Borscht without meat - for fasting, diet and vegetarianism! The best recipes for meatless borscht with beans, mushrooms, lentils, sauerkraut. How to cook delicious borscht - simple recipes for every day

Borscht without meat - for fasting, diet and vegetarianism! The best recipes for meatless borscht with beans, mushrooms, lentils, sauerkraut. How to cook delicious borscht - simple recipes for every day

07.08.2019 Seafood dishes

Yesterday I made borscht without meat. One of my very good friends is in the hospital and asked me to bring her red borscht. My friend really wanted a delicious, rich homemade borscht. And since the doctor advised her to limit certain foods due to high cholesterol levels (these are foods containing animal fats, refined oils, meat broths, including meat, fried and smoked), I had to cook borscht without meat and without frying.

Preparing such borscht is much easier and faster than meat broth. And the result is amazing: bright, fragrant, tasty borscht and even more rich and thick from the presence of lentils than classic borscht with meat. And here is the recipe.

Borscht without meat recipe

By the way, if you still prefer borsch with meat, then it will be cooked according to a similar technology, only, instead of lentils, you will need a good piece of meat or a good beef bone. And, if you want to have a richer borscht, then you should cook the bone for at least three hours.

Ingredients:

300gr.
beets 350 gr.
carrots 150 gr.
onion 2 pcs.
prunes 100 gr.
cabbage 200 gr.
fresh tomatoes 3pcs or 250g. tomato puree
garlic 4 cloves
salt to taste
seasoning to taste

Technology for preparing lean borscht

We will cook borscht according to this recipe without meat and without frying.

Clean the beets and cut into strips. Put in a saucepan (you can take a deep cast-iron skillet), pour water, so that the water slightly covers the beets. Close the lid and simmer over low heat until tender.
Peel the carrots and cut into strips, cut the onion into half rings. Shred the cabbage finely. It is very convenient to use for thin shredding of cabbage.
Rinse the lentils under cold running water. Pour water into the pot where the borscht will be cooked, put the lentils there and put it to boil, when the water boils, reduce the heat and continue to cook the lentils over low heat.
After 10 minutes of cooking lentils from the moment of boiling, add cabbage to the pan. When the cabbage softens slightly, add the prepared carrots, onions (without pre-frying) and prunes. We definitely add prunes, it will enrich the taste of borscht and add a smoked flavor to our dish.
Remove the skin from the tomatoes, chop with a knife and add to the borscht. You can use tomato paste.
We load the beets last, as the beets are already ready. To preserve the bright color of borscht, it is best to put beets after adding acid (in our case, these are tomatoes).
Then cook on low heat for a few more minutes. At the end of cooking, you can straighten the borscht for salt, acidity and sweetness. If desired, crushed garlic can also be added to the borscht at the end of cooking.

So our delicious borscht without meat is ready! Let the finished borscht brew a little before serving. The next day it will be even tastier and richer.

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 a little 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 the white cabbage, remember it a little.

Send the cabbage to the pot with the potatoes. Boil the cabbage until it becomes slightly crispy. Different varieties of cabbage require different cooking times. 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 black bread and put some garlic.

Bon appetit!

Step-by-step recipes for making borscht without meat with mushrooms, prunes and as a preparation for the winter

2017-11-17 Yakovleva Kira

Grade
prescription

890

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

0 gr.

carbohydrates

8 gr.

41 kcal.

Option 1: Borscht without meat - a classic recipe

Borsch, although it has Ukrainian roots, is one of the most famous dishes in Russia. Usually a foreigner is offered to try it first, because it is borscht that is one of the symbols of Russian culture and this is one of the reasons why every housewife should be able to cook it. Contrary to popular belief, you can cook an excellent soup without meat, the main thing is to take good, fresh vegetables and follow each step of the recipe exactly. In this case, the ingredients are designed for three liters of water.

Ingredients:

1 beet;
1 sweet pepper;
2 carrots;
1/3 cabbage;
2 tbsp. spoons of tomato paste;
1 onion;
3 potatoes.

Step-by-step recipe for borscht without meat

Chop the rest of the vegetables.

Boil the beets for nine minutes.

Put potatoes and carrots in a saucepan, cook for twelve minutes.

Simmer the onion with carrots in a pan for three minutes.

Put the tomato paste in the pan, stir, simmer for a couple of minutes.

Put all the vegetables in a saucepan, add herbs, salt and pepper, cook for twelve minutes.

There are several versions of the invention of borscht. According to the first, it was first prepared in the 14th century on the territory of Kievan Rus. Its name comes from "boron" meaning red and "u" reflecting the ingredients of cabbage, which is usually used in cabbage soup.

According to another version, this soup got its name because of a plant called "hogweed", which was first used by the peasants for its preparation. Over time, borscht gained popularity not only among the poor, it was also eaten with pleasure by royal people, in particular, Catherine II called it her favorite dish and even kept a special chef who cooked it for her.

Option 2: Quick Meatless Borscht Recipe

There are many borscht recipes. Some cook it with meat and lard, others with chicken, fish or mushrooms. It is eaten cold, hot and even mashed soup is prepared. Cold is prepared in the summer in the heat on the basis of pickled beets and kefir. The classic borscht is a laborious and time-consuming process, if you don’t want to stand at the stove for several hours, then you can take advantage of the technological progress of the 21st century - the slow cooker.

Ingredients:

0.5 kg of cabbage;
3 beets;
1 tomato;
1 onion;
5 pieces of potatoes.

How to quickly cook borscht without meat

Chop onions and tomatoes in any shape, rub and beets.

Cut cabbage, potatoes, chop garlic.

Put the onion in the slow cooker, cook for four minutes on the “Frying” mode.

Lower the beetroot to the onion, fry for three minutes.

Add the tomatoes, after two minutes the garlic and cook for another four minutes.

Load the rest of the ingredients, fill the pan with water and cook for forty minutes on the "Extinguishing" mode.

Borscht is a part of Russian culture, references to it are found even in the works of the classics, for example, by Mayakovsky and Bulgakov. In Ukraine, festivals and holidays are often held in honor of this dish. And at the 2012 FIFA World Cup, which took place on the territory of Ukraine, guests were even taught how to cook this soup.

Few people know, but borscht can be harvested for the winter, it can be stored for a whole year, and in cold weather, relatives and friends will definitely appreciate your efforts. In addition, cooking it is no more difficult than ordinary borscht.

Option 3: Meatless borscht with mushrooms and prunes

Very tasty and unusual recipe for vegetarian borscht with prunes and champignons. Special culinary skills are not required for its preparation. You can cook both in broth and in water. The amount of ingredients in this recipe is designed for two liters of liquid.

The benefits of borscht are proven by thousands of years of culinary history. The main advantage of cooking without meat is useful for atherosclerosis, liver diseases and excess weight, as it contains betaine. This lipotropic substance helps break down and remove fats and bad cholesterol from the body.

Ingredients:

1 carrot;
1 beet;
1 onion;
2 potatoes;
1/2 cup beans;
10 pieces of prunes;
210 grams of champignons;

How to cook

Rinse the beans well and soak for a couple of hours, then boil for thirty-five minutes.

Cut the potatoes, put them in a saucepan and cook until tender.

Pour boiling water over prunes for a few minutes, then remove the pits and cut into pieces.

Chop vegetables and mushrooms.

Fry for a few minutes half the carrots and beets.

Put prunes into the pan, simmer for a couple of minutes.

Simmer onion and half a carrot in a pan, add tomato paste, simmer for one minute, flavor the soup with it.

Fry the mushrooms for three minutes, lower into the pan.

Put boiled beans, cabbage, a little sugar, salt and pepper into the soup, cook for ten minutes, without making the fire too strong.

Remove the borscht from the stove, sprinkle with finely chopped herbs.

Prunes contain calcium, useful for the normal functioning of the heart and nervous system. It is a natural immunomodulator that helps the body resist infection. These dried fruits are also useful for high blood pressure and stomach ailments. After the soup is cooked, be sure to give it time to stand on the switched off hot stove. Real borscht is much tastier.

Option 4: Lithuanian borscht without meat on kefir

A special Lithuanian borscht recipe is especially good in hot summer weather, as it is customary to eat it cold. At the heart of the preparation of kefir, it is better to take not too fat. Serve with boiled potatoes and fresh herbs.

The dish is unusual, because basically everyone is used to seeing okroshka on kvass as a cold soup. But still, the cold soup is definitely worth a try. In addition to the obvious benefits, it is also very tasty. And the products for its preparation will require a minimum.

Ingredients:

0.5 l of kefir;
1 egg;
0.3 l of water;
400 grams of beets;
100 grams of green onions;
60 grams of sour cream.

Step by step recipe

Peel the beets, add water, bring to a boil and cook over low heat for an hour and a half until tender.

Boil the egg, chop the onion.

Clean and cut the beets.

Mix kefir with salt and boiled water.

Combine all ingredients.

Add a piece of boiled egg and a spoonful of sour cream to each serving.

This recipe is a real storehouse of vitamins, and will be useful for those who are on a diet to lose weight or maintain health. This is one of the best and most popular vegetarian recipes.

Option 5: Meatless Borscht Puree with Mushrooms and Baked Potatoes

Another unusual recipe for delicious borscht. Few people believe that borscht puree can be tasty and nutritious, but it really is. It is a must to try. You can choose absolutely any mushrooms for soup, but it turns out especially tasty with champignons and porcini. For cooking, you need a cauldron or a pan with thick walls.

Ingredients:

1.5 cups of champignons;
0.5 kg of cabbage;
3 potatoes;
75 grams of carrots;
310 grams of beets;
0.5 glass of beer;
bunch of dill.

Step by step recipe

Cut mushrooms and vegetables.

In a cauldron or a thick-walled saucepan, heat the vegetable oil, fry the mushrooms for five minutes.

Add onions to mushrooms, fry for another six minutes.

Put carrots and celery in a cauldron, cook for another four minutes.

Put tomato paste, seven glasses of water and beer, bring to a boil and cook for five minutes.

Put cabbage, potatoes, beets and garlic into the cauldron, cook for another twenty minutes.

Pour borscht into a blender container and mix until smooth, add spices.

Puree soup can be eaten immediately, flavoring a portion with a spoonful of sour cream and chopped herbs. For those who do not accept alcohol, it is possible to cook without it, but still, light beer helps to achieve the perfect taste, besides, it is used very little, and hops will not be felt. Whatever variant of borscht you choose. If you follow each step of the recipe, then the dinner will turn out to be very tasty.

Borscht without meat is especially often prepared by those who are on a diet or are a vegetarian. It should be noted that dishes intended for such people are made in different ways. First - you should cook not only without the use of a meat product, but also without the use of oil.

As for the second dish, most often it is cooked with vegetable roasting. This component gives the soup a richer aroma and taste.

Diet borscht without meat: recipe

To prepare such a simple, but tasty and nutritious dish, we need only the simplest and most affordable ingredients. We will present a list of them right now.

So, dietary borscht without meat should be prepared using the following components:

medium potatoes - two tubers;
large onion - 1 head;
fresh beets - 1 small tuber;
fresh juicy carrots - 1 medium pc.;
fresh white cabbage - 200 g;
citric acid - ¼ small spoon;
table salt, ground pepper - to your liking.

We process vegetables

How to cook borscht without meat? To begin with, all vegetables are processed. They are washed, cleaned and crushed. Potato tubers and a large onion are cut into cubes, and carrots and beets are grated. As for white cabbage, it is chopped into very thin strips.

Cooking process on the stove

Like other varieties of red soup, diet meatless borscht should be cooked in a large saucepan. To do this, pour 1.5-2 liters of drinking water into it and bring to a boil.

As soon as the liquid in the dish begins to boil strongly, fresh cabbage, grated carrots and chopped onions are alternately laid out in it. After mixing all the ingredients, they are again brought to a boil, covered and boiled for about 20 minutes.

After the specified time, the vegetable broth is flavored with spices to taste (salt and pepper), and then the grated beets are laid out. After mixing the products, they are closed with a lid and cooked for about 25 minutes.

As soon as the broth turns red and becomes more saturated, potato cubes are dipped into it. So that borscht without meat does not seem insipid to you, it is recommended to add a little citric acid to it (to taste).

In this composition, red soup is boiled for ¼ hour.

How and with what to present a dietary dish to the dinner table?

Lean borsch without meat, the recipe of which we reviewed above, is prepared easily and simply. After it has been subjected to heat treatment, it is left under a tightly closed lid for ¼ hours. Then the red soup is distributed on deep plates and immediately served at the dinner table.

Eating such a dietary dish using bread, sour cream or mayonnaise is strictly prohibited. This is due to the fact that the listed components significantly increase the calorie content of the dish, and you run the risk of gaining excess body fat.

To diversify lean borscht and enjoy it, we recommend adding a large amount of chopped fresh herbs to it. Such an additive will not increase its energy value, but it will make it more useful, tasty and aromatic.

Vegetarian borscht without meat (photo, recipe)

Vegetarian borsch without meat differs from dietary borscht in that vegetable oil can be used for its preparation. Such a component contributes to a more satisfying and nutritious dish that can be served at the table both as lunch and as dinner.

It should also be noted that vegetarians often season red soup with fresh sour cream and mayonnaise, and also eat it with bread. Using this ingredient, it is rather difficult to understand that the dish we are considering was prepared without beef, horse meat, veal or pork.

So how to cook borscht without meat? For this we need the following components:

medium potatoes - 2 tubers;
large onion - 1 head;
fresh beets - 1 small tuber;
juicy fresh carrots - 1 medium pc.;
fresh white cabbage - 100 g;
sauerkraut - 100 g;
table vinegar 6% - 2 large spoons;
vegetable oil - 40 ml;
table salt, ground pepper - to your taste;
any fresh greens - to your liking;
mayonnaise, sour cream, bread - serve at the dinner table.

Preparation of ingredients

How to make hearty and tasty borscht without meat? To do this, you just need to strictly follow all prescription requirements.

First you need to process the vegetables. They are well washed in warm water and peeled. Next, proceed to the grinding of products. Bulbs and tubers of potatoes are chopped into small cubes, carrots and fresh beets are grated (if desired, they can be cut into thin sticks). As for white cabbage, it is cut into strips.

Fresh herbs are also chopped separately.

If you are using very sour sauerkraut, rinse it in cold water. Otherwise, it is added to the broth directly from the jar.

Roasting a part of the components

To get a tasty and nutritious red soup without meat, vegetable roasting is sure to be added to it. How to do it? First you need to strongly heat the pan with oil (vegetable). After that, chopped onion and grated carrots are laid out in it.

Having flavored the products with spices, they are fried until they are thoroughly browned. After that, the vegetable is laid out on a separate plate, and fresh beets grated on a coarse grater are placed in the pan. It is stewed with the addition of a small amount of water for about ¼ hour. In this case, the product should only become slightly soft, but not be converted into gruel.

Before turning off the stove, add a few tablespoons of table vinegar to the beets. This product will make the vegetable brighter, and the soup - spicy and fragrant. By the way, vinegar is often added with the aim that the beets in borscht do not become discolored, but remain maroon.

Boiling red soup

After the main components are fried and stewed, the heat treatment of the entire dish should begin. To do this, boil water in a large saucepan, and then put fresh cabbage into it. After boiling the vegetable for about ¼ hour, a pickled product is added to it, and then the same amount of time is cooked again.

As soon as the cabbage softens, potatoes and stewed beets are added to the broth. After mixing the components, and also flavoring them with various spices, they are boiled for 10 minutes. This should be enough time for the vegetable cubes to become completely soft.

Final stage

After the borsch without meat is completely ready, it is removed from the stove. Next, vegetable frying is added to the broth and it is thoroughly mixed. In order for the soup to be saturated with aromas, the pan is tightly covered with a lid and left aside for 5-8 minutes.

Serve delicious and rich red soup to the table

Now you know how to prepare a vegetarian soup without meat. After the borsch is infused under the lid and saturated with the aromas of roasted vegetables, it is laid out on plates and flavored with fresh herbs. If desired, sour cream or mayonnaise is added to such a dish. It should be consumed with a slice of bread.

Summing up

Your attention was presented to two different ways of how to cook homemade borscht without meat. Using these simple and affordable recipes, you no longer have to think about what kind of dinner to present to your family members if you do not have a meat product available, and also if you are a vegetarian or are on a strict diet.

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 the 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 borsch will turn out, so watch how it is fried: it should not burn, but nevertheless the vegetables should decrease in one and a half times in the pan.