Borscht without meat is essentially a vegetable soup filled with healthy vitamins and at the same time it has a low calorie content. Here are 10 gorgeous recipes that will impress even meat eaters!
1. Lean borsch with mushrooms
Light borscht with a forest aroma!
You will need: 2 liters of water, 2 beets, 100 g of white cabbage, 200 g of mushrooms, 50 g of tomato paste, 1 carrot, 1 onion, tomato paste, spices.
Preparation: Boil the beets and carrots, grate them, and finely chop the onion. Fry vegetables in a skillet with tomato paste and add to the pan. Thinly cut the cabbage and mushrooms and add to the borscht. Cook for another 25 minutes. Serve the finished borscht with sour cream and fresh herbs.
2. Borsch with donuts
There is nothing better than fragrant donuts with garlic and herbs!
You will need: 3 liters of water, 400 g of white cabbage, 350 g of beets, 1 carrot, celery roots, parsnips and parsley, 1 bell pepper, 1 onion, 300 g of potatoes, 3 cloves of garlic, beans, black pepper, bay leaves, herbs, 2 tbsp tomato paste, lemon juice, sour cream, donuts.
Preparation: Boil potatoes and beans. Prepare a roast of grated beets, carrots, chopped onions, chunks of pepper with tomato paste. Send everything to the pot along with the roots, spices and finely chopped cabbage. Boil cabbage and potatoes until soft. Serve borscht with sour cream and donuts.
3. Lean borsch with celery
Very easy to prepare borscht that any beginner can handle.
You will need: 3 liters of water, 400 g of white cabbage, 3-4 potatoes, 150-200 g of beets, 1 carrot, 1 onion, 1 bell pepper, celery root, 30 ml of vegetable oil, bay leaf, herbs, salt, pepper.
Preparation: Place the diced potatoes in boiling water. Grate the beets, carrots and celery on a Korean grater, and cut the pepper into strips. Dice the onion and send to the pan along with all the vegetables. Chop the cabbage and fry it into the pot. Add spices and cook the borscht until tender. Serve with sour cream.
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4. Vegetarian borsch with beans
Choose beans of light shades and large varieties.
You will need: 3 liters of water, 200 g of beans, 2 beets, 1 carrot, 2 cloves of garlic, 1 onion, 200 g of cabbage, 3 tbsp. adjika, 200 g of tomatoes in their own juice, salt, pepper, dill.
Preparation: Boil the chopped potatoes and beans. Chop vegetables and sauté with onions and garlic in a skillet. Add tomatoes and soften with a fork. Pour in a few tablespoons of spicy adjika and mascara for 5-7 minutes. Add vegetables and shredded cabbage to the pot. Boil the borscht until cooked, and when serving, sprinkle with dill.
5. Lean borscht with chanterelles
Forest mushrooms will make this borscht unbeatable!
You will need: 3 liters of water, 500 g of potatoes, 1 onion, 1 carrot, 350 g of chanterelles, 300 g of white cabbage, 2 cloves of garlic, 1 glass of tomato juice, 2-3 tbsp. vegetable oil, a pinch of salt, 0.5 tbsp. sugar, a pinch of a mixture of peppers, 2-3 bay leaves, parsley, dried celery.
Preparation: Put the potatoes on high heat. In a preheated frying pan, send thinly chopped onions and garlic for a couple of minutes. Add shredded vegetables and thinly sliced mushrooms. When everything is golden, add tomato juice. Transfer vegetables to a saucepan with borscht, add chopped cabbage and spices.
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6. Borsch with canned beans
It is better to choose beans in tomato sauce right away.
You will need: 3.5 liters of water, 600 g of beets, 1 onion, 200 g of white cabbage, 600 g of potatoes, 240 g of canned red beans, 2 tbsp. tomato paste, 20 g of garlic, 20 g of green onions, 50 ml of pickle from canned cucumbers, salt, pepper.
Preparation: Chop all the ingredients for the borscht. Send the potatoes to boil, and the rest of the vegetables, except cabbage, to fry in a pan. Add the cucumber marinade and garlic.Leave to simmer under the lid for 15 minutes. Add the pickled beans and let sit for another 10 minutes. Put chopped cabbage, stewed vegetables in a saucepan and cook for 30 minutes. At the end, sprinkle the borsch with finely chopped onions and herbs.
7. Lean borsch with Adyghe cheese
The cheese adds an original flavor to the seemingly familiar classic borscht.
You will need: 3.5 l of water, 2 potatoes, 2 carrots, 1 beet, 200 g of cabbage, 200 g of Adyghe cheese, 3 tbsp. tomato paste, 2 tablespoons sugar, salt, herbs, spices.
Preparation: Put the potatoes to boil, and during this time fry in a pan with tomato paste - onions, grated beets and carrots. Chop the cabbage, add everything to the pot. Cut the cheese into cubes and send it to the borscht 10 minutes before the end of cooking. Serve with sour cream and garlic.
8. Horseradish borsch
Sour cream can be replaced with Greek yogurt, and more horseradish can be added.
You will need: 3 liters of water, 400 g of potatoes, 1 onion, 1 carrot, 20 g of horseradish, 300 g of white cabbage, 2 cloves of garlic, half a bunch of cilantro, 1 glass of tomato juice, 2-3 tbsp. vegetable oil, a pinch of salt, 0.5 tbsp. sugar, a pinch of a mixture of peppers, 2-3 bay leaves, parsley, dried celery, coriander, 7 tbsp. sour cream.
Preparation: Put water on the fire, add potatoes and spices. Fry the grated vegetables in oil and put them in a saucepan. Add horseradish and sour cream. Stir everything and cook the borscht until tender.
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9. Borscht with lime juice and lemon
Thanks to citrus juice - it turns out fresh and unusual!
You will need: 1 liter of water, 1 beet, 1 carrot, 1 potato, 100 g of cabbage, half a lemon, half a lime, 50 g of tomato paste, 1 onion, bay leaf, peppercorns, salt, 1 tbsp. Sahara.
Preparation: Cut the potatoes into cubes and the beets into strips and send them to simmer. Fry onions, grated carrots in a frying pan and add tomato paste. Transfer to a saucepan along with shredded cabbage. When all the vegetables are ready, squeeze the juice of half of the lime and lemon, add 1 tablespoon of sugar. Serve borscht with sour cream and herbs.
10. Borscht without cabbage and meat
Suddenly? And it turns out very tasty!
You will need: 1 large beet, 1 large carrot, 2 potatoes, 1/2 cup boiled chickpeas or beans, 1 tbsp. lemon juice or apple cider vinegar 6%, 4 tablespoons tomato paste, vegetable oil, salt, bay leaf.
Preparation: Soak chickpeas or beans overnight. In the morning, cook in 2 liters of water until cooked. Grate carrots, cut beets into strips and fry everything in a pan with onions and tomato paste. Transfer to chickpeas, add potatoes, pour lemon juice and cook borscht until tender. Serve with toast, garlic and green onions.