It is known that today many tend to eat right. Those who wish to organize a healthy diet for themselves often have to give up certain foods. These include meat. It is known that it is quite difficult for people who choose a meatless diet for themselves to refuse Ukrainian borsch.
Recently, supporters of a healthy diet have been practicing cooking a light vegetarian option. In its taste and color, this diet dish is no different from ordinary treats.
How to cook red meatless borsch? What is its difference from traditional food? What is its calorie content? We will try to answer these questions in our article.
About calorie dishes
In many families, borscht fell in love and entrenched as wholesome, tasty, and most importantly, affordable and easy to prepare food. In practice, it has become an integral part of the menu of the entire population of the former CIS. It is no secret that consumers who are worried about extra pounds are always interested in the question of how many calories are in a particular dish.
How many calories in borsch 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 borsch without meat (you can read the recipe below) will “enrich” the body by about 90 kcal, which means that an extra plate of lean borsch can not harm your figure.
For zealous housewives
Each zealous hostess will need a meatless borsch recipe, which suggests cooking this popular dish exclusively from vegetables alone. To give it a delicious aroma, beets, carrots and onions should first be fried in vegetable oil. Experienced housewives assure that such a vegetarian beetroot soup with beetroot will be much more satisfying if boiled beans are added to it. In the spring, many cook green borscht without meat. The recipe for this treat is especially popular during the fasting period. And of course, as an option, some cook delicious borsch using a slow cooker.
Ingredients
For cooking use:
- potatoes: 5-6 pieces of medium size;
- carrot: 1 pc.;
- 1 small beetroot;
- half a cabbage (small);
- Bulgarian pepper: 1-2 pcs.;
- 1 small onion;
- tomato paste or sauce: 2-3 table. spoons;
- Bay leaf;
- allspice;
- to taste: salt, ground black pepper;
- for frying - lard or sunflower oil (refined);
- parsley or dill greens.
How to cook a delicious borscht without meat: a step by step recipe with a photo
Start cooking dietary red borsch with the preparation of potatoes. It is cleaned, diced and washed. Then they add to the pan, in which the borsch will be cooked, pour the right amount of water there and put on the stove.
While the potatoes are cooked, you can cook the frying. To do this, onions are peeled, chopped and fried in a preheated pan until golden brown. A 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 a frying pan. Bulgarian pepper, pre-peeled and finely chopped, is also added here. All together, the vegetables should be stewed for a while (10 minutes). Then they add a few tablespoons of tomato paste or sauce. Pour everything with a small amount of water and simmer almost until ready.
To boiling potatoes add allspice (or black peas), bay leaf and salt. When the potatoes are already half cooked, pour the frying. Next, finely chop the cabbage and also send it to the pan.
When the borsch is almost ready, add parsley and dill (finely chopped). Mistresses recommend that before use, give him insist for an hour or two.
Lenten red borsch with beans
This variant of the dish is recommended to be cooked in a large 5-liter pan: very delicious lean borsch with beets, without meat, but with beans, on the 2nd and 3rd day! It turns out about 12 servings. Use:
- 1 kg of cabbage;
- 0.6-0.8 kg of potatoes;
- beets - 2 pcs.;
- carrot - 2 pcs.;
- onions - 1-2 pcs.;
- 200g beans;
- five tablespoons rast. oils;
- bay leaf - 1-2 pcs.;
- to taste: salt, herbs, sour cream (when served).
Cooking
Boil the beans in advance in a separate saucepan for 1-2 hours. Previously, it should be soaked. It is better to do this in the evening, so that the product stands in water and properly swells. When the beans are almost ready, they pour half the water into a 5-liter pan and put the dishes on the fire. Then they wash, chop and chop vegetables, make 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, you can add water to the pan.
Ready borsch, 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 follow a vegetarian diet, housewives offer to serve such a borshch with chopped lard and garlic. Compliant church fasting restrictions may include lean mayonnaise dressing.
Ukrainian borsch with bacon, but without meat and beets
The peculiarity of this recipe for Ukrainian borsch is that although it does not contain meat and beets, the taste of this first dish is as if cooked on a real broth. The main factor in the process of its preparation is strict observance in the frying ratio of tomato juice and pasta, as well as the required volume of water (3-4 l), in which the ingredients are boiled.
To cook this special borscht, as well as any other, in small volumes is simply inexpedient: properly cooked, it becomes even more tasty than fresh on the second or third day.
Use:
- 7-9 small potatoes;
- 3-4 pcs. onions;
- 1 pc. tomatoes, carrots, peppers;
- half a head of cabbage (small);
- 300 ml of tomato juice;
- 2-3 tbsp. tablespoons of tomato paste;
- 200 g of fat ("old" or fresh, salty);
- garlic (several cloves);
- butter (to taste);
- 50-60 g of vegetable oil;
- to taste: bay leaf, sugar, pepper, salt.
How to cook?
They put a container of water on the fire, throw 2 onions there. Salo (fresh or salty) is cut into pieces of arbitrary size and fried in a pan. In melted fat, fry the onion until golden brown. To it, pour carrots, previously sliced in strips. Passer everything for 2-3 minutes. Next to the mixture should be added tomato paste, tomato juice and sugar. Within a few minutes, everything is fried.
After boiling water, throw potatoes, cut into 2-3 parts, butter and salt, bay leaf into a pan. After the potatoes are ready, they knead it slightly (according to the “crushed” type). Cut (as finely as possible) the old fat (that which lay in the freezer for about 1-2 months, but not yellowed) and crush it with chopped garlic. Finely chop the cabbage, tomato, sweet pepper and send everything together with the frying to the pan. Cook until all components are cooked. Served with donuts, garlic, sour cream and herbs.
Tips from experienced housewives
Beginners should pay attention to some recommendations for cooking vegetarian borsch:
- In order for the borsch to be truly red, you must carefully put out the dressing.
- At the very end of cooking, if desired, pepper (ground black) can be added to the dish.
- In the absence of tomato paste in the refrigerator, tomatoes scrolled through a meat grinder are used for frying.
Bon appetit and be always healthy!