How to cook borscht on the water. Vegetable borscht without meat homemade recipe with photo. What do we need

Traditional borscht turns out to be hearty, rich, thick, but not everyone considers it useful enough. This is due to the fact that the classic technology of cooking this soup involves the use of roasted vegetables. When frying foods in vegetable oil, not the most useful substances are formed, which end up in the soup. Because of this, the calorie content of the dish also increases. But is it possible to cook borscht without frying? Experienced chefs say that this problem can be solved, and soup cooked from beets and cabbage without sautéing vegetables turns out to be no less tasty and appetizing than the usual one. To do this, you just need to slightly change the cooking technology.

Cooking features

Dietary borscht is prepared without frying, but it turns out red and appetizing. To get this result, you need to know a few things.

• With the traditional technology of cooking borscht, vegetables are first sautéed in oil, and then added to the soup. If you put them raw, it will take a long time to bring them to readiness. With prolonged cooking, the beets discolor, and because of this, the soup acquires an unpleasant burgundy hue. The way out is to use other ways to bring the beets to readiness. It is stewed, boiled whole or baked and ready, then chopped and added to the soup no more than 10 minutes before removing it from the stove. The result is a dietary borscht, which has the same bright color as the traditional one.
• The processing of beets with lemon juice and vinegar also helps to maintain a rich color. If you care about your health, the first option is preferable.
• When cooking dietary borscht without frying, you need to use lean meat: chicken breast, turkey, veal. Otherwise, the soup will still turn out to be too high-calorie.
• To increase its satiety, beans are often put in a dietary soup, with which borscht turns out to be even more useful. It is recommended to cook grain beans separately, adding already prepared borscht to the borscht. Pod can be laid along with other vegetables. In extreme cases, it is permissible to use canned beans. Sometimes this product is replaced with green peas.
• Borscht will acquire a richer taste and aroma if, after cooking, it is allowed to brew under the lid for at least half an hour.
• If you decide to add fresh herbs to the pot with borscht, boil it for 2-3 minutes so that it does not turn sour before you eat it.

Borscht is served without frying, with sour cream and herbs. Such dressing as mayonnaise does not suit him. It is also better to refuse donuts when serving a dietary first course to the table.

Diet borscht with beef without frying

• beef - 0.5 kg;
• green beans - 0.3 kg;
• beets - 0.2 kg;
• fresh cabbage - 0.3 kg;
• potatoes - 0.3 kg;
• onions - 100 g;
• carrots - 100 g;
• tomato juice (preferably unsalted) - 0.5 l;
• water - 2.5 l;
• salt, pepper - to taste.

Cooking method:

• Wash the beef, blot with a napkin, cut into portions.
• Pour the meat with water, put to cook on the stove. After boiling, remove the foam, reduce the intensity of the flame, cover the pan with a lid. Simmer for 40-50 minutes without letting the broth boil violently, otherwise it will come out cloudy.
• Wash the beets and put them whole to boil in a separate pan. It would be even better to bake it - this method of heat treatment helps to preserve the color and benefits of the vegetable.
• While the meat and beets cook, prepare the remaining vegetables. Wash them. Remove the upper leaves from the cabbage, chop it. After peeling the potatoes, cut into bars about 2 cm in size along the long side, about 1 cm along the short side. Free the onion from the husk, cut into small cubes. Scrape the carrots, rinse, grate coarsely. Cut the beans into 2 cm pieces. You can use a frozen product that does not require prior preparation.
• When the beet is ready, cool it, peel it, grate it coarsely.
• In the finished broth, put all the vegetables, except for the beets. Salt and pepper it to taste. If your tomato juice is salty, it is better to salt the borscht later, just before it is ready.
• Boil the vegetables for 20 minutes, then put the beets in the soup, pour in the tomato juice. Continue cooking 7-8 minutes after the soup has returned to a boil.
• Remove the finished borscht from the stove, but do not rush to pour it into plates - let it brew under the lid for 30 minutes.

When pouring soup into bowls, do not forget to put a piece of meat in each. Season borscht with sour cream, sprinkle with chopped herbs - this will make it even more fragrant and appetizing.

Chicken breast borscht without fried

• chicken breast - 0.4 kg;
• cabbage - 0.2 kg;
• tomatoes - 0.3 kg;
• sweet pepper - 0.2 kg;
• potatoes - 0.5 kg;
• onion - 150 g;
• carrots - 150 g;
• beets - 150 g;
• water - 2 l;
• chicken egg (optional) - 2 pcs.;
• garlic - 2 cloves;
• salt, pepper - to taste.

Cooking method:

• Rinse the chicken breast, cover with water, bring to a boil over medium heat. After removing the foam and reducing the heat, cook for half an hour.
• Strain the broth. Cool the chicken breast. Separate the meat from the bone, cut into small pieces, dip into the broth.
• Cut the tomatoes crosswise, dip in boiling water. After 3 minutes, transfer to a bowl of cold water. Peel the cooled tomatoes, cut into large pieces, put in a blender bowl.
• Peel the seeds from the pepper, cut into medium-sized pieces of arbitrary shape, put to the tomatoes. Turn on the blender and puree the vegetables.
• Peel the beets and chop on a grater, put in a saucepan. Pour in the tomato-pepper mass and simmer for 10-15 minutes over low heat. Add finely chopped garlic, simmer for another 2-3 minutes. Remove the skillet from the heat.
• Peel the potatoes, cut into cubes of one and a half centimeters, put in the broth. Put it on the stove.
• After it boils for 5 minutes, add finely chopped cabbage and grated carrots, cook for another 15 minutes.
• Add beets in tomato-pepper sauce, mix. Continue cooking for 10 minutes.
• Leave the borscht to infuse for half an hour. During this time, you can boil the eggs, peel and cut in half - they are placed in plates with borscht instead of dressing.

Eggs can not be added to borscht, then it does not hurt to fill it with sour cream. Finely chopped green onions will not be superfluous in any case. Borscht prepared according to this recipe looks a little unusual, but very appetizing.

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 liters.

Cooking method:

• Bake the beetroot, wrapping it in foil and placing it in an oven preheated to 180 degrees for 40 minutes. When it cools down, peel, cut into medium-sized strips.
• Shred the cabbage.
• Peel the potatoes, cut into medium-sized pieces.
• Cut the peeled carrots into medium-sized strips.
• Cut the garlic into small pieces.
• Peel and finely chop the onion.
• Chop up the greens.
• Boil water or broth, put potatoes in it (or in it), after 5 minutes, enter the cabbage, after the same time - carrots and onions.
• After cooking the vegetables for another 5 minutes, add the beans from the jar to them. You can replace it with green peas if you like it more. The liquid from the jar can also be poured into the soup, but because of this, it may become a little cloudy.
• After 10 minutes, add the beets and tomato paste, after diluting 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, cover with a lid.

After insisting borscht for half an hour, pour it into plates and serve. The soup turns out so tasty and fragrant that you will be happy to eat it even without dressing. Cooking the first dish according to this recipe will be a good idea during fasting. If you don't eat meat, this borscht recipe will surely come in handy for you too.

Cooking borscht without frying is no more difficult than traditional. It turns out it is no less tasty and appetizing than the classic one. This soup is suitable for diet food.

Admirers of tradition do not accept hateful borscht. However, Lenten borscht is part, so to speak, of the Old school borscht culture - its full-fledged representative, and not just a substitute for Lent. Not a dish - but a solid focus of healthy vegetables, a treasury of vitamins and health. Moreover, there are also several types of broth-free borscht - with mushrooms, with beans, with crucian carp, etc. But we will not cover the immensity, but we will make borscht without meat according to the basic recipe. Classics - step by step and with bright pictures.

Lenten borscht: a classic recipe with a photo

You need to cook for fasting, excluding all animal products, so this recipe will come in handy for many. In terms of taste, borscht without meat differs little from the traditional one, but unlike it, it is tasty even cold. It is just as attractive - the beets remain, but cook much faster. After all, if you take away at least 30-40 minutes allotted for the broth, then no more than an hour will come out. So, we are preparing borscht without meat: only vegetable. For you - a photo with a description.

Ingredients:

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

How to cook borscht without meat

One little secret. The color of borscht turns from red to orange due to prolonged boiling. Therefore, it should not be cooked for longer than a sufficient time.

The season of vegetables is approaching - then you can add fresh tomatoes and bell peppers to the lean borscht - they perfectly complement the bouquet of aromas and tastes of the finished dish, even without meat. In the cold seasons, these vegetables will completely replace a spoonful of homemade adjika or ketchup. But in any case, you will not feel deprived without fatty broth, because borscht has an amazing property - the invariability of taste. As they say, borscht is also borscht in Africa. What with meat, what without it. It is tasty, it seems, already with one name, and low calorie content will not spoil your figure.

Borscht without meat in a slow cooker

Whoever has the opportunity, let him cook dinners in a Russian oven - it is really fragrant, appetizing and authentic. But do not forget to prepare memorable dishes with the help of modern technology. Let's make borsch in a slow cooker and without adding meat. The dish turns out very satisfying and very tasty.

What do we need :

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

How to cook borscht without meat in a slow cooker

Lenten classic borscht is ready! The last stroke of the culinary artist will be a snow-white spot of sour cream on this wonderful red field - of course, for those who do not fast, but simply follow a diet or do not like meat broths.

In anticipation of the heat (and not far off - and heat), I would like to remind you: lean borscht is amazingly suitable for the heat. It can only be warmed up a little, or even eat cold. Not to mention the main advantage - the abundance of fresh real vegetables not from the greenhouse, but from the garden.

Whatever you say, the benefits of lean borscht are obvious. It keeps much longer in the refrigerator because it does not contain any meat or other perishable ingredients. All products used for cooking contain a complex of vitamins necessary for the body. The recipe is always relevant for losing weight and vegetarians. The dish does not require expensive products. And finally, cooking lean borscht is not such a long process. Bon appetit and good mood!

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.

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.

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.