home » Fertilizers » Vegetarian and vegan borscht is an incredibly delicious, proven recipe. Vegan borscht with beans Vegetarian borscht with sauerkraut

Vegetarian and vegan borscht is an incredibly delicious, proven recipe. Vegan borscht with beans Vegetarian borscht with sauerkraut

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 prepared with beets according to our step-by-step recipe with photos will be useful for adults and children; this recipe for vegetarian borscht is very simple. This is one of the most famous and popular dishes of Slavic cuisine, any housewife can prepare it following our visual instructions.

Nowadays, a variety of recipes for preparing borscht have appeared, from vegetarian and lenten to savory and unusual. Borscht is prepared with red meat, poultry, even fish; it can also be prepared without meat at all; garlic, mushrooms, dried fruits, nuts are added to it, not to mention various spices and herbs. However, the main ingredients are unchanged, and even vegetarian borscht cannot be imagined without them.

This recipe presents a universal and win-win option for preparing a delicious red soup in a vegetarian manner, which any housewife can complement according to her imagination and desire.

Vegetable broth - 1.5 l.
Cabbage - 1/2 head
Carrots - 1 pc.
Beets - 1 pc.
Bell pepper - 3 pcs.
Potatoes - 2 pcs.
Onions - 1 pc.
Greens - to taste.
Tomato paste - 2 tbsp. l.
Bay leaf - 1 pc.
Salt, pepper, spices - to taste.

Calorie content of vegetarian borscht

The calorie content and nutritional value of vegetarian borscht are calculated per 100 grams of ready-made soup. The table shows average data for borscht cooked with beets in vegetable broth.

You don't have to be a super cook to make vegetarian borscht. Now we will tell you how to do this and clearly show you.

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 slices are needed to make the soup thick and rich. Place the potatoes in a saucepan with boiling broth, throw in a bay leaf, add salt, and cook until softened.

Step 2.

Remove the top leaves of the cabbage, chop finely and also place in the pan. Boil for 5 - 7 minutes so that it does not overcook, slightly crispy cabbage in vegetarian borscht is the main goal of this step.

Step 3.

Prepare the roast: peel the beets and carrots, cut into strips or grate coarsely. Cut the onion into narrow pieces. Pour vegetable oil into a heated frying pan, add beets, carrots and onions, saute for 3 - 4 minutes, add 2 - 3 tablespoons of water or broth, simmer for about 10 minutes.

Step 4.

Peel and chop the bell peppers and add them to fry. After 5 minutes, add salt, pepper, tomato paste. If desired, tomato paste can be replaced with peeled tomatoes.

Step 5.

Transfer the roast into a pan with cabbage and potatoes and cook for a few minutes. You can add any seasonings if desired; dried vegetables, black peppercorns, cumin, garlic, vinegar (grape vinegar goes well with borscht), lemon juice.

Remove the pan from the heat. Rinse the greens (if you have time, soak them in water for 30 minutes to thoroughly clean them), chop them finely and sprinkle them over the finished borscht.

Serve with sour cream and dark, preferably rye bread. Bon appetit!

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 tell you about.

— Water — 1.5 l.
— Beets — 1/2 pcs.
— Carrots — 1 pc.
— Onion — 1 pc.
— Potatoes — 5 pcs.
— Eggplant — 1 pc.
— Bell pepper — 3 pcs.
— Butter — 20 gr.
- Flour - 1 tbsp. l.
— Tomato paste — 2 tbsp. l.
- Sour cream
- Greens - to taste

1. In melted butter, simmer the beets cut into strips with the addition of vinegar, tomato paste and sugar.

2. Wash the carrots and onions well, peel and chop. Sauté in a separate frying pan in butter with added flour.

3. Prepare the cabbage and slice it thinly. Cut potatoes and eggplant into slices. Place the vegetables in salted boiling water and cook for 7 minutes.

Good health and good day to everyone!

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

However, I must warn you that borscht contains a lot of beets and other vegetables, as well as herbs 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 color of the dish. But it is precisely because of these ingredients that my soup is most likely not suitable for those who suffer from excess acidity, stomach ulcers, and other gastrointestinal ailments; it is not suitable for diabetics, as well as people with high 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, always praised this dish - this inspired me to publish this recipe.
So, about 8 servings (5L pan) You will need the following INGREDIENTS:

3 medium beets;

2 handfuls pre-prepared soggy red beans- optional. Red or, as they also call it, “meat” beans partially compensate for the lack of meat for meat lovers.

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

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 peppers, should be added at the very end of cooking - we let them simmer for a maximum of 1 minute, no more! Otherwise, they will soften and lose their beneficial properties and pleasant crispy structure.

1 small head of savoy cabbage or white cabbage(I prefer Savoy - it cooks easier and has an interesting lace texture). Instead of fresh cabbage, you can use traditional Russian cabbage sauerkraut, but make sure it's there without preservatives, and remember that sauerkraut itself is quite acidic, which means you'll end up needing less vinegar! Unlike fresh white cabbage, which is added to the soup somewhere in the middle of cooking, tender Savoy cabbage or regular sauerkraut is added to the end of the cooking process, brought to a boil and then cooked for no more than 2 minutes.

1 head of garlic: you need at least garlic 8-10 cloves– don’t 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 give the soup a piquant-spicy aroma that greatly stimulates the appetite.

1 fresh parsley root or ¼ part celery root. You can take dried root– sold in bags, often included in dried vegetable soup sets. Make sure that the set there were no flavor enhancers such as MSG– we prepare a healthy dish and consciously refuse any “chemicals”.

3-5 tablespoons dried red sweet paprika (ground). It is this that will provide the dish with a rich, oily hue. Instead of sweet paprika powder, you can use 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;

WITH chopped 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;

WITH sugar- taste. I usually use about 3 tablespoons of white refined sugar.

Salt, table vinegar- also to taste. I prefer sea or pink (Himalayan) salt, because it is enriched with useful minerals; You will need quite a lot of 6% vinegar - more than 10 tablespoons, plus, if desired, a couple of tablespoons fresh lemon juice. Vinegar and lemon juice are added at the very, 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 taste the resulting dish. Add vinegar until you are completely satisfied with the taste of the soup.

PREPARATION:

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. Also cut each garlic clove in half and remove the green shoots inside. It is necessary to remove the core of garlic and onion, as well as the coarsened parts of cabbage leaves and the tops of carrots and beets, because it is in these parts of the plants that various harmful substances accumulate. Finely chop the garlic, dice the onion and place it all in boiling water. Immediately add red beans (if using), bay leaf, black peppercorns and salt. Let cook for a while until the beans begin to swell.

2) Next, peel the potatoes, cut them as you like (straws, cubes, cubes or circles) and place them in boiling water. Also add parsley or celery root, cut lengthwise. Cook for about 1 minute.

3) Cut the peeled beets and carrots into thin long strips. 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 leave the soup on medium heat for about 5-7 minutes. You will add the second part of the beetroot and carrot sticks a little later, towards the end of cooking, to allow these vegetables to retain their crunchy texture.

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

5) Finally, about 2 minutes before readiness, add sauerkraut, chopped red bell pepper and tomatoes (if you are using all of them) to the soup. Add water to the level of 4-4.5 liters. Bring the soup to a boil and let simmer for 1 minute. Then add ground coriander, parsley leaves, lemon juice and vinegar to taste. Stir everything well, taste and if you feel a lack of vinegar, hot pepper, salt or sugar, add the missing ingredients. The taste should be bright, balanced sweet and sour, spicy, quite 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 slightly and let the finished borscht rest for 10-15 minutes. After this, you can serve and pour into plates!

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

7) Vegan borscht, in the absence of meat broth and other meat ingredients, thanks to the large amount of vinegar and spices, can be stored in the refrigerator (at -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. However, I urge you to store and heat food as little and as little as possible, and to eat only freshly prepared foods! It's always better for your health!

Bon appetit!

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 there was less pepper (because of small children), and less garlic, so I’ll try the version with sugar. And I usually add hot pepper to the plates if anyone needs it.
Don’t you add potatoes?.. 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 point 2). Potatoes are needed - they make the taste of the dish softer and richer.
If you notice, there is a lot of ground red paprika in the soup (several tablespoons) - it adds a bright color, vegetable aroma and a certain degree of sweetness. Therefore, you probably won’t need sugar. By the way, it can be added last along with vinegar. 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 add hot red pepper and black peppercorns directly during cooking, because this way they open up more.
I was a little careful with table vinegar in the publication; for myself, I still use it in large quantities and, as in the case of hot peppers, I’m not at all afraid of overdoing it! Therefore, this recipe for small children is definitely not the best nutrition option. However, as you already practice, you can always prepare a milder version of the soup, and add all the spices - salt, hot pepper, sugar and vinegar - to taste after serving.

Borscht is considered a classic Russian dish, so to speak, a Russian national feature. Along with the matryoshka doll and the balalaika. :) What Russian doesn't love rich, bright, warming borscht?

Vegan or Lenten borscht is increasingly appearing on tables. And all because the variety of vegetables in its composition gives it an incredible aroma and taste. It is filling and healthy.

Of course, every housewife prepares it in her own way, each has her own secrets. A more dietary option - without stewing or frying vegetables. A brighter taste - with the addition of hot spices and garlic. Everyone will choose for themselves.

We offer you one of the options for preparing this wonderful dish, beloved by many since childhood.

Vegan borscht: ingredients for 3 l. pan

1/4 medium head of white cabbage
150 g red cabbage
1 medium carrot
1 medium beet
1 bell pepper
1/2 zucchini
2 medium potatoes
3-4 small tomatoes
1/2 lemon small
piece of celery root
greens (parsley, dill)
2-3 bay leaves
salt, spices - to taste (asafetida, smoked paprika, oregano)
refined coconut oil for sautéing vegetables

Cooking vegan borscht

Pour 2.5 liters of water into a saucepan and put on fire.

Peel the potatoes and cut into small cubes. Chop white and red cabbage. Place potatoes and cabbage in boiling water and cook over medium heat.

Meanwhile, grate the carrots and beets on a coarse grater and transfer to a frying pan to simmer in coconut oil over low heat. Sprinkle the beets and carrots well with lemon juice, which will preserve their bright color.

Grate the zucchini on a coarse grater and throw it into the frying pan. Until the carrots and beets become soft, do not add salt, even if you add salt during the process, since salt tans them during cooking. Also, on a coarse grater, grate the tomatoes, getting rid of the skins. When the vegetables are almost ready, pour in the grated tomatoes and simmer for another 2 minutes. The entire simmering of the vegetables takes 10-15 minutes while the potatoes and cabbage are cooked.

Check the vegetables in the pan for doneness. If ready, add the stewed vegetables there. Add salt, spices, bay leaf and remaining lemon juice. The lemon can be cut into circles and also thrown into the pan.

Boil everything together for 2 minutes. Add chopped herbs and turn off. For better taste, let it brew under the lid for at least another half hour. Although, if the smells of vegetables and spices have been arousing your appetite for a long time, you can try what happened.

Can be served with fresh herbs.

Bon appetit! And have a nice meal! OM

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 ideal weight, as it contains a significant amount of lipotropic substance betaine, promoting 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.

Nutritional value of the dish per 100 grams.

BZHU: 0 /1 /4.

Kcal: 27.

GI: low.

AI: low.

Cooking time: 35 min.

Number of servings: 9 servings (2250 g).

Ingredients of the dish.

Water - 1.5 l.
Beetroot - 150 g (1 piece).
Carrots - 130 g (1 piece).
Potatoes - 250 g (4 pcs).
White cabbage - 200 g.
Onions - 40 g (1 piece).
Garlic - 8 g (2 cloves).
Tomato paste - 10 g.
Salt - 6 g.
Spices - 4 g.
Sunflower oil (for frying) - 10 ml.
Sour cream - 10 g (for serving).
Greens - 5 g (for serving).

Recipe of dish.

Prepare the ingredients. Peel beets, potatoes, carrots, onions and garlic. Remove the top leaves from the cabbage.

Pour 1.5 liters of water into a saucepan and put on fire.

Meanwhile, chop the cabbage and cut the potatoes.

Throw cabbage and potatoes into boiling water (if the potatoes are young, put them before the cabbage for 5 minutes).

Chop the onion and garlic into small cubes.

Fry the onions and garlic in a heated frying pan with oil over medium heat for 5 minutes (my family doesn’t like boiled onions, so I have to fry them almost until brown so that the onions become dry. If you don’t mind boiled onions, you can fry them last turn, then it will remain juicier).

During fasting, instead of frying in oil, vegetables can be simmered with a small amount of water.

While the onions are sautéing, prepare the carrots and beets. I grate the vegetables using a Korean carrot grater, so they fry faster and the soup becomes thicker. If desired, you can cut into strips or grate coarsely.

Add carrots and beets to the onions and garlic and fry for another 5 minutes over medium heat.

Pour the prepared vegetarian borscht into plates and sprinkle with herbs. If desired, you can add sour cream (unless you are a vegetarian or fasting, of course). In fact, this lean borscht is good without any additives. Light, moderately thick, with a rich taste and aroma.

Bon appetit.

Kitchen appliances and utensils:

kitchen stove;
frying pan with lid;
frying pan without lid;
kitchen spatula;
tea spoon;
tablespoon;
cup;
pot;
ladle;
serving plate;
cutting board;
grater.

Ingredients

Did you know? Beets should only be table beets. Necessarily! If you want to get a fragrant, rich borscht with a beautiful color, 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 over low heat for 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 also add tomatoes, bell peppers (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.