In the classic Ukrainian version of the preparation of rich red borscht, it is imperative to use a piece of meat, tomato juice or pasta and many different vegetables (for frying). The presence of meat makes the dish very high in calories. In our dietary version of the preparation of lean summer borscht with vegetable frying, it contains only 37.8 kilocalories per 100 grams of the finished product.

Ingredients

Cooking

To prepare dietary borscht without meat at home, you must first rinse and peel the necessary vegetables. Beets with carrots should be coarsely grated. Fresh cabbage must be chopped. Potatoes, tomatoes and onions should be cut into small squares (see photo).



Then you need to turn on the fire, put a frying pan on the stove and pour in sunflower oil for frying. First, put the onion in the pan and fry it until soft. The next ingredient is carrots. Next, you need to fry both vegetables until golden brown on the onion, stirring from time to time.



Put beets and tomatoes in a stewpan with frying. All components must be simmered for approximately 8-10 minutes, stirring occasionally.



In the meantime, put a container of water on the fire. After the liquid boils, it is necessary to pour potatoes into boiling water. The vegetable should be cooked for about 5 minutes over medium heat.



After 5 minutes of cooking, add fresh chopped cabbage to the container. The ingredients should be cooked for about 2 minutes.



After the specified time, put the frying in a pan with vegetables. All ingredients must be mixed gently.



In the meantime, finely chop the parsley and pass the garlic through a press. Both spices will need to be added at the end of cooking. The dish should be salted and add your favorite seasonings (optional).



The dish must be put on a slow fire, cover, and then continue to cook for about 1 hour. Borscht should not boil much, but only simmer a little. If you want the treat to be more rich, then cook it for 30-60 minutes more. In accordance with the classic recipe, before serving the dish, it is necessary to let it brew for some time by opening the lid on the pan.



The finished dish can be laid out on portioned plates, and then served hot or cold. As a delicious addition, you can flavor your food with low-fat sour cream or lemon juice. Delicious borscht without meat cooked on the stove is ready. Enjoy your meal!

Description

Vegetable borscht- This is an easy, less calorie option for making your favorite soup. The vegetables that are added to such borscht make it rich and bright in themselves, so the absence of meat does not spoil its taste and aroma.

Vegetable borsch is an ideal option for those people who fast and are just crazy about this dish. It is impossible to refuse the taste of borscht, so many people will like the lean version of its preparation.

For vegetable borscht, you will need the same vegetables as for the traditional recipe. It cooks much faster, because you do not need to boil the broth. To make the borsch more fragrant, the vegetables will be fried in unrefined vegetable oil. Well, bay leaf, garlic and allspice will give it a spicy taste.

So that as a result you get a delicious rich borscht, and not just vegetables boiled in water, follow our step-by-step photo recipe. And you will get such a familiar rich and spicy taste of your favorite signature dish.

Ingredients

• 
  (5 pieces.)
• 
  (3 pcs.)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (400 g)
• 
  (2 cloves)
• 
  (taste)
• 
  (6 pcs)
• 
  (1 tsp)
• 
  (1 bunch)
• 
  (a little for frying)
• 
  (taste)
• 
  (3 l)
• 
  (5-6 pieces)

Cooking steps

Peel the onion from the husk and cut into small cubes. Wash beets and carrots well and peel off the skin. Cut the vegetables into small strips or grate on a coarse grater. Heat up a frying pan and pour in some unrefined vegetable oil. Put chopped onion in hot oil and fry until golden brown. After a few minutes, add grated carrots to the onion and mix well, reduce the heat a little.



After that, send the chopped beets to the vegetables. Salt the dressing a little, add allspice and a few bay leaves. Mix everything and fry for a few minutes. Pour in the same one teaspoon of table vinegar: its acid helps to preserve the rich beetroot color.



Meanwhile, put a pot of water and salt. Bring to a boil. Peel the potatoes and cut into cubes of the size you like. As soon as the water boils, put the potatoes in it and boil them for 10-15 minutes.



While the potatoes are cooking, finely chop the white cabbage and mash it a bit.



When the potatoes are ready, add the prepared vegetable dressing and chopped cabbage to the borscht. Bring the dish to taste by adding a little pepper, salt, sugar and vinegar. Peel a few cloves of garlic and pass through a press or finely chop.



Put the chopped greens directly into the plates: this way it will retain its freshness and aroma. If desired, you can add sour cream to the borscht. Believe that such a vegetable borscht will be just as tasty as the one prepared according to the classic recipe.



Enjoy your meal!

Hello food lovers! I am sure that each of you at least once in your life has tried fragrant and rich borscht. How 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 keep track of how many calories are received after dinner.

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

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

Classic recipe for meatless borscht with fresh cabbage

The main option for cooking your favorite vegetable soup on the water. It turns out so rich and fragrant that a rare gourmet will guess the absence of meat in the composition. In just an hour and a half, a bright tasty 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;
• greens, spices, sour cream (to taste).

How to cook borscht:

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

2. Add a little vegetable oil to a heavy-bottomed saucepan, pour chopped vegetables into it. Pour a little water and leave to simmer over low heat under the lid for 20 minutes.

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

4. Chop the potatoes into small strips and send to the pan. 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 a saucepan, cover with a lid.

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

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

Borscht without meat with beans - a delicious recipe for vegetable borscht on the water

The same satisfying and rich cooking option that I spoke about above. Beans perfectly complement the flavor palette of the soup and make it more saturated. Perfect for lunch for the male half of the family, because it definitely won’t leave them hungry 🙂 I recommend serving.

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 of cabbage;
• 600 g of beets;
• 150 g of 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 cook lean soup:

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

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

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

4. Remove whole vegetables from the pot with beans, the broth should acquire a rich color. Put potatoes in there.

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

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

7. Transfer the prepared vegetable mixture to a bowl. Salt and pepper, mix thoroughly, cover and leave on the slowest fire for 20 minutes.

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

A couple of seconds before turning off the heat, add finely chopped garlic. Do not forget to get the greens, cover the pan with a lid and let it brew.

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

Step-by-step instructions are suitable for preparing a dish in any popular brand of multicookers: Polaris, Redmond and others. The recipe is completely dietary, even vegetable oil is not used. But it doesn't take away from the taste!

Ingredients for 3 liters of water:

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

Step by step recipe:

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

2. Rinse and clean the vegetables and chop: onion into small cubes, grate carrots and celery. Shred the cabbage. Cut potatoes into cubes.

3. Send vegetables to the multicooker bowl and pour 3 liters of cold boiled water and season to taste. Turn on the appliance, close the lid and select the "Soup" function by setting the timer to 30 minutes.

4. Cool the cooked beets a little and grate. Add finely chopped garlic and lemon juice. Pour in the tomato paste and mix thoroughly. Refueling is ready!

5. Put the dressing in a bowl, mix the mass. Close the lid and cook the borscht in the slow cooker, in the same mode for another 20 minutes.

Pour the finished soup into bowls and serve to the table garnished with chopped herbs. It will not be superfluous to add sour cream to the dish when serving.

The recipe for delicious borscht without cabbage and meat

Super quick recipe. Meat and cabbage are excluded from the composition, the boiling of which takes a lot of time, 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 (about 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;
• hops-suneli;
• black peppercorns;
• sweet pea;
• Bay leaf;
• garlic;
• salt;
• ground black pepper.

How to cook:

1. Peel all vegetables. Coarsely grate the beets, carrots and finely chop the onion. Put them in a saucepan.

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

3. Pour in a little olive oil and place covered over medium heat for 15 minutes. Remember to stir every 5 minutes.

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

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

Put out the heat, then squeeze the garlic into the soup, cover and let stand for at least 5 minutes.

Green borsch with sorrel and egg - a recipe without beets and meat

You are probably used to the fact that classic borscht must be necessarily with 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.

Composition of products:

• 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 with cold water from starch and set to boil. This will take approximately 15-20 minutes.

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

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

3. Put the tomato paste in the pan, mix 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 that, transfer the mass to the soup.

5. Finely chop the cabbage 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 to the table, sprinkled with chopped herbs.

Well, that's my whole selection of today's 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!

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

Ingredients for cooking vegetable borscht without meat

Step-by-step preparation of vegetable broth without meat with a photo

Pour the borscht into bowls, serve with sour cream, bread and garlic. Enjoy your meal!

It is known that today many strive to eat right. Those who want to organize a healthy diet for themselves often have to give up certain foods. Meat is one of them. It is known that people who have chosen a meat-free diet for themselves find it quite difficult to give up Ukrainian borscht.

Recently, supporters of a healthy diet have been practicing the preparation of a light vegetarian option. In terms of taste and color, this dietary dish is no different from a regular treat.

How to cook red borscht without meat? How is it different from traditional food? What is its calorie content? We will try to answer these questions in our article.

About the calorie content of the dish

In many families, borscht fell in love and gained a foothold as a healthy, tasty, and most importantly, affordable and easy-to-cook food. In practice, it has become an integral part of the menu of the entire population of the former CIS. It's no secret that those who worry about extra pounds are always interested in the question of how many calories are in a particular dish.

How many calories in borscht without meat? Nutritionists recommend this dish to everyone who wants to lose weight: after all, 100 g of a lean dish contains about 37 kcal. It turns out that one plate of borscht without meat (see the recipe below) will “enrich” the body by about 90 kcal, which means that an extra plate of lean borscht can in no way harm your figure.

For caring housewives

Every zealous housewife will need a meatless borscht recipe, in which it is proposed to cook this popular dish exclusively from vegetables alone. To give it an appetizing aroma, beets, carrots and onions should first be fried in vegetable oil. Experienced housewives assure that such a vegetarian borscht with beets will be much more satisfying if boiled beans are added to it. In the spring, many people cook green borscht without meat. The recipe for this treat is especially popular during the fasting period. And of course, as an option, some cook delicious borscht using a slow cooker for this.

Ingredients

For cooking use:

• potatoes: 5-6 pieces of medium size;
• carrot: 1 pc.;
• 1 small beet;
• half a cabbage (small);
• Bulgarian pepper: 1-2 pieces;
• 1 small onion;
• tomato paste or sauce: 2-3 table. spoons;
• Bay leaf;
• allspice;
• to taste: salt, ground black pepper;
• for frying - lard or sunflower oil (refined);
• parsley or dill.

How to cook delicious borscht without meat: step by step recipe with photo

The preparation of dietary red borscht begins with the preparation of potatoes. It is cleaned, cut into cubes and washed. Then they add it to the pan in which the borscht will be cooked, pour the right amount of water into it and put it on the stove.

While the potatoes are cooking, you can prepare the roast. To do this, the onion is peeled, chopped and fried in a preheated pan until golden brown. Carrots, grated on a coarse grater, are added to the onion and lightly fried.

Next, the beets are peeled, cut into thin strips and also sent to the pan. Bulgarian pepper, previously peeled and finely chopped, is also added here. All together, the vegetables should stew for some more time (10 minutes). Then add a few tablespoons of tomato paste or sauce to them. Pour everything with a small amount of water and simmer until almost cooked.

Allspice (or black peas), bay leaf and salt are added to the boiling potatoes. When the potatoes are already half cooked, pour the frying. Next, finely chop the cabbage and also send it to the pan.

When the borscht is almost ready, add parsley and dill (finely chopped). Mistresses recommend to let it brew for an hour or two before use.

Lean red borscht with beans

• 1 kg of cabbage;
• 0.6-0.8 kg of potatoes;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• onions - 1-2 pcs.;
• 200g beans;
• five tablespoons. oils;
• bay leaf - 1-2 pieces;
• to taste: salt, herbs, sour cream (when serving).

Cooking

In advance, in a separate saucepan, you need to boil the beans for 1-2 hours. It should be soaked first. It is better to do this in the evening so that the product stands in water and swells properly. When the beans are almost ready, half-fill a 5-liter saucepan with water and put the dishes on fire. Next, they wash, cut and chop the vegetables, make a dressing. The principle of preparation, as well as the sequence of laying vegetables and frying in boiling water, does not differ from that described in the above step-by-step recipe. If necessary, water can be added to the pan.

Ready borscht, since it is cooked without meat, is served both hot and cold. When serving, the dish is seasoned with sour cream. For those who do not adhere to a vegetarian diet, the housewives suggest serving such borscht with chopped lard and garlic. Those observing the restrictions of church fasting can use lenten mayonnaise dressing.

Ukrainian borsch with lard, but without meat and beets

The peculiarity of this recipe for Ukrainian borscht is that although it does not contain meat and beets, this first dish tastes like it is cooked on a real broth. The main factor in the process of its preparation is the strict observance of the ratio of tomato juice and paste in frying, as well as the required volume of water (3-4 l), in which the ingredients are cooked.

This special borscht, like any other, is simply not advisable to cook in small volumes: properly cooked, on the second or third day it becomes even tastier than fresh.

Use:

• 7-9 small potatoes;
• 3-4 pcs. onion;
• 1 pc. tomatoes, carrots, peppers;
• half a head of cabbage (small);
• 300 ml of tomato juice;
• 2-3 tbsp. spoons of tomato paste;
• 200 g of fat ("old" or fresh, salty);
• garlic (a few cloves);
• butter (to taste);
• 50-60 g of vegetable oil;
• to taste: bay leaf, sugar, pepper, salt.

How to cook?

They put a container of water on the fire, throw 2 onions there. Salo (fresh or salted) is cut into pieces of arbitrary size and fried in a pan. Fry onions in melted lard until golden brown. Carrots, pre-cut into strips, are poured to it. Everything is passered for 2-3 minutes. Next, add tomato paste, tomato juice and sugar to the mixture. Everything is fried for a few minutes.

After boiling water, throw potatoes into the pan, cut into 2-3 parts, butter and salt, bay leaf. After the potatoes are ready, they are slightly kneaded (like "crushed"). Cut (as finely as possible) the old fat (what has lain in the freezer for about 1-2 months, but not yellowed) and crush it with chopped garlic. Cabbage, tomato, sweet pepper are finely chopped and sent together with the frying to the pan. Cook until all ingredients are ready. Served with donuts, garlic, sour cream and herbs.

Beginners should pay attention to some recommendations for cooking vegetarian borscht:

• To make the borscht truly red, you need to carefully put out the dressing.
• At the very end of cooking, if desired, pepper (ground black) can be added to the dish.
• In the absence of tomato paste in the refrigerator, tomatoes, scrolled through a meat grinder, are used in frying.

Bon appetit and be always healthy!