Lenten borsch, if cooked correctly, is no less tasty than its meat counterpart. There are a lot of recipes, so you can experiment with the dish a lot.

The classic recipe for lean borsch

This is one of the easiest recipes.

Necessary components:

  • cabbage - half a head of cabbage;
  • onions with carrots - 1 pc.;
  • beets and tomatoes - 2 pcs.;
  • potatoes - 3 tubers;
  • vegetable oil - 2 tbsp. l .;
  • salt with pepper, herbs, vinegar, sugar, laurel, garlic - at your own discretion.

Sequencing:

  1. Prepare and chop vegetables for frying in thin strips. Chop the cabbage. Tomatoes, having previously removed the skin from them, cut into cubes. Crush the garlic cloves.
  2. Boil water, add potatoes, a little later cabbage.
  3. Make a roast. Pour vinegar, add sugar. Stew for 10 minutes. Add tomatoes, salt and spices, simmer a third of an hour. Then put in a pan.
  4. Boil, add laurel and garlic, add greens.

Let the dish brew.

Cooking with mushrooms and prunes

If you want, you can cook lean borsch, the recipe of which is very unusual (for an amateur).

What do you need:

  • cabbage - a third of the head of cabbage;
  • mushrooms - 200 g;
  • prunes - a handful;
  • onions with carrots - 1 pc.;
  • beets - 1 pc.;
  • potatoes - 4 tubers;
  • tomato paste - 2 tbsp. l .;
  • salt with pepper, sugar, herbs, garlic, lemon juice - at personal discretion.

Step by step recipe:

  1. Steam dried fruits.
  2. Chop vegetables and mushrooms.
  3. Add potatoes to boiling water, a little later introduce cabbage and cook for 20 minutes.
  4. Make a dressing of vegetables, add tomato, lemon juice.
  5. Fry the mushrooms.
  6. Combine all ingredients in a pan. Cook for 5-6 minutes.
  7. Add spices and herbs to taste.

Stir and let the dish brew.

How to cook with asparagus beans

Such borscht is hearty, rich and thick. Just what you need for lunch on a frosty winter day.

 

Necessary components:

  • cabbage - a small head of cabbage;
  • onions with carrots - 2 pcs.;
  • beets - 1 pc.;
  • potatoes - 4 tubers;
  • tomato paste - 2 tbsp. l .;
  • asparagus beans - 200 g;
  • water - about 2 l;
  • salt with pepper, sugar, herbs, garlic - at your own discretion.

Sauerkraut can also be used with success in the recipe. Instead of asparagus beans, you can take ordinary dry, only it will first need to be soaked overnight. Often, canned beans are added to the borscht, which significantly speeds up the cooking time.

Sequencing:

  1. Cut the vegetables into pieces of suitable size, chop the cabbage, grate the onions and carrots.
  2. Boil the beans until cooked, recline in a colander.
  3. In boiling water, dip the potatoes, a little later cabbage, chopped beets, carrots and onions. Cook until vegetables are almost ready.
  4. Introduce beans, sugar, spices, tomato paste, salt.

Add finely chopped greens at the end.

Lean borsch with sprats in tomato

Borsch can be cooked in a slow cooker.

A set of components:

  • sprat - can;
  • potatoes - 3 tubers;
  • beets, peppers, onions and carrots - 1 pc.;
  • cabbage - a third of the head of cabbage;
  • tomato paste - 1 tbsp. l .;
  • garlic, oil, salt, spices, herbs - as needed.

Cooking process:

  1. Chop the onion in half rings, carrots in thin and long slices.
  2. Run the program "Frying", pour in oil, fry vegetables.
  3. Meanwhile, chop the beets into strips and add to the appliance bowl.
  4. Start the "Extinguishing" mode.
  5. Cut the potatoes into bars, chop cabbage and pepper.
  6. When the beets become soft, put the remaining vegetables in a bowl. Turn on the Cooking mode for half an hour.
  7. After a quarter of an hour add the sprat.
  8. Grind the garlic, add it to the dish 3 minutes before cooking, along with herbs and tomato paste.

The dish is hearty and aromatic.

With the addition of Beijing cabbage

Instead of ordinary cabbage, you can successfully use Peking. She is much more tender and cooks faster.

Necessary components:

  • cabbage - 300 g;
  • onions with carrots - 1 pc.;
  • beets - 1 pc.;
  • potatoes - 2 tubers;
  • tomato paste - 1 tbsp. l .;
  • eggs - 2 pcs.;
  • salt with pepper, herbs, garlic - at your own discretion.

Sequencing:

  1. Boil beets and eggs in advance. To boil water.
  2. Meanwhile, prepare and chop all the vegetables.
  3. Put potatoes in boiling water.
  4. Fry the onion with carrot by adding tomato paste.
  5. 10 minutes after adding the potatoes, add cabbage, a little later frying and almost at the very end, boiled beets, chopped on a grater. If you add beets earlier, it will boil out, lose a bright red tint and will look very unappetizing.
  6. Season to taste.

Serve with half boiled egg and parsley.

Lean borscht is very tasty. In addition, this dish makes it possible to experiment by adding various additional components.

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