The ability to cook tasty and satisfying meals will surely be appreciated by all friends and guests at home. And such a delicious first course as a vegetarian borsch can surprise even very sophisticated gourmets.

Classic veggie borscht

A distinctive feature of this cooking option is the absence of animal proteins in the composition. The sequence of adding products is also different in comparison with ordinary borsch.

To prepare a classic vegetarian borsch, we need:

  • beets 300 g;
  • potatoes 500 g;
  • one onion;
  • one carrot;
  • white cabbage - a third of the vegetable;
  • tomato sauce 20 g;
  • oil 2 tbsp. l .;
  • sour cream and herbs for serving.

Stages:

  1. Pour one and a half liters of water into the selected container and place the prepared beets in it. The cooking process will take about an hour, the vegetable must be brought to a ready state.
  2. During this time, peel and chop the remaining ingredients. Chop the cabbage into thin strips, cut the potatoes and onions into compact cubes, and grind the carrots on a coarse grater. If the potato will be outdoors for more than 20 minutes, it will turn black and lose its attractive appearance, it is better to fill it with water.
  3. In a pre-prepared frying pan, we make a dressing. Stew the carrots in oil for several minutes. Add onions and, often stirring, cook another quarter of an hour. A couple of minutes before turning off, pour half a glass of water into the pan and throw the tomato sauce, thoroughly mixing the components together. After the first bubbles appear, turn off.
  4. When the process of cooking beets is complete, take out the vegetable and add the chopped cabbage to the broth. A quarter of an hour later we put potatoes there.After another third of the hour, when the ingredients are practically cooked, you need to add dressing and grated beets to the dish. Salt and pepper, add other seasonings depending on taste preferences.

On the table, plates with a steaming dish should be served decorated with a spoon of sour cream and chopped greens.

First dish with beans

Sometimes you want to diversify all the bored recipes. To do this, you can cook a vegetarian borsch with beans.

Ingredients:

  • one can of white canned beans;
  • 400 g beets;
  • two large potatoes;
  • one onion head;
  • one carrot;
  • 10 ml of lemon juice;
  • 5 g of sugar;
  • 30 g of tomato sauce;
  • a quarter of the head of garlic;
  • bay leaf and a bunch of greens.

Stages:

  1. Bake the beets. This method will preserve the taste and color of the vegetable to the best extent.
  2. We use this time to prepare a classic dressing. Put chopped onions and carrots in a heated pan, cook under a lid in oil for a quarter of an hour. We place the same tomato sauce and laurel leaf, which will complement the dish. Bring to readiness.
  3. In a container with boiling water, throw the potatoes and send to cook. It takes about a quarter of an hour.
  4. Finely chop the greens, and squeeze the garlic or chop finely. Mix these two products with lemon juice and sugar.
  5. Now mix the constituent dishes. We put dressing, mixture and pre-grated beets in the pan. Close the lid and cook for a quarter of an hour.
  6. A laurel leaf is removed from the finished dish.

Cooking in a slow cooker

Contrary to popular belief, cooking borsch in a slow cooker is not so fast.

To do this you will need:

  • onion;
  • carrot;
  • beet;
  • cabbage;
  • potatoes;
  • fresh tomatoes;
  • garlic;
  • lemon juice;
  • spices, salt, pepper, oil.

The exact number of products is calculated based on the capacity of the appliance bowl. Chopped ingredients should fill half or 2/3 of the volume (depending on the preferred density of the first dish).

Stages:

  1. You need to start cooking with dressing. Therefore, we set the “Baking” mode, melt the butter and place the chopped onion and grated carrots in the multicooker bowl.
  2. A few minutes the vegetables are cooked.
  3. Without wasting time, we rub the beets. Separate a handful and leave in a separate container, fill with lemon juice. The rest is placed in a slow cooker, closed and set the program "Extinguishing". The next 40 minutes, the mixture will be prepared.
  4. While the assistant hostess stews part of the ingredients, chop the cabbage and chop the potatoes. At the end of the Extinguishing program, add them to the container and pour water. Also do not forget to add seasonings. Now set the program "Porridge". The dish will be cooked for another quarter hour.
  5. Peel, cut and mix the beets with the left handful. As soon as the borsch is cooked, open the lid and add this mixture. Having closed the slow cooker, we insist the dish for half an hour.

Vegetarian Borsch with Prunes

This recipe is considered the least nutritious and beneficial for the digestive system. And the unusual taste will surely appeal to all family members.

You will need:

  • one large beet;
  • four medium potatoes;
  • one onion;
  • Chinese cabbage (optional);
  • one fresh carrot;
  • several prunes;
  • tomato sauce;
  • 5 g of lemon juice;
  • garlic, salt, basil - to taste.

Stages:

  1. First you need to grate beets, sprinkle it with lemon juice and cook for a quarter of an hour. The next step is to put tomato sauce - a few tablespoons, and garlic. Fill half a glass of water. Under the lid, the mixture will languish for several minutes.
  2. Peeled and chopped vegetables (except for beets), put in another prepared container, pour water and cook for a quarter of an hour.
  3. Grind washed and peeled prunes, throw into boiling borsch. We also add the mixture with beets, complement the dish with basil. It is better to salt at the very end or even on a plate.

Beijing cabbage should be added with prunes, after cutting. Otherwise, the delicate taste of this dried fruit will be lost.

Tasty recipe with mushrooms.

Some gourmets can not imagine life without dishes with mushrooms. Especially for such lovers we will tell the recipe for borsch with mushrooms.

For him you will need:

  • three potatoes;
  • cabbage - a third fork;
  • carrot;
  • one onion;
  • one beetroot;
  • one sweet and one bitter pepper;
  • several broccoli inflorescences;
  • honey mushrooms fresh a few pieces;
  • tomato sauce or fresh tomatoes;
  • salt, spices, herbs.

Stages:

  1. At the same time, we throw peeled and chopped vegetables - cabbage, potatoes, carrots into boiling water. Cook for 15 minutes. We cut the mushrooms and run into the preparing borsch, cook another ten minutes.
  2. We chop onion and beets and cook for ten minutes, add sweet and bitter peppers, tomato sauce. Fill half a glass of water. Mixing often, cook another quarter of an hour.
  3. Mix the contents of the pan with the broth. Add chopped broccoli a few minutes before cooked. The dish must be allowed to brew for at least half an hour. Only after this can be served borsch on the table.

If tomato sauce is replaced with fresh tomatoes, the taste will become brighter, but the shade less saturated.

Recipe for borsch with lentils

How to cook veggie borscht so that it is also satisfying? Answer: replace the meat with lentils. A large amount of vegetable protein is present in it, so the dish will be not only useful, but also hearty.

More materials:lentil soup - recipes are simple and delicious

Ingredients:

  • beets - a couple of vegetables;
  • vinegar 9% ten ml;
  • three potatoes;
  • a couple of carrots;
  • one onion;
  • half a head of cabbage;
  • yellow / orange lentils - half a glass;
  • tomato sauce 20 g;
  • salt, pepper, herbs and sour cream - to taste.

Stages:

  1. Pour lentils into boiling water. At the same time, add chopped cabbage. Cook for ten minutes. After that, add the potatoes and cook the same amount.
  2. In a separate pan, simmer the grated beets with vinegar and a small amount of water for ten minutes. Add chopped onions and carrots to the mixture, cook another quarter hour.
  3. Mix in a pan with the contents of the pan. Add the tomato paste and seasonings after that. Tomim under a closed lid for ten minutes. Serve on the table with sour cream and herbs.

With green peas

With the help of bright colors, it is possible to refresh anything, borscht as well. Adding green peas will add an unusual touch to a long-familiar dish.

You will need:

  • green peas - half a can;
  • cabbage - a third fork;
  • bow 1 pc.;
  • potatoes 4-6 pcs.;
  • carrots 1 pc.;
  • 2 beets;
  • tomato sauce 20 g;
  • garlic a few cloves as desired;
  • salt, pepper, bay leaf - to taste.

Stages:

  1. Root crops are cut into small pieces and placed in boiling water. For a more rich broth, the fire is not diminished after the start of drilling.
  2. In a preheated pan, melt the butter and add the onions. After ten minutes, we direct the grated beets there. Stew until the beets are soft. We mix the mixture with tomato paste and thinly chopped garlic, cook for 5-7 minutes.
  3. We return to the broth. When the carrots are almost ready, chopped cabbage is also placed in a pan. Pour the contents of the pan there.
  4. At the very end, pour out young peas. Only after that we salt and season the dish. To feel the fullness of taste, borsch should stand for a while.

Calorie content of the presented recipes

As you know, the calorie content of compound dishes depends on the added ingredients. Therefore, it is worth considering the individual products that fall into the pan during cooking. The approximate values ​​of one serving (350-400 g) are given below.

  1. Classic vegetarian borscht - 70 kcal.
  2. Borsch with beans - 130 kcal.
  3. Vegetarian borsch in the slow cooker - 70 kcal.
  4. Recipe with mushrooms - 80 kcal.
  5. Borsch with prunes - 95 kcal.
  6. Lentil version of borsch - 80 kcal.
  7. Bright recipe with green peas - 75 kcal.

Despite such different calorie figures, the main thing is still the mood with which the dish is being prepared.So feel free to choose any of the presented recipes and create your own culinary miracle!

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