarsely grated. Fresh cabbage must be chopped. Potatoes, tomatoes and onions need to be cut into small squares (see photo).
Then you need to turn on the heat, put a frying pan on the stove and pour in sunflower oil for frying. Place the onion in the pan first and fry it until soft. The next component is carrots. Next, you need to fry both vegetables until the onion turns golden, stirring from time to time.
Place beets and tomatoes in a frying pan. All components must be simmered for approximately 8-10 minutes, stirring occasionally.
In the meantime, put a container of water on the fire. After the liquid boils, you need to pour the potatoes into the boiling water. The vegetable needs to be cooked for about 5 minutes over medium heat.
After 5 minutes of cooking, add fresh chopped cabbage to the container. The ingredients need to be cooked for about 2 minutes.
After the specified time has elapsed, place the roast in a pan with vegetables. All ingredients must be mixed carefully.
In the meantime, you need to finely chop the parsley and pass the garlic through a press. Both spices will need to be added at the end of cooking. The food should be salted and your favorite seasonings added (optional).
Place the dish on low heat, cover with a lid, and then continue to cook for about 1 hour. The borscht should not boil too much, but just bubble a little. If you want the treat to be more rich, then cook it for 30-60 minutes more. In accordance with classic recipe, before serving the dish, you need to let it brew for some time, opening the lid on the pan.
The finished dish can be placed on portioned plates and then served hot or cold. As tasty addition You can flavor your food with low-fat sour cream or lemon juice. Delicious meatless borscht cooked on the stove is ready. Bon appetit!
Borscht without meat, the recipe for which we offer you - perfect solution have a delicious first dishes in fast days and not only. Despite the absence meat ingredients This wonderful first course will perfectly fill you up and provide great variety. dietary ration. We will prove to you that the absence of meat has absolutely no effect on the taste or satiety of a hot dish. Many will give this borscht a higher rating culinary assessment than the classic version.
Taste Info Borscht and cabbage soup
Ingredients
- fresh beets – 1-2 pcs.;
- white cabbage – 200 g;
- greens – 3-4 sprigs;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- tomato – 1-2 pcs.;
- bell pepper – 1 pc.;
- hot spice – 1 tsp;
- vegetable oil– 5 tbsp. l.;
- carrots – 1 pc.
- salt - to taste.
How to cook delicious borscht without meat
Wash all vegetables and herbs thoroughly. Peel the onion from the husk. Remove the seeds from the sweet pepper. For greenery, we have sprigs of young parsley, but basil or dill, for example, will also perfectly highlight the taste of this vegetable soup. This recipe used the Georgian Hot spice blend. But you can take any one you like.
Finely chop the onion. Grind the peeled carrots on a coarse grater. Those who have some time and patience can chop the carrots finely.
Chop the tomatoes into small cubes (we used two medium-sized ones). It is advisable to first peel the tomatoes. It's easy to do. It is enough to put the tomato in boiling water for a few seconds, and then in cold water. The top layer will literally come off on its own. If there are no tomatoes, you can add two tablespoons of tomato paste. Roughly chop the bell pepper.
Place all the chopped vegetables in a deep frying pan in which vegetable oil has already been heated over medium heat. Let's reduce the heat a little and start sautéing until soft. Those who also count calories can sauté vegetables in small quantity water.
Let's clean the beets. Let's grate it coarsely. To do this, we will again use the large links of a grater. If other vegetables were previously chopped, then the beets should be chopped as well.
Ten minutes after the start heat treatment Place the beets in the pan. At this point, add a tablespoon of vinegar (6%) to the vegetables. This will allow the borscht to finished form maintain bright beet color. If your vinegar is more concentrated than ours, then a teaspoon will be enough. Let's continue to saute everything together for another ten minutes.
Peel the potato tubers. Let's cut into cubes. Pour one and a half liters of bottled water into a large saucepan. Put the potato cubes in there too. Let's cook on medium heat.
Chop the cabbage into small strips. Instead of white cabbage you can take Beijing, but then it should be added when the potatoes are almost ready.
Place it into the future borscht a couple of minutes after boiling.
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After twenty minutes, throw in the vegetable contents of the frying pan. We will cook for another 10 minutes.
Add spices and herbs, add salt, and after five minutes turn off the heat.
Delicious Lenten borscht ready without meat. Pour hot into broth bowls. Look how bright and appetizing it is. Add a little chopped greens to each. Classically, borscht is served with garlic donuts and sour cream. In Lent, of course, you will have to enjoy it without these two components. But even without this it will be no less tasty.
We have proposed a simple and common option for preparing borscht without meat; you can also add to it:
- Beans. You can use both canned and dry beans, which must first be filled with water. This borscht begins to cook by boiling the beans, because... it takes much longer to cook than cabbage and potatoes.
- Sprat in tomato. This is, of course, a completely different version of borscht and is not suitable for Lenten version, but you can consider such a recipe. Borscht with sprat turns out very tasty.
- Eggplant. It is unusual and unusual to see eggplants in first courses, but borscht with eggplants is prepared, it is also called Hetman’s.
- Beet tops. You can add canned young beet tops or prepare such borscht at the beginning of the warm season, when young leaves of beet tops appear.
- Sorrel. it is prepared completely differently, it is not similar to a traditional dish. It can be cooked with meat, but green borscht is also highly respected without meat.
Hello culinary friends!
What surprises foreigners so much? Slavic cuisine? Ours, or rather the most important dish - borscht! It is found in Russian, Belarusian and Ukrainian cuisine. Therefore, it is wrong to assign it to any nationality. I boldly call it Slavic!
Why do our soups surprise overseas guests? Yes, because they have soups - it’s just to whet your appetite. They are in the form of puree or completely liquid. You definitely can’t get enough of these. Well, our first courses! They are so satisfying and rich that you don’t even need a second course after them. If you eat the second course, then pour less soup. It saturates the stomach too quickly.
And we can talk about the main first course for a long time. It's amazing how many options he has. Some are made from sauerkraut, some are lean vegetarian soups, and without, with the most different meats, the Ukrainian version is necessarily with lard and even donuts. I won’t have time to list everything. And today I chose the most popular recipes, in my opinion.
If this is not the case, feel free to add your own options below in the comments. Let's start cooking borscht!
Cooking borscht from fresh cabbage with meat: step-by-step preparation
I suggest classic version hearty delicious meat borscht. We take beef or veal for meat, or even pork. I picked it up good piece veal on the bone. The meat was cooked well in the soup and became tender. Exactly the kind that is simply pleasant to eat.
A little beetroot gave it its nice red-orange color. Overall, the recipe is just right! Let's get ready, my dears!
We need:
- Meat - 300 grams;
- Cabbage - 300 grams;
- Onion - 1 medium head;
- Carrots - 1 piece;
- Beets - 1 medium piece;
- Bay leaf;
- Oil for frying;
- Salt, pepper - to taste.
Preparation:
1. Let's start preparing the dish with rich broth. To do this, place a piece of meat (or several pieces) in a pan with clean water. Place on high heat and wait for it to boil.
2. Just before boiling, foam will appear. It needs to be removed with a spoon with holes. These spoons are very convenient - the foam remains, and the broth itself is poured back into the pan.
3. A few quick movements and all the foam was removed. At the same time, the water boils, reduce the heat and cover with a lid. Cook the meat for 1 hour.
The time to cook meat depends on the meat. The pork is cooked for about an hour. But beef and veal - about 1.5-2 hours.
Well, now we have a lot of time while the meat is cooking to peel the root vegetables and fry them.
4. Peel potatoes, onions, carrots, and beets. Wash with water. Cut the potatoes into slices or cubes.
5. Finely chop the onion. And grate the beets and carrots into separate cups on a coarse grater. Chop the cabbage.
6.B ready broth After the allotted time, lower the potatoes.
7.And finely chopped cabbage.
8. Let them cook on low heat for 15-20 minutes.
9.Heat a frying pan with vegetable oil. Add the onion to fry until transparent.
10.Add grated carrots to the onions. Fry it a little.
11.The final stage is beets. Mix all the vegetables thoroughly and fry, simmer until tender.
12.Take out a piece of meat from the broth. It is better to use a special fork with two long teeth for this. This way you are guaranteed to protect your delicate hands from burning.
13.Pour the roast into the broth and cook for 5 minutes.
14. Place the meat on a meat board. Holding it with the same fork, cut the hot meat into small pieces.
Boards absorb odors and therefore each good hostess He always keeps several boards in the kitchen: for fish, for meat, for vegetables and fruits, for bread.
15. Add pieces of meat to borscht. Salt, pepper and add bay leaf. Cook for just one more minute and remove from heat.
Then it is better to throw away the bay leaf. Otherwise it will give unnecessary bitterness.
Awesome tasty dish ready.
Pour a ladle of borscht into bowls and serve with sour cream and brown bread. Let's eat delicious food!
How to cook a dish in Ukrainian
The same, legendary Ukrainian! With pork ribs, beets and old lard. Delicious and aromatic. Having prepared it, you will feel like you are sitting in a real Ukrainian tavern.
You need to cook it slowly. Set aside an hour or two to prepare the soup and start doing magic in the good sense of the word. Then the dish turns out to be satisfying and moderately fatty. And so that the spoon is worth it! I mean, thick.
What is there to say? If you read the recipe, it means you want it, Ukrainian borscht!
For a 5-liter pan we need:
- Pork ribs - 650-700 grams;
- Potatoes - 5-6 pieces;
- Cabbage - the more the better;
- Onion - 2 avg. heads;
- Carrots - 2 pieces;
- bell pepper- 1 piece;
- Beets - 1 small piece;
- A piece of old lard;
- Garlic - 2 cloves;
- Oil for frying;
- Salt - to taste.
Preparation:
1.Ukrainian dish begins with rich broth. Rack of pork ribs rinse and set to cook. Here I’ll tell you the secret of how to avoid foam and get a clean clear broth for a beautiful soup.
Well, you won’t be able to avoid it completely, but the broth will definitely be as it should be. To do this, cook the meat until it boils. Foam has appeared - you don’t have to remove it. Or you can take it off. At your discretion. We just drain the first water. Rinse again pork ribs and set it to boil again clean water on high fire.
Believe me, when you wash the meat a second time, so much excess will go away along with the foam. This is also beneficial for the body.
2. Now much less foam is formed. After boiling, reduce the heat and cook the pork for an hour.
3.Cut the vegetables. We remove skins, seeds, and rinse. We cut the potatoes into cubes. Throw it into the prepared broth.
4. In a frying pan with butter, fry the beets, cut into thin strips. Add onion, cut into cubes. And carrots. It can be chopped into strips or cubes, whichever is more convenient for the housewife. Fry until golden brown.
5.Add tomato paste to the frying.
If you have fresh tomatoes, it is better to use them. To do this, grate 4 medium tomatoes.
6. The roast has thickened a little. Pour a glass of broth into it. Throw in the diced bell pepper. Simmer everything for 10 minutes.
7. Shred the cabbage. For thick borscht It is important to chop a lot of cabbage. So don’t skimp, cut our cabbage more. We also finely chop a lot of greens. It will give an unsurpassed aroma to the soup.
8.The potatoes are almost cooked. So, we put in the finished frying. When it boils, dump out all the cabbage and greens.
There is important point. Soft cabbage placed along with the frying. And hard - 5-10 minutes before it. Because it needs time to cook well.
9. Let the borscht cook for five minutes. Finely chop the old lard with garlic and throw it into the pan. Immediately turn off the fire.
10.Pour the rich soup with lard generously into clay bowls. Serve with chopped lard, cucumbers, and sour cream.
While I was writing, I wanted to eat myself. Well you Bon appetit, and I ran to cook borscht in Ukrainian!
Russian borscht with chicken and beets
Oh, well, this is just a wonderful version of borscht from dietary meat, that is, chicken. Delicious, aromatic, it makes your mouth water in different directions. Haha, it's so delicious!
So let's look at the recipe! And we repeat the uncle’s simple manipulations in order to feed the whole family well and for a long time.
Recipe for red borscht so that beets retain their color
How to cook ours famous dish so that the beets give out the maximum of their color? And I will tell you these secrets. And you will prepare a beautiful, aromatic red-burgundy soup.
I will cook the soup in lean, vegetarian option. But you can cook the dish with meat broth. How to cook meat broth- look at the first or second cooking option above in the article.
- Cabbage - 0.5 fork, but here, too, the more the better;
- Onion - 2 avg. heads;
- Potatoes - 6 pieces;
- Carrots - 2 pieces;
- Green beans - 100 grams;
- Bell pepper - 1 piece;
- Beets - 2 medium pieces;
- Garlic - 2 cloves;
- Fresh tomatoes - 4 pieces;
- Greens (dill, parsley, cilantro) - 0.5 bunches each;
- Oil for frying;
- Bay leaf;
- Lemon juice or vinegar - 1 tbsp. spoon;
- Salt, spices - to taste.
Preparation:
1. Choose a larger pan, 4-5 liters. You know, the older the borscht, the tastier it becomes. This is one of its nuances. Perhaps it will infuse for 1-2 days and then a simply awesome first course will be on the table.
2. Peel the skins of the potatoes and beets. We cut the potatoes as convenient as possible, either into slices or cubes.
3. We also cut one beet. And we chop the other into strips for frying.
4. Place the vegetables in a saucepan. We also send a few bay leaves there. Fill with clean water and put on the stove to cook.
5. Prepare the frying of the remaining vegetables. Except, of course, cabbage. We chop it finely and you can even knead it separately in a bowl with salt.
6. Chop the peeled onions and carrots. Carrots can be chopped into the same strips as with the second beet.
7. Cut the tomatoes into quarters.
If desired, they can be doused hot water and remove the skin.
8.Pour the onion into a heated frying pan with oil and fry a little. Throw in carrots, beans and beets.
9.Pour in a tablespoon lemon juice or table vinegar. The acid will help us preserve the natural color of the beets.
10. Throw tomatoes into the almost finished frying and fry until it is ready.
11. Add cabbage to the half-cooked beets and potatoes in a saucepan. Boil the vegetables until tender.
12.At this time, cut the garlic and chop the dill, parsley, and cilantro.
13.At the last step, add the roast and garlic with herbs. Add salt and add spices to taste.
It is allowed to put Georgian hops-suneli or utskho-suneli in the borscht. Then the soup will acquire an incredible taste and aroma.
14. Turn it off immediately. Let the dish sit for a bit. Pour into plates, season with sour cream and fresh herbs.
We eat with pleasure!
To miss out on all the variants of our original Slavic dish, cabbage soup made from sauerkraut, is simply a crime!
This is a cooking recipe where you put sour cabbage, called cabbage soup or cabbage soup. I won’t tell you how many centuries this dish has been around. But I know for sure that it’s a lot. You could even say that the soup has stood the test of time))
The unsurpassed sourness in borscht is what we like here. But this option for preparing frying together with cabbage is what I like best. I hope you enjoy it too!
For a 4-5 liter pan we need:
- Sauerkraut - 800 grams;
- Beef brisket - 1 kg;
- Onion - 2 avg. heads;
- Carrots - 1 pc.;
- Tomato paste - 1.5 tablespoons;
- Greens (dill, parsley, cilantro) - a bunch;
- Oil for frying;
- Bay leaf;
- Salt, spices - to taste.
Preparation:
Here, as you noticed, we cook without potatoes. Sometimes borscht can be cooked without it. This will definitely not spoil the taste. On the contrary, the dish turns out to be less rich in carbohydrates.
In ancient times, potatoes were not known; they added either turnips or edible mushrooms.
1. Boil the brisket according to the method as in the first recipe. Simmer it over low heat for 1.5-2 hours with bay leaf, but without salt. To understand whether the meat is cooked, try it. It should be soft and easy to chew.
2. At this time we begin the excellent frying. Place the sauerkraut in a sieve to drain.
If the cabbage is very salty, you can rinse it with running water.
3.Cut the peeled onion into quarters. Remove the skin from the carrots and grate them.
4. Sauté onions and carrots in a heated frying pan with vegetable oil.
5.When they soften, add cabbage to them. Stir and fry.
6. Pass for some more time. Add some broth and tomato paste. Simmer with the lid closed for 30 minutes. Don't forget to stir and add water or broth if it's all evaporated.
7. The frying is ready, the cabbage has become soft and soft.
8.Take the meat out of the broth and cut it into pieces. Place the fry into the broth. Throw in the chopped meat. Salt and pepper to taste. The main thing here is not to overdo it with salt - after all, cabbage is already salty. Taste it.
9. Don’t forget to get the laurel leaves! It will give a rather bitter taste if it is not removed in time.
10.Simmer for another 15 minutes.
11.Finely chop the greens to serve the dish. We also put a spoonful of thick real sour cream in each bowl of soup.
We treat our guests! Enjoy your meal!
Video on how to cook borscht in a slow cooker
The miracle saucepan has helped out every housewife more than once. She regulates the heat herself and interferes. Overall, it frees up and makes life easier in the kitchen.
Great option classic first dishes in a slow cooker. And the cheerful music in the video allows you to quickly and joyfully prepare all the ingredients, chop and enjoy the delicious food!
Lenten recipe for first course without meat with beans
This version of the first course seems to me the most delicious, especially when you observe Orthodox fasting. It is prepared without beets, but with beans. Beans are known to be rich in proteins and successfully replace meat.
In addition, according to goes with the recipe lots of vegetables. Getting ready delicious roast of them. The borscht turns out rich and appetizing. Usually mine ask for more.
We need:
- Potatoes - 7-8 medium pieces;
- Cabbage - 0.5 fork;
- Onion - 1 medium head;
- Carrots - 1 piece;
- Bell pepper - 1 piece;
- Garlic - 3-4 cloves;
- Beans - 1 can;
- Tomato paste - 2 tablespoons;
- Bay leaf;
- Oil for frying;
- Salt, pepper - to taste.
Preparation:
1.To optimize the cooking process (oh, how I bent it) pour clean 4-5 liters into a saucepan
water and put on fire. We put laurel leaves.
2. Peel all vegetables and rinse with water. Cut the potatoes into cubes. Decide for yourself what size. When the water boils in the pan, add the potatoes and cook over low heat for 5-7 minutes.
3. Shred the cabbage into a separate bowl. In general, we cut all the vegetables into separate containers.
4. Chop the onion into half rings. Bulgarian pepper strips. And grate the carrots.
5. Pour vegetable oil into a frying pan and fry the onion. It has become a little softer, so we add carrots and bell peppers there. Simmer, fry, stir occasionally with a spatula.
6. Cut our garlic into slices. Take the beans out of the jar and drain the water.
Take beans of any color: white, red. And not even necessarily canned. You can just boil it separately in advance until soft.
7. Add tomato paste, garlic and beans to the frying pan. Stir and fry for 5 minutes.
8. The delicious roast is ready. Oh, and it’s delicious, spicy! This can be prepared separately during Lent and eaten with bread.
9. The potatoes are cooked a little and we add cabbage to them. Cook everything until the vegetables are ready.
To make the borscht thick and tasty, soften several potatoes into a puree and dissolve them in the soup broth.
10. Potatoes and cabbage are cooked. Now you can add salt and pepper.
11. Pour all our roast into the soup, boil for another 2-3 minutes.
All! The soup is ready. Pour into plates or deep soup bowls. Serve with finely chopped greens and Bon appetit!
Did you like the recipes? Share with friends on social networks, leave your remarks and comments!
Step-by-step recipes for preparing meatless borscht with mushrooms, prunes and as a preparation for the winter
2017-11-17 Yakovleva KiraGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
2 gr.
0 gr.
Carbohydrates
8 gr.41 kcal.
Option 1: Borscht without meat - classic recipe
Although borscht has Ukrainian roots, it is one of the most famous dishes in Russia. Usually a foreigner is the first to be offered to try it, because borscht is one of the symbols of Russian culture and this is one of the reasons why every housewife should be able to cook it. Contrary to popular belief, you can cook great soup and without meat, the main thing is to take good ones, fresh vegetables and follow each step of the recipe exactly. IN in this case The ingredients are for three liters of water.
Ingredients:
- 1 beet;
- 1 sweet pepper;
- 2 carrots;
- 1/3 cabbage;
- 2 tbsp. spoons of tomato paste;
- 1 onion;
- 3 potatoes.
Step-by-step recipe for borscht without meat
Chop the remaining vegetables.
Boil the beets for nine minutes.
Place potatoes and carrots in a saucepan and cook for twelve minutes.
Simmer the onion and carrots in a frying pan for three minutes.
Place tomato paste in a frying pan, stir, simmer for a couple of minutes.
Place all the vegetables in a saucepan, add herbs, salt and pepper, cook for twelve minutes.
There are several versions of the invention of borscht. According to the first, it was first prepared in the 14th century on the territory of Kievan Rus. Its name comes from “bor” meaning red and “shch”, reflecting cabbage in the ingredients, which is usually used in cabbage soup.
According to another version, this soup got its name because of a plant called “hogweed,” which was first used by peasants to prepare it. Over time, borscht gained popularity not only among the poor; royalty also ate it with pleasure; in particular, Catherine II called it her favorite dish and even kept it special cook who prepared it for her.
Option 2: Quick recipe for borscht without meat
There are many recipes for borscht. Some cook it with meat and lard, others with chicken, fish or mushrooms. It is eaten cold, hot, and even made into puree soup. The cold one is prepared in the summer heat, based on pickled beets and kefir. Classic borscht is a labor-intensive and time-consuming process; if you don’t want to stand at the stove for several hours, you can use technological progress 21st century - a slow cooker.
Ingredients:
- 0.5 kg cabbage;
- 3 beets;
- 1 tomato;
- 1 onion;
- 5 pieces of potatoes.
How to quickly cook borscht without meat
Chop onions and tomatoes into arbitrary shapes, grate beets.
Chop the cabbage, potatoes, and mince the garlic.
Place the onion in a slow cooker and cook for four minutes on the “Fry” setting.
Add the beetroot to the onion and fry for three minutes.
Add the tomatoes, after two minutes the garlic and cook for another four minutes.
Add the remaining ingredients, fill the pan with water and cook for forty minutes on the “Stew” mode.
Borscht is part of Russian culture; references to it are found even in the works of classics, for example, Mayakovsky and Bulgakov. In Ukraine, festivals and holidays are often held in honor of this dish. And at the 2012 FIFA World Cup, which took place in Ukraine, guests were even taught how to prepare this soup.
Few people know, but borscht can be prepared for the winter and can be stored whole year, and in cold weather, your loved ones will definitely appreciate your efforts. In addition, preparing it is no more difficult than ordinary borscht.
Option 3: Meatless borscht with mushrooms and prunes
Very tasty and unusual recipe vegetarian borscht with prunes and champignons. You don't need any special culinary skills to prepare it. You can cook it either in broth or in water. Quantity of ingredients in this recipe designed for two liters of liquid.
The benefits of borscht are proven culinary stories a thousand years long. The main advantage of cooking without meat is useful for atherosclerosis, liver diseases and overweight, as it contains betaine. This lipotropic substance helps break down and remove fats and bad cholesterol from the body.
Ingredients:
- 1 carrot;
- 1 beet;
- 1 onion;
- 2 potatoes;
- 1/2 cup beans;
- 10 pieces of prunes;
- 210 grams of champignons;
How to cook
Rinse the beans well and soak for a couple of hours, then boil for thirty-five minutes.
Cut the potatoes, place them in a saucepan and cook until tender.
Pour boiling water over the prunes for a few minutes, then remove the pits and cut into pieces.
Chop vegetables and mushrooms.
Fry half the carrots and beets for a few minutes.
Place prunes in the pan and simmer for a couple of minutes.
Sauté onions and half a carrot in a frying pan, add tomato paste, simmer for one minute, and season the soup with it.
Fry the mushrooms for three minutes, place them in the pan.
Add boiled beans, cabbage, a little sugar, salt and pepper to the soup, cook for ten minutes, without making the heat too strong.
Remove the borscht from the stove, sprinkle with finely chopped herbs.
Prunes contain calcium, which is beneficial for normal operation hearts and nervous system. It is a natural immunomodulator and helps the body resist infection. These dried fruits are also useful for high blood pressure and stomach diseases. After the soup is cooked, you must give it time to stand on the hot stove turned off. Real borscht tastes much better.
Option 4: Lithuanian borscht without meat on kefir
Special Lithuanian recipe Borscht is especially good in hot summer weather, as it is usually eaten cold. The basis of the preparation is kefir, it is better to take one that is not too fatty. Serve with boiled potatoes and fresh herbs.
The dish is unusual, because everyone is usually used to seeing okroshka with kvass as a cold soup. But still cold soup definitely worth a try. In addition to the obvious benefits, it is also very tasty. And you will need a minimum of ingredients for its preparation.
Ingredients:
- 0.5 l of kefir;
- 1 egg;
- 0.3 l of water;
- 400 grams of beets;
- 100 grams of green onions;
- 60 grams of sour cream.
Step by step recipe
Peel the beets, add water, bring to a boil and cook over low heat for an hour and a half until tender.
Boil the egg, chop the onion.
Peel and chop the beets.
Mix kefir with salt and boiled water.
Combine all ingredients.
Add a piece to each serving boiled egg and a spoonful of sour cream.
This recipe is a real storehouse of vitamins and will be useful for those who are on a diet to lose weight or maintain health. This is one of the best and popular recipes vegetarian cuisine.
Option 5: Meatless borscht puree with mushrooms and baked potatoes
Another unusual recipe for delicious borscht. Few people believe that borscht puree can be tasty and nutritious, but it really is. You should definitely try it. You can choose absolutely any mushrooms for the soup, but it turns out especially delicious with champignons and porcini mushrooms. For cooking you will need a cauldron or pan with thick walls.
Ingredients:
- 1.5 cups champignons;
- 0.5 kg cabbage;
- 3 potatoes;
- 75 grams of carrots;
- 310 grams of beets;
- 0.5 glasses of beer;
- bunch of dill.
Step by step recipe
Chop mushrooms and vegetables.
Heat vegetable oil in a cauldron or thick-walled pan and fry the champignons for five minutes.
Add onions to the mushrooms and fry for another six minutes.
Place carrots and celery in a casserole and cook for another four minutes.
Add tomato paste, seven glasses of water and beer, bring to a boil and cook for five minutes.
Place cabbage, potatoes, beets and garlic in a casserole and cook for another twenty minutes.
Pour the borscht into a blender container and mix until smooth, add spices.
The puree soup can be eaten immediately, flavoring the portion with a spoonful of sour cream and chopped herbs. For those who do not accept alcohol, you can cook without it, but still light beer helps achieve perfect taste, besides, very little of it is used, and the hops will not be felt. Whatever version of borscht you choose. If you follow each step of the recipe, the lunch will turn out very tasty.
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