Step 1: prepare and cook the beets.
First of all, pour three liters of regular running water into a deep saucepan, put it on medium heat and bring to a boil.While the water is boiling, thoroughly rinse the beets to remove sand using a sponge or kitchen brush.
Has the water boiled? This means you can send the beets to cook. Cook the vegetable until almost fully cooked for 40 - 45 minutes, and during this time we prepare the rest of the products.
Step 2: prepare the remaining products.
Peel carrots, onions and potatoes. We wash them together with a piece of cabbage and a bunch of dill under cold water. running water.
Immediately cut the potatoes into medium cubes up to two centimeters in size and place them in a bowl of water so that they do not darken until ready to use.
We dry the rest of the vegetables with paper kitchen towels, and shake off excess liquid from the greens. Then we lay them out one by one cutting board and grind it.
Cut the onion into medium cubes, grate the carrots on a medium grater, and simply chop the dill finely.
Cut the cabbage into strips of arbitrary length, up to 5 - 7 millimeters thick.
Place the cuts into separate bowls. We also put on kitchen table remaining products and spices that will be needed to prepare vegetarian borscht.
Step 3: prepare the boiled beets.
After the beets are cooked, use a slotted spoon to transfer them to a bowl with cold water and cool.
Meanwhile, put another deep saucepan with two liters on medium heat clean water and bring to a boil.
Then peel the cooled beets. Next, we proceed as desired: either grate the vegetable on a coarse grater, or cut it into strips up to 5 millimeters thick.
Transfer the beet slices to a separate bowl and proceed to the next step.
Step 4: prepare the borscht dressing.
The water in the pan began to boil. Place the chopped potatoes in it, and while they are cooking, prepare the borscht dressing.
Place a frying pan with two tablespoons on medium heat vegetable oil. Through a couple of minutes drop cubes into hot oil onions and fry them 2 minutes stirring with a kitchen spatula.
Then add carrots to the onions and simmer them together for another three minutes.
Next, put the tomato paste in the frying pan, simmer it with the vegetables for a minute and remove the vegetable dressing from the stove.
Step 5: bring the borscht to full readiness.
After about 10 - 12 minutes, add cabbage to the almost finished potatoes and cook them together for another 7 - 8 minutes.
After this, put the chopped beets and vegetable dressing into the pan.
To make the dish aromatic and pleasant to the taste, add bay leaf, salt, sugar, ground black pepper and chopped dill to the borscht.
Mix all the ingredients of the dish with a slotted spoon until smooth and cook the soup. 10 minutes. After this, turn off the stove, cover the pan with a lid and infuse the borscht 7 – 10 minutes.
Step 6: serve vegetarian borscht.
Vegetarian borscht is served hot. After cooking, it is infused under the lid, then poured into deep plates using a ladle, each serving is seasoned with sour cream and served for lunch. Also, very often, along with borscht, plates with thinly sliced lard, peeled garlic with pampushki or bread are placed on the table. Enjoy delicious and simple food!
Bon appetit!
Vegetable oil can be replaced with butter.
You can use parsley instead of dill.
Instead of tomato paste, you can use crushed fresh tomatoes.
You can put any spices that are used during the preparation of the first hot dishes into the borscht.
Kitchen appliances and utensils:
- kitchen stove;
- frying pan with lid;
- frying pan without lid;
- kitchen spatula;
- teaspoon;
- tablespoon;
- cup;
- pot;
- ladle;
- serving plate;
- kitchen board;
- grater.
Ingredients
Did you know? Beets should only be table beets. Necessarily! If you want to get aromatic, rich, with beautiful color borscht, choose beets with thick and slightly red skin. Good beets should be smooth, without cracks or cuts. If it is soft or slightly rotten, do not take this product. When cut, the beets should have a more or less even tone of red-violet color. To keep it for a long time, you need to cut off the leaves and store it in the refrigerator.
Step-by-step preparation
- Prepare the ingredients: peel the beets, onions, carrots, potatoes and garlic. Cut the potatoes, except for one piece, and the onion into cubes.
- Grate carrots and beets (beets can be cut into small strips). Chop garlic, parsley and dill, shred cabbage.
- Take a frying pan with a lid and place it on medium heat. Pour in 2 tbsp. l. vegetable oil and add 400 g of beets, mix.
- Add 1 tsp. vinegar and 3 tbsp. l. tomato paste, mix thoroughly.
- Pour in half a glass of water, stir again and leave to simmer for 5 minutes with the lid closed.
- Pour 2 tbsp into another pan. l. vegetable oil and put on fire. Add 200 g of onion and fry until golden brown.
- Add 200 g of carrots and fry for another 1 - 2 minutes.
- Place a saucepan on the fire, pour out about 4 liters of water and add a whole potato. We wait until the water boils.
- After boiling, add chopped potatoes, 1 tsp. salt and 1 tbsp. l. Sahara.
- Stir and add 300 g of shredded cabbage, cook for low heat 5 minutes.
- Add beets to the pan and cook for 10 minutes.
- After this, add the fried onions and carrots and mix.
- Then we take out a whole potato from the borscht, chop it and put it back into the pan.
- Then add 3 cloves of garlic and 3 pcs. bay leaf. To make the borscht more flavorful, it needs to sit for 10 - 15 minutes. When preparing borscht, you can vary the amount of beets or cabbage depending on how thick you like the first dish.
- You can serve borscht with sour cream (you can choose the fat content of sour cream at your discretion); it is also recommended to add chopped dill or parsley to the plate to taste. Borscht goes well with pampushki rubbed with garlic. Bon appetit!
Did you know? In addition to the above ingredients, you can add more tomatoes, sweet pepper(red, yellow or green), or eggplant. The main thing is not to turn borscht into a collection of vegetables. To prevent this from happening, maintain the proportion: all products should be 2 - 3 times less in comparison with the amount of cabbage and beets.
Video recipe
Look detailed process You can watch the video for preparing vegetarian borscht.
The other day I was wondering what dish I cook most often and unexpectedly found out that it was borscht. Everyone in my family loves borscht, but I cook a vegetarian version for myself and for my grandmother, she, oddly enough, loves this option very much, even though she has never been a vegetarian. I, too, in general, am quite omnivorous, but vegetarian and Lenten dishes I love it very much. Especially soups, and especially vegetarian borscht, and I cook it even without adding beans, tofu or mushrooms - just from vegetables alone. This is exactly the option we will prepare today.
To prepare vegetarian borscht, prepare the ingredients according to the list.
Cut the beets into thin slices, pour a glass of vegetable broth or water, add sugar and vinegar. Simmer over low heat for 15 minutes.
While the beets are stewing, cut the onion and bell pepper into pieces, grate the carrots. Fry the vegetables in hot oil for 7 minutes, then add tomato paste and fry for another 5 minutes. You can pepper and add any spices to taste, for example dry adjika - it’s delicious.
Dice the potatoes and shred the cabbage.
Bring the broth (or water) to a boil, add the fried vegetables, add salt and cook for 5 minutes over medium heat.
Then add the cabbage and potatoes and cook for another 10 minutes. If you like the cabbage in your borscht to be soft, add it earlier.
Then add stewed beets along with broth and chopped garlic. Taste for salt, sugar and vinegar, add more if required, and cook for another 5 minutes.
Vegetarian borscht is ready. Remove the pan from the stove, cover with a lid and let sit for 30 minutes, then serve. Lacto-vegetarians can add sour cream, and I advise vegans to try with.
My friend's mom makes delicious vegetarian borscht. Having learned from her all the secrets of its preparation and having tested them in practice, I offer the recipe for vegetarian borscht to you too.
I give the quantities and proportions for a soup volume of 2-2.5 liters.
We will prepare the following products:
water 2-2.5 l. cabbage 150-200 g. potatoes - 4-5 pcs. beets - 200-250 g. carrots - 100-150 g. melted butter, or olive oil, or even sunflower oil for frying spices and vegetable juice 1/3 lemon sugar 1 tbsp salt 2 tsp mustard (optional) 0.5 tsp bay leaf 2-3 pcs asafoetida 0.5 tsp curry 1 tsp seasoning " Provençal herbs" (highly desirable) oregano, basil, thyme, rosemary and all other dried herbs (seasonings) that are on hand fresh herbs for decoration
Put a pan of water on the fire, finely chop the cabbage and potatoes (pre-peeled) and throw them into the water. At this time, you need to grate the beets and carrots.
Then heat the oil in a thick-bottomed frying pan or cauldron and add the spices. If you use mustard, it should go into the pan first along with the bay leaf.
When the mustard is brewed, it begins to hiss and jump and emit a pleasant nutty aroma. When it jumps, add asafoetida, curry, stir for 3-5 seconds and immediately add vegetables - beets and carrots.
Add a spoonful of sugar to the vegetables and squeeze out lemon juice. And now the most interesting thing - we take out all the herbs that we have and add 0.5 tsp. each, or a little more of those that you especially like.
Vegetables need to be simmered, stirring occasionally, for 20-25 minutes. At this time, cabbage and potatoes are cooked over medium heat. After 25 minutes, combine the contents of our containers, transfer the vegetables into a pan with cabbage and potatoes. The soup should simmer slowly for another 15-20 minutes, the vegetables are saturated with the aromas of spices and herbs. Add salt at the end of cooking and turn off. If you have time, let the soup simmer unplugged. Before serving, decorate with herbs. The soup turns out quite thick, and that’s its beauty! Serve with chapatis - Indian flatbreads, the recipe for which is about to appear above!
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Vegan borscht is a unique dish! On the one hand, the taste of the finished borscht is very similar to the traditional one: the same beets, carrots, white cabbage and tomatoes.
But on the other hand, the recipe for vegan borscht does not use animal products, which makes the dish even better.
Vegetarian borscht turns out to be very light, low in calories, moreover, aromatic and incredibly tasty.
For real cooking delicious borscht, some tricks are used:
- Instead of meat in the recipe, beans are used; they add richness to the broth and satiety to the soup.
- Instead of citric acid, use lemon juice, which makes the borscht aromatic, with a barely noticeable hint of citrus. Besides citric acid Preserves the color of the beets and makes the borscht bright red!
- And the borscht dressing is prepared without vegetable oil (without frying) - this makes the borscht light, dietary and further emphasizes the taste of each component in the dish.
What you will need:
- 100 gr. beans (or half a glass)
- 3 medium potatoes
- 2 large tomatoes or tomato paste or
- 1 beet
- 1 carrot
- 2 tbsp. l. lemon juice or 1 tbsp. l. balsamic vinegar
- fresh cabbage
- 3 cloves garlic
- fresh herbs to taste
Cooking recipe
Soak the beans overnight. Or pour water for 4-6 hours so that the beans are saturated with water, thus the cooking time for the beans will be significantly reduced. Let it cook until almost completely done.
10 minutes before the beans are ready, cut the potatoes into cubes and add them to the beans.
While the potatoes are boiling, grate the carrots and separately the beets.
Grate the tomatoes. Discard the peel.
Place the beets in a hot frying pan (without vegetable oil) and simmer for 1-2 minutes. Then add lemon juice or balsamic vinegar, 5 tbsp. l. water, cover with a lid and let simmer for another 1-2 minutes. Thanks to the acid contained in lemon juice, beets will give a bright red color to the finished borscht. It is better to add lemon juice to taste.
Add grated carrots, tomatoes or tomato paste and finely chopped garlic. Season the dressing well with salt.
Shred the cabbage thinly. Spread the dressing over the prepared potatoes and beans, add the cabbage. Boil the cabbage until the cabbage is completely cooked. It is better if the cabbage in the borscht has a slight crunch. Add salt.
Vegan borscht prepared according to this recipe will retain maximum vitamins in vegetables.
Bon appetit!