Vegetarian borscht with beets. Delicious vegetarian borscht - recipe with photos

Today we will talk about a fragrant, rich, nutritious first course, familiar to everyone from an early age, but you will look at it in a new way. Vegetarian borscht prepared with beets according to our step-by-step recipe with photos will be useful for adults and children; this recipe for vegetarian borscht is very simple. This is one of the most famous and popular dishes of Slavic cuisine, any housewife can prepare it following our visual instructions.

Nowadays, a variety of recipes for preparing borscht have appeared, from vegetarian and lenten to savory and unusual. Borscht is prepared with red meat, poultry, even fish; it can also be prepared without meat at all; garlic, mushrooms, dried fruits, nuts are added to it, not to mention various spices and herbs. However, the main ingredients are unchanged, and even vegetarian borscht cannot be imagined without them.

This recipe presents a universal and win-win option for preparing a delicious red soup in a vegetarian manner, which any housewife can complement according to her imagination and desire.

Vegetable broth - 1.5 l.
Cabbage - 1/2 head
Carrots - 1 pc.
Beets - 1 pc.
Bell pepper - 3 pcs.
Potatoes - 2 pcs.
Onions - 1 pc.
Greens - to taste.
Tomato paste - 2 tbsp. l.
Bay leaf - 1 pc.
Salt, pepper, spices - to taste.

Calorie content of vegetarian borscht

The calorie content and nutritional value of vegetarian borscht are calculated per 100 grams of ready-made soup. The table shows average data for borscht cooked with beets in vegetable broth.

You don't have to be a super cook to make vegetarian borscht. Now we will tell you how to do this and clearly show you.

Step 1.

Peel the potatoes, cut half of one potato as thinly as possible, the remaining one and a half - into large bars or cubes. Thin slices are needed to make the soup thick and rich. Place the potatoes in a saucepan with boiling broth, throw in a bay leaf, add salt, and cook until softened.

Step 2.

Remove the top leaves of the cabbage, chop finely and also place in the pan. Boil for 5 - 7 minutes so that it does not overcook, slightly crispy cabbage in vegetarian borscht is the main goal of this step.

Step 3.

Prepare the roast: peel the beets and carrots, cut into strips or grate coarsely. Cut the onion into narrow pieces. Pour vegetable oil into a heated frying pan, add beets, carrots and onions, saute for 3 - 4 minutes, add 2 - 3 tablespoons of water or broth, simmer for about 10 minutes.

Step 4.

Peel and chop the bell peppers and add them to fry. After 5 minutes, add salt, pepper, tomato paste. If desired, tomato paste can be replaced with peeled tomatoes.

Step 5.

Transfer the roast into a pan with cabbage and potatoes and cook for a few minutes. You can add any seasonings if desired; dried vegetables, black peppercorns, cumin, garlic, vinegar (grape vinegar goes well with borscht), lemon juice.

Remove the pan from the heat. Rinse the greens (if you have time, soak them in water for 30 minutes to thoroughly clean them), chop them finely and sprinkle them over the finished borscht.

Serve with sour cream and dark, preferably rye bread. Bon appetit!

Bulgarian vegetarian borscht

Bulgarian vegetarian borscht is also easy to prepare, the whole process and ingredients are as similar as possible to the main recipe, but there are little tricks that we will tell you about.

— Water — 1.5 l.
— Beets — 1/2 pcs.
— Carrots — 1 pc.
— Onion — 1 pc.
— Potatoes — 5 pcs.
— Eggplant — 1 pc.
— Bell pepper — 3 pcs.
— Butter — 20 gr.
- Flour - 1 tbsp. l.
— Tomato paste — 2 tbsp. l.
- Sour cream
- Greens - to taste

1. In melted butter, simmer the beets cut into strips with the addition of vinegar, tomato paste and sugar.

2. Wash the carrots and onions well, peel and chop. Sauté in a separate frying pan in butter with added flour.

3. Prepare the cabbage and slice it thinly. Cut potatoes and eggplant into slices. Place the vegetables in salted boiling water and cook for 7 minutes.

Vegan borscht is a unique dish! On the one hand, the taste of the finished borscht is very reminiscent of the traditional one: the same beets, carrots, white cabbage and tomatoes.

But on the other hand, the recipe for vegan borscht does not use animal products, which makes the dish even better.

Vegetarian borscht turns out to be very light, low in calories, moreover, aromatic and incredibly tasty.

To prepare truly delicious borscht, some tricks are used:

Instead of meat in the recipe, beans are used; they add richness to the broth and satiety to the soup.
Instead of citric acid, use lemon juice, which makes the borscht aromatic, with a barely noticeable hint of citrus. Plus, citric acid preserves the color of the beets and makes the borscht bright red!
And the borscht dressing is prepared without vegetable oil (without frying) - this makes the borscht light, dietary and further emphasizes the taste of each component in the dish.

What you will need:

100 gr. beans (or half a glass)
3 medium potatoes
2 large tomatoes or tomato paste or
1 beet
1 carrot
2 tbsp. l. lemon juice or 1 tbsp. l. balsamic vinegar
fresh cabbage
3 cloves garlic
fresh herbs to taste

Recipe

Soak the beans overnight. Or pour water for 4-6 hours so that the beans are saturated with water, thus the cooking time for the beans will be significantly reduced. Let it cook until almost completely done.

10 minutes before the beans are ready, cut the potatoes into cubes and add them to the beans.

While the potatoes are boiling, grate the carrots and separately the beets.

Grate the tomatoes. Discard the peel.

Place the beets in a hot frying pan (without vegetable oil) and simmer for 1-2 minutes. Then add lemon juice or balsamic vinegar, 5 tbsp. l. water, cover with a lid and let simmer for another 1-2 minutes. Thanks to the acid contained in lemon juice, the beets will give the finished borscht a bright red color. It is better to add lemon juice to taste.

Add grated carrots, tomatoes or tomato paste and finely chopped garlic. Season the dressing well with salt.

Shred the cabbage thinly. Spread the dressing over the prepared potatoes and beans, add the cabbage. Boil the cabbage until the cabbage is completely cooked. It is better if the cabbage in the borscht has a slight crunch. Add salt.

Vegan borscht prepared according to this recipe will retain maximum vitamins in vegetables.

Bon appetit!

Every day our body needs food. It is desirable that it be healthy, quickly absorbed, stimulate digestion and warm. Soup satisfies all these criteria; it is not for nothing that it is called the first course. Almost all soups are indicated in dietary nutrition, with the only difference being that for different diseases, the diet and cooking recipes are different.

Today I will prepare borscht, or rather vegetarian borscht, which can be consumed by almost everyone, thanks to its high nutritional value, while the calorie content is low. It’s doubly nice that it’s easy and quick to prepare.

The benefits of this soup and its ingredients for the human body.

After heat treatment, the fiber found in vegetables loses its aggressive properties and turns into a soft, gentle sorbent for the intestines and its flora.
The soup is quickly absorbed and does not linger in the body, removing various toxins, heavy metals, nitrites, nitrates, radionuclides, and other harmful substances.
A serving of classic borscht contains all the chemical elements necessary for a person in ideal proportions.
Spices and seasonings stimulate the functioning of the kidneys, liver and the entire digestive system, which helps to activate the natural processes of cleansing the body.
Vegetarian borscht is a low-calorie food.
Potatoes contain a lot of potassium, which helps remove excess water from the body.
Cabbage has the ability to remove excess cholesterol, dissolve gallstones and improve the functioning of the heart muscle.
Beets contain substances that prevent the formation of benign and malignant tumors.
Carrots remove sand and small stones from the kidneys, have mild diuretic and choleretic properties, improve vision and normal heart function.
Onions have antimicrobial properties and improve the functioning of the gastric tract by stimulating the production of gastric juice.
Tomatoes effectively fight aging of the body and strengthen the immune system.

Vegetarian soup is effective for losing weight and maintaining ideal weight, as it contains a significant amount of lipotropic substance betaine, promoting the breakdown and elimination of fats and bad cholesterol. It is useful for diabetes (without potatoes), gastrointestinal diseases, which require limiting the consumption of raw vegetables and fruits.

Contraindications.

During exacerbations of gastritis with high acidity and pancreatitis, in the remission stage, it is advisable to remove the cabbage from the borscht, and wipe the carrots and potatoes or chop them in a blender.

Cooking vegetarian borscht does not require any special skills, but you still have to follow the technology. Here is a simple and clear recipe that even an inexperienced housewife can handle with borscht.

Nutritional value of the dish per 100 grams.

BZHU: 0 /1 /4.

Kcal: 27.

GI: low.

AI: low.

Cooking time: 35 min.

Number of servings: 9 servings (2250 g).

Ingredients of the dish.

Water - 1.5 l.
Beetroot - 150 g (1 piece).
Carrots - 130 g (1 piece).
Potatoes - 250 g (4 pcs).
White cabbage - 200 g.
Onions - 40 g (1 piece).
Garlic - 8 g (2 cloves).
Tomato paste - 10 g.
Salt - 6 g.
Spices - 4 g.
Sunflower oil (for frying) - 10 ml.
Sour cream - 10 g (for serving).
Greens - 5 g (for serving).

Recipe of dish.

Prepare the ingredients. Peel beets, potatoes, carrots, onions and garlic. Remove the top leaves from the cabbage.

Pour 1.5 liters of water into a saucepan and put on fire.

Meanwhile, chop the cabbage and cut the potatoes.

Throw cabbage and potatoes into boiling water (if the potatoes are young, put them before the cabbage for 5 minutes).

Chop the onion and garlic into small cubes.

Fry the onions and garlic in a heated frying pan with oil over medium heat for 5 minutes (my family doesn’t like boiled onions, so I have to fry them almost until brown so that the onions become dry. If you don’t mind boiled onions, you can fry them last turn, then it will remain juicier).

During fasting, instead of frying in oil, vegetables can be simmered with a small amount of water.

While the onions are sautéing, prepare the carrots and beets. I grate the vegetables using a Korean carrot grater, so they fry faster and the soup becomes thicker. If desired, you can cut into strips or grate coarsely.

Add carrots and beets to the onions and garlic and fry for another 5 minutes over medium heat.

Pour the prepared vegetarian borscht into plates and sprinkle with herbs. If desired, you can add sour cream (unless you are a vegetarian or fasting, of course). In fact, this lean borscht is good without any additives. Light, moderately thick, with a rich taste and aroma.

Bon appetit.

Do you want a vegan borscht recipe in the simplest interpretation? ZZhevsky, as healthy as possible, without frying and wisdom - exactly like all the dishes that I share in the “Cooking extremely simply” section on the “Back to Health” blog?

If yes, then “we are coming to you.” 😀

To prepare vegan Lenten borscht we will need:

white beans (it is better not to take dark beans, since the broth from dark beans is dark and not beautiful);
water (the products you see in the photo took me about 3 liters of water);
bulb onions;
White cabbage;
tomato paste or tomatoes (they are needed for acidity, but if neither one nor the other is available, then juice perfectly replaces them);
salt;
garlic, sweet bell pepper, parsley root, dill, seasonings - optional.

We do not use any fat, including vegetable oil, since we prepare the borscht without frying. This may seem unusual to you (99% of housewives fry onions and vegetables so that the dish is fatty and golden). But I have long been accustomed to not frying anything as much as possible - this makes borscht and other dishes light and dietary. The dishes are easily washed after using plain water without any detergents. It's healthy and environmentally friendly. Try it!

This borscht is prepared simply – much easier than described. 😀

It would be possible to write in continuous text, but since I distinguish several stages for myself in cooking borscht, I will describe it accordingly. Each stage is a set of actions that you perform quickly and after that you step away from the stove for a while and rest. Similar to approaches to . Completed the approach - rested... 😀

So, as Gagarin said: “Let's go!”

Stage 1. Prepare bean “broth”. Pour cold water over the beans and place on high heat. After boiling, reduce the heat and skim off the foam. Let the beans cook until half cooked (in my opinion, about half an hour), during which time we do other things (for example, do exercises). 😀

Stage 2. Loading potatoes and onions. Wash and peel the potatoes, peel the onions. Cut the potatoes into cubes and the onion as usual. We throw everything into our pan where the beans are cooked. Let it cook for 10-15 minutes.

Stage 3. Loading carrots, beets and cabbage. While the beans, potatoes and onions are cooking, wash and, if necessary, peel the carrots and beets. Usually, if the skin is young and thin, I don’t remove it, I just wash the carrots and beets well and cut off the tails.

Grate it on a coarse grater and throw it into our borscht. If you have parsley root, then grate (or chop) it too and add it to the pan at this stage.

Remove the top one or two leaves from the cabbage (if they are dirty or unsightly) and discard them. Cut the rest into small strips. Throw it into borscht. Let it cook for another 10 minutes.

Note: at this stage, if desired and possible, you can add bell peppers to the borscht along with carrots, beets and cabbage. Pre-cut into strips. Sweet peppers will add the taste of summer to borscht. If you don't have pepper or it's not summer, don't be sad, pepper is not a basic ingredient at all. 🙂

Stage 4. Loading salt and tomato. We approach the borscht and taste the vegetables and beans to see if they are ready. Most likely, they are almost ready. So it's time to throw in the salt and tomatoes. Salt and acid are things that, when added at the beginning of cooking, prevent vegetables from boiling. That is why we add salt and tomato to the borscht towards the end of cooking.

Salt. Throw in the tomato paste. If you use tomatoes instead of paste, you need to grate them. If you use lemon, simply squeeze the juice out of it and add to the borscht. No tricks.

Let it cook for 5 minutes.

Stage 5, final. Throw in finely chopped garlic, herbs, spices, mix, bring to a boil and turn off. Let it brew for half an hour.

Amazing vegan borscht is ready!

Lenten borscht is a dish that becomes even tastier on the second day. I usually give advice to cook all dishes in as small a quantity as possible, just for one meal. But Lenten borscht is an exception. Cook it in a large saucepan so that you have enough for tomorrow and the day after tomorrow. 😀

Bon appetit, friends, health and happiness! The simpler and lighter the food, the more cheerful and younger we are! Spending years in the kitchen is no business (unless you are a chef at a restaurant and get paid for it). There are many much more interesting things to do in the world! 🙂

For example? Learn languages, sing, dance, play chess, spend time with children, exercise outdoors, write poetry, read wonderful books!

Love and take care of yourself and your loved ones! See you again!

Send me your comments - I will be glad to exchange experiences and communicate! Share this article on social networks if you liked it, and also subscribe to my Telegram channel and you will be happy :)

— Will you have yesterday’s borscht?
- Will!
- Then come tomorrow!

It's no secret that borscht tastes better the next day. Time-tested fact. That’s why I love borscht so much, it’s my favorite soup. Cook a pot and you'll be full for three days! I cook two saucepans at once - for my husband with meat, and for myself without meat. I always cook by eye; in general, I almost always cook by eye, except for desserts. And each housewife has her own recipe and her own approach to cooking this national treasure, I don’t write “national”, because borscht is a Ukrainian dish, but truly “folk”, as you wish, and for me Ukrainians, Russians, Belarusians and other nations are still part one people. And we have the same language.

This time I decided not to write a recipe, but to write my little secrets (maybe obvious to some) on how to get delicious vegetarian borscht. And my borscht is really excellent (I said modestly)! I don’t add any cubes there; I cook it in water using only natural ingredients. And don’t forget about other vegetarian versions of well-known dishes - cabbage soup, mushroom noodles, rassolnik with mushrooms, etc.

1. Soft-crispy
Vegetable texture. The cutting and sequence of laying vegetables is important here. The main thing is that the cabbage is thin and the potatoes long. In general, in a dish it is usually customary to cut it the same way, if everything is in stripes, then everything is in stripes; this rule is violated only if otherwise indicated. And cutting greatly affects the final taste. I add it like this - cabbage, potatoes, roasted beets, roasted onions and carrots, bay leaves, garlic, cooked beans (if I add them). I don’t like it when vegetables are too soft, I like them al dente. That is why I always heat a portion separately from the main pan.

2. Rich
We don't skimp on vegetables. Especially onions. In vegetarian soups, onions add a rich flavor to the broth without tasting at all like onions. I make the borscht very thick, so that the spoon almost stands in it.

3. Bright red
Well, of course, lightly simmer the beets in vegetable oil along with lemon juice. This helps the dye “set.” If you have ever dyed fabrics, you always rinse them in a vinegar solution at the end. The same process applies to borscht. Only after that we put it in the pan with the cabbage. I like to cut beets into thin, long strips. This cut is called “julienne”, but I cut it thicker than julienne.

4. Sweet and sour
At the end I always finish the soup with three seasonings - salt, sugar and lemon juice. If beets and carrots are sweet, then sugar is often not needed. If not, then add until desired sweet-salty sour taste.

5. Spicy-garlic
Be sure to put 3 bay leaves and about 10 peppercorns in the pan. I have a saucepan that holds three or four liters. I also pass 2 cloves of garlic through a press. Mmmm.

6. Hearty
Sometimes, to make the borscht more filling, I add beans. Either originally boiled or simply canned. Some of the beans, like potatoes, can be added first, then they will boil. Or you can do it at the end, then it will retain its shape and will fall on the tooth. I especially love the giant beans.

7. Time
And remember, the borscht needs to sit for at least a couple of hours, or better yet, sit overnight. Then the flavors will mix and you will get an unforgettable folk soup. Serve with chopped herbs, with love!

Your Katya 😉