Borsch without beets - tasty, aromatic, bright. Borscht without meat: step-by-step recipe with photos How to cook borscht without meat step-by-step recipe
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.
Recently, supporters of a healthy diet have also been practicing preparing a light vegetarian option. In its taste and color, this dietary dish is 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 eaters who are worried about extra pounds are always interested in the question of how many calories are 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 of a lean 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
Every zealous housewife will need a recipe for meat-free borscht, 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 assure that such a vegetarian borscht with beets will be much more satisfying if boiled beans are added to it. In the 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 prepare delicious borscht using a slow cooker.
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 the required amount of water into it and place it 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 brown. 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.
Allspice (or black peas), bay leaf and salt are added to the boiling potatoes. 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 a dressing. The principle of preparation, as well as the sequence of adding vegetables and frying them in boiling water, does not differ from that described in the step-by-step recipe above. If necessary, you can add water to the pan.
Ready-made borscht, since it is cooked without meat, 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, is simply not advisable to cook in small quantities: if cooked correctly, 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 (to 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, tomato juice and sugar to the mixture. 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 the cabbage, tomato, and sweet pepper and put 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 recommendations for preparing 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, the recipe for which we offer you, is the ideal solution for a delicious first course on fasting days and beyond. Despite the absence of meat ingredients, this wonderful first course will perfectly fill you up and wonderfully diversify your diet. 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 culinary rating than the classic version.
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.
Preparation
Wash all vegetables and herbs thoroughly. Peel the onion from the husk. Remove the seeds from the sweet pepper. We use sprigs of young parsley as greenery, 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. Simply 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 a small amount of 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.
About ten minutes after the start of heat treatment, put the beets in the frying pan. At this point, add a tablespoon of vinegar (6%) to the vegetables. This will allow the finished borscht to retain its bright beetroot 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 use Chinese cabbage, but then it should be added when the potatoes are almost ready.
Place it in the future borscht a couple of minutes after boiling.
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 lean borscht without meat is ready. 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 the 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 does not look like a traditional dish. It can be cooked with meat, but green borscht is also highly respected without meat.
Description
Vegetable borscht is an easy, lower-calorie option for preparing your favorite soup. The vegetables that are added to such borscht themselves make it rich and bright, so the absence of meat does not spoil its taste and aroma.
Vegetable borscht is an ideal option for those people who are fasting and are simply crazy about this dish. It is impossible to give up the taste of borscht, so many people will like the lean version of its preparation.
For vegetable borscht you will need the same vegetables as for the traditional recipe. It cooks much faster because you don't need to cook the broth. To make the borscht more flavorful, the vegetables will be fried in unrefined vegetable oil. Well, bay leaf, garlic and allspice will give it a spicy taste.
So that you end up with delicious, rich borscht, and not just vegetables boiled in water, follow our step-by-step photo recipe. And you will get that familiar rich and spicy taste of your favorite signature dish.
Ingredients
-
(5 pieces.) -
(3 pcs.) -
(1 PC.) -
(2 pcs.) -
(400 g) -
(2 cloves) -
(taste) -
(6 pcs.) -
(1 tsp) -
(1 bunch) -
(a little for frying) -
(taste) -
(3 l) -
(5-6 pcs.)
Cooking steps
Peel the onions and cut into small cubes. Wash the beets and carrots well and peel them. Cut the vegetables into small strips or grate them on a coarse grater. Heat a frying pan and pour in some unrefined vegetable oil. Place chopped onion in hot oil and fry until golden brown. After a few minutes, add the grated carrots to the onion and mix well, reduce the heat slightly.
After this, add chopped beets to the vegetables. Lightly salt the dressing, add allspice and a few bay leaves. Mix everything and fry for a few minutes. Pour in one teaspoon of table vinegar: its acid helps preserve the rich beetroot color.
Meanwhile, place a saucepan with water and salt. Bring to a boil. Peel the potatoes and cut into cubes of the size you like. As soon as the water boils, place the potatoes in it and cook them for 10-15 minutes.
While the potatoes are cooking, finely chop the white cabbage and mince it a little.
When the potatoes are ready, add the prepared vegetable dressing and shredded cabbage to the borscht. Season the dish to taste by adding a little pepper, salt, sugar and vinegar. Peel a few cloves of garlic and pass through a press or finely chop.
Place chopped greens directly into plates: this way they will retain their freshness and aroma. If desired, you can add sour cream to the borscht. Believe me, this vegetable borscht will be just as tasty as the one prepared according to the classic recipe.
Bon appetit!
There is an opinion that the word “borscht” comes from the Old Russian “burshch” (beets). But there is also another opinion that the word comes from the words “brown” and “cabbage soup”.
Although there is also an opinion that the word and the dish itself appeared before beets began to be added to it. And instead of beets, hogweed was added, but not the poisonous one that causes severe burns, and which is strictly prohibited to be eaten. And this is another plant with the same name, with edible leaves, from which a stew with a similar name was prepared.
True, the story goes that the dish turned out almost black in color (maybe that’s where the “brown” comes from). Which apparently did not suit those who ate this stew at all. And then a replacement for this plant was found in the form of beets, and borscht already appeared in Russian and Ukrainian national cuisine in the form in which we use it now.
In one of the recipes I already gave a detailed description of how to cook. But the fact is that now there are more and more people who do not eat meat, these are vegetarians. And my beloved youngest son is also like that.
Plus it’s Lent! And this is exactly the dish that can be prepared so deliciously that you don’t need any meat.
So, my mother taught him to cook, and her mother taught her to cook... My mother had to go through difficult times. She says that the best treat for them in childhood was a sandwich with... hot mashed potatoes! And she herself made such sandwiches for her brothers.
And when such borscht was prepared, everyone was full and, of course, happy. So my mother’s knowledge was very useful to me. Now I am preparing this delicious meatless dish for my son. And now I’m always happy, because I know for sure that with such a lunch my son won’t go hungry.
Delicious borscht without meat (lean)
We will need for 3-4 servings:
- cabbage - 200 gr
- carrots - 1 pc.
- potatoes - 2 pcs.
- beets - 1 piece medium
- onion - 1 pc.
- tomato - 1 pc. or tomato paste
- lemon - 1/3 part
- flour - 2/3 teaspoon
- sugar - 0.5 teaspoon
- garlic - 1 clove
- salt, ground black pepper - to taste
- spices - to taste
- dried herbs - to taste
- bay leaf - 1 pc.
- vegetable oil - 3-4 tbsp. spoons
- butter - 1-2 tbsp. spoons
- fresh dill, parsley, green onions, garlic - for sprinkling
- sour cream - for serving
Preparation:
1. Let’s prepare all the vegetables in advance so that you don’t get distracted later and focus only on the cooking process. Cut the onion into thin half rings or small cubes.
2. Cut the cabbage, preferably thinner.
3. Grate the carrots using a Korean carrot grater.
4. Chop the garlic.
5. Peel the potatoes and cut into cubes.
6. Peel the beets and grate them on a Korean carrot grater. Sprinkle it with lemon juice, squeezing it directly from the lemon. Stir and leave to marinate a little.
7. If you are using a fresh tomato, scald it with boiling water and remove the skin. Cut into cubes. Or make tomato paste. Today I'm cooking with . Now it’s early spring and fresh tomatoes are sold mostly not quite ripe; they will not give the desired color to the borscht.
8. Prepare spices, dried herbs, sugar, flour. Boil water in a kettle in advance, we will need boiling water.
9. Heat the oil in a frying pan or thick-walled saucepan and fry the onion until golden brown.
10. Pour half a glass of hot water, and stirring occasionally, wait until the water evaporates and the onion becomes transparent. Subsequently, when the onion is cooked with cabbage, it will not be visible at all.
11. Add carrots, fry together with onions for 3-4 minutes. The carrots should soften a little.
12. Add sugar, spices and flour. Fry for 1-2 minutes, stirring constantly.
13. Add chopped tomatoes or tomato paste. I have homemade pasta, I add 2 tablespoons. Store-bought paste is more concentrated; you only need to add less than a tablespoon. Fry for 2-3 minutes. Fry the tomatoes a little longer. Until they become soft.
14. Add boiling water to cover the entire mass, simmer over low heat for 5-7 minutes.
15. Pour hot water. Add chopped cabbage. I always add water by eye. If you like thick borscht, then you need to add less water. And of course, if you like it thinner, add more water. Keep in mind that you will be adding more potatoes and beets. We won't add any more water. Therefore, it is necessary to calculate its quantity at this stage.
16. Cook for 10-15 minutes, provided that the cabbage is autumn. If you cook borscht from young cabbage, then immediately add potatoes along with the cabbage.
17. Today my cabbage is old, the new one hasn’t grown yet. Therefore, we cook it for 10-15 minutes, and only then add the potatoes. Salt. Cook for another 10 minutes. Make sure the water doesn't boil. The borscht should not boil too much, as this will make it cloudy.
18. Add dried herbs - parsley, dill. Cook for another 5 minutes.
19. Add grated beets and garlic to the borscht. Then pepper and add bay leaf. Let it boil and cook over low heat for another 7-10 minutes.
20. Add butter, let it boil and turn off.
21. Cover with a lid and let the borscht steep for 10-15 minutes. During this time, set the table. Take out the sour cream, chop fresh dill, parsley, green onions, garlic if desired.
22. Pour into plates, sprinkle with herbs and garlic, add sour cream to taste.
The nuances of cooking borscht without meat
- During cooking, make sure that the water does not boil too much. Borscht should simmer rather than boil. In this case, the broth will be clear and not cloudy.
- When in season, be sure to add sweet bell peppers. Today I cooked without pepper, so I added the necessary sweetness in the form of sugar. It turns out so tasty because it contains all the known tastes - sweet, sour, salty, bitter, tart. But bell peppers provide not only sweetness, but also an incredible aroma.
- Often beets are fried together with carrots. I don’t fry it, I put it in fresh 10 minutes before it’s ready, I think it tastes better that way. If you want, you can fry it. You need to fry it immediately after the carrots, before the tomatoes or tomato. And then everything follows the recipe.
- During cooking, try not to add any water. The quantity should be calculated in advance; the borscht should not turn out too thick or too liquid.
- Don't be afraid to add spices, they give the necessary aroma, and I believe they also give a certain taste.
- The amount of vegetable oil is approximate. If you like fattier, richer foods, you can add more oil. The same goes for butter.
Here's the recipe! Mom and grandmother always said that in order to cook delicious borscht, you need to walk around it. So it is, while we are cooking, there will be no time to sit down. Firstly, you need to add vegetables on time. Secondly, you need to make sure that after each new addition, the water boils quickly, for this you need to turn up the heat. And immediately, as soon as it boils, you need to turn down the fire and make sure that the water does not boil.
In general, after walking around the borscht for 30-40 minutes, it turned out delicious - delicious! And no meat needed!
Bon appetit!
Meatless borscht is especially often prepared by those who are on a diet or are vegetarians. It should be noted that dishes intended for such people are prepared differently. First, it should be cooked not only without using a meat product, but also without using oil.
As for the second course, most often it is prepared with fried vegetables. This component gives the soup a richer aroma and taste.
Dietary borscht without meat: recipe
To prepare such a simple, but tasty and nutritious dish, we need only the simplest and most affordable ingredients. We will present a list of them right now.
So, dietary borscht without meat should be prepared using the following ingredients:
- medium potatoes - two tubers;
- large onion - 1 head;
- fresh beets - 1 small tuber;
- juicy fresh carrots - 1 medium piece;
- fresh white cabbage - 200 g;
- citric acid - ¼ small spoon;
- table salt, ground pepper - to your taste.
Processing vegetables
How to cook borscht without meat? First, process all the vegetables. They are washed, cleaned and crushed. Potato tubers and large onions are cut into cubes, and carrots and beets are grated. As for white cabbage, it is chopped into very thin strips.
Cooking process on the stove
Like other versions of red soup, dietary meatless borscht should be cooked in a large saucepan. To do this, pour 1.5-2 liters of drinking water into it and bring to a boil.
As soon as the liquid in the bowl begins to boil strongly, fresh cabbage, grated carrots and chopped onions are placed in it one by one. After mixing all the ingredients, bring them to a boil again, cover and cook for about 20 minutes.
After the specified time has passed, the vegetable broth is seasoned with spices to taste (salt and pepper), and then the grated beets are laid out. After mixing the products, cover them with a lid and cook for about 25 minutes.
As soon as the broth turns red and becomes more saturated, potato cubes are dipped into it. To prevent borscht without meat from seeming bland, it is recommended to add a little citric acid (to taste).
In this composition, red soup is boiled for ¼ hour.
How and with what to present a dietary dish to the dinner table?
Lenten borscht without meat, the recipe for which we reviewed above, is easy and simple to prepare. After it has been heat treated, it is left under a tightly closed lid for ¼ hour. Then the red soup is distributed into deep plates and immediately served to the dinner table.
Eating such a dietary dish using bread, sour cream or mayonnaise is strictly prohibited. This is due to the fact that the listed components significantly increase the calorie content of the dish, and you risk gaining excess fat deposits.
To diversify the lean borscht and enjoy it with pleasure, we recommend adding a large amount of chopped fresh herbs to it. Such an additive will not increase its energy value, but will make it more healthy, tasty and aromatic.
Vegetarian borsch without meat (photo, recipe)
Vegetarian borscht without meat differs from dietary borscht in that you can use vegetable oil to prepare it. This component contributes to a more satisfying and nutritious dish that can be served as both lunch and dinner.
It should also be noted that vegetarians often season red soup with fresh sour cream and mayonnaise, and also eat it with bread. Using this ingredient, it is quite difficult to understand that the dish we are considering was prepared without beef, horse meat, veal or pork.
So how to cook borscht without meat? For this we need the following components:
- medium potatoes - 2 tubers;
- large onion - 1 head;
- fresh beets - 1 small tuber;
- juicy fresh carrots - 1 medium piece;
- fresh white cabbage - 100 g;
- sauerkraut - 100 g;
- table vinegar 6% - 2 large spoons;
- vegetable oil - 40 ml;
- table salt, ground pepper - to your taste;
- any fresh greens - to your taste;
- mayonnaise, sour cream, bread - serve at the dinner table.
Preparing Ingredients
How to make hearty and tasty borscht without meat? To do this, you just need to strictly follow all prescription requirements.
First you need to process the vegetables. They are washed well in warm water and peeled. Next, they begin to grind the products. Potato bulbs and tubers are chopped into small cubes, carrots and fresh beets are grated (if desired, you can cut them into thin cubes). As for white cabbage, it is cut into strips.
Fresh herbs are also chopped separately.
If you are using very sour sauerkraut, you will need to rinse it in cold water. Otherwise, it is added to the broth directly from the jar.
Roasting some of the components
To get a tasty and nutritious red soup without meat, be sure to add roasted vegetables to it. How to do it? First you need to heat a frying pan with (vegetable) oil very hot. After that, chopped onion and grated carrots are placed in it.
Having seasoned the products with spices, they are fried until they are thoroughly browned. After this, the vegetable is placed on a separate plate, and fresh beets grated on a coarse grater are placed in the frying pan. It is simmered with the addition of a small amount of water for about ¼ hour. In this case, the product should only become slightly soft, but not turn into mush.
Before turning off the stove, add a few tablespoons of table vinegar to the beets. This product will make the vegetable brighter and the soup spicy and aromatic. By the way, vinegar is often added for the purpose of preventing the beets in the borscht from becoming discolored, but remaining dark burgundy.
Cooking red soup
After the main components have been fried and stewed, you should begin heat treatment of the entire dish. To do this, boil water in a large saucepan and then add fresh cabbage to it. After boiling the vegetable for about ¼ hour, the fermented product is added to it, and then cooked again for the same amount of time.
As soon as the cabbage softens, potatoes and stewed beets are added to the broth. After mixing the ingredients and seasoning them with various spices, they are cooked for 10 minutes. This time should be enough for the vegetable cubes to become completely soft.
Final stage
After the meatless borscht is completely ready, remove it from the stove. Next, add the roasted vegetables to the broth and stir it well. To infuse the soup with aromas, cover the pan tightly with a lid and leave aside for 5-8 minutes.
We serve delicious and rich red soup to the table.
Now you know how to prepare vegetarian soup without meat. After the borscht has been steeped under the lid and imbued with the aromas of roasted vegetables, it is laid out on plates and flavored with fresh herbs. If desired, add sour cream or mayonnaise to this dish. It should be consumed with a slice of bread.
Let's sum it up
We have presented to your attention two different ways to prepare homemade borscht without meat. Using these simple and affordable recipes, you will no longer have to think about what kind of lunch to present to your family members if you do not have a meat product on hand, or if you are a vegetarian or on a strict diet.
