Getting an appetizing and solid first course is not so simple. In the absence of knowledge of the fundamentals of technological processes, it is possible to reduce the best food with a set of quality products to the level of a primitive "balance". At the same time, having a minimum of information, but a great desire to master the skills of culinary art, it will be possible to turn a simple borsch without meat into a satisfying, wholesome, tasty meal.

Vegetarian red meatless borsch

The basis of any type of this liquid food is beets, cabbage and carrots.

Related components will always be found in our refrigerator, so questions about how to cook borscht without meat will not arise after studying this recipe.

Ingredients Composition:

  • butter (butter and lean) - 20 g each;
  • beet;
  • regular sugar - 20 g;
  • tomato paste - 20 g;
  • onions, peppers, carrots - 1 pc.;
  • potatoes - 3 pcs.;
  • garlic cloves - 3 pcs.;
  • celery root - up to 5 cm;
  • cabbage (buy white) - 400 g;
  • lemon juice;
  • ripe tomatoes - 3 pcs.;
  • spice.

Cooking method:

  1. We thoroughly wash and clean all vegetables. We rub coarsely the beets, chop the carrots in the form of straws, chop the potatoes and sweet peppers (without seeds) into cubes. We arrange cabbage in thin strips or small squares.
  2. Cut the onion in half rings, place it in a thick-walled pan, pour in the aromatic vegetable oil, add the creamy fat.Fry the vegetable slices until soft, then place the carrots, sliced ​​celery root, and bell pepper. After 5 minutes, attach the beets, sprinkle it with lemon juice (can be vinegar), so that the root crop retains its bright color in the borsch. Cook over medium heat.
  3. We continue the process for 20 minutes in a closed form, not forgetting to mix the products so that they are in no way burnt. Otherwise, our delicious borscht “cried”!
  4. Now spread the tomato paste, a pinch of sugar, chopped garlic, sliced ​​cabbage. Gently mix the components of the dish, season with salt and pepper, pour 2 liters of boiled drinking water.
  5. Dip the potatoes into the liquid. As soon as there are signs of new drilling, we immediately reduce the heating intensity to a minimum. We cook until root vegetables become soft.

Vegetarian red borsch without meat must be insisted for at least a quarter of an hour. The most avid meat-eaters will envy such a diet dish!

Cooking with Beans

Beans consist almost entirely of protein, so borsch with red beans is an ideal option to get a saturated first course without using meat.

Grocery list:

  • tomato puree - 40 g;
  • carrots, sweet peppers;
  • oil (sunflower and cream) - 30 ml and 20 g, respectively;
  • cabbage - 300 g;
  • beet;
  • red beans - 200 g;
  • carrots - 2 pcs.;
  • turnip onions;
  • spices, herbs, laurel leaf.

The order of preparation of borsch with beans:

  1. Soak the beans in the evening. We maintain the ratio of beans and liquid 1: 2. The next day, boil the product until soft.
  2. We clean the vegetables, finely chop the onions and carrots, sauté in a saucepan with vegetable oil. Add coarsely grated beets, tomato paste, diluted in half a glass of drinking water. Tomim meal 10 minutes.
  3. We fill the pan with 2 liters of bottled liquid, we throw in it one peeled carrot, peppercorns, laurel. We cook the products for 15 minutes, after which we get all the components.
  4. Dip into the aromatic composition divided into cubes potatoes, shredded cabbage, strips of pepper. Season the broth with salt, your favorite spices, boil the ingredients of the dish until soft.
  5. We finish the process by placing sautéed vegetables. We heat the food for 5 minutes, lower a piece of butter, turn off the heat. Such an additive will provide food with an additional taste and beautiful appearance.

Pour borsch in a plate, place a portion of boiled red beans. This is how in ancient times this simple and satisfying dish was prepared and served.

Recipe for multicooker

To cook borscht without meat, so that it meets all the requirements of tasty and healthy food, it is very convenient in the kitchen unit popular with modern housewives.

A set of components:

  • potato tubers - 4 pcs.;
  • vinegar (3%) - 9 ml;
  • white cabbage - 400 g;
  • garlic cloves - 2 pcs.;
  • turnip onions;
  • lean oil;
  • large beets;
  • carrots - 2 pcs.;
  • granulated sugar - 20 g;
  • spices, herbs.

Cooking process:

  1. Dice onions and carrots in cubes. In the same form, but slightly larger, cut the potatoes. Finely grate half the beets.
  2. We activate the "Frying" mode on the display of the device. Pour 30 ml of fresh oil into the multicooker bowl, heat it for a minute. Then put the sliced ​​carrots and onions. Fry the composition for 5 minutes, stirring occasionally.
  3. Add the chopped beets to the vegetables, heat the products for another 3 minutes, then attach the potatoes. We continue the process for 5 minutes, not forgetting to work with a silicone spatula.
  4. Change the selected mode to “Soup”, set the cooking time 40 minutes. Pour 2 liters of hot drinking water into the container, season it with salt and sugar (it will better reveal the bright taste of food).
  5. 10 minutes before the end of the established period, drop finely chopped cabbage into the borsch.
  6. Grate the rest of the beets, pass the chopped cloves of garlic. All this is laid out in the first dish 5 minutes before the completion of the process. Pour in the vinegar. A sound signal informs us that the machine is finished.

Slightly open the pan, releasing steam.We cook plates, homemade sour cream and chopped greens for a delicious tasting of food.

Green meatless borsch

The principles of this favorite dish are not particularly different from previous recipes.

The only feature is that we use sorrel instead of beets.

Required Products:

  • tomato paste - 30 g;
  • potatoes - 4 pcs.;
  • butter (sunflower and cream);
  • hard-boiled eggs - 4 pcs.;
  • red tomatoes - 2 pcs.;
  • turnip onions, carrots, sweet peppers - 1 pc.;
  • onion feather, parsley, dill, sorrel - 1 bunch each;
  • spices, laurel leaf.

Stages of cooking:

  1. Vegetables, as always, peeled and washed. Cut the onion into circles, divide them into quarters. Chop the carrots into strips. We remove the seeds from the pepper, crumbling it into cubes. Chop the potatoes into small sticks.
  2. Rinse the plants thoroughly, shake off the remaining moisture. We cut off the hard stems of the sorrel, divide the leaves into large parts.
  3. Put in a pan 30 ml of oil, fry on low heat until transparent carrots and onions. Add tomato paste, chopped tomatoes. Stir the composition, simmer for 10 minutes.
  4. Fill the products with 2 liters of drinking water. Dip prepared potatoes, slices of pepper in boiling liquid. Season the food with salt, boil the products until cooked.
  5. We spread the laurel leaf, sorrel, peeled and finely chopped eggs, chopped onion feather, and the rest of the greens in the broth. Throw a piece of butter. We complement the flavor bouquet with a mixture of red hot and allspice. Mix everything, turn off the fire after 3 minutes from the start of a new boil.

Serve green borsch, season with fresh sour cream.

With mushrooms and prunes

The presented recipe is based on the motives of ancient Russian cuisine. So our ancestors cooked, rarely using meat components in the first dishes.

Product Composition:

  • carrots, turnip onions - 60 g each;
  • beets - 300 g;
  • tomato puree - 40 g;
  • fresh cabbage - 300 g;
  • dried mushrooms - 100 g;
  • garlic cloves - 5 pcs.;
  • lean oil;
  • prunes - 50 g;
  • spices, herbs.

Cooking method:

  1. Soak dried mushrooms in 2 liters of purified water. When after 2 to 3 hours they bloom, boil them in the same liquid until soft.
  2. We get the mushrooms, finely chop, filter the broth. We will create our original borsch on it without adding potatoes and meat.
  3. Thoroughly rinse seedless prunes, prepare in a small amount (up to 300 ml) bottled water, which we then pass through cheesecloth. We chop dried fruits in large pieces.
  4. At the same time, we clean the vegetables, cut them in the usual way. We pass carrots and onions in oil, add beets, tomato puree, simmer for 20 minutes.
  5. Boil the mushroom broth, season it with salt, spread the stewed vegetables. Pour the broth obtained from the preparation of prunes. We attach pieces of dried fruits, chopped mushrooms, chopped fresh herbs. True, in the old days they were added to plates of food.

We boil food literally a minute, serve to the table. The dish turned out notable!

With rye dumplings

Since we cook borscht without meat, we will borrow a recipe from wise Ukrainians. They make the dish more satisfying, adding delicious rye dumplings to it.

The list of components:

  • lean oil;
  • Bulgarian pepper;
  • white cabbage - 300 g;
  • onions, carrots - 1 pc.;
  • spices, herbs.

For dumplings we will prepare:

  • sifted flour (necessarily rye) - up to 150 g;
  • sunflower oil - 70 ml;
  • salt - 10 g;
  • drinking water - 170 ml.

Cooking Method:

  1. Finely chop the onion, passé in 20 ml of fresh oil. Add the chopped carrots, continue the process for 10 minutes.
  2. Separately, fry the grated beets until cooked.
  3. We combine flour sifted with salt in a bowl, pour purified water and fresh oil, make a batch of soft and very plastic dough. We cover it with a towel, leave it for a while to “rest”.
  4. We take a decorated kolobok, pluck small pieces of dough from it, roll them with balls, press each piece with a fingernail.
  5. We boil in a saucepan 2 liters of bottled water, season it with salt. Gently lower the dumplings, mix so that they do not stick together.
  6. Add the vegetable composition, as well as the stewed beets. To preserve its saturated bright color, which provides the beauty of borsch, we never cook the root crop for a long time - just preheat it or fry it.

We cook the products for 5 minutes, then serve with fresh sour cream.

Fast lean borsch

This dish is considered one of the simplest first courses. However, we do not confuse the speed of the technological process with a rich nutritional content of food that is in no way inferior to ordinary meat borsch.

List of ingredients:

  • vegetable oil - 30 ml;
  • carrots, potatoes - 2 pcs.;
  • Sweet pepper;
  • cloves of garlic - 2 pcs.;
  • regular sugar - 25 g;
  • fresh cabbage - 400 g;
  • medium-sized beets;
  • flour (preferably wheat) - 15 g;
  • vinegar - 10 ml;
  • tomato puree - 20 g;
  • parsley root - ¼;
  • spices, herbs.

Cooking:

  1. We clean the beets, wash and shred with a thin straw. Spray it with vinegar, put it in a pan with oil. Add tomato puree, half a glass of drinking water and sugar. Stew the products closed until the root crop is ready. Mix the composition periodically.
  2. Pour a little lean fat into the stewpan, pass the finely chopped onion, chopped strips of carrots, pieces of parsley root in it.
  3. We spread the sifted flour into the pan (we do not add oil) and dilute with a small amount of water. Constantly stirring, heat the mixture to make it smooth and uniform.
  4. Dip the sliced ​​potatoes into boiling water, boil for 15 minutes. Now attach the beets, diced peppers, toasted vegetables and a bay leaf.
  5. Season with salt and spices, mashed garlic cloves. We introduce the flour composition, mix everything well, in a minute we finish the process.

If the set of necessary products is located at the workplace, the total cooking time will be no more than 30 minutes. But the taste of hot food is not limited by any framework!

Borsch without meat is a universal dish in which the principles of preparation are important, but reasonable culinary “liberties” with ingredients, fragrant spices and aromatic seasonings are acceptable.

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