Lenten borsch is the only dish that you do not even think about meat. All because whole generations worked on hot recipes, supplementing cabbage, potatoes, greens and beets with berries, mushrooms, prunes and even sprats in tomato. As a result, the brew became thicker, smoother and did not lose its famous sweet and sour taste.
How to cook lean borsch?
Secrets of lean borsch is an abundance of a variety of fresh and quality vegetables. Hot cooked on mushroom and vegetable broth, add beans, cereals, prunes. For a bright color, use refueling from raw or boiled beets, for sweet and sour taste - tomatoes, pasta or thick home-made juice, and the flavors emphasize with herbs and garlic.
- Preparation of lean borsch requires sequential bookmarking of components. First put the potatoes in the water. The starchy vegetable gives the fat.
- Cabbage cook for a maximum of 7 minutes to preserve the crunchiness.
- Delicious lean borscht should be red. To do this, the beets are extinguished with vinegar or lemon juice.
Lenten soup with beets - recipe
Post borscht with beets - Ukrainian classics. Only this vegetable makes borsch soup, sating hot with a bright burgundy shade. Traditionally, the chopped beets are stewed with vinegar and sugar until soft, adjusting the sweet and sour taste with fresh tomatoes. In this recipe, in order to make the color of the borsch more saturated, also add the beet juice.
Ingredients:
- tomato - 2 pcs .;
- potatoes - 3 pcs .;
- cabbage - 200 g;
- onion - 1 piece;
- carrots - 1/2 pcs .;
- beet - 2 pcs .;
- vinegar - 20 ml;
- sugar - 5 g.
Preparation
- Cook potatoes and cabbage for 10 minutes.
- Fry the remaining vegetables. Add 10 ml of vinegar, sugar, tomatoes and simmer for 15 minutes.
- The second beet, chop, pour 250 boiling water with 10 ml of vinegar and set aside.
- All combine, pour the broth and cook the lean beetroot soup 10 minutes.
Lenten soup with sauerkraut - recipe
Lenten soup with sauerkraut combines taste and benefit. Unlike the white-headed, the winter billet contains a huge supply of vitamin C, which makes the hotter very useful and helps to achieve a pronounced sourness, using a minimum of vinegar. To do this, cabbage is pre-stewed, which allows you to make the workpiece softer and juicier.
Ingredients:
- sauerkraut - 250 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- beet - 1 pc .;
- onion - 1 piece;
- lemon juice - 20 ml;
- pasta - 70 g.
Preparation
- Cook the potatoes for 10 minutes.
- Stew cabbage in 200 ml of water, 20 ml of oil for 10 minutes.
- Fry the onions, carrots and beets in a paste, 100 ml of water and lemon juice.
- All combine and simmer lean borsch 8 minutes.
Lenten soup with beans - recipe
True connoisseurs are convinced that the hot must be prepared on tomato paste and with beans. Paste deeper reveals the taste of borscht, and the protein-rich beans perfectly replaces the absence of meat. Beans are a product that requires time, so many housewives make fast fasted borsch with canned beans, serving it to the table after 25 minutes.
Ingredients:
- vegetable broth - 2 l;
- canned beans - 400 g;
- potatoes - 2 pieces;
- beet - 1 pc .;
- carrots - 1 piece;
- onion - 1 piece;
- oil - 40 ml;
- paste - 20 g;
- cabbage - 150 g;
- celery root - 50 g.
Preparation
- Cook the beets in the broth for 10 minutes.
- Add potatoes and celery.
- Fry the onions and carrots in tomato paste.
- Put them and cabbage in borsch and simmer for 15 minutes.
- Enter the beans and remove the lean borsch from the plate.
Lenten soup with prunes - recipe
Lenten soup with prunes is one of the most expressive options. The smoked taste of prunes is harmoniously combined with sweet and sour beets, adding a dish of originality and piquancy. In this case, the cooking technology is similar to the classic recipe, with the exception of prunes, added 5 minutes before the end of the process.
Ingredients:
- prunes - 200 g;
- Peking cabbage - 250 g;
- potatoes - 2 pieces;
- beet - 1 pc .;
- carrots - 1 piece;
- onion - 1 piece;
- paste - 20 g;
- sugar - 20 g.
Preparation
- Stew beets for 15 minutes in 60 ml of water with sugar.
- The remaining vegetables cook for 10 minutes.
- Add prunes and beets and cook for another 5 minutes.
Lenten soup with mushrooms - recipe
Lenten soup with mushrooms - hot aromatic. For this, it is worth to spend on the ceps, buying the stock in dried form, as their high cost is compensated for the fragrant broth. For steaming, it is better to use boiled beets, it will fill the dish with ruby color, leveling the dirty shade from the mushrooms.
Ingredients:
- Dried white mushrooms - 50 g;
- potatoes - 2 pieces;
- cabbage - 250 g;
- boiled beets - 2 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- tomato paste - 60 g.
Preparation
- Soak mushrooms for 30 minutes.
- Strain the broth and pour into the water.
- Add mushrooms, cabbage and potatoes and simmer for 10 minutes.
- Enter the dressing from onions, carrots, beets and pasta.
- Cook the lean mushroom borscht for 5 minutes.
Lenten borsch with sprats in tomato
Lenten borscht is a recipe allowing taste experiments even on strict days before Easter. One such is borsch with sprat in tomato . This is the case in which, at first glance, a strange combination of canned fish and vegetables, turns into a light, sour-sharp hot dish, which is prepared in 20 minutes and costs a mere penny.
Ingredients :
- canned sprats in tomato - 480 g;
- canned beans - 150 g;
- potatoes - 2 pieces;
- cabbage - 150 g;
- beet - 1 pc .;
- carrots - 1 piece;
- tomato paste - 50 g.
Preparation
- Stew carrots and beets in tomato paste.
- Add canned food to the frying pan.
- Cook potatoes and cabbage.
- Add to them sprat and beans and after 3 minutes remove from the plate.
Lenten borsch with cranberries
Most housewives make a very tasty lean borsch, adding vinegar or lemon juice, and only units use cranberries that replace these ingredients, giving the hot a mild, sour taste and ruby color. There are several ways to cook it: you can apply juice, but coloring - crush the berries and put out with beetroot.
Ingredients:
- cranberries - 80 g;
- beet - 2 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- a clove of garlic - 3 pieces;
- potatoes - 3 pcs .;
- cabbage - 200 g.
Preparation
- Cook potatoes and cabbage for 15 minutes.
- Enter the dressing from carrots and onions.
- Put out the grated beets with crushed cranberries and sugar for 8 minutes.
- Transfer to borscht and cook for another 5 minutes.
Lenten soup with lentils - recipe
Lenten soup with lentils is a godsend for those who want to make a strict menu as useful as possible. Lentil is a valuable protein product, replacing meat and occupying a leading position among legumes for digestibility. In addition, it does not require long cooking, coinciding with the cooking time with vegetables, which makes it even more attractive.
Ingredients:
- lentils - 100 g;
- cabbage - 200 g;
- potatoes - 3 pcs .;
- tomato juice - 450 ml;
- beet - 1 pc .;
- carrots - 1 piece;
- onions - 1 pc.
Preparation
- Pour lentils into boiling water.
- After 10 minutes, add the potatoes.
- Prepare a dressing from carrots, onions and beets and tomato juice.
- Put together with cabbage in a saucepan and cook for 10 minutes.
Lenten green borsch with sorrel
Lenten green borsch is the only hot option, which, even in the absence of cabbage and beet, has retained such a name. Its peculiarity is in a refreshing sourness and a number of useful vitamins, obtained from sorrel. Classic borscht is served with boiled eggs and sour cream. In a lean - richness, the dish will add rice and vegetable paste.
Ingredients :
- potatoes - 3 pcs .;
- rice - 60 g;
- carrots - 1 piece;
- onion - 1 piece;
- a bundle of sorrel - 1 piece;
- tomato sauce - 70 g.
Preparation
- Cook the potatoes and rice for 15 minutes.
- Stew onions and carrots in tomato sauce.
- Add the vegetables to the borsch.
- After 5 minutes, put the sorrel and remove the dish from the fire.
Lenten soup in the multivark
Lenten red borscht is useful at any time of the year. It perfectly refreshes and quenches the hunger in the heat, when you do not want to idle the beaten hour near the stove. Therefore, the housewives prepare borsch in the multicvark, where the vegetables languish on the principle of the stove, preserving all the vitamins and natural taste, and they are engaged in their own affairs, setting the "Quenching" regime for 1.5 hours.
Ingredients:
- potatoes - 5 pcs .;
- cabbage - 300 g;
- carrots - 1 piece;
- onion - 1 piece;
- beet - 1 pc .;
- tomato puree - 200 g;
- a clove of garlic - 4 pcs.
Preparation
- Stew onions, carrots and beets in tomato puree in Zharke for 30 minutes.
- Add vegetables and water and cook in "Quenching" for 1.5 hours.