Many people at the mention of the word "borscht" recall a rich soup with beets, carrots and cabbage. However, there are many types of this fragrant first course, where the grocery set can be very diverse. Below are the step-by-step recipes for cooking borsch without cabbage.

Red borsch with beets without cabbage

The lack of cabbage is not a reason to deny yourself the pleasure of enjoying a delicious first course.

The recipe for borsch with beets without cabbage provides for:

  • 2.5 l of broth;
  • 3 potatoes;
  • 2 onions;
  • 1 carrot;
  • 1 beetroot;
  • 1 PC. bell pepper;
  • a small amount of ground pepper and salt;
  • piles of vegetable oil;
  • a bunch of greenery;
  • 350 g of tomatoes.

Cooking Instructions:

  1. Potatoes are cut into pieces, which are immersed in a pre-cooked and boiling broth.
  2. Root crops and pepper are cut into cubes, and onion heads into small cubes.
  3. First of all, beets are passaged in a frying pan with oil, to which after 7 minutes onion-carrot mixture is added.
  4. After 5 minutes, the frying is supplemented with pepper sticks and mashed potatoes prepared from sanded tomatoes.
  5. When the potatoes become soft, the borsch is seasoned with the prepared mixture.
  6. The first dish is boiled for 5 minutes and removed from the stove.

So that the borsch does not lose its color, but acquires a richer taste, the dish is infused for 1/2 hour with a lid open before serving with herbs.

Cooking with Chicken

Having visited a Belarusian family, one should not be surprised that there is no cabbage in the borsch.

To prepare the first dish in Belarusian traditions you will need:

  • 500 g legs;
  • 4 potatoes;
  • 2 onions;
  • 1 carrot;
  • 2 small beets;
  • a little ground pepper and salt;
  • a stack of vegetable oil;
  • 50 g adjika;
  • 15 ml of vinegar;
  • a bunch of greenery.

To cook borsch without cabbage, perform the following steps:

  1. Chicken parts are covered with water and boiled until the meat begins to lag behind the bones
  2. The broth is filtered and the chicken is laid on a plate for cooling.
  3. Peeled potatoes are cut into arbitrary pieces, which are immersed in boiling liquid.
  4. A carrot-onion frying is prepared in a pan, on which grated beets are laid out.
  5. When the last root crop becomes soft, the frying is poured with vinegar and mixed with adjika, after which the pan is removed from the heat.
  6. The meat and the contents of the pan, sorted into fibers, are sent to the broth with ready-made potatoes.
  7. After 5 minutes, the pan is removed from the heat.

When the burner is turned off, the borsch is salted, seasoned and crushed by chopped greens.

With beans

Very tasty is red borsch with beans, which makes the soup more nutritious and nutritious.

To prepare you need:

  • 3 l of beef broth;
  • 4 potatoes;
  • 2 onions;
  • 2 small carrots;
  • 2 small beets;
  • 2 pcs. red bell pepper;
  • ½ head of garlic;
  • a little ground pepper and salt;
  • a can of canned beans weighing 400 g;
  • a stack of vegetable oil;
  • as much apple cider vinegar;
  • a little sugar;
  • a bunch of greenery;
  • 3 large tomatoes.

Basic execution steps:

  1. The beets are rubbed and placed in the form of chips in a stewpan with heated oil.
  2. After a five-minute passivation, the root crop is poured with vinegar and a small amount of broth, salted, stewed for ¼ hours.
  3. At this time, onion cubes are fried in a pan, to which carrot chips, slices of pepper and cubes of peeled tomatoes are laid out at intervals of 5 minutes.
  4. Chunks are prepared from potatoes, and the beans are folded into a colander and washed.
  5. When the broth boils, potatoes are immersed in it, to which after 5 minutes the frying is added, and after another 10 minutes - beets and beans.
  6. After boiling, the fire decreases, and the soup continues to simmer for ¼ hours.
  7. In the final, garlic is ground with a pinch of salt and laid out in an almost ready dish, in which a pinch of sugar is also poured.

Before serving, this version of borsch should be infused under the lid for at least 10 minutes so that the beans give off their aroma and taste.

It is interesting:borsch in a slow cooker - recipe

Pork borscht recipe

Rich and tasty borsch, which combines vitamin beetroot juice with rich meat broth, is cooked very simply.

It’s enough to have at hand:

  • 700 g pork with bone;
  • 6 small potatoes;
  • 2 onions;
  • 2 carrots;
  • 2 small beets;
  • a little ground pepper and salt;
  • a stack of vegetable oil;
  • ½ lemon;
  • a bunch of greenery.

Soup is prepared as follows:

  1. The broth is cooked for 1.5 hours, during which time foam is removed from the surface.
  2. Root crops and bulbs are cut into small cubes.
  3. Onion slices are first fried in a pan, which, after the appearance of a characteristic smell, are supplemented with a carrot-beetroot mixture.
  4. Potato sticks are placed in the finished broth, and after 5 minutes - dressing.
  5. While all vegetables are boiling, greens are quickly chopped and, together with lemon juice, are thrown into borscht, which is salted and seasoned.
  6. After 5 minutes, the rich soup is ready.

If the meat is not removed from the broth, then after cooking with dressing it will only become tastier.

With meatballs

This is an interesting variation, for the execution of which it is necessary:

  • 500 g of minced meat;
  • 3 potatoes;
  • bulb;
  • 1 carrot;
  • 1 beetroot;
  • ½ head garlic
  • a little ground pepper and salt;
  • a stack of vegetable oil;
  • 2 tomatoes;
  • 10 ml of vinegar;
  • a pinch of sugar;
  • ½ bunch of greenery.

Sequencing:

  1. Potatoes are cut into strips and sent to boiling water.
  2. Onion and carrot are chopped and fried in vegetable oil.
  3. Next, beet straw is added to the fried vegetables, after which everything is poured with vinegar and stewed for a third of an hour.
  4. When half the specified time has passed, cubes of peeled tomatoes are added to the dressing.
  5. Meatballs are formed from minced meat, which, together with dressing, are thrown into borsch.
  6. After 5 minutes, a pinch of sugar, salt, spices and crushed garlic are laid out in the first dish.

When vinegar is added in the final, a little sugar is necessarily thrown into the borsch, which neutralizes the acid and softens the taste.

Green borsch

When heat comes, “winter” vegetables fade into the background. There comes a time for vitamin borsch with lots of greens.

To prepare, prepare:

  • 500 g of pork;
  • 3 potatoes;
  • onion;
  • 1 carrot;
  • a bunch of sorrel;
  • a few feathers of green onions;
  • a little ground pepper and salt;
  • 2 eggs;
  • cooking oil for frying;
  • a bunch of greenery.

In the process of cooking:

  1. The meat is cut into pieces, which are covered with 3 liters of water.
  2. The broth is cooked for 40 minutes, during which the noise is removed.
  3. The rich liquid is filtered, after which meat is returned to it, and cubes of potatoes are added.
  4. After 10 minutes, the borsch is seasoned with frying from chopped onions and carrots.
  5. When the root crop gives up a little color, finely chopped greens are sent to the tank.
  6. After boiling borsch, cubes of previously boiled eggs are thrown into the liquid.

If desired, eggs can be introduced raw with constant stirring.

Tasty recipe:classic borsch with meat

Preparation for borsch for the winter without cabbage

Refueling, which will help to quickly prepare the first dish, is prepared from:

  • 2 kg of beets;
  • 1 kg of tomatoes;
  • 1 kg of carrots;
  • 1 kg onion
  • ½ kg of bell pepper;
  • 3 heads of garlic;
  • glasses of sunflower oil;
  • 200 ml of vinegar;
  • 200 g of salt;
  • 100 g of sugar.

Working process:

  1. Vegetables are minced in a convenient way familiar to the cook.
  2. Butter, vinegar, sugar and salt in a bowl are brought to a boil, after which vegetables are poured with liquid in a saucepan, where they are stewed for 30 minutes, and then laid out in sterile jars.
  3. Capacities are corked.

So, if no cabbage was found in the refrigerator, then you should not run to the store: you can cook aromatic borsch without it.

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