Who said that borscht without cabbage is tasteless? Don't believe such words. The absence of this ingredient does not in any way affect the taste of the dish. Want to see this for yourself? Then start the cooking process! We offer you a small selection of recipes. We wish you good luck in your culinary experiments!

Recipe No. 1 - green borscht with sorrel and egg

Grocery list:

1. First you need to process the meat. We rinse the pork with tap water and then cut it into small pieces. Place a pan of water on the stove. We put meat in it and salt it. We are waiting for the moment when the water boils. Remove the foam. Cook the pork for about 1 hour.

2. Peel the potatoes and cut them into cubes. But you can simply chop the onion. As for carrots, they need to be grated on a medium grater. We've sorted out the vegetables.

3. Place chicken eggs in a deep cup of water and boil them hard. When they have cooled, cut the yolks and whites into small cubes.

4. Add onions, carrots and potatoes to the pan with meat. Cook for 12-15 minutes.

5. Let me remind you that we are preparing borscht without cabbage. Sorrel replaces it perfectly. The dish turns out light and tasty. So, we take several bunches of sorrel. We wash them with water and cut them into thin strips.

5. Add sorrel, chopped herbs, eggs, bay leaves and your favorite spices to the pan with the broth. We wait until the water boils again. Turn off the fire. Before serving, our borscht without cabbage must be steeped. 20-30 minutes will be enough.

Recipe No. 2 - Moldavian borscht

Ingredients:

Cooking process:

1. We wash the chicken carcass in water, and then remove the entrails from it. Take a deep saucepan. Put the meat there and pour water. Place on the stove and cook for 1-1.5 hours. During this time, the carcass should become unusually soft. We take out the chicken, remove the fillet from the bones and cut into small pieces. We won't need the rest of the meat. The broth needs to be strained.

2. Chop the onions and carrots, first wash, then peel and cut into strips. Place a frying pan on the stove, add chicken fat and wait for it to start melting. Add parsley, carrots and onions. Lightly fry all this. Pour in 1 tbsp. l. vinegar. We continue to fry these ingredients until we see that all the liquid has evaporated.

3. Peel the potatoes and cut them into cubes. Measure out 1 tbsp. l. flour. It needs to be fried a little in a frying pan greased with butter. Pour the potato cubes into the pan with the broth. Cook for 10-15 minutes. After this time, add flour dressing, salt, fried vegetables and your favorite spices. Cook for another 15-20 minutes. All that remains is to pour the Moldovan borscht into plates and garnish it with herbs. Don't forget about chicken and sour cream.

Recipe No. 3 - classic borscht recipe without cabbage

Required Products:

Practical part:

1. We need to prepare a rich broth. To do this, place the meat in a pan with water. We are waiting for the boiling point. Now set the heat to low and cook the chicken (pork, beef) for about 1.5-2 hours. It is advisable that the lid be closed all this time. Making sure that the meat is cooked is very simple. You need to pierce it with a fork or knife. If the juice is clear, then everything is fine. If there is blood discharge in it, then you should cook the meat a little more.

2. Making: Peel the carrots and beets, and then cut them into small cubes. Just chop the onion. Place these vegetables in a frying pan. First the onion, and then everything else. Fry them using vegetable oil. Once the vegetables are soft, you can turn off the heat. Add a little salt.

3. We will not remove the meat from the broth. It should be thoroughly soaked in vegetable dressing. Pour potato cubes, spices, salt and herbs into the pan. We time it for 7 minutes. Add roasted vegetables to our soup and squeeze out the juice from the lemon. Cook for another 5-7 minutes. To complete the process, pour chopped herbs into the broth. Borsch without cabbage is served fresh. Pour it into plates, add a spoonful of rich sour cream to each of them. Bon appetit!

Every modern housewife has her own secrets that allow her to create culinary masterpieces. Have you never cooked borscht before and are worried about the result? There is no need to worry unnecessarily. Below are recommendations that will help you prepare a delicious dish:

If you cut the vegetables into small cubes, they will turn out more juicy.

You can use tomato puree, lemon juice and vinegar as a dressing. Thanks to this, the soup acquires a piquant taste.

The meat from which the broth was cooked can be divided into several parts. Place a few pieces in the borscht and put the rest in the refrigerator.

Afterword

Now you know how to cook borscht without cabbage. Having spent very little time, you can please your household with a delicious and rich soup. Choose any recipe and bring it to life.

Borscht, borscht, borscht - whatever they call this first dish, beloved in many families. Some people can’t even imagine their lunch without delicious, rich borscht, which combines our main vegetables into one whole: potatoes, carrots, beets, cabbage, onions and tomatoes. Some people like lean borscht with beans, while others prefer borscht with a good piece of meat - everyone has different tastes. But love for him remains unchanged!

Our today's borscht recipe will be somewhat unusual for some people, since it lacks one of the traditional ingredients, namely cabbage. Yes, you heard right, we will prepare borscht without cabbage, but at the same time it will not become less tasty. Our recipe will be a godsend for those who are not very fond of this vegetable, but at the same time will not refuse a plate of delicious borscht!

Also, this recipe will appeal to those who, for some reason, currently do not have fresh white cabbage. Borscht without cabbage in the traditional sense is not really borscht. It can rather be called soup. But it doesn’t matter what you call this first dish. If you want to cook borscht without cabbage, then we will give you this recipe.

First, let’s think about the question - what can replace cabbage in borscht? Fresh white cabbage can be replaced with sauerkraut or Chinese cabbage.

In Poland they also have beetroot soup, which is similar to our borscht and is also cooked without cabbage. Those. Based on its taste, this dish has the right to be cooked and eaten. The borscht turns out beautiful and appetizing. Red and fragrant, with a fragrant garlic bun, even those who cannot imagine borscht without cabbage will like it.

Ingredients

• Purified water – 3 l;
• Beef meat – 450 g;
• Potatoes – 600 g;
• Carrots – 130 g;
• Beetroot – 150 g;
• Onion – 150 g;
• Tomato paste – 2-3 tbsp;
• Bay leaf – 3-4 pcs.;
• A mixture of peppers and salt - to taste;
• Garlic – 2-3 cloves;
• Vegetable oil – for sautéing vegetables.

Preparation

We will start preparing our borscht by boiling the meat, that is, making the base - meat broth. In this case, it is beef shank or so-called hazel grouse. You can use meat of your choice: pork, chicken, turkey or beef. A good broth is made from meat on a sugar bone.

Wash it thoroughly and pre-soak it for 20 minutes in cold water. Next, place in a saucepan with a small amount of water (to cover the meat) and let it boil for a couple of minutes. After which we drain the water, wash the meat and place it in a saucepan to prepare broth for borscht. Cook until fully cooked, then remove and leave to cool, and by this time we are already preparing the first vegetables.

Peel and chop the potatoes and part of the onion (about half). Potatoes into small cubes, and onions as small as possible. Raw onions will make our borscht without cabbage more flavorful.

Immediately send them into the broth along with the bay leaf.

Heat the frying pan, pour in 2-3 tablespoons of vegetable oil and sauté the prepared vegetables.

We clean the beets, wash them and quickly grate them on a coarse grater, or if you want to get more involved, cut them into strips with a knife.

Place the sauteed vegetables in a saucepan, and in their place place the beets, adding a little vegetable oil to it. Cover with a lid so that it softens faster, making sure it doesn’t burn.

Add tomato paste to the beets, mix and cook in the pan for a couple of minutes.

During this time, cut the cooled meat into portions and place it in the pan.

Add beets and tomatoes there. Let it boil for another 2-3 minutes, add salt, pepper, and taste. If necessary, add what you think is missing: salt, tomato, sugar.

At the end of cooking, add dill and finely chopped garlic, let it boil and remove from heat.

Our delicious borscht without cabbage will reach its logical conclusion and will be ready for tasting in 15-20 minutes.

Pour the aromatic, rich borscht into plates and start the meal!

This is one of our families' favorite first courses. The recipe is considered a classic of Ukrainian cuisine; in the modern world it can be found in many cuisines, in different variations. Borsch without cabbage with beets is a Belarusian first course; it is cooked not with meat ingredients, but with beet kvass. There are many varieties of recipes. There is a step-by-step recipe for borscht without cabbage, which involves cooking without potatoes or sautéed roots. There is even a recipe for borscht and cabbage soup, which are cooked in fish broth. Always an obligatory component of any such first course is beets; they can be sautéed, baked or poached.

It often happens that you want delicious borscht, but there is no cabbage, and the question arises - how to cook red borscht without cabbage. My eldest son, when he was little, always asked to cook “red soup” - it’s the same borscht, only without cabbage. I used to wonder if there was borscht without cabbage, but having cooked it once, I can say with confidence that there is even very tasty beet borscht without cabbage!

I propose to prepare a recipe for delicious borscht without cabbage in the Belarusian style, only with any broth: chicken, pork, beef. You can also use it like the Poles do: beef tongue or pig ears. Cook on the one you like best.

Let's try to prepare a simple recipe without cabbage with pork and learn how to cook delicious classic borscht, but without cabbage and with tomato paste.

Ingredients

Cooking process with beets and pork

Ingredients:

• pork ribs 450-600g. (note that the more meat, the thicker and fattier the broth),
• 4 medium potatoes,
• 3 not very large beets,
• 2 carrots,
• onions 2 pcs. (onion),
• tomato 1 pc.,
• pepper 1/2 pcs. (sweet Bulgarian),
• 1-2 cloves garlic,
• tomato puree 40 gr.,
• spicy roots,
• dried seasonings,
• salt and pepper to taste,
• greens to taste,
• 1500 ml. broth.

Cooking process

We start by cooking the broth:

• wash the ribs

• put in a saucepan,

• set to maximum heat.

As soon as it boils, remove the “foam” from the scum, reduce the heat to minimum: not boiling, but slightly bubbling, add one carrot, onion and spicy parsley and celery roots.

After 40 minutes, remove the ribs and strain.

While the broth is bubbling, let's start with the vegetables:

• cut potatoes into cubes,

• beets and carrots - into thin strips,

• Cut the onion into small cubes or half rings.

Boil the tomato in boiling water and remove the skin, then cut into cubes and cut the bell pepper into strips.

For garlic, do not use a press; it is better to crush the cloves with a knife and chop finely, this way it will retain more taste and smell.

Dressing for borscht without cabbage.

The dressing recipe is simple, start frying the vegetables:

• put onions and carrots in heated (refined) oil and fry for 5-7 minutes,

• add pepper and fry for another 5 minutes,

• add beets, saute everything together for 9-12 minutes.

Then add chopped tomato and tomato paste and simmer for half an hour. Now we connect all the components:

• return the ribs to the strained broth, let it boil and then add the potatoes.

• 3 minutes after boiling again, add the beetroot, cook for half an hour, don’t let it boil too much, just simmer.

• remove from heat, sprinkle with chopped herbs and crushed garlic, cover the pan, set aside to steep for 15 minutes. Serve with sour cream and black bread grated with garlic.

The preparation time for beet borscht without cabbage takes from one to one and a half hours.

The process of preparing borscht without cabbage with chicken

If dinner or lunch needs to be prepared even faster, then I use chicken or smoked pork belly for the broth. Ingredients:

• 1 leg or 0.5 kg. brisket,
• 1 carrot,
• onion 1 pc.,
• medium beets 3 pcs.,
• 5 potato tubers,
• a couple of cloves of garlic,
• 2 tomatoes
• pepper 1 pc. (sweet Bulgarian),
• tomato puree 30 gr.,
• spicy herbs, bay leaf,
• salt and pepper to taste.
2 liters of water

Preparation principle as described above. There are just a few small differences:

• broth prepared with brisket does not need to be filtered,
• It cooks for 15-20 minutes, depending on the cut of the brisket.

You don't have to add roots as the brisket has a pronounced flavor. With chicken meat, cook for 10 minutes longer, and once the meat is cooked, you need to separate it from the bones. In this case, you can add spicy roots and strain the broth. Everything else is according to the first recipe. Cooking time for borscht with chicken without cabbage is 30-40 minutes for 4 people. Some tips on how to cook amazing borscht without cabbage:

• You can add vinegar or lemon juice to the sauteing if there is not enough sourness. If there is sufficient acidity in the borscht, the beets lose color less and become overcooked. When the acidity predominates, balance the flavor with a pinch of granulated sugar.
• as I said above: beets can not only be sauteed, but also baked; if done in advance, this will help save time when preparing the sauté. Baked in a peel.
• Additionally, you can use any ingredients depending on the recipe, the preferences of your household and guests. For example: sliced ​​zucchini, canned corn, green or canned beans, snow peas, turnips and even apples. You can also fry vegetables in lard. My family especially loves it with beans.

Do not skimp on using dried and fresh herbs; it is better to add the latter after removing the borscht from heating. The roots will add flavor to the borscht. I like to use ginger and celery. Below you can watch a video on how to prepare borscht. Cook with pleasure, surprise your guests and family, we wish you success. Bon appetit!

Has it ever happened to you that, when you are about to cook borscht, you discover that there is either no cabbage at all, or there is a small piece left that is completely insufficient for borscht? This often happens to me :) We love cabbage dishes, so it “goes away” unnoticed. And in such cases, you don’t have to deny your family rich borscht at all - cook borscht, but without cabbage! The borscht turns out delicious, and no worse than its classic “brother”!

So, what do you need to cook borscht, but without cabbage? Prepare the following products: chicken leg, potatoes, water, salt, beets, carrots, onions, vegetable oil, tomato juice, paste or special borscht dressing (preserved), garlic, bay leaf, ground pepper.

Wash the chicken leg, other parts of the chicken carcass or completely different meat (pork, beef, turkey, in general, something meaty), put in a pan along with potatoes (cubes), cover with water and cook until the meat and potatoes are ready. Chicken, of course, will cook fine together with potatoes, but with pork it is better to either cut the meat finely, or first cook the meat until half-cooked, and then with the potatoes until done. Since there will be no cabbage in the borscht, use more potatoes than usual. Somewhere in the middle of the cooking process, add salt to the broth.

While the meat and potatoes are cooking, i.e. the basis of our borscht, fry the onion (diced) and carrots in vegetable oil (half the carrots on a coarse grater, half on a fine grater). Cut the beets into thin strips, as thin as you can, or grate them on a grater (large). Take 2-3 beets so that the borscht in the end is not liquid, don’t forget - there won’t be any cabbage :)

Add the beets to the pan and fry the vegetables together a little.

Pour in tomato sauce for the borscht (I use homemade preserves) and simmer, covered, until the beets are soft.

When the potatoes and chicken are cooked, place the roasted beets into the pan. Cook the borscht until you see that all its components are completely cooked.

Add garlic (chopped), bay leaf, ground pepper to the borscht and turn off the stove. The borscht should sit for about 20 minutes before serving, this will make it richer and tastier:)

Red borscht without cabbage is served with sour cream, rich, real - you won’t be able to tear yourself away from this borscht!