Borsch with lean beets is prepared much faster than the one in which the meat product is used. It should be noted that such a soup can be cooked not only on the stove, but also in the slow cooker. In any case, with proper 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 have Lent, then meat should be excluded. Instead, vegetables must be added to the dish, and, if desired, fried mushrooms.
So, how is lean borsch cooked? A recipe with a photo will be presented to your attention right now.
So, for the dish we need:
- average beets - 2 pcs.;
- fresh white cabbage - about 200 g;
- acute bulb - a pair of large heads;
- Lavrushka - a pair of leaflets;
- large carrot - 1 pc.;
- sea salt and black pepper - apply at discretion;
- potatoes - a pair of small tubers;
- citric acid - at the tip of a knife;
- vegetable oil without aroma - about 6 large spoons.
We prepare the components
Delicious lean borsch is cooked pretty quickly. But before all the ingredients are cooked, they must be prepared in advance. First, you need to wash and peel the vegetables (if necessary). Further, it is recommended to start grinding them. Beet tubers and carrots must be grated, and potatoes and onions should be chopped into cubes. As for white cabbage, it should be cleaned of solid stems and cut into thin and long straws.
Roasting component parts
Any recipe for lean beetroot with beets requires the use of aromatic roasting. This is necessary so that the soup without meat does not seem fresh, but is rich and very tasty. As a roast, it is recommended to use sautéed vegetables. To cook them in a conventional frying pan, heat the vegetable oil, and then put the chopped onion (bitter) and the grated carrot. After mixing the components, they must be fried until transparent. In conclusion, the passerovka should be seasoned with spices and citric acid. In the future, it must be put aside and used only when the soup is almost ready.
Cooking the first course on the stove
After storing vegetables, you should proceed to the direct cooking of red soup. To do this, take the pan and fill it with 2/3 drinking water. Next, it is required to put on maximum heat 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 hour. In the future, grated beets should be added to the cabbage, as well as salt to taste. After another half hour, chopped potato tubers must be put in the broth. It is advisable to cook 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 borsch with lean beets is almost ready, it is necessary to lay out all the previously prepared frying for it. After mixing the ingredients with a spoon, they should be boiled for 3 minutes, and then tightly close the lid and extinguish the fire. As such, the first dish is recommended to stand aside for about ¼ hour.
How should I serve the first course to the dining table?
Having prepared borsch with lean beets and keeping it under the lid for some time, you can safely serve the first dish to the table. To do this, you need to pour the soup on plates (deep), and if desired, add fresh chopped green onions and parsley to it. In addition to herbs, this dish should be served with a slice of dark or white bread, as well as thick sour cream or mayonnaise. If you adhere to Lent, then it is better to refuse these ingredients.
Making lean borsch in a slow cooker with mushrooms
Today, almost all housewives have such a kitchen assistant as a crock-pot. Using it, you can easily and quickly cook not only all kinds of pastries, main dishes and cereals, but also a delicious rich soup. Quite tasty in a slow cooker is borsch. For its proper preparation, you will need a frying and stewing regime.
So, how to cook lean borsch with mushrooms? To do this, we need the following components:
- small beets - 2 pcs.;
- sauerkraut - a full glass;
- sharp onion - 1 head;
- Lavrushka - a pair of leaflets;
- average carrot - 1 pc.;
- garlic - 2 cloves;
- sea salt and black pepper - apply at discretion;
- potatoes - a pair of small tubers;
- vinegar 6% - a pair of small spoons;
- fresh mushrooms (mushrooms can be taken) - about 200 g;
- vegetable oil without aroma - about 6 large spoons.
We prepare the components
Lenten borsch 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. As for onions and potatoes, they should be chopped into cubes.
In addition to processing vegetables, it is necessary to prepare fresh mushrooms. We decided to use small mushrooms. They should be washed and chopped into straws or cubes. It is also required to prepare sauerkraut. If it is very acidic, then it must first be rinsed in cold water and shaken vigorously in a sieve.
Fried mushrooms
Lean borsch in a slow cooker will turn out to be especially aromatic, hearty and tasty, if you cook it together with fried mushrooms. To do this, in the bowl of the device, it is necessary to heat the vegetable deodorized oil, and then put fresh champignons. After all the moisture has evaporated from the dishes, the product should be fried (in the same mode) until it turns slightly red. In the future, it is necessary to add grated carrots and chopped onion to it. All ingredients should be cooked together for 17-20 minutes (under a closed lid). At the same time, it is recommended to flavor them with pepper and salt. In the future, roasting must be laid out in a separate bowl and cool.
Beet stewing process
To make borsch with lean beets brighter and more saturated, the red tubers of the vegetable should first be extinguished. To do this, they must be laid out in the same container where the mushrooms were recently fried. Having set the stewing regime, the grated beets must be cooked for half an hour. At the same time, it is recommended to periodically interfere with a large spoon. At the end, add 6% vinegar to the product. Having laid the vegetable in a separate bowl, it is necessary to wait for it to cool.
Cooking Red Soup in a Multicooker
While the beets are cooling, you should do the cooking of the remaining ingredients. To do this, the multicooker bowl must be filled with water (up to the mark), and then put in it the leaves of the parsley and sauerkraut. In this composition, the ingredients should be cooked in a quenching mode for ¼ hour. Next, you need to add the cubes of potatoes and previously prepared beets. Also, the ingredients must be spiced to taste.
Cook soup with vegetables for half an hour. During this time, all components should become soft.
After the specified time, the previously fried mushrooms with onions and carrots must be laid out in the broth. Also, chopped garlic cloves should be added to the soup. After mixing the components, it is recommended to maintain them in the same mode for another 3-4 minutes. 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’s not difficult to cook lean borsch at home. Moreover, in terms of taste, it is in no way inferior to the dish that is done using meat.
Serving homemade borsch to the dining table is recommended along with plenty of fresh herbs. If you do not adhere to Lent, then you can additionally present mayonnaise or fresh sour cream to it.
To summarize
Now you know how to prepare lean borsch on a stove and slow cooker. It should be noted that some housewives make such a soup not by prescription, but at their own discretion. Some add to it both sauerkraut and fresh cabbage, others do not use potatoes, and others do not rub carrots and beets on a grater, but chop it in the form of straws. But in any case, no matter what option of cooking red soup you choose, it will still turn out to be very tasty, healthy and nutritious. Good appetite!