How to cook borscht without meat step by step recipe. Delicious vegetable borscht without meat - step-by-step recipe with photos on how to prepare it. From fresh tomatoes and young cabbage

Prepare all the necessary products.

Shred the cabbage so that you can feel it in the borscht - into fine crumbs. Cut into slices, these slices can be cut into squares.

To make four plates of borscht, take at least a three-liter pan. Boil shredded cabbage in 3 liters of water. But the pan can be larger, then increase the ingredients proportionally.

Meanwhile, clean and grate the vegetables for frying in a frying pan. Chop the onion not coarsely or finely. The onion can be large or medium, or two small onions.

Grate the carrots. It is best if the quantity of carrots is the same as onions.

The next step is to grate the beets, which must be sweet and juicy. But if your beets are not like that, then the borscht will still turn out tasty if you fry the vegetables a little more in a frying pan. The size of the beets can be medium, although two small ones will also more than replace it.

Heat enough sunflower oil in a frying pan. And now we put these vegetables in a frying pan so that they simmer and over time begin to fry, changing their main color. The carrots will absorb the oil.

While the vegetables are frying, do not forget that after the cabbage boils, you need to throw in the potatoes. To do this, we clean it and cut it into medium pieces. The shape of the potato can be whatever your family loves (cubes, slices, cubes).

When the potatoes and cabbage are in the same pan, you should add salt. This is necessary for better taste. But if your family uses little salt, then you can add salt after the dish is ready. Although sometimes you can experiment and add salt not to the water, but to the frying. If the borscht has been over-salted, then peeled whole potatoes can correct the situation; they will take on all the salt when they boil in the borscht.

At the same time, finely chop the garlic and add it to the roast. Don't forget to stir the vegetables in the pan. You can fry them over medium heat. Garlic will add flavor to the dish. Add the tomato there, stirring the vegetables. The tastier the frying, the tastier the borscht will be, so watch how it is fried: it should not burn, but nevertheless the vegetables should reduce by one and a half times in the pan.

Although it is richer and more aromatic, if it is cooked correctly, it will also turn out tasty and appetizing without meat. This is not only budget-friendly, but also very healthy, and is also suitable for vegetarian nutrition. In fact, it is prepared in almost the same way as red Ukrainian borscht, only not with meat broth, but with purified water. It will not be completely fat-free, since we will stew the vegetables in vegetable oil; in some cases, you can fry it in lard. Prepare this borscht with garlic donuts, it will be even tastier with them. If you have never cooked borscht without meat, take the risk and you will be pleasantly surprised how aromatic and tasty this dish can be. You will learn in what order to add vegetables from step-by-step preparation of vegetable borscht without meat with photos.

Ingredients for preparing vegetable borscht without meat

Water	2 l
Potato	3 pcs
Cabbage	300 g
Beet	150 g
Carrot	100 g
Celery root	100 g
Bulgarian pepper	1 PC
Greenery	1 bunch
Tomato paste	50 g
Garlic	2 cloves
Sugar	1 tsp
Salt	taste
Bay leaf	2 pcs
Vegetable oil	50 g
Vinegar 9%	1 tsp
Black pepper	taste
Black peppercorns	3 pcs
Carnation	2 pcs

Step-by-step preparation of vegetable broth without meat with photos

Pour the borscht into bowls and serve with sour cream, bread and garlic. Bon appetit!

Hello, lovers of delicious food! I am sure that each of you has tried aromatic and rich borscht at least once in your life. What about making borscht without meat? My grandmother always cooks it on fasting days, because all its ingredients are only vegetables. This dish is a godsend not only for those who are fasting, but also for those who monitor how many calories they get after lunch.

The calorie content per 100 grams of the dish is only 20 kcal, and if you cook it without potatoes, then even 10 kcal.

If you know the secrets of preparing vegetable broth, you can cook it almost indistinguishable from the original meat broth. An excellent choice for vegetarians who want to diversify their diet. Since the soup is so multi-ingredient, it's easy to experiment with flavors. For satiety, you can add beans and serve. The result will invariably please the participants of the feast.

Classic recipe for borscht without meat with fresh cabbage

The main option for preparing your favorite vegetable soup using water. It turns out so rich and aromatic that rare gourmets will guess that there is no meat in the composition. In just an hour and a half, a bright, delicious dish will appear on your table, which will disappear from the plates in just a couple of minutes.

Ingredients for a 3 liter saucepan:

• 1 beet;
• 1 carrot;
• 1 onion;
• 2-3 potatoes;
• 1/3 head of white cabbage;
• 2 ripe tomatoes;
• 1 head of garlic;
• herbs, spices, sour cream (to taste).

How to cook borscht:

1. Grate the beets and carrots on a coarse grater. Finely chop the onion.

2. Add a little vegetable oil to a thick-bottomed pan and add the chopped vegetables. Pour in some water and leave to simmer on low heat under the lid for 20 minutes.

3. After the specified time, add grated tomatoes to the mixture and leave to simmer for a few more minutes. You can replace it with tomatoes in their own juice, weighing 250 grams.

4. Chop the potatoes into small strips and place in a saucepan. Stir and continue simmering.

5. Boil 1 liter of water. It is very important to add boiling water to vegetables, otherwise the dish will not be successful. Pour into the pan, cover with a lid.

6. Finely chop the cabbage and add it to the soup. Only after this can you add salt and your favorite spices, such as suneli hops. Stir and continue to simmer for about 30 minutes.

Press the garlic through a garlic press and add to the dish. Finely chop the greens and add them to the borscht. Stir, cover and let sit for a while after turning off the heat.

Meatless borscht with beans - a delicious recipe for vegetable borscht with water

The same hearty and rich cooking option that I mentioned above. Beans perfectly complement the flavor palette of the soup and make it richer. Perfect for lunch for the male half of the family, because it definitely won’t leave them hungry :) I recommend serving it.

List of required products:

• 1.5 liters of water;
• 4 small onions;
• 3 carrots;
• 1 cup pre-soaked beans;
• 1.5 kg of potatoes;
• 0.5 kg cabbage;
• 600 g beets;
• 150 g tomato sauce;
• ¼ hot pepper;
• 2 pcs. bay leaf;
• salt - to taste;
• ground black pepper - to taste;
• 1 medium head of garlic;:
• sprig of dill;
• sprig of parsley.

How to make Lenten soup:

1. Soak the beans overnight, and in the morning set them to boil in 1.5 liters of water. Add 1 whole carrot and 2 onions with the last layer of peel to it. This is necessary for the special golden hue of the broth.

2. Cut the potatoes into medium cubes. Cut the onions and carrots into small cubes, and the beets into strips.

3. Sauté the onions and carrots in a small amount of heated vegetable oil in a frying pan. Add chopped beets to the browned vegetables.

4. Remove whole vegetables from the pan with beans; the broth should acquire a rich color. Put potatoes there.

5. Shred the cabbage and add it to the soup. When the soup boils, add bay leaf and hot pepper.

6. When the vegetables in the pan become soft, add tomato sauce to them. Mix thoroughly and leave on the fire for a few more minutes.

7. Transfer the prepared vegetable mixture to the pan. Add salt and pepper, mix thoroughly, cover with a lid and leave on the lowest heat for 20 minutes.

8. Fold dill sprigs with parsley in half and immerse in borscht 15 minutes before ready. This will make the dish spicy and aromatic.

A couple of seconds before turning off the heat, add finely chopped garlic. Don't forget to take out the greens, cover the pan with a lid and let it brew.

How to cook borscht in a slow cooker without meat and frying?

Step-by-step instructions are suitable for preparing a dish in any popular brand of multicooker: Polaris, Redmond and others. The recipe is completely dietary, even vegetable oil is not used. But the taste doesn’t lose at all!

Ingredients for 3 liters of water:

• 800 g cabbage;
• 200 g beets;
• 110 g carrots;
• 120 g celery root;
• 500 g potatoes;
• 1.5 - 2 tbsp. tomato paste;
• 2 tbsp. lemon juice;
• spices to taste;
• greens for serving;
• 3 cloves of garlic optional.

Step by step recipe:

1. Peel the beets, chop coarsely and boil in a double boiler bowl, cooking time 20 minutes.

2. Wash and peel the vegetables and chop them: grate the onion into small cubes, carrots and celery. Shred the cabbage. Cut the potatoes into cubes.

3. Place the vegetables in the multicooker bowl and add 3 liters of cold boiled water and season to taste. Turn on the appliance, close the lid and select the “Soup” function, setting the timer for 30 minutes.

4. Cool the finished beets a little and grate them. Add finely chopped garlic and lemon juice. Add tomato paste and mix thoroughly. The gas station is ready!

5. Place the dressing in a bowl and stir the mixture. Close the lid and cook the borscht in the multicooker as before for another 20 minutes.

Pour the finished soup into bowls and serve garnished with chopped herbs. It wouldn’t hurt to add sour cream to the dish when serving.

Recipe for delicious borscht without cabbage and meat

Super quick recipe. Meat and cabbage, which take a lot of time to boil, are excluded from the composition; the cooking process will take no more than half an hour. The recipe requires the most common vegetables and spices.

List of components:

• 1 large beet (approximately 300 g);
• 2 carrots;
• 3 potatoes;
• 1 onion;
• 2 tomatoes;
• 3 sprigs of parsley and dill;
• 2 tbsp. tomato paste;
• 2-3 tbsp. olive oil for frying;
• khmeli-suneli;
• black peppercorns;
• sweet pea;
• Bay leaf;
• garlic;
• salt;
• ground black pepper.

How to cook:

1. Peel all vegetables. Grate the beets, carrots and finely chop the onion. Place them in a saucepan.

2. Chop the tomatoes into cubes and add to the rest of the vegetables. Add tomato paste there.

3. Pour in a small amount of olive oil and place, covered, over medium heat for 15 minutes. Don't forget to stir every 5 minutes.

4. Cut the potatoes into strips and add them to the pan after the time indicated above. Pour the dressing with 1.5 liters of water and bring to a boil.

5. Add spices to taste and cook for another 15 minutes until the potatoes are ready.

Turn off the heat, then squeeze the garlic into the soup, cover and let sit for at least 5 minutes.

Green borscht with sorrel and egg - recipe without beets and meat

You're probably used to the fact that classic borscht must have beets? Not at all, one of the extraordinary options for a dietary dish is with sorrel. This is the so-called green type of soup - very light and slightly sour.

Product composition:

• 2 liters of water;
• 1 large bunch (150 g) sorrel;
• 1 large bunch (130 g) green onions;
• 500 g potatoes;
• 1 carrot;
• 1 onion;
• 2-3 cloves of garlic;
• 1 glass of tomato juice or 1 tbsp. tomato paste;
• 6 boiled eggs;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 1 tsp dried herbs;
• 1-2 pcs. bay leaves;
• vegetable oil for frying.

Cooking instructions:

1. Cut the peeled potatoes into cubes, rinse them with cold water to remove starch and cook. This will take approximately 15-20 minutes.

2. Finely chop the onion and grate the carrots on a coarse grater.

3. Pour a little oil into a frying pan, add vegetables, add juice or paste, salt, sugar, spices, crushed garlic and fry until soft for 2-3 minutes.

3. Place tomato paste in a frying pan, stir thoroughly and pour in a ladle of boiling potato broth. Transfer the mixture to a saucepan.

4. Grind the beets into thin strips and fry in a small amount of oil for a couple of minutes, after adding half a teaspoon of vinegar. After this, transfer the mixture to the soup.

5. Shred the cabbage thinly and add to the pan, then cook for 1 minute. Season to taste and simmer for another 3 minutes.

Turn off the heat and let stand with the lid closed. Serve the dish sprinkled with chopped herbs.

Well, that’s my entire selection for today of delicious and simple recipes for dietary borscht without meat broth. Cook with pleasure and benefit, share recipes on social networks and write comments about your successes. See you soon!

Meatless borscht is especially often prepared by those who are on a diet or are vegetarians. It should be noted that dishes intended for such people are prepared differently. First, it should be cooked not only without using a meat product, but also without using oil.

As for the second course, most often it is prepared with fried vegetables. This component gives the soup a richer aroma and taste.

Dietary borscht without meat: recipe

To prepare such a simple, but tasty and nutritious dish, we need only the simplest and most affordable ingredients. We will present a list of them right now.

So, dietary borscht without meat should be prepared using the following ingredients:

• medium potatoes - two tubers;
• large onion - 1 head;
• fresh beets - 1 small tuber;
• juicy fresh carrots - 1 medium piece;
• fresh white cabbage - 200 g;
• citric acid - ¼ small spoon;
• table salt, ground pepper - to your taste.

Processing vegetables

How to cook borscht without meat? First, process all the vegetables. They are washed, cleaned and crushed. Potato tubers and large onions are cut into cubes, and carrots and beets are grated. As for white cabbage, it is chopped into very thin strips.

Cooking process on the stove

Like other versions of red soup, dietary meatless borscht should be cooked in a large saucepan. To do this, pour 1.5-2 liters of drinking water into it and bring to a boil.

As soon as the liquid in the bowl begins to boil strongly, fresh cabbage, grated carrots and chopped onions are placed in it one by one. After mixing all the ingredients, bring them to a boil again, cover and cook for about 20 minutes.

After the specified time has passed, the vegetable broth is seasoned with spices to taste (salt and pepper), and then the grated beets are laid out. After mixing the products, cover them with a lid and cook for about 25 minutes.

As soon as the broth turns red and becomes more saturated, potato cubes are dipped into it. To prevent borscht without meat from seeming bland, it is recommended to add a little citric acid (to taste).

In this composition, red soup is boiled for ¼ hour.

How and with what to present a dietary dish to the dinner table?

Lenten borscht without meat, the recipe for which we reviewed above, is easy and simple to prepare. After it has been heat treated, it is left under a tightly closed lid for ¼ hour. Then the red soup is distributed into deep plates and immediately served to the dinner table.

Eating such a dietary dish using bread, sour cream or mayonnaise is strictly prohibited. This is due to the fact that the listed components significantly increase the calorie content of the dish, and you risk gaining excess fat deposits.

To diversify the lean borscht and enjoy it with pleasure, we recommend adding a large amount of chopped fresh herbs to it. Such an additive will not increase its energy value, but will make it more healthy, tasty and aromatic.

Vegetarian borsch without meat (photo, recipe)

Vegetarian borscht without meat differs from dietary borscht in that you can use vegetable oil to prepare it. This component contributes to a more satisfying and nutritious dish that can be served as both lunch and dinner.

It should also be noted that vegetarians often season red soup with fresh sour cream and mayonnaise, and also eat it with bread. Using this ingredient, it is quite difficult to understand that the dish we are considering was prepared without beef, horse meat, veal or pork.

So how to cook borscht without meat? For this we need the following components:

• medium potatoes - 2 tubers;
• large onion - 1 head;
• fresh beets - 1 small tuber;
• juicy fresh carrots - 1 medium piece;
• fresh white cabbage - 100 g;
• sauerkraut - 100 g;
• table vinegar 6% - 2 large spoons;
• vegetable oil - 40 ml;
• table salt, ground pepper - to your taste;
• any fresh greens - to your taste;
• mayonnaise, sour cream, bread - serve at the dinner table.

Preparing Ingredients

How to make hearty and tasty borscht without meat? To do this, you just need to strictly follow all prescription requirements.

First you need to process the vegetables. They are washed well in warm water and peeled. Next, they begin to grind the products. Potato bulbs and tubers are chopped into small cubes, carrots and fresh beets are grated (if desired, you can cut them into thin cubes). As for white cabbage, it is cut into strips.

Fresh herbs are also chopped separately.

If you are using very sour sauerkraut, you will need to rinse it in cold water. Otherwise, it is added to the broth directly from the jar.

Roasting some of the components

To get a tasty and nutritious red soup without meat, be sure to add roasted vegetables to it. How to do it? First you need to heat a frying pan with (vegetable) oil very hot. After that, chopped onion and grated carrots are placed in it.

Having seasoned the products with spices, they are fried until they are thoroughly browned. After this, the vegetable is placed on a separate plate, and fresh beets grated on a coarse grater are placed in the frying pan. It is simmered with the addition of a small amount of water for about ¼ hour. In this case, the product should only become slightly soft, but not turn into mush.

Before turning off the stove, add a few tablespoons of table vinegar to the beets. This product will make the vegetable brighter and the soup spicy and aromatic. By the way, vinegar is often added for the purpose of preventing the beets in the borscht from becoming discolored, but remaining dark burgundy.

Cooking red soup

After the main components have been fried and stewed, you should begin heat treatment of the entire dish. To do this, boil water in a large saucepan and then add fresh cabbage to it. After boiling the vegetable for about ¼ hour, the fermented product is added to it, and then cooked again for the same amount of time.

As soon as the cabbage softens, potatoes and stewed beets are added to the broth. After mixing the ingredients and seasoning them with various spices, they are cooked for 10 minutes. This time should be enough for the vegetable cubes to become completely soft.

Final stage

After the meatless borscht is completely ready, remove it from the stove. Next, add the roasted vegetables to the broth and stir it well. To infuse the soup with aromas, cover the pan tightly with a lid and leave aside for 5-8 minutes.

We serve delicious and rich red soup to the table.

Now you know how to prepare vegetarian soup without meat. After the borscht has been steeped under the lid and imbued with the aromas of roasted vegetables, it is laid out on plates and flavored with fresh herbs. If desired, add sour cream or mayonnaise to this dish. It should be consumed with a slice of bread.

Let's sum it up

We have presented to your attention two different ways to prepare homemade borscht without meat. Using these simple and affordable recipes, you will no longer have to think about what kind of lunch to present to your family members if you do not have a meat product on hand, or if you are a vegetarian or on a strict diet.

What dish do they usually treat foreigners to when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread - delicious! The ingredients for it can be found in any refrigerator, and it is very easy to prepare.

But it happens that the necessary products run out at the most inopportune time. Is it possible, for example, to cook delicious borscht without beets? Surprisingly, but possible! Try to cook borscht without beets according to our recipes - and you are guaranteed to cook it very often.

Borscht is known for its bright, beautiful color. To ensure that your dish is not inferior to classic borscht, use tomato paste. You only need a little bit of it to make the soup rich and red. In addition, along with tomato paste or instead of it, you can add chopped or minced tomatoes, take Chinese cabbage instead of white cabbage, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and just the right amount of everything.

Step-by-step recipes for making borscht without beets

Classic version

Borsch without beets can be served with herbs and sour cream

Ingredients

• water - 3 l;
• meat (pork, beef, chicken, turkey - in a word, any will do) - 800 g;
• white cabbage - 400 g;
• potatoes - 300 g;
• onions - 0.5 pcs.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. l.;
• greens (dill, parsley) - 1 bunch;
• bell pepper - 1 pc.;
• salt, spices - to taste.

Cooking time: 2 hours
Number of servings: 10
Cuisine: Russian

Preparation:

1. Pour cold water over the meat and put on fire. It is important that the water is cold - then during the cooking process the meat will give more flavor and aroma to the soup. While the broth is boiling, chop the onion.

Chop the onion

2. Chop the cabbage with a knife or on a special grater.

Shred the cabbage

3. Grate the carrots on a coarse grater. If you like the vegetables in your soup a little crispy, you can cut it into cubes.

Grate carrots

4. Slice the potatoes.

Cut potatoes

5. Prepare the roast. To do this, you first need to heat a frying pan with vegetable oil, then add the onion and lightly fry.

Fry the onion

6. Then add carrots and chopped bell pepper to the onion. Often, when preparing borscht, many people forget about bell pepper - and it’s completely in vain, thanks to it, borscht becomes especially tasty. Fry everything until light golden brown.

Add carrots and peppers to onions

7. 5-7 minutes before readiness, add tomato paste to the roast. Pour a couple of tablespoons of broth into the pan, mix everything well and let it simmer.

Add tomato paste

8. Periodically you need to remove the foam from the broth. As soon as the meat is ready (this will take about 1.5 hours), put the roast in the pan and stir. Add chopped potatoes.

Add potatoes

9. When the potatoes are cooked until half cooked, add the cabbage. If you use a little more cabbage than indicated in the recipe, the soup will be thicker and tastier.

Add cabbage

10. Cook the borscht until the potatoes are soft and the cabbage is slightly firm and crispy. It's time to add salt to the soup.

Stir and salt

If desired, you can add citric acid so that the borscht acquires a pleasant sourness.

To make the soup more flavorful, add dried herbs or a mixture of peppers.

11. After this, cook the borscht for another 5 minutes, then remove from the heat. The dish is ready - you can serve, seasoning each serving with sour cream and fresh herbs.

Video: cooking borscht without beets with tomato paste

As you can see, the recipe is very simple, it helps out when you have little time and need to prepare a full meal. And the next day the borscht becomes even more aromatic and tasty.

Instead of tomato paste, you can add tomato juice. In this case, it must be added at the end of cooking in the proportion of 3 liters of broth - 0.5 cups of tomato juice. This borscht retains its rich color and taste.

From fresh tomatoes and young cabbage

Borscht with tomatoes and young cabbage

Ingredients

• broth - 3 l;
• young cabbage - 0.5 heads;
• potatoes - 2 pcs.;
• tomatoes - 5 pcs.;
• dill, parsley, green onions - 1 bunch;
• garlic - 2 cloves.
• salt to taste.

Cooking time: 1 hour
Number of servings: 10
Cuisine: Russian

1. Prepare meat or vegetable broth in advance. Put it on the fire, cut and wash the potatoes. Wait for the broth to boil and place the potatoes in it. Cook for 20 minutes.

Cut potatoes

2. Grind the tomatoes in a blender or pass through a meat grinder. You should get a homogeneous puree.

Grind tomatoes in a blender

3. Fry chopped garlic in a preheated frying pan.

Fry the garlic

4. Pour tomato puree into the frying pan with the garlic and cook until thickened for about 10 minutes. During this time, excess liquid should evaporate.

Boil tomato puree until thickened

5. Chop the cabbage. It should be added almost at the end of cooking, since the leaves of young cabbage are tender and can quickly boil. Let the soup simmer for 2-3 minutes.

Shred the cabbage

6. Chop the greens.

Chop the greens

7. Add boiled tomato puree to the broth with cabbage and potatoes, add salt and cook for another 3 minutes. At the end, add the greens and let it brew for 15 minutes.

Add tomato puree

The borscht turns out appetizing, aromatic, and light. It’s amazing that such a delicious dish can be prepared from such a small amount of ingredients.

Video: how to cook soup with young cabbage and fresh tomatoes

Be sure to try making borscht without beets, if only for the sake of a new experience. This soup is good in the summer with fresh vegetables, and in the winter when beet stocks are running low and you want borscht. This vitamin dish will be especially useful on a cold and gloomy day.