Lenten beetroot borscht: recipe with photo

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

Lenten beetroot borsch is prepared much faster than the one that uses a meat product. It should be noted that such a soup can be cooked not only on the stove, but also in a slow cooker. In any case, with the right preparation, you will get a very tasty and satisfying first course.

Lenten borsch: recipe with photo

Usually red soup is cooked on beef bone. But if you are a vegetarian or keep Lent, then meat should be excluded. Instead, you need to add vegetables to the dish, and, if desired, fried mushrooms.

So, how is lean borscht prepared? The recipe with a photo will be presented to your attention right now.

So, for the dish we need:

• medium beets - 2 pcs.;
• fresh cabbage - about 200 g;
• sharp onion - a pair of large heads;
• lavrushka - a couple of leaves;
• large carrot - 1 pc.;
• sea s alt and black pepper - use as desired;
• potato - a couple of small tubers;
• citric acid - on the tip of a knife;
• unflavored vegetable oil - about 6 large spoons.

Preparing the components

Delicious lean borscht is prepared quite quickly. But before all the ingredients are heat-treated, they should be prepared in advance. To begin with, vegetables need to be washed and peeled (if necessary). Next, it is recommended to start grinding them. Beet tubers and carrots must be grated on a large grater, and potatoes and onions must be chopped into cubes. As for white cabbage, it should be cleaned of hard stems and cut into thin and long strips.

Roasting part of the ingredients

Any recipe for lean borscht with beets requires fragrant roasting. This is necessary so that the soup without meat does not seem insipid, but is rich and very tasty. As a fry, it is recommended to use browned vegetables. To prepare them in an ordinary frying pan, heat the vegetable oil, and then put the chopped onion (bitter) and grated carrot. After mixing the components, they must be fried until transparent. At the end, passerovka should be flavored with spices and citric acid. In the future, it needs to be put aside and used only when the soup is almost ready.

Cooking the first course on the stove

After sautéing vegetables, you should proceed to the direct cooking of red soup. To do this, take a pot and fill it 2/3 with drinking water. Next, you need to put it on maximum fire.and quickly bring to a boil. At the same time, a couple of leaves of parsley and fresh cabbage should be lowered into the liquid.

After boiling, the fire must be reduced, and the pan should be covered with a lid. Cook the contents of the dishes preferably for ¼ hour. In the future, grated beets should be added to the cabbage, as well as s alt to taste. After another half an hour, chopped potato tubers must be put in the broth. It is advisable to cook the soup in this composition for about 20 minutes. During this time, all components should become soft, and the dish should turn red.

Final stage

After the lean borscht with beets is almost ready, it is necessary to lay out all the previously prepared frying. After mixing the ingredients with a spoon, they should boil for 3 minutes, and then tightly close the lid and put out the fire. In this form, it is recommended to keep the first dish aside for about ¼ hour.

How should the first course be served at the dinner table?

Having prepared lean borscht with beets and keeping it under the lid for a while, you can safely serve the first course to the table. To do this, the soup must be poured into plates (deep), and if desired, add fresh chopped green onions and parsley to it. In addition to greens, such a dish should be served with a piece of dark or white bread, as well as thick sour cream or mayonnaise. If you adhere to Great Lent, then it is better to refuse these ingredients.

Make lean borscht in a slow cooker with mushrooms

Today, almost everyonehousewives have such a kitchen assistant as a slow cooker. Using it, you can easily and quickly cook not only all kinds of pastries, main dishes and cereals, but also delicious rich soup. Quite tasty in a slow cooker is borscht. For its proper preparation, you will need a frying and stewing mode.

So, how to cook lean borscht with mushrooms? To do this, we need the following components:

• beetroot small - 2 pcs.;
• sauerkraut - full glass;
• spicy onion - 1 head;
• lavrushka - a couple of leaves;
• medium carrot - 1 pc.;
• garlic - 2 cloves;
• sea s alt and black pepper - use as desired;
• potato - a couple of small tubers;
• vinegar 6% - a couple of small spoons;
• fresh mushrooms (champignons can be taken) - about 200 g;
• unflavored vegetable oil - about 6 large spoons.

Preparing the components

Lenten borscht with mushrooms is prepared in almost the same way as a similar dish, but with the help of a stove. First you need to process all the components. Vegetables must be thoroughly washed and peeled. Carrots and beet tubers need to be grated on a large grater. As for onions and potatoes, they should be chopped into cubes.

In addition to processing vegetables, fresh mushrooms must also be prepared. We decided to use small mushrooms. They should be washed and chopped into straws or cubes. It is also necessary to prepare andsauerkraut. If it is very acidic, then it must first be rinsed in cold water and shaken vigorously in a sieve.

Frying mushrooms

Lenten borsch in a slow cooker will turn out to be especially fragrant, satisfying and tasty if you cook it together with fried mushrooms. To do this, in the bowl of the device, it is necessary to heat up deodorized vegetable oil, and then put fresh champignons. After all the moisture has evaporated from the dishes, the product should be fried (in the mode of the same name) until it turns slightly red. In the future, grated carrots and chopped onions must be added to it. All ingredients should be cooked together for 17-20 minutes (with the lid closed). At the same time, it is recommended to season them with pepper and s alt. In the future, the roast must be put in a separate bowl and cool.

Beet stewing process

To make the borscht with lean beets brighter and richer, the red tubers of the vegetable should first be stewed. To do this, they must be put in the same container where the mushrooms were recently fried. Having set the quenching mode, the grated beets must be cooked for half an hour. At the same time, it is recommended to periodically stir it with a large spoon. In conclusion, 6% table vinegar should be added to the product. After putting the vegetable in a separate bowl, you must wait for it to cool.

Cooking red soup in a slow cooker

While the beets are cooling, you should start cooking the rest of the ingredients. ForTo do this, the bowl of the multicooker must be filled with water (up to the mark), and then put the leaves of parsley and sauerkraut into it. In this composition, the ingredients should be cooked in the stew mode for ¼ hour. Next, you need to add potato cubes and previously prepared beets to them. Also, the ingredients need to be flavored with spices to taste.

Cook soup with vegetables for half an hour. During this time, all components should become soft.

After the specified time, it is necessary to put the previously fried mushrooms with onions and carrots into the broth. Also add chopped garlic cloves to the soup. After mixing the components, it is recommended to keep them in the same mode for another 3-4 minutes. After turning off the multicooker, its lid should not be opened for another ¼ hour.

Proper serving of red soup to the table

As you can see, it is not difficult to cook lean borscht at home. At the same time, in terms of its taste, it is in no way inferior to the dish that is made using meat.

Serving homemade borscht to the dinner table is recommended along with plenty of fresh herbs. If you do not adhere to Great Lent, then you can additionally present mayonnaise or fresh sour cream to it.

Summarize

Now you know how lean borscht is prepared on the stove and slow cooker. It should be noted that some housewives do not make such a soup according to a recipe, but at their own discretion. Some add both sauerkraut and fresh cabbage to it, others do not.potatoes are used, and still others do not grate carrots and beets, but chop them in the form of straws. But in any case, no matter what option you choose to prepare red soup, it will still turn out to be very tasty, he althy and nutritious. Enjoy your meal!