Meat-free 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 into 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.
Hello, lovers of delicious food! I am sure that each of you has tried aromatic and rich borscht at least once in your life. What 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 monitor how many calories they get after lunch.
The calorie content per 100 grams of the dish is only 20 kcal, and if you cook it without potatoes, then even 10 kcal.
If you know the secrets of preparing vegetable broth, you can cook it almost indistinguishable from the original meat broth. An excellent choice for vegetarians who want to diversify their diet. Since the soup is so multi-ingredient, it's easy to experiment with flavors. For satiety, you can add beans and serve. The result will invariably please the participants of the feast.
Classic recipe for borscht without meat with fresh cabbage
The main option for preparing your favorite vegetable soup using water. It turns out so rich and aromatic that rare gourmets will guess that there is no meat in the composition. In just an hour and a half, a bright, delicious dish will appear on your table, 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;
- herbs, spices, sour cream (to taste).
How to cook borscht:
1.
Grate the beets and carrots on a coarse grater. Finely chop the onion.
2.
Add a little vegetable oil to a thick-bottomed pan and add the chopped vegetables. Pour in some water and leave to simmer on low heat under the lid for 20 minutes.
3.
After the specified time, add grated tomatoes to the mixture and leave to simmer for a few more minutes. You can replace it with tomatoes in their own juice, weighing 250 grams.
4.
Chop the potatoes into small strips and place in a saucepan. 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 the pan, cover with a lid.
6.
Finely chop the cabbage and add it to the soup. Only after this can you add salt and your favorite spices, such as suneli hops. Stir and continue to simmer for about 30 minutes.
Press the garlic through a garlic press and add to the dish. Finely chop the greens and add them to the borscht. Stir, cover and let sit for a while after turning off the heat.
Lenten borscht without frying
- beets – 0.2 kg;
- canned beans – 130 g;
- cabbage – 0.3 kg;
- potatoes – 0.3 kg;
- onion – 100 g;
- carrots – 100 g;
- seasoning for borscht or universal – 20 g;
- garlic – 2 cloves;
- fresh herbs – 100 g;
- tomato paste – 40 ml;
- water or vegetable broth - 2 l.
Cooking method:
- Bake the beets by wrapping them in foil and placing them in an oven preheated to 180 degrees for 40 minutes. When it has cooled, peel it and cut it into small strips.
- Shred the cabbage.
- Peel the potatoes and cut into medium-sized pieces.
- Cut the peeled carrots into small strips.
- Cut the garlic into small pieces.
- Peel and finely chop the onion.
- Chop the greens.
- Boil water or broth, put potatoes in it (or in it), after 5 minutes add cabbage, after the same time - carrots and onions.
- After cooking the vegetables for another 5 minutes, add the beans from the can to them. You can replace it with green peas if you like it better. The liquid from the can can also be poured into the soup, but this may cause it to become a little cloudy.
- After 10 minutes, add the beets and tomato paste, having previously diluted it with a small amount of broth.
- 5 minutes after the soup boils again, add chopped herbs and garlic, dry seasoning, salt and pepper to taste.
- After 5 minutes, remove the pan with borscht from the heat and cover with a lid.
After steeping the borscht for half an hour, pour it into plates and serve. The soup turns out so tasty and aromatic that you will be happy to eat it even without dressing. It would be a good idea to prepare the first dish according to this recipe during Lent. If you don’t eat meat, this borscht recipe will probably come in handy for you too.
Preparing borscht without frying is no more difficult than traditional one. It turns out no less tasty and appetizing than the classic one. This version of the soup is suitable for dietary nutrition.
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Meatless borscht with beans - a delicious recipe for vegetable borscht with water
The same hearty and rich cooking option that I mentioned above. Beans perfectly complement the flavor palette of the soup and make it richer. Perfect for lunch for the male half of the family, because it definitely won’t leave them hungry
