Vegan borscht is a unique dish! On the one hand, the taste of ready-made borscht is very similar to the traditional one: all the same beets, carrots, white cabbage and tomatoes.

But on the other hand, the vegan borscht recipe does not use animal products, which makes the dish even better.

Vegetarian borscht is very light, low-calorie, fragrant and incredibly tasty.

For real cooking delicious borscht, some tricks are used:

  • Instead of meat in the recipe - beans, it adds richness to the broth and satiety to the soup.
  • Instead of citric acid - lemon juice, which makes the borscht fragrant, with a barely noticeable hint of citrus. Besides lemon acid preserves the color of the beets and makes the borscht bright red!
  • And borscht dressing is prepared without vegetable oil (without frying) - this makes borscht light, dietary and further emphasizes the taste of each component in the dish.

What you need:

  • 100 gr. beans (or half a glass)
  • 3 medium potatoes
  • 2 large tomatoes or tomato paste or
  • 1 beetroot
  • 1 carrot
  • 2 tbsp. l. lemon juice or 1 tbsp. l. balsamic vinegar
  • fresh cabbage
  • 3 garlic cloves
  • fresh herbs to taste

Recipe

Soak beans overnight. Or pour water for 4-6 hours so that the beans are saturated with water, thus the cooking time of the legumes will be significantly reduced. Put to cook, almost until fully cooked.


10 minutes before the beans are ready, cut the potatoes into cubes and throw them into the beans.


While the potatoes are cooking, grate the carrots and beets separately.


Grate the tomatoes. Throw away the skin.


In a hot frying pan (without vegetable oil), put the beets and simmer for 1-2 minutes. Then add lemon juice or balsamic vinegar, 5 tbsp. l. water, cover and let simmer for another 1-2 minutes. Thanks to the acid contained in the lemon juice, the beets will give a bright red color to the finished borscht. Lemon juice is best added to taste.

Add grated carrots, tomatoes or tomato paste and finely chopped garlic. Salt the dressing well.


Shred the cabbage finely. Put dressing to the finished potatoes and beans, add cabbage. Boil until the cabbage is fully cooked. It is better if the cabbage in the borscht is slightly crunchy. Salt.

Vegan borsch prepared according to this recipe will retain the maximum of vitamins in vegetables.


Enjoy your meal!

- Will you have yesterday's borscht?
- Will!
"Then come back tomorrow!"

It's no secret that borscht tastes better the next day. A fact that has stood the test of time. That's why I love borscht so much, it's my favorite soup. Boil a pot and you'll be full for three days! I cook two pots at once - for my husband with meat, and for myself without meat. I always cook by eye, I almost always cook by eye, except for desserts. Yes, and each housewife has her own recipe and her own approach to cooking this national treasure, I don’t write “national”, because borscht is a Ukrainian dish, but truly “folk”, as you like, but for me Ukrainians, Russians, Belarusians and other nations are still a part of one people. Yes, we have the same language.

This time I decided not to write the recipe, but to write my little secrets (for someone it may be obvious) how to get a delicious vegetarian borscht. And my borsch is really excellent (I said modestly)! I don’t add any cubes there, I cook on water only from natural ingredients. And do not forget about other vegetarian options for well-known dishes - cabbage soup, mushroom noodles, pickle with mushrooms, etc.

1. Soft crispy
Texture of vegetables. The cutting and sequence of laying vegetables is important here. The main thing is that the cabbage is thin, and the potatoes are long. In general, it is usually customary to cut the dish in the same way, if all stripes, then all stripes, this rule is violated only if otherwise indicated. And cutting greatly affects the final taste. I lay it like this - cabbage, potatoes, roasted beets, roasted onions and carrots, parsley, garlic, ready-made beans (if I add). I don't like it when vegetables are too soft, I like al dente. That is why I always heat up a portion separately from the main pan.

2. Rich
We do not spare vegetables. Especially onions. In vegetarian soups, onions add a rich flavor to the broth, and the taste is not at all oniony. I make a very thick borscht, so that the spoon can almost stand in it.

3. Bright red
Well, of course, slightly let the beets in vegetable oil along with lemon juice. This helps the "dye to fix". If you have ever dyed fabrics, they are always rinsed in a vinegar solution at the end. Here is the same process in borscht. Only after that we put it in a saucepan with cabbage. I like to cut beets into thin long strips. Such cutting is called "julienne", but I cut thicker than julienne.

4. Sweet and sour
At the end, I always bring the soup to mind with three seasonings - salt, sugar and lemon juice. If beets and carrots are sweet, then sugar is often not needed. If not, then add to the desired sweet-salty sour taste.

5. Spicy garlic
Be sure to put 3 bay leaves in the pan, and about 10 peppercorns. At the same time, I have a saucepan for three or four liters. I also pass 2 cloves of garlic through the press. Mmmm.

6. Satisfying
Sometimes, to make borsch more satisfying, I add beans there. Either initially boiled, or simply canned. Part of the beans, like potatoes, can be added first, then it will boil. And you can at the end, then it will retain its shape and will fall on the tooth. I especially love the giant beans.

7. Time
And remember, you need to brew borscht for at least a couple of hours, but it’s better to stand overnight. Then the flavors will mix and you will get an unforgettable folk soup. Serve, with chopped greens, with love!

Your Katya 😉

Good health and good day to all!

It is known that now borscht is an integral element of Russian cuisine. This soup is especially indispensable in the cold season, because it quickly warms and nourishes the body well. At the same time, borsch is a very healthy food due to the abundance of various vegetables and spices in it.

However, I must warn you that borsch contains a lot of beets and other vegetables, as well as spices and spices, including hot pepper and vinegar, and some sugar - these components compensate for the lack of meat, provide the necessary richness and balance, as well as a deep ruby dish color. But it is precisely because of these ingredients that my soup is most likely not suitable for those who suffer from excessive acidity, stomach ulcers, other gastrointestinal ailments, it is not suitable for diabetics, as well as people with elevated hemoglobin levels and intolerance to iron and sucrose. For the rest, no contraindications were found.

I also wanted to note that all my guests really like this borscht, including avid meat-eaters never complained, but, on the contrary, they always praised this dish - this inspired me to publish this recipe.
So, for about 8 servings (5L pot) You will need the following INGREDIENTS:

3 medium beets;

2 handfuls of pre-cooked soaked red beans- optional. Red or, as they are also called, “meat” beans partially compensate meat lovers for its absence.

3 medium potatoes. Potatoes will give the soup a more delicate creamy taste.

2 carrots;

1 large onion;

2 tomatoes- optional. We use only fresh tomatoes! Avoid canned tomatoes and tomato paste! fresh tomatoes, as well as fresh sweet red pepper should be added at the very end of cooking - we let them boil for a maximum of 1 minute, no more! Otherwise, they will soften and lose their beneficial features and nice crunchy texture.

1 small head of savoy cabbage or white cabbage(I prefer the Savoy - it is easier to cook and has an interesting lacy texture). Instead of fresh cabbage, you can use traditional Russian sauerkraut, but make sure she is no preservatives and remember that sauerkraut itself is quite acidic, which means less vinegar will be needed in the end! Unlike fresh white cabbage, which is put into the soup somewhere in the middle of cooking, tender Savoy cabbage or ordinary sauerkraut is added already at the end of the cooking process, brought to a boil and then cooked for no more than 2 minutes.

1 head of garlic: less garlic needed 8-10 cloves- do not be afraid to spoil the taste of the dish with garlic - if you add garlic at the very beginning of cooking, it will lose all its bitterness and pungency and endow the soup with a piquant-spicy aroma that greatly stimulates the appetite.

1 fresh parsley root or ¼ of a celery root Can be taken dried root- Sold in bags, often included in the composition of dried vegetable sets for soup. Make sure the set there were no flavor enhancers such as monosodium glutamate- we are preparing healthy dish and consciously refuse any "chemistry".

3-5 tablespoons dried red sweet paprika (ground). It is she who will provide the dish with a rich oily hue. Instead of sweet paprika powder, you can take 1 large fresh fleshy sweet red pepper, but then you need to add it at the very end of cooking.

3 bay leaves;

5-7 black peppercorns;

FROM dried hot red pepper(ground), mixture of Italian (Tuscan) herbs(oregano + basil + marjoram + rosemary + thyme/thyme + sage) ground coriander, fresh or dried parsley and green leaves Luke- taste;

FROM ahar- taste. I usually take about 3 tablespoons of refined white sugar.

Salt, table vinegar- also to taste. I prefer sea salt or pink (Himalayan) salt, because it is enriched with useful minerals; 6% vinegar will require quite a lot - more than 10 tablespoons, plus, if desired, a couple of tablespoons fresh lemon juice. Vinegar and lemon juice are added at the very end of cooking. This is a very important and responsible part of the process. In order not to make a mistake and not spoil the borscht with excessive acidity, add vinegar gradually, stir well and periodically try the resulting dish. Add vinegar until you are completely satisfied with the taste of the soup.

COOKING:

1) Pour 2-2.5 liters of water into a 5-liter saucepan, put on fire and bring to a boil. Cut the onion in half and remove the base and green center. Cut each garlic clove in half and remove the green sprouts inside. It is necessary to remove the core of garlic and onions, as well as the coarsened parts of cabbage leaves and the tops of carrots and beets, because it is in these parts of plants that various harmful substances accumulate. Finely chop the garlic, dice the onion and dip it all into boiling water. Immediately add the red beans (if using), bay leaf, black peppercorns, and salt. Let it cook for a while so that the beans begin to swell.

2) Next, peel the potatoes, cut them as you like (straws, sticks, cubes or circles) and send them to boiling water. Put also cut along the parsley or celery root. Boil for about 1 minute.

3) Cut the peeled beets and carrots into thin long straws. Divide the resulting slice equally into two parts. Add the first part of the mixture to the soup, season everything with hot red pepper, dry sweet paprika, sugar and Italian herbs. Bring to a boil and let the soup simmer over medium heat for about 5-7 minutes. You will put the second part of the beet and carrot straws a little later, towards the end of cooking, to allow these vegetables to retain their crispy structure.

4) If the beans have become soft, and the potatoes are at least half cooked, then it's time to send the second part of the mixture of beets and carrots, as well as chopped white cabbage(if using). Boil the cabbage for about 2-3 minutes until half cooked. If you use fresh savoy cabbage, then it requires less cooking time than white cabbage. Savoy cabbage does not need to be shredded - it is enough to separate the leaves from each other, remove their coarsened and sluggish parts, and put the whole leaves into the soup. Particularly large savoy cabbage leaves can be manually torn into smaller 2-3 pieces. I can see in the photo that there are whole leaves of Savoy cabbage in the bowl.

5) At the end, about 2 minutes before readiness, send sauerkraut, chopped red Bell pepper and tomatoes (if you use all of them). Add water to the level of 4-4.5 liters. Bring soup to a boil and let simmer for 1 more minute. Then add ground coriander, parsley leaves, lemon juice and vinegar to taste. Mix everything well, try and, if you feel a lack of vinegar, hot pepper, salt or sugar, add the missing ingredients. The taste should turn out to be bright, balanced sweet and sour, spicy, rather spicy, but more pleasantly warming! Focus on your own feelings. Bring the soup back to a boil and let it simmer for about 1-2 minutes. Then remove from heat, open the lid and let ready borscht rest for 10-15 minutes. After that, you can serve on the table and pour into plates!

6) I recommend eating borscht with 10% fat sour cream and fresh white bread. Before serving, you can decorate the dish with parsley, green onions and celery. For those who do not want to do without meat, I suggest cooking the meat broth separately and mixing it with vegan borscht just before use (before heating), adding pieces of meat there as well. From meat, it is most preferable to take lean beef or chicken or turkey stomachs. All other types of meat are worse combined with this borscht.

7) Vegan borscht in the absence of it meat broth and other meat components, due to the large amount of vinegar and spices, it can be stored in the refrigerator (at t -3C) for quite a long time. I calmly consumed this borscht even after 3 days of storage in the refrigerator and did not feel any taste difference. Nevertheless, I urge you to store and reheat food as little and as little as possible, and eat only freshly prepared foods! It's always better for your health!

Enjoy your meal!

    Thank you, the description is very appetizing!
    I also like to cook borscht something like this, the only thing is that I didn’t add sugar, and pepper (due to small children), and less garlic, so I’ll try an option with sugar. And I usually add hot peppers to the plates, who needs it.
    Do you put potatoes in?.. I also add a little potatoes.

    Wow, I thought I forgot! ☺ But no. I mentioned potatoes both in the ingredients (3 pieces) and in the preparation (see paragraph 2). Potatoes are needed - with it the taste of the dish is softer and richer.
    If you notice, there is a lot of ground red paprika in the soup (several tablespoons) - it gives bright color, vegetable aroma and a certain degree of sweetness. Therefore, it is likely that you will not need sugar. By the way, along with vinegar, you can add it last. And if you don’t feel the need for additional sweetness, then it’s not worth it. But I still like it better with sugar, the taste is more balanced.
    It is better to put hot red pepper and black peppercorns directly during cooking, because this way they open up more.
    With table vinegar, I was a little careful in the publication, for myself I still use it in large quantities and, as in the case of hot peppers, I am not at all afraid to overdo it! Therefore, this recipe for young children is definitely not the best option nutrition. However, as you yourself already practice, you can always make a milder version of the soup, and all the spices are salt, hot peppers, sugar and vinegar - add to taste after serving.

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.

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 beetroot step by step recipe with a photo will be useful for adults and children, this vegetarian borscht recipe is very simple. This one of the most famous and popular dishes of Slavic cuisine can be prepared by any housewife following our visual instructions.

Now there are various recipes 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 universal and win-win option for preparing a 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 are calculated per 100 grams ready 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 does not overcook, slightly crispy cabbage in a vegetarian 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 into hot skillet vegetable oil, 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.