In the classic Ukrainian version of the preparation of rich red borscht, it is imperative to use a piece of meat, tomato juice or pasta and many different vegetables (for frying). The presence of meat makes the dish very high in calories. In our dietary version of the preparation of lean summer borscht with vegetable frying, it contains only 37.8 kilocalories per 100 grams of the finished product.
Ingredients
Cooking
To prepare dietary borscht without meat at home, you must first rinse and peel the necessary vegetables. Beets with carrots should be coarsely grated. Fresh cabbage must be chopped. Potatoes, tomatoes and onions should be cut into small squares (see photo).
Then you need to turn on the fire, put a frying pan on the stove and pour in sunflower oil for frying. First, put the onion in the pan and fry it until soft. The next ingredient is carrots. Next, you need to fry both vegetables until golden brown on the onion, stirring from time to time.
Put beets and tomatoes in a stewpan with frying. All components must be simmered for approximately 8-10 minutes, stirring occasionally.
In the meantime, put a container of water on the fire. After the liquid boils, it is necessary to pour potatoes into boiling water. The vegetable should be cooked for about 5 minutes over medium heat.
After 5 minutes of cooking, add fresh chopped cabbage to the container. The ingredients should be cooked for about 2 minutes.
After the specified time, put the frying in a pan with vegetables. All ingredients must be mixed gently.
In the meantime, finely chop the parsley and pass the garlic through a press. Both spices will need to be added at the end of cooking. The dish should be salted and add your favorite seasonings (optional).
The dish must be put on a slow fire, cover, and then continue to cook for about 1 hour. Borscht should not boil much, but only simmer a little. If you want the treat to be more rich, then cook it for 30-60 minutes more. In accordance with classic recipe, before serving the dish, it is necessary to let it brew for some time by opening the lid on the pan.
The finished dish can be laid out on portioned plates, and then served hot or cold. As a delicious addition, you can flavor your food with low-fat sour cream or lemon juice. Delicious borscht without meat cooked on the stove is ready. Bon appetit!
On relatively unloading and fasting days, I suggest trying a vegetarian version of the popular first course - red borscht without meat. All the same set of vegetables, traditional dressing, color, density and appetite-increasing garlic aroma, but without preparing the broth, can significantly reduce cooking time. Sour cream is served on request.
We stock up on beets, carrots, onions, potatoes, cabbage, garlic, spices, tomato paste, vegetable oil and herbs.
In boiling 1.6-1.7 liters of water, lower the cabbage chopped into short strips, peppercorns.
Next - diced or cubed potatoes, spicy bay leaf. Boil again, reduce the temperature and cook under the lid, set on one side, for 15-20 minutes. We don't salt!
At the same time, we are engaged in dressing - in heated oil, fry the onion slices for about a minute.
Another minute - along with grated juicy carrots.
Add beets, grated or chopped, a spoonful of sugar. Stir and lightly caramelize for half a minute.
We add tomato paste.
Pour a ladle or two of vegetable broth from the pan, salt, pepper, simmer under the lid for about 15 minutes.
We check the vegetables for softness, transfer the thick dressing from the pan to the pan, bring to an active boil. We try, if necessary, season with spices. Remove from heat, throw in a portion of chopped garlic, insist under the lid for 5 minutes.
We serve delicious homemade borscht without meat hot, along with fresh herbs - bon appetit!
Hello food lovers! I am sure that each of you at least once in your life has tried fragrant and rich borscht. How about making borscht without meat? My grandmother always cooks it on fasting days, because all its ingredients are only vegetables. This dish is a godsend not only for those who are fasting, but also for those who keep track of how many calories are received after dinner.
The calorie content per 100 grams of the dish is only 20 kcal, and if you cook it without potatoes, then it’s 10 kcal at all.
If you know the secrets of cooking vegetable broth, you can cook it almost indistinguishable from the original meat. An excellent choice for vegetarians who want to diversify their diet. Since the soup is very multi-component, it is easy to experiment with taste. For satiety, you can add beans, and serve. The result will invariably please the participants of the feast.
Classic recipe for meatless borscht with fresh cabbage
The main option for cooking your favorite vegetable soup on the water. It turns out so rich and fragrant that a rare gourmet will guess the absence of meat in the composition. In just an hour and a half, your table will have a bright tasty dish, which will disappear from the plates in just a couple of minutes.
Ingredients for a 3 liter saucepan:
- 1 beet;
- 1 carrot;
- 1 onion;
- 2-3 potatoes;
- 1/3 head of white cabbage;
- 2 ripe tomatoes;
- 1 head of garlic;
- greens, spices, sour cream (to taste).
How to cook borscht:
1. Grate beets with carrots on a coarse grater. Finely chop the onion.
2. Add a little vegetable oil to a heavy-bottomed saucepan, add chopped vegetables there. Pour a little water and leave to simmer over low heat under the lid for 20 minutes.
3. After the specified time, add grated tomatoes to the mass and leave to stew for a few more minutes. You can replace with tomatoes in their own juice, weighing 250 grams.
4. Chop the potatoes into small strips and send to the pan. Stir and continue simmering.
5. Boil 1 liter of water. It is very important to add boiling water to vegetables, otherwise the dish will not be successful. Pour into a saucepan, cover with a lid.
6. Finely chop the cabbage and put it into the soup. Only after that you can add salt and your favorite spices, such as suneli hops. Stir and continue to simmer for about 30 minutes more.
Press the garlic through a garlic press and add to the dish. Finely chop the greens and send it to the borscht. Stir, cover and let it brew for a while after turning off the heat.
Borscht without meat with beans - a delicious recipe for vegetable borscht on the water
The same satisfying and rich cooking option that I spoke about above. Beans perfectly complement the flavor palette of the soup and make it more saturated. Perfect for lunch for the male half of the family, because it definitely won’t leave them hungry 🙂 I recommend serving.
List of required products:
- 1.5 liters of water;
- 4 small onions;
- 3 carrots;
- 1 cup pre-soaked beans;
- 1.5 kg of potatoes;
- 0.5 kg of cabbage;
- 600 g of beets;
- 150 g of tomato sauce;
- ¼ hot pepper;
- 2 pcs. bay leaf;
- salt - to taste;
- ground black pepper - to taste;
- 1 medium head of garlic;:
- sprig of dill;
- sprig of parsley.
How to cook lean soup:
1. Soak the beans overnight, and in the morning put them to boil in 1.5 liters of water. To it add 1 whole carrot and 2 onions with the last layer of husk. This is necessary for a special golden hue of the broth.
2. Cut potatoes into medium cubes. Cut the onions and carrots into small cubes, the beets into strips.
3. Put the onions and carrots to sauté in a small amount of heated vegetable oil in a frying pan. Add the chopped beetroot to the browned vegetables.
4. Remove whole vegetables from the pot with beans, the broth should acquire a rich color. Put potatoes in there.
5. Shred the cabbage and add it to the soup. When the soup boils, put the bay leaf and hot pepper.
6. When the vegetables in the pan become soft, put them in tomato sauce. Mix thoroughly and leave on fire for a few more minutes.
7. Transfer the prepared vegetable mixture to a bowl. Salt and pepper, mix thoroughly, cover and leave on the slowest fire for 20 minutes.
8. Fold dill sprigs with parsley in half and dip into borscht 15 minutes before readiness. This will make the dish spicy and aromatic.
A couple of seconds before turning off the heat, add finely chopped garlic. Do not forget to get the greens, cover the pan with a lid and let it brew.
How to cook borsch in a slow cooker without meat and frying?
Step-by-step instructions are suitable for preparing a dish in any popular brand of multicookers: Polaris, Redmond and others. The recipe is completely dietary, even vegetable oil is not used. But it doesn't take away from the taste!
Ingredients for 3 liters of water:
- 800 g cabbage;
- 200 g of beets;
- 110 g carrots;
- 120 g of celery root;
- 500 g potatoes;
- 1.5 - 2 tbsp. tomato paste;
- 2 tbsp lemon juice;
- spices to taste;
- greens for serving;
- 3 garlic cloves optional
Step by step recipe:
1. Peel the beets, chop coarsely and boil in a double boiler bowl, cooking time 20 minutes.
2. Rinse and clean the vegetables and chop: onion into small cubes, grate carrots and celery. Shred the cabbage. Cut potatoes into cubes.
3. Send vegetables to the multicooker bowl and pour 3 liters of cold boiled water and season to taste. Turn on the appliance, close the lid and select the "Soup" function by setting the timer to 30 minutes.
4. Cool the cooked beets a little and grate. Add finely chopped garlic and lemon juice. Pour in the tomato paste and mix thoroughly. Refueling is ready!
5. Put the dressing in a bowl, mix the mass. Close the lid and cook the borscht in the slow cooker, in the same mode for another 20 minutes.
Pour the finished soup into bowls and serve to the table garnished with chopped herbs. It will not be superfluous to add sour cream to the dish when serving.
The recipe for delicious borscht without cabbage and meat
Super quick recipe. Meat and cabbage are excluded from the composition, the boiling of which takes a lot of time, the cooking process will take no more than half an hour. The recipe requires the most common vegetables and spices.
List of components:
- 1 large beet (about 300 g);
- 2 carrots;
- 3 potatoes;
- 1 onion;
- 2 tomatoes;
- 3 sprigs of parsley and dill;
- 2 tbsp tomato paste;
- 2-3 tbsp olive oil for frying;
- hops-suneli;
- black peppercorns;
- sweet pea;
- Bay leaf;
- garlic;
- salt;
- ground black pepper.
How to cook:
1. Peel all vegetables. Coarsely grate the beets, carrots and finely chop the onion. Put them in a saucepan.
2. Chop the tomatoes into cubes and send to the rest of the vegetables. Add tomato paste there.
3. Pour in a little olive oil and place under a closed lid on medium fire for 15 minutes. Remember to stir every 5 minutes.
4. Cut the potatoes into strips and add after the above time to the pan. Fill the dressing with 1.5 liters of water and bring to a boil.
5. Pour in spices to taste and cook for another 15 minutes until the potatoes are ready.
Put out the heat, then squeeze the garlic into the soup, cover and let stand for at least 5 minutes.
Green borsch with sorrel and egg - a recipe without beets and meat
You are probably used to the fact that classic borscht must be necessarily with beets? Not at all, one of the extraordinary options for a dietary dish is with sorrel. This is the so-called green type of soup - very light and slightly sour.
Composition of products:
- 2 liters of water;
- 1 large bunch (150 g) sorrel;
- 1 large bunch (130 g) green onions
- 500 g potatoes;
- 1 carrot;
- 1 onion;
- 2-3 cloves of garlic;
- 1 glass of tomato juice or 1 tbsp. tomato paste;
- 6 boiled eggs;
- 1 tbsp salt;
- 1 tsp Sahara;
- 1 tsp dried herbs;
- 1-2 pcs. bay leaves;
- vegetable oil for frying.
Cooking instructions:
1. Cut the peeled potatoes into cubes, rinse with cold water from starch and set to boil. This will take approximately 15-20 minutes.
2. Finely chop the onion, grate the carrots on a coarse grater.
3. Pour some oil into a frying pan, put vegetables, juice or paste, salt, sugar, spices, crushed garlic and fry until soft, 2-3 minutes.
3. Put the tomato paste in the pan, mix thoroughly and pour in a ladle of boiling potato broth. Transfer the mixture to a saucepan.
4. Grind the beets into thin strips and fry in a small amount of oil for a couple of minutes, after adding half a teaspoon of vinegar. After that, transfer the mass to the soup.
5. Finely chop the cabbage and add to the pan, then cook for 1 minute. Season to taste and simmer for another 3 minutes.
Turn off the heat and let stand with the lid closed. Serve the dish to the table, sprinkled with chopped herbs.
Well, that's all my today's selection of delicious and simple recipes dietary borscht without meat broth. Cook with pleasure and benefit, share recipes on social networks and write comments about your successes. See you soon!
Prepare all necessary products.
We chop the cabbage so that you can feel it in borscht - into small crumbs. Cut into slices, these slices can be cut into squares.
To get four plates of borscht, take a three-liter saucepan, at least. Boil shredded cabbage in 3 liters of water. But the pan can be larger, then increase the ingredients proportionally.
In the meantime, we clean and rub the vegetables for frying in a pan. Do not chop the onion coarsely or finely. The bulb can be large or medium, or two small bulbs.
Grate carrots on a grater. It is best if the number of carrots is the same as onions.
The next step is to rub the beets, which must be sweet and juicy. But if your beets are not like that, then borscht will still turn out delicious if you fry the vegetables a little more in a pan. The size of the beets can be medium, although two small ones will also replace it with a vengeance.
Heat enough sunflower oil in a frying pan. And now we send these vegetables to the pan so that they are stewed and over time they begin to fry, changing their main color. The carrot will pick up the oil.
While the vegetables are fried, do not forget that after boiling the cabbage, you need to throw potatoes to it. To do this, clean it and cut it into medium pieces. The shape of the potato can be the one that your family loves (cubes, slices, sticks).
When potatoes and cabbage are in the same pan, salt should be added. This is for the best taste. But if your family consumes little salt, then you can add salt after the dish is ready. Although sometimes you can experiment and add salt not to the water, but to the frying. If the borscht is oversalted, then a peeled whole potato can correct the situation, it will take all the salt on itself when it boils in the borscht.
At the same time, finely chop the garlic and add it to the frying. Don't forget to stir the vegetables in the pan. You can fry them on medium heat. Garlic will add flavor to the dish. Add the tomato there, stirring the vegetables. The tastier the frying, the tastier the borscht will turn out, so watch how it is fried: it should not burn, but nevertheless, the vegetables should decrease in a pan by one and a half times.
Description
Borscht without meat- This is the perfect dish for those who fast or are a vegetarian. Even without meat, it can be cooked so well that it tastes indistinguishable from traditional borscht.
Borsch according to today's recipe turns out to be so tasty and "believable" that it is in no way inferior to the classic one. The absence of meat does not spoil it at all. Instead, celery root will add saturation to our borscht. It will make borscht without meat so flavorful that you will forget about the usual recipe for your favorite first course.
In order to cook delicious borsch without meat and make it rich and rich in taste, you need to know a few secrets. The taste of borscht directly depends on them:
- In order for your vegetable borsch to turn out with a pronounced taste, you need to properly fry the vegetables. If you throw them immediately into boiling water, the borsch will turn out to be watery and tasteless.
- Vegetables for borscht must be fried in a large amount of oil. At the same time, the fire must be strong so that the vegetables are covered with a golden crust.
- Water should always be salted at the very beginning and constantly tasted. If you undersalt borscht without meat a little, you get a brew that has no taste.
- All ingredients must be added in strict order, while cutting them as small as possible: this way they will give all their taste and aroma.
- Tomato paste for borscht is better to make yourself. If you add store-bought tomato paste to meatless borscht, it will be sour, and you will have to add a lot of sugar to it.
- Garlic and ground black pepper give borscht a rich taste, so they must be added.
- Borscht should be cooked over low heat, do not allow it to boil: this way the vegetables will “make friends” sooner and borscht without meat will acquire a rich taste.
You will learn about the rest of the secrets of cooking borscht without meat from our step-by-step photo recipe.
Ingredients
-
(400 g) -
(250 g or 3-4 medium potatoes) -
(150 g or 1 piece) -
(100 g or 1 small carrot) -
(1 PC.) -
(1 PC.) -
(100 g) -
(a little for frying) -
(taste) -
(taste) -
(1-2 pieces) -
(50 g) -
(1 bunch)
Cooking steps
Here is a set of ingredients we need to make borscht without meat. Put a three-liter saucepan on the fire and fill it with water a little more than half. Peel potatoes and cut into small cubes. After the water boils, drop it into the water. Periodically remove the foam from the potatoes with a slotted spoon. Lower the fire, let it simmer slowly.
Meanwhile, prepare the rest of the vegetables. Peel beets, carrots, celery, rinse well with water and grate on a grater that is designed for Korean carrots. As a result, you should get vegetables in the form of an elongated straw. Thanks to this cutting, borscht without meat will acquire a richer taste. Peel the bell pepper, remove all seeds and membranes and cut into small elongated straws, trying to repeat the cutting of the rest of the vegetables.
Peel the onion from the husk and cut into small squares. Take a frying pan, put on fire and pour some vegetable oil. Remember that the fire should be large, because the vegetables should acquire a golden crust. Add chopped onion and bell pepper to hot oil. Fry for five minutes.
Next, send the carrots and celery, mix the vegetables a little and continue to fry them.
Send the beets with tomato paste next to the dressing for borscht without meat. Fry for 5-7 minutes so that excess moisture evaporates and the tomato paste is slightly baked.
After that, pour some water into the pan, add spices, salt and mix all the ingredients well. Simmer vegetables for a few minutes. If the tomato paste gave sourness, you can add a little granulated sugar to taste.
In the meantime, finely chop white cabbage, remember her a little.
Send the cabbage to the pot with the potatoes. Boil the cabbage until it becomes slightly crispy. For different varieties of cabbage different time for cooking. Add a few bay leaves to the vegetable broth.
Add the prepared vegetable dressing to the pot with potatoes and cabbage. Mix vegetables well and add water if necessary. Bring the borscht to taste, adding salt, pepper and, if necessary, sugar.
Finely chop the greens and send to the pan with borscht. Squeeze a few cloves of garlic: this is how the vegetables will reveal their flavors in borscht without meat. Turn off the borscht and cover with a lid, let it brew a little. It is very important not to overcook vegetables.
Well, how would your favorite borscht be without sour cream. Add a few tablespoons of sour cream to each bowl and place on the table.
And what flavors does your borscht without meat emit! It's simply unbeatable! Now taste it and make sure that the absence of meat does not make it less tasty! Serve borscht to the table, cut brown bread and put some garlic.
Bon appetit!
