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Very tasty borscht without meat. How to cook delicious borsch without meat - a step-by-step recipe with a photo, how to cook. Lenten borscht without frying

It is known that today many strive to eat right. Those who want to organize a healthy diet for themselves often have to give up certain foods. Meat is one of them. It is known that people who have chosen a meat-free diet for themselves find it quite difficult to give up Ukrainian borscht.

Recently, supporters of a healthy diet have been practicing the preparation of a light vegetarian option. In terms of 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 fell in love and gained a foothold as a healthy, tasty, and most importantly, affordable and easy-to-cook 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 those who worry about extra pounds are always interested in the question of how many calories are in a particular dish.

How many calories 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 (see the recipe below) will “enrich” the body by about 90 kcal, which means that an extra plate of lean borscht can in no way harm your figure.

For caring housewives

Every zealous housewife will need a meatless borscht recipe, in which it is proposed to cook 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 cook delicious borscht using a slow cooker for this.

Ingredients

For cooking use:

• potatoes: 5-6 pieces of medium size;
• carrot: 1 pc.;
• 1 small beet;
• half a cabbage (small);
• Bulgarian pepper: 1-2 pieces;
• 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 photo

The preparation of dietary red borscht begins with the preparation of potatoes. It is cleaned, cut into cubes and washed. Then they add it to the pan in which the borscht will be cooked, pour the right amount of water into it and put it on the stove.

While the potatoes are cooking, you can prepare the roast. To do this, the onion is peeled, chopped and fried in a preheated pan until golden brown. Carrots, grated on a coarse grater, are added to the onion and lightly fried.

Next, the beets are peeled, cut into thin strips and also sent to the pan. Bulgarian pepper, previously peeled and finely chopped, is also added here. All together, the vegetables should stew for some more time (10 minutes). Then add a few tablespoons of tomato paste or sauce to them. Pour everything with a small amount of water and simmer until almost cooked.

Allspice (or black peas), bay leaf and salt are added to the boiling potatoes. When the potatoes are already half cooked, pour the frying. Next, finely chop the cabbage and also send it to the pan.

When the borscht is almost ready, add parsley and dill (finely chopped). Mistresses recommend to let it brew for an hour or two before use.

Lean red borscht with beans

• 1 kg of cabbage;
• 0.6-0.8 kg of potatoes;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• onions - 1-2 pcs.;
• 200g beans;
• five tablespoons. oils;
• bay leaf - 1-2 pieces;
• to taste: salt, herbs, sour cream (when serving).

Cooking

In advance, in a separate saucepan, you need to boil the beans for 1-2 hours. It should be soaked first. It is better to do this in the evening so that the product stands in water and swells properly. When the beans are almost ready, half-fill a 5-liter saucepan with water and put the dishes on fire. Next, they wash, cut and chop the vegetables, make a dressing. The principle of preparation, as well as the sequence of laying vegetables and frying in boiling water, does not differ from that described in the above step-by-step recipe. If necessary, water can be added to the pan.

Ready borscht, since it is cooked without meat, is served both hot and cold. When serving, the dish is seasoned with sour cream. For those who do not adhere to a vegetarian diet, the housewives suggest serving such borscht with chopped lard and garlic. Those observing the restrictions of church fasting can use lenten mayonnaise dressing.

Ukrainian borsch 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 like it is cooked on a real broth. The main factor in the process of its preparation is the strict observance of 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 cooked.

This special borscht, like any other, is simply not advisable to cook in small volumes: properly cooked, on the second or third day it becomes even tastier than fresh.

Use:

• 7-9 small potatoes;
• 3-4 pcs. onion;
• 1 pc. tomatoes, carrots, peppers;
• half a head of cabbage (small);
• 300 ml of tomato juice;
• 2-3 tbsp. spoons of tomato paste;
• 200 g of fat ("old" or fresh, salty);
• garlic (a few cloves);
• butter (to taste);
• 50-60 g of vegetable oil;
• to taste: bay leaf, sugar, pepper, salt.

How to cook?

They put a container of water on the fire, throw 2 onions there. Salo (fresh or salted) is cut into pieces of arbitrary size and fried in a pan. Fry onions in melted lard until golden brown. Carrots, pre-cut into strips, are poured to it. Everything is passered for 2-3 minutes. Next, add tomato paste, tomato juice and sugar to the mixture. Everything is fried for a few minutes.

After boiling water, throw potatoes into the pan, cut into 2-3 parts, butter and salt, bay leaf. After the potatoes are ready, they are slightly kneaded (like "crushed"). Cut (as finely as possible) the old fat (what has lain in the freezer for about 1-2 months, but not yellowed) and crush it with chopped garlic. Cabbage, tomato, sweet pepper are finely chopped and sent together with the frying to the pan. Cook until all ingredients are ready. Served with donuts, garlic, sour cream and herbs.

Beginners should pay attention to some recommendations for cooking vegetarian borscht:

• To make the borscht truly red, you need to carefully put out the dressing.
• At the very end of cooking, if desired, pepper (ground black) can be added to the dish.
• In the absence of tomato paste in the refrigerator, tomatoes, scrolled through a meat grinder, are used in frying.

Bon appetit and be always healthy!

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.

Servings: undefined
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.

How many women, so many borscht recipes. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of cooking this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht will play with new flavors, be distinguished by piquancy and aroma.

It is difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In the north of Russia, soup with the addition of cabbage was called shchi. The farther south, the more heat-loving vegetables grew, which can be added to first courses. It is possible that borscht was first cooked in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous all over the world.

In Russia, the first mention of borscht appeared in the 16-17th centuries, Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroy (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer soup from hogweed and beets - it became the prototype of modern food.

Each locality has its own rules and recipes for making borscht, but it can be divided into two main types: red (now popular among the Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - this is a light soup of greens and boiled beets, with the addition of boiled sliced ​​eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly cook borscht with beets, use the secrets of experienced chefs.

1. Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borsch, it is best to take pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook a pre-saturated vegetable broth.
2. Beet. This is what gives it a bright red color. It can be cut into strips or grated, but never add raw to the liquid, otherwise it will boil out, and the borscht will become faded. Pour into a little vegetable oil and pass the beets until soft, after sprinkling with vinegar and adding a spoonful of sugar, so it does not brighten during cooking and keeps the color of borscht bright. It is even better to bake beets in foil, then it will retain its natural properties.
3. Frying. Borscht without frying is not borscht, but a soup of boiled vegetables. Diced onion is sautéed in oil until transparent, grated carrots are added and after a couple of minutes - a little flour. It can be fried separately in butter or vegetable oil. Flour will provide additional density and velvety.
4. Tomatoes. Never feel sorry for tomato paste or sauce, borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
5. Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to your plate.
6. Cabbage. Finely shredded, young or mature, white or Beijing, but it is added at the very end, almost before turning off the fire. Don't digest it! Bring to a boil and soak for 5-7 minutes.
7. Additional ingredients. Mushrooms, beans, prunes give borscht piquancy and originality. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the recipe and measure the right amount of ingredients. Borscht is cooked "by eye", products are added in those quantities that your feelings tell you.
9. Saturation. Borscht must be infused, soaked with aromas. Let it sit for a bit before serving. And the next day it tastes even better.
10. Serving on the table. Borscht will look very colorful if served in thick-walled painted ceramic plates. Be sure to sprinkle with finely chopped herbs on top and add a spoonful of sour cream. Put chopped lard, garlic and black bread on the table. Don't forget the garlic donuts!

Each cook praises his borscht

There are many variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borsch prepared according to one of the recipes below.

And let's cook a real Ukrainian borscht, in compliance with the national flavor and taste preferences! Just do not wait for the calculation of the exact weight of the products - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone, it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Remove the foam, salt, put on a minimum heat and simmer for 2-3 hours until the meat is ready. Do not forget to put the whole onion and carrot for flavor, bay leaf, a few black peppercorns.

A little secret: cook together with meat and a few peeled large potatoes.

While the meat is cooking, let's fry. We cut the fat into small pieces and fry it to the state of cracklings (translucent), add a finely chopped onion and fry until a transparent color. We cut the beets into strips, carrots can be finely chopped or grated on a coarse grater, stew vegetables together with cracklings.

Add sugar to the frying and sprinkle with vinegar to give brightness. As soon as the beetroot has become soft, ten minutes of stewing is enough, crush it with flour and mix. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.

The broth is ready. We extract the contents from it. We select the bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes are mashed into puree - this gives the density of the broth and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add roast. We taste, if necessary, salt, pepper.

Shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's insist. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

• Make a meat broth with pork, beef or chicken. Use the meat for second courses or chop and send back to the borscht.
• Put potatoes in cubes, cook until tender.
• Fry vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
• Add sauerkraut and fried cabbage to borscht, cook until tender.
• Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called "green", and it is perfectly refreshing in summer and no less tasty in winter. True, in winter you have to use canned sorrel, which experienced housewives have been harvesting since summer specifically for this purpose.

There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.

Boil the meat broth, and prepare the other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the stir fry. In any oil, bring the onion to a translucent state, put the beets and carrots, simmer until soft. Add tomatoes.

We cut the cooked meat into pieces. Throw potatoes and cook for 20-30 minutes. Now frying - add and boil for a few more minutes. Finally, the turn came to put sorrel and eggs, as soon as it boils, we immediately turn it off. We insist, serve to the table.

Vegetarian (lean) borscht with beans or mushrooms

Hearty borsch can be cooked not only on meat broth, but also with beans. It is especially relevant for vegetarians or fasting.

• Soak dry beans in cold water for several hours, overnight.
• Cook it until soft in salted water.
• Add potatoes and roasted vegetables: onions, beets, carrots, tomato.
• Lastly, we throw finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.

Bean borscht is rich in satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add saturation to the broth, it is better to use them for making salads.

Instead of beans, you can take mushrooms, previously fried in oil. It's even better to combine.

Naval borscht

It takes a long time to cook, but it's worth it - lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

1. We cook the broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierced with a fork. Take out and discard the onion.
2. Add the smoked brisket pieces and cook until the roast is cooked.
3. Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
4. Separately fry onions and grated carrots.
5. Chop or grate the tomatoes on a coarse grater. Add to the beets, stew everything together for several minutes. Cut the potatoes into cubes or strips, as you like. Put in a saucepan, cook until done.
6. We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. Borscht is ready, we serve it to the table.

Lunch is ready! It's time for the table!

Now you know how to cook borsch with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time borscht turns out new, original, and most importantly - delicious. Cook with pleasure!

Borsch without meat, the recipe of which we offer you, is the perfect solution for a delicious first course on fasting days and beyond. Despite the absence of meat ingredients, this wonderful first course will fill you up perfectly and diversify your diet remarkably. We will prove to you that the absence of meat absolutely does not affect either the taste or the 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 branches;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• tomato - 1-2 pcs.;
• Bulgarian pepper - 1 pc.;
• hot spice - 1 tsp;
• vegetable oil - 5 tbsp. l.;
• carrots - 1 pc.
• salt - to taste.

Cooking

Thoroughly wash all vegetables and herbs. We clean the onion from the husk. Extract the seeds from the sweet pepper. As greens, we have sprigs of young parsley, but basil or dill, for example, also perfectly emphasize the taste of this vegetable soup. This recipe used a mixture of spices "Georgian Spicy". But you can take any, to your liking.

Finely chop the onion. Grind peeled carrots on a coarse grater. Those who have some time and patience can finely chop carrots.

Chop the tomatoes into small cubes (we used two medium-sized ones). It is advisable to pre-peel the tomatoes. Make it simple. It is enough to dip the tomato for a few seconds in boiling water, and then in cold water. The top layer will literally fall off on its own. If there are no tomatoes, you can add two tablespoons of tomato paste. Roughly chop the bell pepper.

Put all the chopped vegetables in a deep frying pan, in which vegetable oil has already been heated over medium heat. Slightly reduce the fire and begin to pass until soft. Those who also count calories can pass vegetables in a small amount of water.

Let's clean the candle. Let's rub it coarsely. To do this, again use the large links of the grater. If other vegetables have been chopped before, then the beets should also be cut.

Ten minutes after the start of the heat treatment, put the beets in the pan. At this point, pour a tablespoon of vinegar (6%) to the vegetables. This will allow the finished borscht to retain a bright beetroot color. If your vinegar is more concentrated than ours, then a teaspoon will be enough. Let's continue to pass everything together for another ten minutes.

Peel the potato tubers. Cut into cubes. Pour one and a half liters of bottled water into a large saucepan. Put the potato cubes in there. Put on medium heat to cook.

Chop the cabbage into small strips. Instead of white cabbage, you can take Peking cabbage, but then it should be put when the potatoes are almost ready.

We will put it in the future borscht a couple of minutes after boiling.

After twenty minutes, we will throw the vegetable contents of the pan there. We will cook for another 10 minutes.

Throw in spices and herbs, salt, turn off the fire in five minutes.

Delicious lean borscht without meat is ready. Pour hot into broth bowls. Look how bright and appetizing it is. In each add a little chopped greens. Classically, borscht is served with garlic donuts and sour cream. In fasting, of course, you will have to enjoy them without these two components. But even without it, it will be no less tasty.

We have proposed a simple and common option for making 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. Such borsch begins to cook with beans, because. it cooks much longer than cabbage and potatoes.
• Sprat in tomato. This, of course, is a completely different version of borscht and is not suitable for a lean version, but you can consider such a recipe. Borscht with sprat is very tasty.
• Eggplant. It is unusual and unusual to see eggplant in the first courses, but borscht with eggplant is prepared, it is also called Hetman's.
• Beetroot. You can add canned young beet tops or cook such borscht at the beginning of the warm season, at a time when young leaves of beet tops appear.
• Sorrel. prepared in a completely different way, it does not look like a traditional dish. It can be cooked with meat, but many people respect green borsch even without meat.

Getting an appetizing and solid first course is not so easy. In the absence of knowledge of the basics of technological processes, it is possible to reduce the best food with a set of quality products to the level of a primitive "baland". At the same time, having a minimum of information, but a great desire to master the skills of culinary art, it will be possible to turn a simple borscht without meat into a hearty, healthy, tasty meal.

The basis of any kind of this liquid food is beets, cabbage and carrots.

The accompanying ingredients will always be found in our refrigerator, so questions about how to cook borscht without meat will no longer arise after studying this recipe.

Composition of ingredients:

• butter (butter and lean) - 20 g each;
• beet;
• regular sugar - 20 g;
• tomato paste - 20 g;
• onion, pepper, carrot - 1 pc.;
• potatoes - 3 pcs.;
• garlic cloves - 3 pcs.;
• celery root - up to 5 cm;
• cabbage (we buy white cabbage) - 400 g;
• lemon juice;
• ripe tomatoes - 3 pcs.;
• spices.

Cooking method:

1. All vegetables are thoroughly washed and cleaned. Coarsely rub the beets, chop the carrots in the form of straws, cut the potatoes and sweet peppers (without seeds) into cubes. We decorate the cabbage with thin strips or small squares.
2. We cut the onion into half rings, place it in a thick-walled pan, pour in fragrant vegetable oil, add butter. Fry the vegetable pieces until soft, then put the carrots, celery root chopped into slices, bell pepper. After 5 minutes, we attach the beets, sprinkle them with lemon juice (you can use vinegar) so that the root crop retains its bright color in the borscht. Cooking on medium heat.
3. We continue the process for 20 minutes in a closed form, not forgetting to mix the products so that they do not burn in any way. Otherwise, our delicious borscht “wept”!
4. Now spread the tomato paste, a pinch of sugar, chopped garlic, cabbage slices. Gently mix the ingredients of the dish, season with salt and pepper, pour in 2 liters of boiled drinking water.
5. Dip the potatoes in the liquid. As soon as signs of a new seething appear, immediately reduce the heating intensity to a minimum. Cook the dish until the roots become soft.

Vegetarian red borscht without meat must be insisted for at least a quarter of an hour. The most inveterate meat-eaters will envy such a dietary dish!

Cooking with beans

Beans are made up almost entirely of protein, so red bean borscht is the perfect way to get a rich first course without the use of meat.

Grocery list:

• tomato puree - 40 g;
• carrots, sweet peppers;
• oil (sunflower and butter) - 30 ml and 20 g, respectively;
• cabbage - 300 g;
• beet;
• red beans - 200 g;
• carrots - 2 pcs.;
• turnip onion;
• spices, herbs, bay leaf.

How to cook borscht with beans:

1. Soak the beans overnight. Maintain the ratio of beans and liquid 1:2. The next day, boil the product until soft.
2. We clean the vegetables, finely chop the onions and carrots, sauté in a saucepan with vegetable oil. Add coarsely grated beets, tomato paste, diluted in half a glass of drinking water. We simmer food for 10 minutes.
3. We fill the pan with 2 liters of bottled liquid, throw one peeled carrot, peppercorns, laurel into it. Cook food for 15 minutes, after which we take out all the components.
4. We lower into the fragrant composition the potatoes divided into sticks, chopped cabbage, strips of pepper. Season the broth with salt, your favorite spices, boil the ingredients of the dish until soft.
5. We finish the process by placing the browned vegetables. We heat the food for 5 minutes, lower a piece of butter, turn off the heat. Such an additive will provide food with an additional taste and a beautiful look.

Pour borscht into a plate, place a portion of boiled red beans. This is how this simple and hearty dish was prepared and served in the old days.

Recipe for multicooker

It is very convenient to cook borscht without meat so that it meets all the requirements for tasty and healthy food in a kitchen unit popular with modern housewives.

Component set:

• potato tubers - 4 pcs.;
• vinegar (3%) - 9 ml;
• white cabbage - 400 g;
• garlic cloves - 2 pcs.;
• turnip onion;
• vegetable oil;
• large beets;
• carrots - 2 pcs.;
• granulated sugar - 20 g;
• spices, herbs.

Cooking process:

1. Chop the onion and carrot into cubes. In the same form, but slightly larger, cut the potatoes. Finely grate half a beetroot.
2. We activate the "Frying" mode on the display of the device. Pour 30 ml of fresh oil into the multicooker bowl, heat it for a minute. Then we place the sliced ​​\u200b\u200bcarrots and onions. Fry the composition for 5 minutes, stirring occasionally.
3. Add chopped beets to the vegetables, heat the food for another 3 minutes, then add the potatoes. We continue the process for 5 minutes, not forgetting to work with a silicone spatula.
4. Change the selected mode to "Soup", set the cooking time to 40 minutes. Pour 2 liters of hot drinking water into the container, season it with salt and sugar (it will better reveal the bright taste of food).
5. 10 minutes before the end of the deadline, we lower finely chopped cabbage into the borscht.
6. We rub the rest of the beets, sauté the chopped garlic cloves. We put all this in the first dish 5 minutes before the end of the process. We add vinegar. A beep will notify us that the machine is finished.

Open the pot to release steam. We are preparing plates, homemade sour cream and chopped greens for an appetizing tasting of food.

Green borscht without meat

The principles of preparing this favorite dish are not particularly different from previous recipes.

The only feature is that we use sorrel instead of beets.

Required products:

• tomato paste - 30 g;
• potatoes - 4 pcs.;
• oil (sunflower and butter);
• hard-boiled eggs - 4 pcs.;
• red tomatoes - 2 pcs.;
• turnip, carrot, sweet pepper - 1 pc.;
• onion feather, parsley, dill, sorrel - 1 bunch each;
• spices, bay leaf.

Cooking steps:

1. Vegetables, as always, clean and wash. Cut the onion into circles, divide them into quarters. Shredded carrots. Remove the seeds from the pepper and cut it into cubes. Chop potatoes into small sticks.
2. Rinse plants thoroughly, shaking off excess moisture. We cut off the hard stems of the sorrel, divide the leaves into large parts.
3. We place 30 ml of oil in a saucepan, fry carrots and onions over low heat until transparent. Add tomato paste, chopped tomatoes. Mix the composition, simmer for 10 minutes.
4. Fill the products with 2 liters of drinking water. Dip the prepared potatoes, pieces of pepper into the boiling liquid. Season the food with salt, boil the food until tender.
5. We spread the laurel leaf, sorrel, peeled and finely chopped eggs, chopped onion feather, and the rest of the greens into the broth. Throw in a piece of butter. We complement the flavor bouquet with a mixture of red hot and allspice. Mix everything, turn off the heat after 3 minutes from the start of a new boil.

Serve green borscht, season portions with fresh sour cream.

With mushrooms and prunes

The presented recipe is based on the motives of old Russian cuisine. This is how our ancestors cooked, rarely using meat components in first courses.

Composition of products:

• carrots, turnip onions - 60 g each;
• beets - 300 g;
• tomato puree - 40 g;
• fresh cabbage - 300 g;
• dried mushrooms - 100 g;
• garlic cloves - 5 pcs.;
• vegetable oil;
• prunes - 50 g;
• spices, herbs.

Cooking method:

1. Soak dried mushrooms in 2 liters of purified water. When after 2 - 3 hours they bloom, boil them in the same liquid until soft.
2. We take out the mushrooms, finely chop, filter the broth. On it we will create our original borsch without adding potatoes and meat.
3. Thoroughly rinse the pitted prunes, cook in a small amount (up to 300 ml) of bottled water, which we then pass through gauze. Cut dry fruits into large pieces.
4. At the same time, we clean the vegetables, cut them in the usual way. Saute carrots and onions in oil, add beets, tomato puree, simmer for 20 minutes.
5. Boil the mushroom broth, season it with salt, spread the stewed vegetables. Pour in the decoction obtained from the preparation of prunes. We attach pieces of dried fruits, chopped mushrooms, chopped fresh herbs. True, in the old days they were added to plates with food.

Boil the food for just a minute, serve to the table. The dish turned out great!

With rye dumplings

Since we are preparing borscht without meat, we will borrow the recipe from the wise Ukrainians. They make the dish more satisfying by adding delicious rye dumplings to it.

List of components:

• vegetable oil;
• Bulgarian pepper;
• white cabbage - 300 g;
• onion, carrot - 1 pc.;
• spices, herbs.

For dumplings, prepare:

• sifted flour (necessarily rye) - up to 150 g;
• sunflower oil - 70 ml;
• salt - 10 g;
• drinking water - 170 ml.

Cooking method:

1. Finely chop the onion, sauté in 20 ml of fresh oil. Add chopped carrots, continue the process for 10 minutes.
2. Separately, fry the grated beets until tender.
3. We combine the flour sifted with salt in a bowl, pour in purified water and fresh oil, knead a soft and very plastic dough. Cover it with a towel and let it rest for a while.
4. We take a decorated bun, pinch off small pieces of dough from it, roll them into balls, press each piece with a fingernail.
5. Boil 2 liters of bottled water in a saucepan, season it with salt. Gently lower the dumplings, mix so that they do not stick together.
6. Add vegetable composition, as well as stewed beets. In order to preserve its rich bright color, which ensures the beauty of borscht, we never cook the root crop for a long time - just stew or fry it beforehand.

Cook for 5 minutes, then serve with fresh sour cream.

Fast lean borscht

This dish is considered one of the simplest first courses. However, we do not confuse the speed of the technological process with the rich nutritional content of food, which is in no way inferior to ordinary meat borscht.

List of ingredients:

• vegetable oil - 30 ml;
• carrots, potatoes - 2 pcs.;
• Sweet pepper;
• garlic cloves - 2 pcs.;
• regular sugar - 25 g;
• fresh cabbage - 400 g;
• medium-sized beets;
• flour (preferably wheat) - 15 g;
• vinegar - 10 ml;
• tomato puree - 20 g;
• parsley root - ¼;
• spices, herbs.

Meal preparation:

1. We clean the beets, wash and chop into thin strips. Spray it with vinegar, put it in a pan with oil. Add tomato puree, half a glass of drinking water and sugar. We simmer the products in a closed form until the root crop is ready. Periodically mix the composition.
2. Pour a little lean fat into the stewpan, sauté finely chopped onions, carrots chopped into strips, pieces of parsley root in it.
3. We spread the sifted flour in a pan (do not add oil) and dilute with a small amount of water. Stirring constantly, heat the mixture until it is smooth and uniform.
4. We lower the potatoes divided into slices into boiling water, boil for 15 minutes. Now we add beets, diced peppers, fried vegetables and a bay leaf.
5. Season the dish with salt and spices, crushed cloves of garlic. We introduce the flour composition, mix everything well, after a minute we finish the process.

If a set of necessary products is placed at the workplace, the total cooking time will be no more than 30 minutes. But the taste of hot food is not limited by any framework!