Borscht without meat: step by step recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is known that today many people strive to eat right. Those who want to organize a he althy diet for themselves often have to give up certain foods. Meat is one of them. It is known that people who have chosen a meat-free diet for themselves find it quite difficult to give up Ukrainian borscht.

Recently, supporters of he althy eating have been practicing the preparation of a light vegetarian option. In terms of taste and color, this diet dish is no different from a regular treat.

How to cook red borscht without meat? How is it different from traditional food? What is its calorie content? We will try to answer these questions in our article.

About the calorie content of the dish

In many families, borscht fell in love and gained a foothold as a he althy, tasty, and most importantly, affordable and easy-to-cook food. In practice, it has become an integral part of the menu of the entire population of the former CIS. It's no secret that eaters worried about extrakilograms, the question is always how many calories are contained in a particular dish.

How many calories in borscht without meat? Nutritionists recommend this dish to everyone who wants to lose weight: after all, 100 g of a lean dish contains about 37 kcal. It turns out that one plate of borscht without meat (see the recipe below) will “enrich” the body by about 90 kcal, which means that an extra plate of lean borscht cannot harm your figure in any way.

For careful housewives

Every zealous housewife will need a recipe for borscht without meat, in which it is proposed to cook this popular dish exclusively from vegetables alone. To give it an appetizing aroma, beets, carrots and onions should first be fried in vegetable oil. Experienced housewives assure that such a vegetarian borscht with beets will be much more satisfying if boiled beans are added to it. In the spring, many people cook green borscht without meat. The recipe for this treat is especially popular during the fasting period. And of course, as an option, some people cook delicious borscht using a slow cooker for this.

Ingredients

Use for cooking:

• potatoes: 5-6 medium size;
• carrot: 1 piece;
• 1 small beetroot;
• half of cabbage (small);
• bell pepper: 1-2 pieces;
• 1 small onion;
• tomato paste or sauce: 2-3 table. spoons;
• bay leaf;
• allspice;
• to taste:s alt, ground black pepper;
• for frying - lard or sunflower oil (refined);
• parsley or dill.

How to cook delicious borscht without meat: step by step recipe with photo

The preparation of dietary red borscht begins with the preparation of potatoes. It is cleaned, cut into cubes and washed. Then they add it to the pot in which the borscht will be cooked, pour the right amount of water into it and put it on the stove.

While the potatoes are cooking, you can cook the roast. To do this, the onion is peeled, chopped and fried in a preheated pan until golden brown. Carrot grated on a coarse grater is added to the onion and lightly fried.

Next, the beets are peeled, cut into thin strips and also sent to the pan. Bulgarian pepper, previously peeled and finely chopped, is also added here. All together, the vegetables should stew for some more time (10 minutes). Then add a few tablespoons of tomato paste or sauce to them. Pour everything with a small amount of water and stew almost until cooked.

Allspice (or black peas), bay leaf and s alt are added to the boiling potatoes. When the potatoes are already half cooked, pour the frying. Next, finely chop the cabbage and also send it to the pan.

When the borscht is almost ready, add parsley and dill (finelychopped). Mistresses recommend letting it brew for an hour or two before use.

Lenten red borscht with beans

This version of the dish is recommended to cook in a large 5-liter saucepan: very tasty lean borscht with beets, without meat, but with beans, on the 2nd and 3rd day! Makes approximately 12 servings. Use:

• 1 kg cabbage;
• 0.6-0.8 kg potatoes;
• beets - 2 pcs.;
• carrot - 2 pcs.;
• onion - 1-2 pieces;
• 200g beans;
• five tablespoons rast. oil;
• bay leaf - 1-2 pieces;
• to taste: s alt, herbs, sour cream (when serving).

Cooking

Beans should be boiled in a separate saucepan for 1-2 hours in advance. It should be soaked first. It is better to do this in the evening so that the product stands in water and swells properly. When the beans are almost ready, half-fill a 5-liter saucepan with water and put the dishes on fire. Next, they wash, cut and chop the vegetables, make a dressing. The principle of preparation, as well as the sequence of laying vegetables and frying in boiling water, does not differ from that described in the above step-by-step recipe. If necessary, water can be added to the pan.

Ready-made borscht, since it is cooked without meat, is served both hot and cold. When serving, the dish is seasoned with sour cream. For those who do not adhere to a vegetarian diet, the hostesses offer to servesuch a borscht with chopped lard and garlic. Those observing the restrictions of the church fast can use fasting mayonnaise dressing.

Ukrainian borscht with lard, but without meat and beets

The peculiarity of this Ukrainian borscht recipe is that although it does not contain meat and beets, this first course tastes like it is cooked on a real broth. The main factor in the process of its preparation is the strict observance of the ratio of tomato juice and paste in frying, as well as the required volume of water (3-4 l), in which the ingredients are boiled.

This special borscht, like any other, is simply impractical to cook in small volumes: properly cooked, it becomes even tastier than fresh on the second or third day.

Use:

• 7-9 small potatoes;
• 3-4 pcs onion;
• 1 pc. tomato, carrot, pepper;
• half a head of cabbage (small);
• 300 ml tomato juice;
• 2-3 tbsp. spoons of tomato paste;
• 200 g bacon ("old" or fresh, s alty);
• garlic (a few cloves);
• butter (to taste);
• 50-60 g vegetable oil;
• to taste: bay leaf, sugar, pepper, s alt.

How to cook?

Put a container of water on the fire, throw 2 onions there. Salo (fresh or s alted) is cut into pieces of arbitrary size and fried in a pan. Fry onions in melted lard until golden brown. To himpour the carrots, previously cut into strips. Everything is passered for 2-3 minutes. Next, add tomato paste, tomato juice and sugar to the mixture. For a few minutes, everything is fried.

After boiling water, throw potatoes into the pan, cut into 2-3 parts, butter and s alt, bay leaf. After the potatoes are ready, they are slightly kneaded (like "crushed"). Cut (as finely as possible) the old fat (what has lain in the freezer for about 1-2 months, but not yellowed) and crush it with chopped garlic. Cabbage, tomato, sweet pepper are finely chopped and sent together with the frying to the pan. Cook until all ingredients are ready. Served with donuts, garlic, sour cream and herbs.

Advice from experienced housewives

Beginners should pay attention to some recommendations for cooking vegetarian borscht:

• For borscht to be truly red, you need to carefully put out the dressing.
• At the very end of cooking, if desired, you can add pepper (ground black) to the dish.
• If there is no tomato paste in the refrigerator, use minced tomatoes in the frying.

Bon appetit and stay he althy!