The site contains many recipes with different types of borscht. But I want to offer my borscht, which I have been cooking for over 10 years. This borscht is different in that I do not pre-cook (roast) vegetables - beets, carrots, onions and do not put tomato paste, but only fresh tomatoes. As a result, there is no taste of fried vegetable oil in borscht. All tastes are very harmoniously combined.
It is good to cook it both in winter and in summer from fresh vegetables. You can take any meat - pork, beef, chicken.
Many of my friends who are used to cooking classic borscht were skeptical at first about this cooking method. But now they cook borscht only according to this recipe.
So, let's begin.
We will cook borscht from chicken and pork. After cooking the chicken breast, I was left with a good chicken set and a piece of pork.
Calories: high calorie
Calories per serving: 125 kcal / 100 g
To cook borscht without frying, you will need:
for a 4.5 liter pot:
meat - 1.2 kg (I had chicken and pork)
young cabbage - 0.8-1 kg
young carrots - 1 pc. large or 2 pcs. medium
young beets - 3 pcs. medium
young potatoes - 5 pcs. medium
fresh tomatoes - 4 pcs. medium
young Bulgarian pepper - 2 pcs. medium
onion - 2 pcs. medium
garlic - 1.5 heads
greens - dill, parsley
spices - bay leaf, parsley root, ground black pepper, allspice peas
salt to taste
How to cook borscht without frying.
My meat. Pour water into the saucepan. We lay the pork first, then the chicken and cook until tender over low heat, constantly removing the foam.
We prepare the ingredients.
When the meat is cooked, take it out of the broth and put it aside for now.
Boiled broth.
We cut onions and carrots, lay them in the broth and cook for 10-15 minutes.
At this time, cut the cabbage, tomatoes into quarters and bell peppers.
We clean the beets. One cut into thin slices.
In the broth with onions and carrots, lay the beets, cut into thin slices. This is necessary to give taste and initial color to the broth.
Cut the greens and grate the remaining beets on a grater.
We clean the garlic and prepare the roots of greens, which we tie into a bundle.
We lay the prepared roots in the broth.
We clean and cut potatoes.
Prepared and chopped vegetables before laying.
We take out the cooked beet plates (20-30 minutes) from the broth.
Put in chopped cabbage.
Bring to a boil and cook for 5-10 minutes. The main thing is not to digest, because she is young and very tender.
Put in the tomatoes and let it boil.
Add bell pepper and let it boil.
We put the potatoes. Since the vegetables are fresh and young, we make a bookmark immediately after each type of vegetable. Let's boil.
Cooking spices - bay leaf, black allspice peas, dill seed, ground black pepper.
Borscht before adding spices.
Putting the spices.
Lay the garlic and chopped herbs.
Throw in ground black pepper.
Traditional borscht turns out to be hearty, rich, thick, but not everyone considers it useful enough. This is due to the fact that the classic technology of cooking this soup involves the use of roasted vegetables. When frying foods in vegetable oil, not the most useful substances are formed, which end up in the soup. Because of this, the calorie content of the dish also increases. But is it possible to cook borscht without frying? Experienced chefs say that this problem can be solved, and soup cooked from beets and cabbage without sautéing vegetables turns out to be no less tasty and appetizing than the usual one. To do this, you just need to slightly change the cooking technology.
Cooking features
Dietary borscht is prepared without frying, but it turns out red and appetizing. To get this result, you need to know a few things.
- With the traditional technology of cooking borscht, vegetables are first sautéed in oil, and then added to the soup. If you put them raw, it will take a long time to bring them to readiness. With prolonged cooking, the beets discolor, and because of this, the soup acquires an unpleasant burgundy hue. The way out is to use other ways to bring the beets to readiness. It is stewed, boiled whole or baked and ready, then chopped and added to the soup no more than 10 minutes before removing it from the stove. The result is a dietary borscht, which has the same bright color as the traditional one.
- The processing of beets with lemon juice and vinegar also helps to maintain a rich color. If you care about your health, the first option is preferable.
- When cooking dietary borscht without frying, you need to use lean meat: chicken breast, turkey, veal. Otherwise, the soup will still turn out to be too high-calorie.
- To increase its satiety, beans are often put in a dietary soup, with which borscht turns out to be even more useful. It is recommended to cook grain beans separately, adding already prepared borscht to the borscht. Pod can be laid along with other vegetables. In extreme cases, it is permissible to use canned beans. Sometimes this product is replaced with green peas.
- Borscht will acquire a richer taste and aroma if, after cooking, it is allowed to brew under the lid for at least half an hour.
- If you decide to add fresh herbs to the pot with borscht, boil it for 2-3 minutes so that it does not turn sour before you eat it.
Borscht is served without frying, with sour cream and herbs. Such dressing as mayonnaise does not suit him. It is also better to refuse donuts when serving a dietary first course to the table.
Diet borscht with beef without frying
- beef - 0.5 kg;
- green beans - 0.3 kg;
- beets - 0.2 kg;
- fresh cabbage - 0.3 kg;
- potatoes - 0.3 kg;
- onions - 100 g;
- carrots - 100 g;
- tomato juice (preferably unsalted) - 0.5 l;
- water - 2.5 l;
- salt, pepper - to taste.
Cooking method:
- Wash the beef, blot with a napkin, cut into portions.
- Pour the meat with water, put to cook on the stove. After boiling, remove the foam, reduce the intensity of the flame, cover the pan with a lid. Simmer for 40-50 minutes without letting the broth boil violently, otherwise it will come out cloudy.
- Wash the beets and put them whole to boil in a separate pan. It would be even better to bake it - this method of heat treatment helps to preserve the color and benefits of the vegetable.
- While the meat and beets cook, prepare the remaining vegetables. Wash them. Remove the upper leaves from the cabbage, chop it. After peeling the potatoes, cut into bars about 2 cm in size along the long side, about 1 cm along the short side. Free the onion from the husk, cut into small cubes. Scrape the carrots, rinse, grate coarsely. Cut the beans into 2 cm pieces. You can use a frozen product that does not require prior preparation.
- When the beet is ready, cool it, peel it, grate it coarsely.
- In the finished broth, put all the vegetables, except for the beets. Salt and pepper it to taste. If your tomato juice is salty, it is better to salt the borscht later, just before it is ready.
- Boil the vegetables for 20 minutes, then put the beets in the soup, pour in the tomato juice. Continue cooking 7-8 minutes after the soup has returned to a boil.
- Remove the finished borscht from the stove, but do not rush to pour it into plates - let it brew under the lid for 30 minutes.
When pouring soup into bowls, do not forget to put a piece of meat in each. Season borscht with sour cream, sprinkle with chopped herbs - this will make it even more fragrant and appetizing.
Chicken breast borscht without fried
- chicken breast - 0.4 kg;
- cabbage - 0.2 kg;
- tomatoes - 0.3 kg;
- sweet pepper - 0.2 kg;
- potatoes - 0.5 kg;
- onion - 150 g;
- carrots - 150 g;
- beets - 150 g;
- water - 2 l;
- chicken egg (optional) - 2 pcs.;
- garlic - 2 cloves;
- salt, pepper - to taste.
Cooking method:
- Rinse the chicken breast, cover with water, bring to a boil over medium heat. After removing the foam and reducing the heat, cook for half an hour.
- Strain the broth. Cool the chicken breast. Separate the meat from the bone, cut into small pieces, dip into the broth.
- Cut the tomatoes crosswise, dip in boiling water. After 3 minutes, transfer to a bowl of cold water. Peel the cooled tomatoes, cut into large pieces, put in a blender bowl.
- Peel the seeds from the pepper, cut into medium-sized pieces of arbitrary shape, put to the tomatoes. Turn on the blender and puree the vegetables.
- Peel the beets and chop on a grater, put in a saucepan. Pour in the tomato-pepper mass and simmer for 10-15 minutes over low heat. Add finely chopped garlic, simmer for another 2-3 minutes. Remove the skillet from the heat.
- Peel the potatoes, cut into cubes of one and a half centimeters, put in the broth. Put it on the stove.
- After it boils for 5 minutes, add finely chopped cabbage and grated carrots, cook for another 15 minutes.
- Add beets in tomato-pepper sauce, mix. Continue cooking for 10 minutes.
- Leave the borscht to infuse for half an hour. During this time, you can boil the eggs, peel and cut in half - they are placed in plates with borscht instead of dressing.
Eggs can not be added to borscht, then it does not hurt to fill it with sour cream. Finely chopped green onions will not be superfluous in any case. Borscht prepared according to this recipe looks a little unusual, but very appetizing.
Lenten borscht without frying
- beets - 0.2 kg;
- canned beans - 130 g;
- cabbage - 0.3 kg;
- potatoes - 0.3 kg;
- onion - 100 g;
- carrots - 100 g;
- seasoning for borscht or universal - 20 g;
- garlic - 2 cloves;
- fresh herbs - 100 g;
- tomato paste - 40 ml;
- water or vegetable broth - 2 liters.
Cooking method:
- Bake the beetroot, wrapping it in foil and placing it in an oven preheated to 180 degrees for 40 minutes. When it cools down, peel, cut into medium-sized strips.
- Shred the cabbage.
- Peel the potatoes, cut into medium-sized pieces.
- Cut the peeled carrots into medium-sized strips.
- Cut the garlic into small pieces.
- Peel and finely chop the onion.
- Chop up the greens.
- Boil water or broth, put potatoes in it (or in it), after 5 minutes, enter the cabbage, after the same time - carrots and onions.
- After cooking the vegetables for another 5 minutes, add the beans from the jar to them. You can replace it with green peas if you like it more. The liquid from the jar can also be poured into the soup, but because of this, it may become a little cloudy.
- After 10 minutes, add the beets and tomato paste, after diluting it with a small amount of broth.
- 5 minutes after the soup boils again, add chopped herbs and garlic, dry seasoning, salt and pepper to taste.
- After 5 minutes, remove the pan with borscht from the heat, cover with a lid.
After insisting borscht for half an hour, pour it into plates and serve. The soup turns out so tasty and fragrant that you will be happy to eat it even without dressing. Cooking the first dish according to this recipe will be a good idea during fasting. If you don't eat meat, this borscht recipe will surely come in handy for you too.
Cooking borscht without frying is no more difficult than traditional. It turns out it is no less tasty and appetizing than the classic one. This soup is suitable for diet food.
What dish is usually served to foreigners when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread - delicious! The ingredients for it can be found in any refrigerator, and preparing it is very simple.
But it happens that the right products end at the most inopportune time. Is it possible, for example, to cook delicious borscht without beets? Surprising, but possible! Try to cook beet-free borscht according to our recipes and you are guaranteed to cook it very often.
Borscht is known for its bright, beautiful color. So that your dish is not inferior to the classic borscht, use tomato paste. It will take quite a bit to make the soup rich, red.
In addition, along with tomato paste or instead of it, you can add tomatoes chopped or twisted in a meat grinder, take Peking cabbage instead of white cabbage, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and everything is equally divided, as needed.
Step-by-step recipes for making borscht without beets
Classic variant
Borscht without beets can be served with herbs and sour cream
Ingredients
- water - 3 l;
- meat (pork, beef, chicken, turkey - in a word, any will do) - 800 g;
- white cabbage - 400 g;
- potatoes - 300 g;
- onion - 0.5 pcs.;
- carrots - 1 pc.;
- tomato paste - 2 tbsp. l.;
- greens (dill, parsley) - 1 bunch;
- bell pepper - 1 pc.;
- salt, spices - to taste.
Step by step recipe
Cooking time: 2 hours
Servings: 10 pcs.
Cuisine: Russian
1. Pour the meat with cold water and put on fire. It is important that the water is cold - then during the cooking process, the meat will give the soup more taste and aroma. While the broth boils, chop the onion.
chop the onion
2. Chop the cabbage with a knife or on a special grater.
shred cabbage
3. Grate carrots on a coarse grater. If you like it when the vegetables in the soup are a little crunchy, you can cut it into cubes.
grate carrots
4. Cut potatoes.
cut potatoes
5. Prepare the roast. To do this, you first need to heat a frying pan with vegetable oil, then put the onion and fry lightly.
fry the onion
6. Then add carrots and chopped bell pepper to the onion. Often, when preparing borscht, many people forget about bell pepper - and in vain, thanks to it, borscht becomes especially tasty. Fry everything until light golden brown.
Add carrots and peppers
7. 5-7 minutes before readiness, add tomato paste to the frying. Pour a couple of tablespoons of broth into the pan, mix everything well and let it simmer.
Add tomato paste
8. Periodically, you need to remove the foam from the broth. As soon as the meat is ready (it will take about 1.5 hours), put the frying in a saucepan and mix. Add chopped potatoes.
Add potatoes
9. When the potatoes are cooked until half cooked, put the cabbage. If you take a little more cabbage than indicated in the recipe, the soup will be thicker and tastier.
Add cabbage
10. Boil the borscht until the potatoes are soft and the cabbage is slightly firm and crispy. It's time to salt the soup.
Mix and salt
If desired, you can add citric acid so that the borscht acquires a pleasant sourness.
To add more flavor to the soup, add dried herbs or a mixture of peppers.
11. After that, cook borscht for another 5 minutes, then remove from heat. The dish is ready - you can serve, seasoning each serving with sour cream and fresh herbs.
Video: cook borscht without beets with tomato paste
As you can see, the recipe is very simple, it helps out when there is little time left, but you need to cook a full meal. And the next day, borscht becomes even more fragrant and tastier.
Instead of tomato paste, you can add tomato juice. In this case, it must be added at the end of cooking in proportion to 3 liters of broth - 0.5 cups of tomato juice. Such borsch retains rich color and taste.
From fresh tomatoes and young cabbage
Borscht with tomatoes and young cabbage
Ingredients
- broth - 3 l;
- young cabbage - 0.5 heads;
- potatoes - 2 pcs.;
- tomatoes - 5 pcs.;
- dill, parsley, green onions - 1 bunch;
- garlic - 2 cloves.
- salt to taste.
Step by step process
Cooking time: 1 hour
Servings: 10 pcs.
Cuisine: Russian
1. Prepare meat or vegetable broth in advance. Put it on the fire, cut and wash the potatoes. Wait until the broth boils and dip the potatoes into it. Cook for 20 minutes.
cut potatoes
2. Grind the tomatoes in a blender or pass through a meat grinder. You should get a smooth puree.
Grind tomatoes in a blender
3. Fry chopped garlic in a preheated pan.
fry the garlic
4. Pour the tomato puree into the pan, to the garlic, and cook until thickened for about 10 minutes. During this time, excess liquid should evaporate. cut greens
Borscht turns out appetizing, fragrant, light. It's amazing how such a delicious dish can be made with so few ingredients.
Video: how to cook soup with young cabbage and fresh tomatoes
Be sure to try cooking borscht without beets - if only for the sake of a new experience. And in summer - with fresh vegetables - this soup is good, and in winter, when beetroot supplies are already running out, and you want borscht. Especially this vitamin dish will be on a cold and gloomy day.
Beets in borscht, despite the fact that this is its main component, is a capricious thing. First of all, because it quickly discolors in it, especially after repeated, even weak boiling of borscht, for example, the next day, when it seemed to be well infused. The borscht itself also changes color - it is no longer beet-ruby, but rather red. That is, it is not beets that show their color essence, but tomatoes. They say that this is the correct and true color of borscht, and I don’t even argue with that. But I still "taste" its beet color, not to mention the color of the beet itself. And the taste and color, as they say ...
In a word, all sorts of tricks had to be resorted to in the struggle for the desired color. And look for special beets - with white veins, and acidify the beets in the process of stewing - with vinegar or lemon juice, and bake the beets first before chopping them and sending them to the pan, and even fill the finished borscht with beetroot juice. The color I need lasts for a day, repeated light boiling (it is sometimes necessary so that the borscht does not turn sour) transforms the beetroot color into red, a la tomato.
An accident helped, one might say, when I decided to cook borscht without the obligatory (as a rule) frying-passaging-blanching of vegetables, when either vegetable oil or animal fats are used. The color held up. And on the second, and on the third day, and even after deliberately applied violent boiling (the result in the picture). The point, however, is not at all that I refused the “roasts”, but that as a result of this refusal, the beets ended up in a combination that I have not used before in cooking borscht. As for the rejection of "roasted", in my opinion, this made the borscht more airy and tender - at least in terms of the spectrum of my sensations, which, of course, I do not impose on anyone.
And the combination happened next. First, in a separate small saucepan, I placed finely chopped skinned tomatoes (3 medium-sized pieces) and mashed them over low heat (with the addition of a tablespoon of good tomato paste, which is not required with well-ripened ground Asian or southern tomatoes):
He poured two scoops of broth from the main pot, in which the beef brisket was boiled, and left it to stew under the lid while all the other manipulations for preparing borscht were performed: boiling the broth for two hours (another scoop of broth was left in reserve), then laying finely chopped carrots...
After a while - arbitrarily chopped potatoes ...
After some time, onion and bell pepper cut into half rings ...
Finally, young cabbage, five to seven minutes before the end of cooking:
But before the turn of the beets came, I added finely chopped garlic, freshly ground black pepper and another scoop of broth left for the future:
Stirred, let it boil again and leveled the sweet and sour "sauce medium" with a few drops of lemon juice and a pinch of granulated sugar. I sent the beets to the main pan five to seven minutes after laying the young cabbage:
A couple of minutes later, having seasoned the borscht with chopped herbs and straightened it with salt, he removed the pan from the stove and left the borscht to rise.
Why stewing beets with tomatoes provided borscht with a stable beetroot color for all subsequent days is a mystery to me, to be honest, because I provided beets with a sufficient acidic environment before. Any chance here is excluded, because a week later I repeated the experiment with the same result. Some, apparently, beets and tomatoes have a special friendship :). Try it!
Proportions and components (6 servings of borscht):
1. A little over a kilogram of medium-fat beef brisket. This, one might say, is a cut that is universal for borscht. Here you have a sugar bone - where the tip of the rib rests against the cartilage, and, in fact, the cartilage themselves, and fat, and meat. It is better to chop the bones, clean the meat from the films, cut into pieces the size of a walnut.
2. Three liters of cold water. It is filled with chopped brisket. After boiling and removing the first foam, it is advisable to pour a couple of pinches of salt into the future broth, it will help the subsequent foam separation. After the final removal of the foam, it is advisable to add a few black peppercorns, a couple of bay leaves and a piece of some root - parsley, parsnip or ginger, the size of a thumb to the broth. Or a carrot cut in half. The broth must be cooked at a low boil under a covered lid for at least two hours.
3. One medium carrot, cut into cubes or thin strips, is laid after the end of cooking the broth.
4. Two medium potatoes, randomly chopped. They are laid 10-15 minutes after carrots.
5. Two medium onions and medium bell pepper - are laid 10-15 minutes after the potatoes.
6. 300-350 grams of chopped young (or not) cabbage. It is laid 15 minutes after the onion and bell pepper.
7. Three medium tomatoes for mashing and subsequent stewing with beets
8. Two medium beets.
9 Two or three cloves of garlic.
10 Salt-pepper-sugar-a little lemon juice-chopped herbs to taste.
The total cooking time for beetroot dressing while borscht is cooking is 40 minutes - 1 hour.
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