Want a vegan borscht recipe in the simplest interpretation? ZOZHevsky, as healthy as possible, without frying and wisdom - just like all the dishes that I share in the “Cooking Extremely Simple” section of the “Back to Health” blog?
If yes, then “we are coming to you”. 😀
To prepare vegan lean borscht, we need:
- white beans (it is better not to take dark beans, since the broth turns dark from dark beans, not beautiful);
- water (for those products that you see in the photo, it took me about 3 liters of water);
- onion;
- White cabbage;
- tomato paste or tomatoes (they are needed for acid, but if there is neither one nor the other, then they are perfectly replaced by juice);
- salt;
- garlic, sweet bell pepper, parsley root, dill, seasonings - optional.
No fat, including vegetable oil, we do not use, as we cook 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 if possible - this is how borscht and other dishes turn out to be light and dietary. The dishes are easy to clean after them with plain water without any detergents. It's great and eco-friendly. Try it!
Preparing such a borscht is simple - much easier than described. 😀
It would be possible to write in continuous text, but since I single out several stages for myself in cooking borscht, I will describe accordingly. Each stage is a set of actions that you perform quickly and after that you move away from the stove for a while, rest. It looks like approaches to . Completed the approach - rested ... 😀
So, as Gagarin said: “Let's go!”
Stage 1. Cooking bean "broth". Pour the beans cold water and put on a big fire. After boiling, reduce the fire, remove the foam. We give the beans to cook until half cooked (according to my feelings, about half an hour), at this time we are doing other things (for example, doing exercises). 😀
Stage 2. Loading potatoes and onions. Wash and clean potatoes, peel onions. Cut potatoes into cubes, onions - as usual. We throw everything into our pan, where the beans are cooked. Let's cook for 10-15 minutes.
Stage 3. Loading carrots, beets and cabbage. While the beans, potatoes and onions are cooking, wash and, if necessary, clean the carrots and beets. Usually, if the skin is young and thin, I do not remove it, I just wash carrots and beets well and cut off the tails.
We rub it on a coarse grater, throw it into our borscht. If you have parsley root, then grate (or chop) it and also send it to the pan at this stage.
We remove one or two top leaves from the cabbage (if they are dirty or ugly) and throw them away. The rest is cut into small strips. We throw in borscht. Let's cook for another 10 minutes.
Note: at this stage, if desired and possible, you can put sweet peppers (Bulgarian) in borscht along with carrots, beets and cabbage. Pre-cut into strips. Bell pepper will add a taste of summer to borscht. If you don’t have pepper or summer, don’t be sad, pepper is not a basic ingredient at all. 🙂
Stage 4. Loading salt and tomato. We approach the borscht and try vegetables and beans for readiness. Most likely, they are almost ready. So it's time to throw salt and tomato. Salt and acid are things that, when added at the beginning of cooking, prevent vegetables from overcooking. That is why we add salt and tomato to borscht towards the end of cooking.
Salt. Throw in the tomato paste. If you use tomatoes instead of pasta, then you need to grate them. If you use a lemon, then just squeeze the juice out of it and add it to the borscht. No tricks.
Let's cook for 5 minutes.
Stage 5, final. We throw finely chopped garlic, herbs, spices, mix, bring to a boil and turn off. Let's brew for half an hour.
Amazing vegan borscht is ready!
Lenten borsch is a dish that becomes even tastier on the second day. I usually give advice to cook all the dishes as little as possible, just for one time. But lean borscht- exception. Cook it in a large saucepan so that it is enough for tomorrow and the day after tomorrow. 😀
Bon appetit to you, friends, health and happiness! The simpler and the lighter the food, the more cheerful and younger we are! Spending years in the kitchen is no big deal (unless you're the chef of a restaurant and you get paid for it). There are so many more interesting things to do in the world! 🙂
For example? Learn languages, sing, dance, play chess, spend time with the kids, do outdoor exercise, write poetry, read wonderful books!
Love and take care of yourself and your loved ones! See you soon!
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 🙂
Every day our body needs food. It is desirable that it be useful, quickly absorbed, stimulated digestion and warmed. Soup satisfies all these criteria, it is not for nothing that it is called the first course. Almost all soups are shown in diet food, with the only difference being that for different diseases, the diet and cooking recipes are different.
Today I will cook 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 is doubly pleasant that it is prepared easily and quickly.
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.
- per portion classic borscht contain all the chemical elements necessary for a person in an ideal proportion.
- 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 to 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.
- Onion has antimicrobial properties, improves the functioning of the gastric tract, stimulating the production of gastric juice.
- Tomatoes effectively fight the aging of the body and strengthen the immune system.
Effective vegetarian soup for weight loss and maintenance of ideal weight, as it contains a significant amount of lipotropic substance betaine, which promotes the breakdown and elimination of fats and bad cholesterol. It is useful for diabetes (without potatoes), gastrointestinal diseases in which it is necessary to limit consumption raw vegetables and fruits.
Contraindications.
With exacerbations of gastritis with high acidity and pancreatitis, in remission, it is advisable to remove the cabbage from the borscht, and rub the carrots and potatoes or grind them with a blender.
Cooking vegetarian borscht does not require special skills, but you still have to follow the technology. Here is a simple and clear recipe, according to which even an inexperienced hostess will cope with borscht.
Nutritional value of the dish per 100 gr.
BJU: 0 /1 /4.
Kcal: 27.
GI: low.
AI: low.
Time for preparing: 35 min.
Servings: 9 servings (2250 g) .
Dish ingredients.
- Water - 1.5 liters.
- Beets - 150 g (1 pc).
- Carrots - 130 g (1 pc).
- Potatoes - 250 g (4 pcs).
- White cabbage - 200 g.
- Onion - 40 g (1 pc).
- 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.
We prepare the ingredients. We clean beets, potatoes, carrots, onions and garlic. Remove the top leaves from the cabbage.
Pour 1.5 liters of water into the pan and put on fire.
In the meantime, chop the cabbage and cut the potatoes.
We throw cabbage and potatoes into boiling water (if the potatoes are young, put them before the cabbage for 5 minutes).
Cut the onion and garlic into small cubes.
Fry onion and garlic in a preheated pan with oil over medium heat for 5 minutes (my family does not like boiled onion, so I have to fry it until almost brown in order for the onion to dry out. If you don’t mind boiled onions, then you can fry them last, then they will remain more juicy).
During fasting, instead of frying in oil, vegetables can be stewed with a small amount water.
While the onion is sauteing, prepare the carrots and beets. I grate vegetables on a Korean-style 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 onion with garlic and fry for another 5 minutes over medium heat.
Pour the ready-made vegetarian borsch on plates, sprinkle with herbs. Optionally, you can add sour cream (if you are not a non-vegetarian or do not fast and of course). In fact, this lean borscht is good without any additives. Light, moderately thick, with a rich taste and aroma.
Enjoy your meal.
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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 cooked with beets according to our step-by-step recipe with a photo will be useful for adults and children, this vegetarian borscht recipe is very simple. This is one of the most famous and popular dishes Slavic cuisine can be prepared by any housewife following our visual instructions.
Now there are a variety of recipes for cooking borscht, from vegetarian and lean to savory and unusual. Borscht is cooked with red meat, poultry, even fish, and cooked without meat at all, garlic, mushrooms, dried fruits, nuts are added to it, not to mention various spices and spices. However, the main ingredients are unchanged, and without them even a vegetarian borscht is impossible to imagine.
This recipe presents a versatile and a win-win cooking delicious red soup in a vegetarian manner, which any housewife can add, according to her imagination and desire.
- Vegetable broth - 1.5 l.
- Cabbage - 1/2 head
- Carrot - 1 pc.
- Beets - 1 pc.
- Bulgarian pepper - 3 pcs.
- Potatoes - 2 pcs.
- Bulb onion - 1 pc.
- Greens - to taste.
- Tomato paste - 2 tbsp. l.
- Bay leaf - 1 pc.
- Salt, pepper, spices - to taste.
Calorie content of vegetarian borscht
calories and the nutritional value Vegetarian borscht is calculated for 100 grams of ready-made soup. The table shows the average data for borscht cooked with beets in vegetable broth.
You don't have to be a super cook to make veggie borscht. Now we will tell and demonstrate how to do this.
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 plates are needed to make the soup thick, rich. Put the potatoes in a saucepan with boiling broth, throw in the bay leaf, salt, cook until softened.
Step 2
Remove the upper leaves from the cabbage, finely chop and also put in a saucepan. Boiling for 5 - 7 minutes so that it doesn't overcook, slightly crispy cabbage in veggie borscht is the main goal of this step.
Step 3
Prepare the frying: peel the beets and carrots, cut into strips or grate coarsely. Onion cut into narrow pieces. Pour vegetable oil into a preheated pan, put beets, carrots and onions, sauté for 3-4 minutes, add 2-3 tablespoons of water or broth, simmer for about 10 minutes.
Step 4
bell pepper remove seeds and chop, put to fry. After 5 minutes, add salt, pepper, tomato paste. If desired, tomato paste can be replaced with peeled tomatoes.
Step 5
We shift the frying into a saucepan with cabbage and potatoes, cook for several minutes. You can add, if desired, any seasonings; dried vegetables, black peppercorns, cumin, garlic, vinegar (wine goes well with borscht grape vinegar), lemon juice.
Remove saucepan from heat. Rinse the greens (if there is time, soak in water for 30 minutes, for a complete cleansing), finely chop and sprinkle the finished borscht with it.
Serve with sour cream and dark, preferably rye bread. Enjoy your meal!
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 talk about.
- Water - 1.5 liters.
- Beets - 1/2 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Potatoes - 5 pcs.
- Eggplant - 1 pc.
- Bulgarian pepper - 3 pcs.
- Butter - 20 gr.
- Flour - 1 tbsp. l.
- Tomato paste - 2 tbsp. l.
- Sour cream
- Greens - to taste
1. Melted butter stew chopped beets with vinegar, tomato paste and sugar.
2. Rinse carrots and onions well, peel and cut. Saute in a separate pan in butter with flour.
3. Prepare cabbage and thinly slice. Cut potatoes and eggplant into slices. Dip the vegetables in salted boiling water and cook for 7 minutes.
Peel the beets, cut into thin strips. Heat up 2 tbsp. l. oil and fry the beets for 5-10 minutes. with the addition of lemon juice. Then pour in a glass of boiling water, cover with a lid and simmer for 15-20 minutes.
Cut the onion into half rings, carrots and parsley root into strips. Heat in another pan 2-3 tbsp. l. oil and sauté the vegetables for 10 minutes, stirring frequently. Add a bay leaf and a few peppercorns there.
Make a cross-shaped incision on the tomatoes, lower for 30 seconds. in boiling water, pour over with cold water, remove the skin and cut into cubes. Add them to the pan with the beets and simmer for another 5 minutes.
Transfer the beets to a large saucepan, add the prepared vegetables and sugar, stir and simmer for 3-4 minutes. Then pour in 2 liters of boiling water and bring to a boil.
Cut potatoes into cubes and cabbage into thin strips. Add the cabbage to the pot and cook uncovered for 5-10 minutes. Then put the potatoes, cook for another 10 minutes. or until ready.
Add crushed garlic and some chopped greens to the finished borscht, salt and pepper to taste and let it brew under the lid for about 20 minutes. Serve the borscht with chopped greens.
