3 methods to prepare delicious Lenten borscht

Prepare the classics, add beans, mushrooms and prunes - these options will be fun not only during Lent.

1. Traditional Lenten borscht

According to this recipe, the soup will be tasty, fragrant and rich.

Ingredients

2 beets;
1 carrot;
1 onion;
½ reddish bell pepper;
4–6 medium potatoes;
600–800 g cabbage;
3 tablespoons vegetable oil;
3–3½ liters of water;
2 tablespoons of tomato paste;
salt - to taste;
1 tablespoon lemon juice;
2 teaspoons sugar;
1–2 cloves of garlic;
ground black pepper - to taste.

Manufacturing

Grate the beets and carrots on a large grater or cut into strips. Chop the onion and pepper into small pieces, and the potatoes into medium cubes. Finely chop the cabbage.

Heat the oil in a frying pan and fry the onions and carrots for 2-3 minutes. Place the potatoes in a saucepan of bubbling water.

Place the beets in the pan, stir and cook for a couple of minutes. Then add bell pepper, tomato paste and 5-6 tablespoons of water in which the potatoes are boiled. Stir and simmer covered for approximately 15 minutes.

Place the cabbage in the pan, bring to a boil and cook the vegetables for another 5-7 minutes. Add salt, lemon juice, sugar and chopped garlic to the fry and stir.

Place the contents of the frying pan into the pan, stir and simmer under the lid for another 15 minutes over very low heat. Finally, season the borscht with salt and pepper.

Try

10 lean soups that you want to cook all year round

2. Lenten borscht with beans

Beans are often added to lean soups for satiety. If desired, you can replace it with chickpeas or lentils.

Ingredients

100–150 g dry beans or 300–400 g canned beans (color is not important);
2½–3 liters of water;
4–6 potatoes;
1 onion;
1 bell pepper;
1 beet;
1 carrot;
2–3 tomatoes;
300–400 g cabbage;
4 tablespoons of vegetable oil;
1 tablespoon lemon juice;
1 teaspoon sugar;
salt - to taste;
ground black pepper - to taste;
2 dried bay leaves.

Manufacturing

If you are using dry beans, first sort them out and wash them under running water. Then soak in cool water overnight (that is, in the dark) .

Drain the soaked beans in a colander, place in a saucepan and add 2½–3 liters of water. Cook for 30–40 minutes until almost soft. If the beans are canned, they will come in handy later.

Cut the potatoes into medium cubes, and the onions and peppers into small ones. Grate the beets and carrots on a large grater or chop into strips. Grind the peeled tomatoes through a meat grinder or finely chop them. Finely chop the cabbage.

In heated oil, bring the onion to a golden color, add the carrots and cook for a couple of minutes. Add bell pepper and fry for 3-4 minutes. Transfer vegetables to a plate.

Pour oil into the pan and fry the beets for a few minutes. Add tomatoes, lemon juice and sugar, stir and simmer, covered, until soft.

Place potatoes in a saucepan with boiled beans. If you use canned beans, simply place the vegetable in boiling water. Boil the potatoes until half cooked.

Add cabbage, bring to a boil, add salt and simmer for 5 minutes. Place the roast and cook for another 5-7 minutes. Add canned beans at the same step. Then add the beets, bring to a boil again and cook for a few minutes.

Season the borscht with salt and pepper. Add bay leaves and let the soup simmer, covered, for 20-30 minutes.

Season the borscht

5 recipes for delicious lean mayonnaise

3. Lenten borscht with mushrooms and prunes

Prunes can be put in any other lean borscht. But the most interesting thing is when it is mixed specifically with mushrooms. Although if the sweetish notes in the soup are not to your taste, do not add dried fruit. Mushroom borscht will still be delicious.

Ingredients

1 handful of all dried mushrooms;
2½ liters of water;
2–3 beets;
2 carrots;
300–400 g cabbage;
3–5 potatoes;
1 onion;
2 tablespoons of tomato paste;
120 g prunes;
salt - to taste;
ground black pepper - to taste;
1–2 dried bay leaves.

Manufacturing

Wash the mushrooms well and soak them in 2½ liters of cool water for 2-3 hours. Then drain the liquid through a sieve into a saucepan and place the washed mushrooms there. Cover with a lid and cook over low heat for about an hour.

Pour the broth into a separate container. Cool the mushrooms slightly and chop them into small pieces.

Grate the beets and carrots on a large grater or cut into strips. Finely chop the cabbage. Cut the potatoes into medium pieces and the onion into small pieces.

Place onions, carrots and beets in a saucepan. Add tomato paste and approximately 100 ml broth and stir. Stirring frequently, simmer the vegetables for about 10 minutes. Add broth as needed.

Pour the cabbage into the pan, stir and cook, stirring, for another 10 minutes. Add the washed prunes, the remaining broth, potatoes, mushrooms, salt, pepper and bay leaves. Stir and cook, covered, over low heat until the potatoes are soft.

Lenten borscht

Lenten borscht with lentils

A recipe for Great Lent, when vegetable oil is allowed only on Saturdays and Sundays. Lentils here provide protein to the body and replace classic beans, which need to be soaked overnight (that is, in the dark) - and with lentils you can cook spontaneously.

Lenten borscht with donuts and Lenten pies

Well, what is a “Ukrainian Cossack” without lard and borscht?! And if it’s absolutely difficult with lard during Lent, but with borscht – the issue is solvable. I realize that there are a huge number of borscht recipes on the website, including Lenten ones. But in my own I will try to convey all the little details and aspects that young housewives will need to make not only lean, but also ordinary borscht.

“Fried” borscht

A fascinating method of making everyone's favorite borscht. The soup is amazingly tasty and rich, although it is lean. This particular soup came out to me when I cooked it in a Russian oven. Long forgotten feelings. It turns out that something similar can be created in urban areas.

Lenten borscht

Fragrant, thick and, despite the fact that it is lean, quite filling borscht! (multi-cooker)

Borscht for a healthy diet

I came up with the recipe for this borscht myself. Therefore, excuse me if I did something not according to the canons of cooking and, especially, dietetics. But since the recipe was born through trial and error over a long period of time, I am finally satisfied with the result. I really love various soups, so I can eat this borscht during the day, afternoon and evening during my next struggle with weight. My friends, naturally, make fun of me that I am constantly on a diet, but there is no visible result. And I think to myself: “Would you look at me if I didn’t go on these diets from time to time.” You can even eat these soups at night, if you suddenly sat at the computer, accidentally ended up on a culinary website and you developed an extreme appetite. With a clear conscience you can eat a plate (without bread) and go to bed with a measured soul. Therefore, in a 4-liter pan of this thick borscht there are only 840 kcal. So you can add one small piece of bread in 50 grams, dried to the state of crackers, so that you can gnaw on a whole plate of borscht and add another 100 kcal to this. And you can buy the now prestigious bran crackers. It will be tasty and healthy for you. I also add 1 tsp. yogurt. There are not many calories, but you will have the complete feeling that you are eating soup with sour cream. It turns out to be very rich in taste and so self-sufficient that you can safely serve it to your spouse, having previously put in a couple of pieces of meat or ham. In a word, try it.

Lenten Ukrainian borscht

Hearty, although lean.

Lenten Kyiv borscht with mushrooms

Traditional recipe for one of the Ukrainian burgundy Lenten borschts. Help yourself)

Lenten borscht without frying

A tasty and healthy dish that does not require sautéing of vegetables. Vegetables can be used both fresh and frozen. For example, my carrots, bell peppers and greens were frozen.

Lenten borscht with fettuccine or tagliatelle

Complex names, but in essence they are Italian noodles up to a meter long, rolled into a ball. There are two types: ordinary and greenish, mixed with spinach juice. Both types go well with borscht. If you don't have Italian noodles, make homemade noodles. For those who do not fast, you can cook borscht in meat or chicken (turkey) broth.

Lenten borscht “Lazy”

Yes, it is specifically “lazy” - quick to make, because it is prepared with a borscht dressing prepared in the autumn, which is ordinary, but very tasty. I will be glad if you like it

Lenten borscht with mushrooms

Lenten borscht with mushrooms is another confirmation that not only savory dishes can be tasty. Lenten borscht with mushrooms, like any dish with forest products, is a fragrant soup, the smell of which will invite even those who are “not hungry” or suffer from lack of appetite to the kitchen. By varying the options for lean borscht, you will enjoy healthy food every day without breaking the rules of fasting.

To prepare lean borscht with mushrooms, you can use a variety of mushrooms - both champignons available in the store at any time of the year, and mushrooms from winter supplies - dried, frozen.

Don’t forget that the absence of meat and poultry in borscht encourages the introduction of spices and aromatic roots. Therefore, in addition to the traditional beets, carrots, cabbage, potatoes and onions, add tomatoes, celery, parsley root, garlic, basil, etc.

How to cook lean borscht with mushrooms?

Before all this, you need to cook the mushrooms. If you use frozen mushrooms, they must be thawed. If the mushrooms are dried, then they need to be left to stand for a quarter of an hour in water, and then left for at least 3 hours to swell. There is the least fuss with store-bought champignons - they are quite easy to wash.

Recipes for lean borscht with mushrooms vary greatly, as do recipes for regular meat borscht. For example, lean borscht with mushrooms can be prepared like this.

Mushrooms are cooked with the addition of onions over low heat. The boiled mushrooms are chopped, the broth is settled and filtered. Vegetables are cut into strips - carrots, cabbage, onions, parsley. Boil the beets separately, then also cut them into strips. Sauté carrots with parsley, and onions separately. Chopped cabbage is loaded into the bubbling broth. After the borscht boils, beets, tomatoes (or tomato paste), and onions, carrots, and parsley simmered in a frying pan are added to the broth. It remains to wait a little to add flour, spices, salt and a little sugar to the broth for taste.

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Lenten borscht

Lenten borscht is a good option for a hearty and healthy first course for all those who observe Great Lent, follow a low-calorie diet in order to quickly and effectively lose weight, and also try to lead a healthy lifestyle, limiting the amount of cholesterol in their diet (Insoluble in water, soluble in fats and organic solvents) and other animal fats. Despite the fact that lean food is not particularly attractive to most people and occasionally causes an increase in appetite, borscht here is a pleasant exception to the rule, since it is so good in itself that it does not really matter whether it is cooked in a rich meat broth or on ordinary water. This popular dish in our country has a catchy, multifaceted taste, which arises primarily due to the interaction of beets with other various vegetables, so if for some reason you cannot afford traditional borscht with meat, then I dare you to assure you that you will actually lose nothing if you prepare it in such a dietary lean version.

Lenten borscht, cooked in water or light vegetable broth with fresh cabbage, potatoes and beets, is simply perfect for the role of a tasty and healthy first course, since it is able to perfectly relieve hunger, without overloading the body and without introducing an excess of unnecessary substances into it. calories. Thanks to its very high fiber content, this soup activates the digestive system and prepares it for the effective digestion of all subsequent dishes, and in addition, the consumption of vegetables rich in essential vitamins and minerals helps replenish the reserves of these necessary substances in the body, which are rapidly depleted with the advent of cool weather of the year. In addition to its countless necessary and nutritional parameters, lean borscht prepared according to this simple and quick recipe also has excellent taste properties, thanks to which your loved ones may not even notice that it is cooked without the use of meat. This soup will be highly appreciated by all adults and children, and besides, it is suitable for almost any variety, so be sure to master my newest recipe and enjoy the most delicious and healthy first course!

Necessary information

Difficulty level:	3*	Serving Size:	250 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	14	Cost of one serving:	4 rub.

How to cook a very tasty lean borscht in water - a traditional recipe for lean borscht with beets and cabbage with step-by-step photos

INGREDIENTS:

2 - 2.5 liters of water or vegetable broth
1 large beet
300 g white cabbage
2 huge potatoes
1 large onion
1 large carrot
3 – 4 cloves of garlic
70 g tomato paste
1 tbsp. l. vinegar
1 tsp. Sahara
1 tbsp. l. salt
2 bay leaves
4 – 5 dark peppercorns
3 – 4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to cook a very tasty lean borscht according to a traditional recipe, you first need to prepare all the vegetables that are included in its composition. The beets should be peeled and grated on a large grater.

2. Chop the cabbage into long, thin strips.
3. Peel the potatoes and cut into small cubes.
4. Peel the carrots and grate them on a large grater.
5. Peel the onion and garlic and chop very finely.
6. Heat vegetable oil in a large soup pot, add onions and carrots and fry the vegetables over medium heat for 8 - 10 minutes.
7. Then put the grated beets and add sugar, vinegar and 150 ml of water or vegetable broth, then simmer all the vegetables together, stirring often, for about 5 minutes.

8. Add tomato paste to the vegetables, mix everything well and cook, stirring, for another 5 minutes.
9. Now the fried vegetables need to be poured with water or vegetable broth, not reaching 1.5 - 2 cm from the top edge of the pan, and brought to a boil over high heat.
10. Add cabbage and potatoes to the bubbling soup, then reduce the heat so that the borscht slowly bubbles, and cook for 30 minutes until fully cooked.
11. At the end of cooking, add chopped garlic, bay leaf, peppercorns and salt to taste into the soup.

After a minute, turn off the stove and let the soup brew under the lid for 15 - 30 minutes. Lenten borscht with beets and cabbage, prepared according to this usual traditional recipe, can be sprinkled with fresh herbs when serving to add vitamins to it, because ordinary sour cream is not a lean product.
The calorie content of lean borscht with water is only 38 kcal per 100 g, in other words, it is not at all dangerous for the figure, but at the same time it perfectly relieves hunger and supplies the body with fiber and other useful substances. Bon appetit!

Lenten borscht – 5 very tasty recipes for making it

Lenten borscht, if cooked correctly, is no less tasty than its meat counterpart. There are a lot of recipe options, so you can experiment a lot with the dish.

Traditional Lenten Borscht Recipe
Making with mushrooms and prunes
How to cook with green beans
Lenten borscht with sprat in tomato
With the addition of Chinese cabbage

Traditional Lenten Borscht Recipe

This is one of the most common recipes.

Ingredients:

cabbage - half a fork;
onions with carrots - 1 pc.;
beets and tomatoes - 2 pcs.;
potatoes - 3 tubers;
vegetable oil – 2 tbsp. l.;
salt and pepper,
herbs, vinegar, sugar, bay, garlic

How to cook:

Prepare and cut vegetables for frying into narrow strips.
Shred the cabbage.
Tomatoes, having previously removed their skins, cut into cubes.
Crush the garlic cloves.
Boil water, add potatoes, and a little later cabbage. Create a roast of onions, carrots and beets.
Pour in vinegar, add sugar. Simmer for 10 minutes. Add tomatoes, salt and spices, simmer for a third of an hour.
Then put it in a saucepan. Boil, add bay and garlic, add herbs. Let the dish brew and serve.

Making with mushrooms and prunes

If you wish, you can prepare lean borscht, the recipe for which is quite unusual (it’s not for everyone).

Ingredients:

cabbage – third part fork;
mushrooms – 200 g;
prunes - a handful;
onions with carrots - 1 pc.;
beets – 1 pc.;
potatoes - 4 tubers;
tomato paste – 2 tbsp. l.;
salt and pepper, sugar, herbs,
garlic, lemon juice - at personal discretion.

How to cook:

Steam dried fruits.
Chop vegetables and mushrooms.
Add potatoes to boiling water, a little later add cabbage and cook for 20 minutes. Create a dressing from vegetables, add tomato and lemon juice.
Fry the mushrooms.
Combine all ingredients in a saucepan.
Cook for 5-6 minutes. Add spices and herbs to taste. Stir and let the dish brew.

How to cook with green beans

This borscht turns out nourishing, rich and thick.
Sauerkraut can also be used in this recipe with success. Instead of green beans, you can take regular dry beans, but they will first need to be soaked overnight (that is, in the dark) . Often canned beans are added to borscht, which significantly speeds up the preparation time of the dish.

Ingredients:

cabbage - small forks;
onions with carrots - 2 pcs.;
beets – 1 pc.;
potatoes - 4 tubers;
tomato paste – 2 tbsp. l.;
green beans – 200 g;
water – about 2 l;
salt and pepper, sugar,
greens, garlic - at personal discretion.

How to cook:

Cut the vegetables into suitable size pieces, chop the cabbage, grate the onions and carrots.
Boil the beans until tender, discard in a colander.
Place the potatoes into boiling water, a little later the cabbage, chopped beets, carrots and onions.
Cook until the vegetables are almost completely cooked. Add beans, sugar, spices, tomato paste, and salt. At the end add finely chopped greens.

Lenten borscht with sprat in tomato

Borscht can also be cooked in a slow cooker.

Ingredients:

sprat - jar;
potatoes - 3 tubers;
beets, peppers, onions and carrots - 1 pc.;
cabbage – third part fork;
tomato paste – 1 tbsp. l.;
garlic, oil, salt,
spices, herbs - as much as needed.

How to cook:

Chop the onion into half rings, the carrots into thin and long cubes.
Start the “Fry” program, add oil, fry the vegetables. Meanwhile, cut the beets into strips and add to the bowl of the device.
Start the “Extinguishing” mode. Cut the potatoes into bars, chop the cabbage and pepper.
When the beets are soft, add other vegetables to the bowl.
Turn on the “Cooking” mode for half an hour.
After a quarter of an hour, add the sprat. Chop the garlic and add it to the dish 3 minutes before the end of cooking, along with herbs and tomato paste. The dish comes out filling and fragrant.

With the addition of Chinese cabbage

Instead of ordinary cabbage, you can successfully use Peking cabbage. It is much more tender and cooks faster.

Ingredients:

cabbage – 300 g;
onions with carrots - 1 pc.;
beets – 1 pc.;
potatoes - 2 tubers;
tomato paste – 1 tbsp. l.;
eggs – 2 pcs.;
salt and pepper, herbs, garlic.

How to cook:

Boil the beets and eggs in advance.
To boil water.
Meanwhile, cook and chop all the vegetables.
Place potatoes in boiling water.
Create a fry from onions and carrots by adding tomato paste.
10 minutes after adding the potatoes, add the cabbage, a little later the frying and almost at the very end the boiled beets, chopped on a grater.
If you add beets earlier, they will boil down, lose their catchy reddish color and look very unappetizing.
Season to taste. Serve with half a boiled egg and parsley.

Lenten borscht is very tasty. In addition, this dish allows you to experiment by adding various additional ingredients.

3 methods to prepare delicious Lenten borscht