To cook delicious vegetarian borsch, you need to know not only the name and quantity of products included in its composition. Just as a good musical instrument will not sound in the hands of an inept musician, a culinary recipe will not work without an understanding of cooking technology.

Classic veggie borscht

The basis of vegetarian borsch is frying. If it is cooked correctly, the whole dish will have appeal and taste great. The given diet 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.;
  • onion - 2 pcs.;
  • potatoes - 200 g;
  • bell pepper - 1 pc.;
  • greens to taste.

Process description:

  1. You will need a 3 liter pan. Heated in it 2 liters of water.
  2. The first to put potatoes in boiling water, as it takes longer to cook. Fire after boiling do slow. Add to the water 2 tsp. salt.
  3. Fry onions and carrots deliciously on lard mixed with vegetable oil. When the fat melts, throw a pinch of salt into the pan, then put the onion. Add 1 tbsp. l Sahara.
  4. Fry the onion until golden brown, then add carrots and grated beets. A quarter cup of water is poured into the pan, and covered with a lid, stew 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. In the frying pan, which is stewed in a pan, add spices for borsch with coriander and chopped bell pepper. The vegetables are stirred, waiting until they turn a golden color and all the moisture evaporates. Shortly before the end of cooking vegetables put 1 tbsp. l tomato paste, a little water and 1 tsp. salt.
  7. Ready frying is sent to the pot with potatoes and cabbage.At the end, chopped ingredients are added: 2 cloves of garlic, a little fresh beets, grated on a fine grater, 0.5 pcs. fresh bell pepper, parsley.

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

Only in the recipe with beans, is the potato replaced with the same amount of boiled beans, and dried fruits are added to the borsch with prunes instead of bell pepper. Lard can be replaced with sunflower or olive oil, and the amount of sugar, salt and spices can be adjusted to your liking.

Cooking in a slow cooker

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

  • cabbage - 500 g;
  • potatoes - 200 g;
  • onion - 2 pcs.;
  • carrot - 2 pcs.;
  • beets - 100 g;
  • bell pepper - 1 pc.

Process description:

  1. Instead of tomato paste, it’s delicious to use tomato puree, it will need about 400 g.
  2. After cutting the vegetables, turn on the "Frying" mode in the multicooker for 20 minutes. 50 g of vegetable oil is poured into the multicooker bowl and onions are added.
  3. After about 7 minutes, when the onion was fried, put finely chopped beets to it, and after another 3 minutes. - carrot. Then a tomato is added to the fried vegetables in a bowl. Stir and close the lid of the multicooker, until the end of frying should remain another 7 minutes.
  4. In the finished frying, chopped potatoes are added and 2 liters of hot water are poured. Continue to cook 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.

Ready borsch is left to infuse under the lid for 5-10 minutes, and then poured on plates.

Peerless Prune Recipe

Prunes go great with beets.

 

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

  • cabbage - 500 g;
  • potatoes - 200 g;
  • onion - 2 pcs.;
  • carrot - 2 pcs.;
  • beets - 100 g;
  • prunes - 8 pcs.

Process description:

  1. Instead of bell pepper, put the washed and chopped prunes in the roasting. Keep in a hot pan for about 1 minute.
  2. Add the fried vegetables to the pot with boiling borsch, when the potatoes and cabbage are cooked until cooked.
  3. They taste the dish, “leveling” it with salt and sugar, add lemon juice if desired.

At the very end put chopped cloves of garlic and herbs.

How to cook with beans

This vegetarian recipe for borsch without the usual potatoes, instead of it - beans. This substitution gives the dish a delicate taste and good.

For cooking you will need:

  • cabbage - 500 g;
  • boiled beans - 200 g;
  • onion - 2 pcs.;
  • carrot - 2 pcs.;
  • beets - 100 g;
  • bell pepper - 1 pc.

Process description:

  1. About 100 g of raw white or red beans are soaked overnight. In the morning, the liquid is drained, 2 l of pure cold water is added to the pan, and the beans are cooked until tender. By the same principle, you can cook borsch with chickpeas.
  2. Vegetables are cut into strips.
  3. Cooking is done in two pans: in one there will be onions with carrots and bell peppers, in the other - beets with tomato paste or mashed potatoes, 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. Put frying with carrots in a pan, cook another 5 minutes.
  6. They try cabbage, if it is ready, add beets with tomato, bay leaf and peppercorns. When the borsch is boiling, it is cooked for another 1 min., “Leveled” with salt, sugar and acid.
  7. Turn off and let it brew for 20-30 minutes.

Chopped greens with garlic are added to the finished borscht, poured on plates, if desired.

Dietary borsch with mushrooms

For lean mushroom borsch, instead of white cabbage, you can use Savoy cabbage. It is more tender, boils quickly. The amount of cabbage is reduced by 2 times, compared with the classic recipe: take not 500, but 250 grams.

The main set of products:

  • cabbage - 250 g;
  • potatoes - 200 g;
  • onion - 2 pcs.;
  • carrot - 2 pcs.;
  • beets - 100 g;
  • bell pepper - 1 pc.;
  • mushrooms - 250.

Process description:

  1. Fresh mushrooms are suitable for borsch. It will take about 10 small mushrooms. They are washed, peeled and fried along with onions.
  2. While chopped potatoes are cooked until cooked, make a second frying of carrots, beets and tomato puree.
  3. First, mushrooms with onions are added to the potato, then cabbage, at the end - roasting of beets and carrots with tomato.
  4. Salt, sugar and spices are added to taste.

Greens are placed in a plate for everyone at will.

Most of all in the daily diet boring monotony. If borsch is planned to be cooked once a week, you can surprise your loved ones with a new taste for a whole month, knowing 5 delicious recipes.

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