Borsch without meat

Ingredients

White cabbage – 1/4 pcs.

Potatoes – 4-5 pcs.

Garlic – 3-4 cloves

Vegetable oil – 30 ml

Tomato paste – 2 tbsp.

Bay leaf – 1-2 pcs.

Peppercorns – 3-5 pcs.

73 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

On relatively fasting and fasting days, I suggest trying a vegetarian version of the popular first course - reddish borscht without meat. The same set of vegetables, the usual dressing, color, thickness and appetite-stimulating garlic smell, but without making broth, can significantly reduce the cooking time. Sour cream is served upon request.

We stock up on beets, carrots, onions, potatoes, cabbage, garlic, spices, tomato paste, vegetable oil and herbs.

In bubbling 1.6-1.7 liters of water, add cabbage, shredded into short strips, and peppercorns.

Next - potatoes cut into cubes or bars, spicy bay leaf. Boil again, reduce the temperature and cook under the lid set on one side for 15-20 minutes. We don't add salt!

Immediately get carried away with the dressing - fry the onion tenderloin in hot oil for about a minute.

Another minute - together with grated juicy carrots.

Add beets, grated or chopped, and a spoonful of sugar. Stir and lightly caramelize for half a minute.

Add tomato paste.

Pour in a ladle or two of vegetable broth from the pan, add salt and pepper, and simmer under the lid for about 15 minutes.

Check the vegetables for softness, transfer the thick dressing from the frying pan to the pan, and bring to a vigorous boil. Taste and season with spices as needed. Remove from heat, add a portion of chopped garlic, leave covered for 5 minutes.

Serve delicious homemade borscht without meat, hot, together with the freshest herbs - bon appetit!

Lenten borscht without meat: step-by-step recipe with photos

Admirers of tradition do not accept unpalatable borscht. But Lenten borscht is part, so to speak, of the Old school borscht culture - its full-fledged representative, and not simply a substitute for the period of Lent. Not a dish - but a continuous concentration of necessary vegetables, a treasure trove of vitamins and health. Moreover, there are also a number of types of broth-free borscht - with mushrooms, with beans, with crucian carp, etc. But let’s not cover the overwhelming, but create borscht without meat according to the basic recipe. Classic - step by step and with colorful pictures.

Lenten borscht: traditional recipe with photos

Ingredients:

white cabbage – 300-350g;
potatoes – 250g;
carrots – 1 pc.;
onion – 1 head;
tomato paste – 1.5 tbsp;
beets – 1 pc.;
vegetable oil – 30ml;
salt pepper.

How to cook borscht without meat

Peel the potatoes and cut them into medium-sized strips. In this form it will cook very quickly.
Shred white cabbage: you can use a knife or a shredder.
Boil water and add vegetables to it: potatoes and cabbage.
Salt and cook for 15-20 minutes at medium boil. The vegetables will cook almost immediately.
Grind the onion and carrots: cut the onion into cubes and grate the carrots.
Heat a frying pan with oil, add the onion and carrots and sauté for a couple of minutes until soft.
Add a little tomato paste to add acidity.
It's time for the beets: peel and grate coarsely.
We send the beets to the already fried vegetables and simmer for another 5-7 minutes over low heat.
Add the roasted beets and tomatoes to the pan and stir. Let it boil for a few more minutes. Let the finished borscht steep under the lid for 10-15 minutes.
You can serve hot lean borscht with the freshest herbs - sprinkle the dish with it, and you can beautifully place green onions separately in a saucer.

The season of vegetables is approaching - then you can add the freshest tomatoes and bell peppers to the lean borscht - they perfectly complement the bouquet of smells and tastes of the finished dish, even without meat. In cooler seasons, these vegetables can be completely replaced by a spoonful of homemade adjika or ketchup. But in any case, you will not feel deprived without fatty broth, because borscht has an unusual property - unchanging taste. As they say, borscht is also borscht in Africa. What with meat, what without it. It seems delicious just by the name alone, and the low calorie content will not spoil your figure.

Borscht without meat in a slow cooker

What will we need?:

potatoes - 3-4 tubers;
carrots – 1-2 pcs.;
beets (large) – 1 pc.;
onion – 1 pc.;
white cabbage – 200g;
tomato sauce (or juice) – 100 ml;
salt – 0.5 tbsp;
dark peppercorns – 3-4 peas;
bay leaf – 1 pc.;
vinegar 9% - 1 tbsp;
Sunflower oil – 3 tbsp.

How to cook borscht without meat in a slow cooker

First, we need to prepare all the products: peel and wash the vegetables, finely chop the white cabbage.
Grind the carrots on a large grater, and chop the onion into small cubes.
We will also grate the beets coarsely (you can cut them into narrow strips: this is great, but it will take more time).
Place half a portion of grated beets in a deep bowl and pour boiling water over it. Add a spoonful of table vinegar and leave the mixture for 30 minutes.
Pour a few tablespoons of vegetable oil into the bottom of the multicooker. Place the carrots and onions there and set the “Fry” function for 15 minutes. Without closing the lid, cook in the selected mode, stirring the vegetables constantly. After 5 minutes, add the beets as well. Stir and cook until the multicooker ends.
Meanwhile, cut the potatoes into medium-sized cubes.
Pour potatoes and shredded cabbage into a bowl with vegetables. Pour in a portion of tomato sauce (for those who have it, homemade ketchup). Definitely salt, pepper and bay leaf. Mix.
Fill all the products with drinking water (approximately 2-2.5 liters) and set the “Soup/stew” function for 40 minutes.
After this time, add steamed beet soup to the borscht (you can do it directly with beets). Mix and continue cooking on the selected mode for another 20 minutes. 5 minutes before the end of the multicooker operation, the borscht should be sprinkled with fragrant fresh herbs. Let the dish brew for another 30 minutes.

Lenten traditional borscht is ready! The final stroke of the culinary artist will be a white spot of sour cream on this marvelous reddish field - obviously, for those who do not fast, but simply follow a diet or do not like meat broths.

On the eve of warmth (and heat just around the corner), I would like to remind you: Lenten borscht is surprisingly suitable for the heat. It can only be slightly warmed up, or even eaten cool. Not to mention the main advantage - the wealth of new real vegetables not from the greenhouse, but from the garden.

Whatever you say, the advantages of lean borscht are obvious. It can be stored even longer in the refrigerator, since it contains neither meat nor other perishable ingredients. All products used for production contain a complex of vitamins necessary for the body. The recipe is always vital for those losing weight and vegetable eaters. The dish does not require expensive goods. And, in the end, making lean borscht is not a long process. Bon appetit and good mood!

Save recipe in “Cookbook” 0

Savory and nutritious borscht without meat for Lent

There is a worldview that the word “borscht” comes from the Old Russian “barshch” (beets). But there is also another worldview, that the word came from the words “brown” and “cabbage soup.”

Although it is also understandable that the word and the dish itself arose earlier than beets were 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, history says that the dish actually came out dark in color (maybe that’s where the “brown” comes from). Which apparently did not suit those who ate this stew at all. Then a substitute was found for this plant in the form of beets, and borscht in the form in which we use it today already appeared in Russian and Ukrainian state cuisine.

In one of the recipes, I already gave a detailed description of how to prepare delicious borscht from meat. But the fact is that at the moment there are more people who do not eat meat, these are vegetable eaters. And my beloved youngest son is also like that.

Besides, Great Lent is underway! And this is exactly the dish that can be prepared so deliciously that no meat is needed.

Savory 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 dark 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

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 slightly.

7. If you are using the freshest tomato, scald it with boiling water and remove the skin. Cut into cubes. Or make tomato paste. I'm currently cooking with homemade tomato paste. At the moment, it is early spring and the freshest tomatoes are sold mostly not fully ripe; they will not give the appropriate 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. Then, when the onion is cooked with the cabbage, it will not be visible at all.

11. Add carrots, fry together with onions for 3-4 minutes. The carrots should slightly soften.

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 the most concentrated; you only need to add less than a tablespoon. Fry for 2-3 minutes. Fry the tomatoes a little longer. Until such a state when they become soft.

14. Add boiling water until it covers the entire mass, simmer over low heat for 5-7 minutes.

15. Pour hot water. Add chopped cabbage. I constantly add water by eye. If you like thick borscht, then you need to add much less water. And of course, if you like it thinner, then pour more water. Keep in mind that you will be adding more potatoes and beets. We won't add any more water. Therefore, you need to calculate its quantity at this step.

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. My cabbage is now ancient, the new one has not yet grown. Therefore, we cook it for 10-15 minutes, and only later add the potatoes. Salt. Cook for another 10 minutes. Make sure that the water does not 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.

Aspects of making borscht without meat

During production, 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. Now I cooked without pepper, so I added the desired 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 pepper gives not only sweetness, but also an indescribable smell.
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 wish, you can fry it. It must be fried immediately after the carrots, before the tomatoes or tomatoes. And then everything is according to the recipe.
During cooking, try not to add any water. The quantity should be calculated in advance; the borscht should not turn out very thick or very watery.
Don’t be afraid to add spices, they give the desired smell, and I believe they also give a certain taste.
The amount of vegetable oil is approximate. If you like richer, richer food, then you can add more oil. The same goes for butter.

Here's the recipe! Mother and grandmother constantly said that in order to cook delicious borscht, you need to take a walk around it. So it is, while we are cooking, there will be no time to sit down. Firstly, you need to add vegetables just right. Secondly, you need to make sure that after each new addition, the water boils quickly, for this you need to add fire. And here, as soon as it boils, you need to turn down the heat and make sure that the water does not boil.

In general, after walking around the borscht for 30-40 minutes, it came out delicious - delicious! And no meat needed!

Borsch without meat

The page presents step-by-step recipes for borscht without meat. These are balanced dishes containing vitamins that are beneficial for humans (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , enzymes, carbohydrates, and minerals. They improve digestion and have a positive effect on liver function. They also cleanse the body of accumulated toxins, nitrates and radionuclides.

Having prepared delicious borscht according to the suggested recipes and tasted it, you will feel a surge of energy and strength. The level of performance and the degree of effectiveness of intellectual actions will increase.

The food is also very nutritious and satisfying. It starts metabolic processes. Simply prepared at home. High-quality photos of dishes allow you to appreciate their beauty.

Recipes: 8

200 gr.
fresh sorrel 1 pickled beet with a diameter of 6-7 cm
2-3 huge potatoes
1 small onion
200 gr.
sour cream 100-150 gr. smoked pork belly

jamiroquai

13 April 2012, 08:23

hdvao

21 September 2011, 03:14

cabbage - a quarter of a small fork
potatoes 3-4 small pieces.
small beets 1 pc.
onion 1 pc.
1 carrot (medium)
snow white beans in their juice 1 can

naturel

29 August 2009, 20:49

¼ of a small fork of cabbage
2 small beets
2 medium boiled potatoes in their jackets
½ tbsp.
butter seasonings to your taste
1.5 -2 liter clay pot

svetik_semizvetik

December 15, 2008, 21:58

serena

05 August 2008, 17:57

half a fork of cabbage
one and a half carrots
1 beet
1 large onion
two medium potatoes
1 tbsp. beans

kossssssska

January 21, 2008, 12:59 pm

for a 3 liter pan:
300 gr.
barrel mushrooms, cabbage - a small head,
carrots - 1 pc.
onion – 1 pc.
beets – 1 pc.

miracle

November 19, 2007, 15:59

beets - 2 pcs. (medium), carrots-2 pcs. onion - 1 pc. potatoes - 2 pcs. zucchini - 1 pc. (young), celery - 1 column (optional), dill, parsley, seasoning, olive oil, garlic.