Classic vegetarian borscht recipe with photos

Classic vegetarian borscht

The basis of vegetarian borscht is frying. If it is prepared correctly, the entire dish will be attractive and taste great. The given dietary recipe contains only the basic, classic set of products, which can be replaced or supplemented.

Products:

• cabbage – 500 g;
• beets – 100 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• potatoes – 200 g;
• bell pepper – 1 pc.;
• greens to taste.

Process description:

1. You will need a 3-liter saucepan. Heat 2 liters of water in it.
2. Potatoes are added to the boiling water first, as they take the longest to cook. After boiling, keep the heat low. Add 2 tsp to the water. salt.
3. It’s delicious to fry onions and carrots in lard mixed with vegetable oil. When the fat has melted, throw a pinch of salt into the frying pan, then add the onion. Add 1 tbsp. l. Sahara.
4. Fry the onion until golden brown, then add carrots and grated beets. Pour a quarter glass of water into the frying pan, cover with a lid and simmer until the liquid evaporates.
5. When the potatoes soften, add cabbage to it. At the end of cooking it should have an incredibly crispy consistency.
6. Borscht spices with coriander and chopped bell pepper are added to the roast, which is stewed in a frying pan. Stir the vegetables until they turn golden and all the moisture has evaporated. Shortly before the end of cooking vegetables, add 1 tbsp. l. tomato paste, a little water and 1 tsp. salt.
7. The finished frying is sent to a pan with potatoes and cabbage. At the end, add crushed ingredients: 2 cloves of garlic, a little fresh beets, grated on a fine grater, 0.5 pcs. fresh bell pepper, parsley.

To prepare all other recipes you will need the same set of products as for classic vegetarian borscht.

Only in the recipe with beans, potatoes are replaced with the same amount of boiled beans, and in borscht with prunes, dried fruits are added instead of bell peppers. Lard can be replaced with sunflower or olive oil, and the amount of sugar, salt and spices can be adjusted to your taste.

Meatless borscht - step-by-step recipe with photos [2018]

The recipe for vegetarian borscht causes a lot of controversy among food lovers, because there is an opinion that without meat the iconic soup cannot be tasty and rich. Today we will put an end to these disputes once and for all. Everything depends not on the presence or absence of animal protein, but on the desire of the cook to please himself and his loved ones!

Vegetarian borscht recipes with photos: 5+ secrets of success

Someone once said that there is as much controversy surrounding the preparation of the “king of dinner” as there is around political events. But any person who has nothing to do with cooking will tell you that, first of all, borscht should be tasty.

There are general rules for any method of preparing borscht:

Advice: don’t forget about the bonuses, be it garlic, pampushki, sour cream or chopped fresh herbs. If you don't know your guests' preferences, place a plate of additional items separately.

Vegetarian borscht: classic recipe with photos

1. To prepare classic borscht you will need two pieces each of potatoes, beets, tomatoes, carrots, onions, parsley root, half a small head of cabbage, lemon juice, spices and bay leaf.
2. The beets must be chopped and simmered in a frying pan.
   After 10 minutes, add a glass of hot water to the container, into which you should first pour lemon juice.
3. Leave the pan for at least 20 minutes, heat is medium. At this time, cut the carrots, onions and parsley roots into half rings. Fry them in another frying pan for 10 minutes, stirring constantly.
4. Add bay leaf and peppercorns here. Next, you need to cook the tomatoes, for which a cross-shaped cut is made on them and dipped in boiling water for 30 seconds.
5. After extraction, the tomatoes should be doused with ice water. Remove the peel and cut into cubes, which we add to the pan with the beets, where we simmer for another 5 minutes.
6. Place the contents of two frying pans into a saucepan, add a quarter teaspoon of sugar, stir, simmer for 5 minutes and pour in 2 liters of boiling water.
7. Place the shredded cabbage in a saucepan and boil for 10 minutes without covering.
8. Then put the diced potatoes into a container and cook until tender.
   The final touch is spices, crushed garlic and chopped herbs. The dish should sit for 20 minutes.

Classic borscht without meat

Borscht with baked beets

1. While the oven is preheating to 250°C, cut one beet and one carrot into strips. Place the ingredients on a baking sheet lined with baking parchment.
2. Sprinkle the vegetables with salt and sugar, then pour a glass of cucumber pickle and place in the oven for 15 minutes.
3. You should have a saucepan with 4 liters of water and a spoonful of salt on the stove at this time.
4. Peel and chop one onion, then place it, along with a pinch of pepper and a bay leaf, in boiling water with diced potatoes and shredded cabbage.
5. When the vegetables in the pan become soft, add beets and carrots from the oven.
   After boiling, leave the pan to steep for 10 minutes.

Tip: add chopped greens directly to the plates, then they will not lose their beneficial properties and will make the dish incredibly aromatic.

Borscht with baked beets

For vegetarian borscht with beans we will need:

1. Beets (two pieces)
2. Cabbage (quarter of a head)
3. Beans (one can)
4. Carrots (one piece)
5. Onion (one piece)
6. Tomato (three tablespoons)
7. Bell pepper (one piece)
8. Lemon juice (one tablespoon)
9. Herbs and spices to taste

1. First add the chopped cabbage to the boiling water.
2. Next add the grated beets and cook for 10 minutes. Peppers, onions, tomatoes and carrots are thinly sliced ​​or grated and put in a frying pan to simmer.
3. 5 minutes before the end of cooking, add the beans, vegetables from the pan and spices to the saucepan.

Borscht with beans

Dish with beets

1. Peel and cut half a medium head of cabbage and three potatoes, wash and place them in a saucepan.
2. While they are boiling, we begin to prepare the frying: we peel the onion, carrots and two beets, cut and simmer until the vegetables acquire an even color and softness.
3. Once ready, add two tablespoons of tomato sauce and two glasses of boiled water to the container.
4. Place bay leaf, pepper and roast into a saucepan with cabbage and potatoes. The borscht should sit for 20 minutes, after which herbs are added to it.

Borscht with beets

Dish without beets

1. To prepare vegetarian borscht without beets, you will need standard ingredients.
2. Place cabbage, pre-fried until soft, and diced potatoes into the pan.
3. Fry the onion until transparent, add the carrots and leave on low heat for 5 minutes.
4. When the vegetables become approximately the same color and softness, add two tablespoons of tomato paste to the pan.
5. Place the frying into the pan 5 minutes after the borscht boils. For color, you can add two more tablespoons of tomato paste, and for taste, squeeze out a few cloves of garlic.

You will learn a few more secrets of the perfect vegetarian borscht from the video below:

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Cooking in a slow cooker

For borscht in a slow cooker you will need the same set of products and in the same quantities as for the classic vegetarian recipe:

• cabbage – 500 g;
• potatoes – 200 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• beets – 100 g;
• bell pepper – 1 pc.

Process description:

1. Instead of tomato paste, it is delicious to use tomato puree; you will need about 400 g of it.
2. After chopping the vegetables, turn on the “Fry” mode in the multicooker for 20 minutes. Pour 50 g of vegetable oil into a multicooker bowl and add onions.
3. After about 7 minutes, when the onion is fried, add finely chopped beets to it, and after another 3 minutes. - carrot. Then add tomato to the fried vegetables in the bowl. Stir and close the lid of the multicooker; there should be another 7 minutes left until the end of frying.
4. Add chopped potatoes to the finished frying and pour 2 liters of hot water. Continue cooking in the “Soup” mode, the default time is 1 hour.
5. 15 minutes before the end of cooking, add cabbage, bell pepper, 1 tbsp. l. salt, 1 tsp. sugar, 1 tbsp. l. dried herbs and 0.5 tsp. allspice.

The finished borscht is left to brew under the lid for 5–10 minutes, and then poured into plates.

Vegetarian borscht with beets

Every day our body needs food. It is desirable that it be healthy, quickly absorbed, stimulate digestion and warm. Soup satisfies all these criteria; it is not for nothing that it is called the first course. Almost all soups are indicated in dietary nutrition, with the only difference being that for different diseases, the diet and cooking recipes are different.

Today I will prepare 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’s doubly nice that it’s easy and quick to prepare.

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.
• A serving of classic borscht contains all the chemical elements necessary for a person in ideal proportions.
• 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 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.
• Onions have antimicrobial properties and improve the functioning of the gastric tract by stimulating the production of gastric juice.
• Tomatoes effectively fight aging of the body and strengthen the immune system.

Vegetarian soup is effective for losing weight and maintaining an ideal weight, as it contains a significant amount of the lipotropic substance betaine , which promotes the breakdown and elimination of fats and bad cholesterol.

It is useful for diabetes (without potatoes), gastrointestinal diseases, which require limiting the consumption of raw vegetables and fruits.

Contraindications.

During exacerbations of gastritis with high acidity and pancreatitis, in the remission stage, it is advisable to remove the cabbage from the borscht, and wipe the carrots and potatoes or chop them in a blender.

Cooking vegetarian borscht does not require any special skills, but you still have to follow the technology. Here is a simple and clear recipe that even an inexperienced housewife can handle with borscht.

BJU: 0/1/4.

Kcal: 27.

GI: low.

AI: low.

Cooking time: 35 min.

Servings: 9 servings (2250 g).

Incomparable recipe with prunes

Prunes go well with beets.

The pleasant aroma and taste of borscht will differ from the classic recipe, and the amount of ingredients you will need is the same:

• cabbage – 500 g;
• potatoes – 200 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• beets – 100 g;
• prunes – 8 pcs.

Process description:

1. Instead of bell pepper, washed and cut into strips prunes are added to the roast. Keep in a hot frying pan for about 1 minute.
2. Add the fried vegetables to the pan with boiling borscht when the potatoes and cabbage are cooked until tender.
3. Taste the dish, “leveling” it for salt and sugar, and add lemon juice if desired.

At the very end add chopped garlic cloves and herbs.

Vegetarian borscht with mushrooms

Compound:

• beets – 0.25 kg;
• fresh champignons – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• white cabbage – 0.7 kg;
• green beans – 0.2 kg;
• potatoes – 0.5 kg;
• vegetable oil – 80 ml;
• tomato paste – 60 ml;
• table vinegar (9 percent) – 5 ml;
• salt, pepper, herbs - to taste;
• water – 3–3.5 l.

Cooking method:

• Peel the cabbage from the top leaves, wash and chop.
• Peel the potatoes and cut them into cubes, similar to those for French fries or a little larger.
• Wash the beans, cut into 2-3 cm pieces. You can use frozen product. There is no need to defrost it before cooking.
• Scrape the carrots. Cut into small strips or grate coarsely.
• Peel the onion and cut it into small cubes.
• Wash the mushrooms and dry with a napkin. Cut into large strips.
• Heat three tablespoons of oil in a saucepan. Fry onions and carrots in it.
• When the vegetables acquire a golden hue, add beets to them. Fry it for 5 minutes with onions and carrots.
• Dilute vinegar with water in a ratio of 1:3. Pour into the pan with vegetables, stir.
• After 2-3 minutes, add tomato paste and reduce heat. Sauté for 5-10 minutes until the beets are soft.
• Heat the remaining oil in a separate frying pan and add the mushrooms. Fry them over low heat until the liquid released from them has almost completely evaporated from the pan.
• Boil water, throw potatoes into it.
• After 5 minutes, add cabbage.
• When the liquid in the pan returns to a boil, add the green beans. After this, cook the soup for 10–12 minutes, then add the mushrooms and fried vegetables.
• Continue cooking for 10 minutes. 5 minutes before readiness, add finely chopped herbs, salt to taste, and spices.
• Leave the finished borscht covered for 20 minutes.

How to cook with beans

This vegetarian borscht recipe does not include the usual potatoes, but beans instead. This replacement gives the dish a delicate taste and benefits.

To prepare you will need:

• cabbage – 500 g;
• boiled beans – 200 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• beets – 100 g;
• bell pepper – 1 pc.

Process description:

1. About 100g of raw white or red beans are soaked overnight. In the morning, drain the liquid, add 2 liters of clean cold water to the pan, and cook the beans until tender. Using the same principle, you can cook borscht with chickpeas.
2. Vegetables are cut into strips.
3. Prepare the frying in two frying pans: in one there will be onions with carrots and bell peppers, in the other there will be beets with tomato paste or puree, 1 tsp. sugar and 1 tbsp. l. lemon juice.
4. Cabbage and salt are added to the finished beans. Cook for about 5 minutes. after boiling.
5. Place the roasted carrots into the pan and cook for another 5 minutes.
6. Try the cabbage, if it is ready, add beets with tomatoes, bay leaves and peppercorns. When the borscht boils, cook it for another 1 minute, “level” it with salt, sugar and acid.
7. Turn it off and let it brew for 20–30 minutes.

Chopped herbs and garlic are added to the finished borscht, poured into plates, if desired.

Vegetarian borscht: calorie content, classic and original recipes

It is quite easy to switch from your usual diet to a new “meat-free” food system, but giving up your taste preferences can sometimes be very difficult, and sometimes completely impossible. This does not apply to some exotic food with unusual products or combinations of flavors, but to such everyday dishes as, for example, borscht.

There is an opinion that it should be prepared exclusively from meat.

But, in addition to the standard recipe with meat filling, there is also an unusual option for those who eat exclusively plant foods - vegetarian borscht.

It is also tasty, and does not require complex cooking technology. We invite you to get acquainted with several of the best recipes for the iconic soup, but in an original vegetarian style.

Calorie content of vegetarian borscht

What is the approximate calorie content of borscht for a vegetarian? The number of calories depends directly on the recipe of the dish. You can see a detailed breakdown of the ingredients used in the classic version of the soup in the following table.

As you can see, it is not only tasty, rich in ingredients, but also low in calories. You can eat this borscht, have fun and not be afraid for your figure.

Vegetarian borscht with beans

Borscht, containing vegetables and legumes, has a positive effect on the functioning of the entire body, quickly burns fat and removes bad cholesterol. This vegetarian dish is often recommended for consumption by people suffering from obesity, diabetes, and kidney disease.

We must not forget about the excellent taste, which is absolutely not inferior to classic meat borscht. Prepare it according to the following recipe and see the excellent result. It will require the following components:

• Beans – 200 grams.
• Potatoes – 3 pieces (can be omitted).
• Carrot – 1 piece.
• Sweet pepper – 1 piece.
• Cabbage – 200 grams.
• Beets – 1 piece.
• Onions – 1 piece.
• Tomatoes – 3 pieces (can be replaced with two tablespoons of tomato paste).
• Parsley, spices - to taste.

Cooking:

• Soak the legumes in water at room temperature and leave to steep overnight.
• Peel the carrots and finely chop them.
• Chop the onion.
• Lightly sauté the prepared vegetables in oil for several minutes. Next, add the beets, cut into small cubes, and simmer for about five minutes.
• At the end, add diced bell pepper to the frying.
• Simmer for a couple more minutes, stirring occasionally.
• We transfer the vegetable mass into a deep saucepan, throw in the potatoes cut into arbitrary pieces and pour boiling water and vegetable broth in equal proportions.
• Place on the fire, bring to a boil and add finely shredded cabbage. Cook the borscht over low heat for 15 minutes maximum.
• At the very end, add salt and pepper to taste, add herbs.
• Let it brew a little and serve.

Recipe for vegetarian borscht with mushrooms

Many vegetarians cannot imagine their life without mushrooms. There is an interesting recipe for them with the addition of this delicious product. For preparation you will need the following ingredients:

• Potatoes – 3 pieces.
• Cabbage - 1/3 fork.
• Carrot – 1 piece.
• Onion – 1 piece.
• Beets – 1 piece.
• Bulgarian and bitter pepper - 1 piece each.
• Broccoli - several inflorescences.
• Fresh honey mushrooms – a few pieces.
• Tomato paste – 2 tablespoons.
• Herbs, spices and salt - to taste.

Cooking:

• Boil water in a saucepan. After boiling, add pre-prepared and chopped cabbage, potatoes and carrots at the same time. Cook everything for about 15 minutes.
• Wash the mushrooms, peel and finely chop. Add to the pan. Cook for another ten minutes.
• Chop the onion and grate the beets. Fry everything for 10-12 minutes. Add chopped peppers and tomato paste. Mix everything, add ½ cup of water and simmer for 15 minutes, stirring constantly.
• Pour the roast into the pan and stir. Throw in pre-prepared broccoli.
• Turn off the gas and leave it under the closed lid. The borscht should sit for at least half an hour for the whole range of flavors to come together. Serve to the table, garnished with greens.

Vegetarian borscht with green peas

Want bright colors and new flavors in your vegetarian recipe? Prepare borscht with green peas. A long-familiar and familiar dish will sparkle in a new way and give a lot of pleasure. The new component will add unusual notes that you didn’t even know about. For the soup you need to prepare:

• Green peas - ½ jar.
• Cabbage - 1/3 fork.
• Onions – 1 piece.
• Potatoes – 5 pieces.
• Carrot – 1 piece.
• Beets – 2 pieces.
• Tomato paste – 1 – 2 tablespoons (to taste).
• Garlic – a couple of cloves.
• Spices, bay leaf - to taste.

Cooking:

• We clean all the root vegetables, wash them and cut them into arbitrary pieces. Place into a pan of boiling water. If you want the broth to be richer, do not reduce the heat after boiling.
• Fry the onion in vegetable oil in a frying pan for about 10 minutes. Next, we send the grated beets there. We complete the frying by adding tomato paste and garlic pressed through a garlic press. Fry for another 7 minutes, stirring occasionally.
• When the root vegetables are almost ready, chop the cabbage and add it to the broth. Also, after a minute, throw in the finished frying. Stir and cook further.
• At the end of cooking, add green peas, salt and season with vegetarian borscht. In order for the dish to achieve maximum taste, it is advisable to let it brew for at least an hour.
• Serve to the table, garnished with aromatic herbs.

Borscht is a unique dish that almost every person likes. Give up super-calorie recipes with the addition of unhealthy foods and meat, try the option for vegetarians, which will definitely surprise you with its flavor and rich, rich taste.

Source: https://VDiete.ru/pitanie/vegetarianstvo/vegetarianskij-borshh/

Step-by-step recipe for vegetarian borscht

1 Put water in a saucepan on fire. We prepare the vegetables: shred the cabbage, grate the carrots or cut them into strips, and do the same with the beets. Peel the potatoes and cut them into cubes.

2 Place the cabbage first in the boiling water and reduce the heat to medium. After about 10 minutes, add the beets and carrots. Cook for 30–40 minutes, without allowing the dish to boil too much. After this time, check how ready the vegetables are. If the cabbage is already soft enough, it's time to add the potatoes.

3 Grind the spices in a mill or mortar and add to the borscht.

4 But not everyone knows this secret. Lemon makes the future borscht especially aromatic, fixes the rich red color and also adds a very pleasant sourness. Add it to the company of other vegetables!

5 After adding the lemon and spices, let the borscht cook over low heat for another 20 minutes. At the end of cooking, add the oil and mix well. Next, you will need to be patient and wait another half hour until our borscht infuses and reveals the combination of flavors of all the spices and lemon juice. It will also have time to cool down to a comfortable temperature.

6 Serve the borscht, garnishing it with herbs. You can add sour cream.