Borsch without meat - delicious recipes of lean or vegetarian dishes

Traditional first dishes are prepared on a meat broth, but for a variety of menus, you can vary by preparing a borsch without meat, which is neither worse nor worse. Vegetarian food has an unmatched taste, it will get rich and very satisfying.

How to cook borscht without meat?

To make a vegetable borsch without meat, observe certain subtleties:

1. Lenten dish is prepared on water or vegetable broth. At the end of cooking it must be filtered.
2. The ideal ingredients for borsch without meat are: beets, tomatoes, cabbage, onions, carrots, potatoes.
3. Borsch without meat is often served with garlic dumplings. If there is no time to knead the dough and bake bread, you can grate the garlic.

Borsch without meat - a classic recipe

The dish is often prepared by those who adhere to vegetarianism. Red borsch without meat is prepared without meat products and vegetable oil. Although these ingredients are absent, the food turns out to be rich and tasty. Its preparation takes less time than traditional, and components can easily be found in the kitchen.

Ingredients:

• cabbage - 400 g;
• beet - 1 pc .;
• carrots - 1 piece;
• onion - 1 piece;
• potatoes - 2 pieces;
• tomato - 1 pc .;
• salt.

Preparation

1. Cook the pan with 1,5-2 liters of water.
2. Cut cabbage and potatoes into the water, cook for 30 minutes.
3. Carrots and beets fry.
4. Add the onion, tomato. Stew for 15 minutes.
5. Combine both parts in one pan. Add the spices and cook the borsch without meat for 10 minutes.

Lenten soup without meat

During the fasting, it is possible to cook borsch with beets and cabbage without meat. In the classic version of the dish you can cut the sorrel, the greens will replace the vinegar, will give an easy sourness. It is important to give the food to brew, so it should be cooked for 1.5 hours before lunch or dinner. In this case, the flavors and flavors of the ingredients are mixed into one bouquet.

Ingredients:

• cabbage - 400 g;
• beet - 1 pc .;
• carrots - 1 piece;
• onion - 1 piece;
• potatoes - 2 pieces;
• tomato paste - 2 tbsp. l .;
• sorrel;
• salt.

Preparation

1. Boil 2 liters of water, throw there cut cabbage and potatoes, cook half an hour.
2. Make a roast, add it to the water.
3. Add salt, pepper, cook borscht lean without meat 10 minutes.

Borsch without meat with sauerkraut - recipe

Such variant of a dish as borsch from sauerkraut without meat has a bright taste and aroma. Once you try it, you want to cook and eat every day. If the cabbage turns out to be extremely acidic, it should be soaked in cold water or squeezed out the brine. This component is very harmoniously combined with greenery.

Ingredients:

• water - 2.5 liters;
• potatoes - 3 pieces;
• carrots - 1 piece;
• beet - 1 pc .;
• tomato paste - 2 tbsp. l .;
• salt.

Preparation

1. Boil water, pour in potatoes, cabbage and cook for 5 minutes.
2. Make the roast. Fry for 2 minutes.
3. Put grated beets on the frying pan and fry for another 10 minutes.
4. Put the pasta and put out the vegetables until soft.
5. Put the vegetables in a saucepan, boil for a couple of minutes and add salt. Leave for a couple of minutes and remove from heat.

The recipe for green borsch without meat

To prepare this variant of the first dish, like green borsch without meat, use green peas and sorrel. Both components give it a rich taste. For cooking, you can take both fresh and canned peas. It is recommended to prepare the food at the rate of once, it loses its flavor if it lasts a day or two.

Ingredients:

• potatoes - 3 pcs .;
• cabbage - 300 g;
• onions, carrots, beets - 1 pc .;
• canned peas - 0.5 cans;
• sorrel - 0.5 beam;
• tomatoes - 2 pcs .;
• spice.

Preparation

1. Cut the vegetables.
2. Put potatoes in boiling water. Then after 3 minutes carrots, onions and boil for 5 minutes.
3. Add beets, peas and sorrel. Wipe the tomatoes and put them in a saucepan.
4. Boil the borscht green without meat 10 minutes, remove from heat.

Borsch with sausages without meat

If you want to get a satisfying rich dish, you can make borsch without meat, the recipe of which includes the addition of sausages, they will replace the meat component and give an original flavor. In addition, the food will turn out to be incredibly nutritious, replace a full-hearty rich lunch and diversify the usual diet.

Ingredients:

• potatoes - 3 pcs .;
• cabbage - 300 g;
• onions, carrots, beets - 1 pc .;
• sausages - 5 pieces;
• tomato paste - 2 tbsp. l .;
• spice.

Preparation

1. Cut the vegetables.
2. In boiling water throw potatoes and sausages. Cook for about 20 minutes.
3. Make a roast, add a paste at the end.
4. Boil the rich borscht without meat for another 5-10 minutes.

Borsch with beans without meat - recipe

Red beans are an excellent substitute for meat, because it contains vegetable protein. Using this ingredient to prepare a lean dish, it must be soaked overnight in cold water. Observing simple techniques, it will be possible to cook a dish that the whole family will love. Add piquancy will help the Bulgarian pepper.

Ingredients:

• beans - 200 g;
• cabbage - 200 g;
• tomato paste - 2 tbsp. l .;
• potatoes - 4 pcs .;
• beets - 200 g;
• carrots and onions - 1 pc .;
• Bulgarian pepper - 1 pc .;
• spice.

Preparation

1. Cook the beans until soft.
2. Fry the onions and carrots.
3. Add the grated beets. Paste and water (half a glass) to mix, pour to vegetables. Stew for 10 minutes.
4. In a container pour 2.5 liters of water, boil. Pour the cut potatoes. After 5 minutes add the beans and vegetables from the frying pan.
5. The last to lay out the cabbage and bell pepper. Boil borsch with beans without meat, until vegetables become soft

Recipe for borsch with mushrooms without meat

With different ingredients, the food acquires new flavors. Another incredibly popular recipe is borsch without meat with mushrooms , which is easily prepared and quickly eaten. Mushrooms can be any - fresh or dried, chanterelles, whites and honey agarics. The main thing is to soak them in cold water three hours before cooking. The dish is allowed to brew before serving.

Ingredients:

• mushrooms - 150 g;
• cabbage - 250 g;
• beet - 1 pc .;
• potatoes - 2 pieces;
• onion - 2 pieces;
• water - 2 l;
• carrots - 1 piece;
• spices and herbs.

Preparation

1. Mushrooms boil for 10 minutes. Then drain the water and pour 2 liters of fresh water.
2. Sliced ​​onions, carrots and beets fry. Attach the paste.
3. Boil mushrooms 10 minutes, add potatoes, and after 7 minutes cabbage. Boil until soft.
4. Put the vegetables in the pan from the frying pan, boil a delicious borsch without meat for a couple of minutes.

Borsch with beans and prunes without meat

There is a very interesting way to make borscht without meat on the water. With beans, you can prepare prunes, which will enrich the dish with useful substances. In addition, the dried fruit will give a piquant note. Prepare the food with lentils, which is cooked faster than beans, in this case, potatoes are added if desired.

Ingredients:

• water - 2.5 liters;
• beets, onions, carrots - 1 pc .;
• cabbage - 300 g;
• beans - 0.5 cup;
• potatoes - 2 pieces;
• prunes - 7 pcs .;
• tomato paste - 2 tbsp. l .;
• salt pepper.

Preparation

1. Beans boil.
2. Beet fry in a pan.
3. Boil water and throw in it chopped potatoes, onions, carrots and beets.
4. Cut cabbage and add to water. Cook until softened vegetables
5. Prunes cut and thrown into the water along with the beans. Cook for 10 minutes.

Borsch without meat in a multivark

Extremely simple comes out the recipe for borsch with beets without meat, if it is done with the help of a multivark. To make the dish turn red and bright in color, when suppressing beets add a little vinegar or citric acid. To diversify the taste of the food, add mushrooms or eggs, refueling will serve as greens, spices.

Ingredients:

• potatoes - 500 g;
• beets - 200 g;
• cabbage - 300 g;
• carrots - 150 g;
• garlic - 3 cloves;
• tomato paste - 2 tbsp. l .;
• onion - 1 piece;
• vinegar - 2 tsp;
• salt pepper.

Preparation

1. Chopped onions and grated carrots put in a bowl and choose the "Hot" mode.
2. Cut beetroot with vinegar.
3. In a multivark combine beets and vegetables. Warm up for 5 minutes and mix.
4. Add the pasta, salt and pepper. Put the chopped potatoes and cabbage.
5. Pour in 3 liters of hot water, cook in "Quenching" mode.
6. In the end, add the garlic.