Many people think that such a dish as borsch cannot be tasty and nutritious if cooked without meat. One can argue with that. The hostesses invented and tested a huge number of recipes for this dish, which is cooked without meat, but at the same time remains fragrant and mouth-watering. This article is dedicated to all those people who adhere to the vegetarian way of eating, who fast, who are on a diet or to whom meat products are contraindicated for health reasons. From the information presented here, the reader will learn how to cook vegetarian borsch. The recipe is offered not one, but five. Get acquainted with them.
Lenten borsch: classic recipe
This version of the first dish is prepared from a standard set of products that are listed:
- beets, carrots, sweet peppers, onions - 1 each;
- potatoes - 4 pieces of medium size;
- cabbage - 400 grams;
- garlic - 2 cloves;
- tomatoes - 150 grams;
- tomato paste - 1 large spoon;
- vegetable oil;
- greens;
- salt, ground black pepper to taste;
- vinegar and sugar - 1 large spoon each.
We prepare vegetarian dietary borsch according to the following description. Wash, dry and peel all vegetables. Grind beets and carrots on a coarse grater. Dice the onion and fry in vegetable oil in a pan with a thick non-stick bottom. When it becomes soft, add carrots and beets to the pan. Fry them for about 20 minutes, and then put chopped potatoes, bell peppers and tomatoes, cut into small slices, here. Cook vegetables for 10 minutes, adding oil if necessary.
In a glass, mix tomato paste, sugar and vinegar. Put this mixture in a pan to the rest of the products. Stir the workpiece, salt it and pepper. Next, pour the vegetable mass with hot boiled water (2 l) and add shredded cabbage. Cook a vegetarian borsch, the recipe of which you learned, 10 minutes and remove from heat. It can be served hot and cold to the table. Sprinkle the dish with herbs immediately before meals.
Borsch with beans. Learning to cook a lean but very nutritious first course
Vegetarian borsch with beans is a dish that satisfies hunger for a long time. Both adults and children love him. In order to cook it, you need the following ingredients:
- 250 g of beets;
- 75 g of beans;
- 120 g of cabbage;
- 250 g of potatoes;
- 50 g of parsley root;
- 60 g of onions and carrots;
- 50 g of tomato paste;
- two branches of dill and parsley;
- one bay leaf;
- salt, pepper, sugar to taste;
- 15 g of table vinegar (3%);
- 30 g margarine.
The preparation of vegetarian borsch from these products follows the following instructions. Pour the beans into a pot of water and cook until tender. Dice the beets and boil in another container. Boil water in the third bowl, put cabbage, potatoes, parsley root in it . When these vegetables are cooked, add to them already cooked beets (without broth).
Cook the dish over medium heat for about 20 minutes. Add boiled beans, bay leaf, vinegar, salt, sugar, spices to vegetables. If there is little liquid in the pan, pour bean or beetroot broth. Fry onions, carrots on margarine with flour. When these vegetables are soft, add the tomato paste and simmer the workpiece for another 10 minutes. Pour the dressing in a pan with borsch, boil for a few minutes and turn off the heat. Let the dish brew for about half an hour and serve, sprinkled with dill and parsley.
Mushrooms in borsch - tasty, healthy, beautiful
This version of the first dish already during cooking emits an excellent aroma, and to taste it will satisfy even the most demanding gourmet. So, we are learning to cook vegetarian borsch (recipe with mushrooms).
Peel the mushrooms and boil in salted water for half an hour. Then rinse them and cut into plates. Do not pour the mushroom broth, it will still be needed. Peel the beets, cut them into thin strips, rinse and drizzle with vinegar. Fry it in refined sunflower oil, then add water and simmer for an hour and a half over low heat.
Grind carrots, onions, rutabaga in small pieces. Fry them in a separate pan until soft. Put chopped cabbage and potatoes in the mushroom broth. Boil the dish for half an hour. Then add the fried vegetables and tomato paste. Cook the dish for several minutes, and then put the mushrooms and stewed beets there. Salt and pepper to taste. Cook the soup for another 10 minutes and turn off the heat.
The consumption of vegetables used for this dish: 1 kg of beets, 50 g of mushrooms, 750 g of cabbage, 500 g of potatoes, 150 g of swede, 250 g of carrots, 150 g of tomato paste. Water will need 5-6 liters. Exit - 10 servings of the dish.
Green borscht. We will delight our relatives with a vitamin delicacy!
As soon as the first greens appear in spring, the hostesses rush to treat their households with fresh vitamins. And where, if not in the green boletus, are there most of them? Sorrel, dill, parsley, spinach - these are the useful herbs that make up this dish. It was to them that this borscht owes its name - "green".
For cooking, take the following ingredients:
- water - 2 liters;
- sorrel - 2 bunches;
- potatoes - 3 pieces;
- carrots - 1 piece;
- rice - 4 large spoons;
- sweet pepper - 1 piece;
- tomato juice - 1 large glass;
- salt and spices to taste;
- greens.
Boil water and add washed rice to it. Then put the potatoes in the same place. Cook the workpiece for about half an hour. Fry the carrots, onions and peppers in a pan. Pour in tomato juice and simmer dressing for 10-15 minutes. Pour it into a pot of rice and potatoes. Salt and pepper to taste. Next, put sorrel and greens in the borsch. After boiling, remove the dish from the heat.
Vegetarian borsch in the slow cooker
Such a miracle of technology, as a crock-pot, greatly facilitates the life of housewives. Dishes in it are prepared much faster. And borsch in this case is no exception. Learn to cook it in this unit.
Pour 0.5 large tablespoons of oil into a bowl, put beets (1-2 pieces), grated, tomato paste (1 tbsp.), Lemon juice (1 tsp.) And sugar (0.5 tsp. l.). We cook these products for half an hour in the "Extinguishing" mode. Next, pour water (in a multicooker) and leave until the signal. Then we transfer the workpiece to another dish.
In the bowl we prepare dressing: oil (1 tbsp. L.), Onions (1 pc.), Carrots (1 pc.). In the "Frying" mode, we stand all 15 minutes, stirring occasionally. Add chopped potatoes (3-4 pcs.) And cabbage (300 grams) to this and cook for another 5 minutes in the same mode. After we pour water or vegetable broth, turn on the “Preheat” mode, and after a few minutes - “Soup”. Cook the borsch for half an hour, then pour the beetroot dressing into it. Stir the dish, salt and pepper to taste. After the signal, put the garlic and herbs. We withstand borsch in the "Heating" mode for 15 minutes.
Conclusion
Based on these descriptions, you can cook a very tasty and fragrant vegetarian borsch. The recipe for this dish, like any other, can not be in one version. This has its advantages. After all, every day you can cook new borscht in a different description. Enjoy your meal!