Today we will talk about a fragrant, rich, nutritious first course, familiar to everyone from an early age, but you will look at it in a new way. Vegetarian borscht prepared with beets according to our step-by-step recipe with photos will be useful for adults and children; this recipe for vegetarian borscht is very simple. This is one of the most famous and popular dishes of Slavic cuisine, any housewife can prepare it following our visual instructions.

Nowadays, a variety of recipes for preparing borscht have appeared, from vegetarian and lenten to savory and unusual. Borscht is prepared with red meat, poultry, even fish; it can also be prepared without meat at all; garlic, mushrooms, dried fruits, nuts are added to it, not to mention various spices and herbs. However, the main ingredients are unchanged, and even vegetarian borscht cannot be imagined without them.

This recipe presents a universal and win-win option for preparing a delicious red soup in a vegetarian manner, which any housewife can complement according to her imagination and desire.

• Vegetable broth - 1.5 l.
• Cabbage - 1/2 head
• Carrots - 1 pc.
• Beets - 1 pc.
• Bell pepper - 3 pcs.
• Potatoes - 2 pcs.
• Onions - 1 pc.
• Greens - to taste.
• Tomato paste - 2 tbsp. l.
• Bay leaf - 1 pc.
• Salt, pepper, spices - to taste.

Calorie content of vegetarian borscht

The calorie content and nutritional value of vegetarian borscht are calculated per 100 grams of ready-made soup. The table shows average data for borscht cooked with beets in vegetable broth.

You don't have to be a super cook to make vegetarian borscht. Now we will tell you how to do this and clearly show you.

Step 1.

Peel the potatoes, cut half of one potato as thinly as possible, the remaining one and a half - into large bars or cubes. Thin slices are needed to make the soup thick and rich. Place the potatoes in a saucepan with boiling broth, throw in a bay leaf, add salt, and cook until softened.

Step 2.

Remove the top leaves of the cabbage, chop finely and also place in the pan. Boil for 5 - 7 minutes so that it does not overcook, slightly crispy cabbage in vegetarian borscht is the main goal of this step.

Step 3.

Prepare the roast: peel the beets and carrots, cut into strips or grate coarsely. Cut the onion into narrow pieces. Pour vegetable oil into a heated frying pan, add beets, carrots and onions, saute for 3 - 4 minutes, add 2 - 3 tablespoons of water or broth, simmer for about 10 minutes.

Step 4.

Peel and chop the bell peppers and add them to fry. After 5 minutes, add salt, pepper, tomato paste. If desired, tomato paste can be replaced with peeled tomatoes.

Step 5.

Transfer the roast into a pan with cabbage and potatoes and cook for a few minutes. You can add any seasonings if desired; dried vegetables, black peppercorns, cumin, garlic, vinegar (grape vinegar goes well with borscht), lemon juice.

Remove the pan from the heat. Rinse the greens (if you have time, soak them in water for 30 minutes to thoroughly clean them), chop them finely and sprinkle them over the finished borscht.

Serve with sour cream and dark, preferably rye bread. Bon appetit!

Bulgarian vegetarian borscht

Bulgarian vegetarian borscht is also easy to prepare, the whole process and ingredients are as similar as possible to the main recipe, but there are little tricks that we will tell you about.

— Water — 1.5 l.
— Beets — 1/2 pcs.
— Carrots — 1 pc.
— Onion — 1 pc.
— Potatoes — 5 pcs.
— Eggplant — 1 pc.
— Bell pepper — 3 pcs.
— Butter — 20 gr.
- Flour - 1 tbsp. l.
— Tomato paste — 2 tbsp. l.
- Sour cream
- Greens - to taste

1. In melted butter, simmer the beets cut into strips with the addition of vinegar, tomato paste and sugar.

2. Wash the carrots and onions well, peel and chop. Sauté in a separate frying pan in butter with added flour.

3. Prepare the cabbage and slice it thinly. Cut potatoes and eggplant into slices. Place the vegetables in salted boiling water and cook for 7 minutes.

If you have never eaten borscht, you have missed out on a lot. This is one of the healthiest and richest-tasting soups. There are many recipes for borscht. In this article we will look at how to prepare vegetarian borscht.

To prepare a truly delicious vegetarian borscht with beans and beets, we will need the following products:

• 100 g white beans;
• 1 medium-sized beet;
• 1 small carrot;
• 1 PC. onions;
• 3 medium tomatoes;
• 1 PC. large bell pepper;
• 200 g white cabbage;
• a tablespoon of lemon juice;
• a teaspoon of sugar;
• a few bay leaves and black allspice peas.

Steps for preparing vegetarian borscht with beets:

• Soak white beans in cold water overnight, drain the water, rinse the beans thoroughly;
• Boil the beans in 1.5 liters of water until tender;
• cut carrots, beets, bell peppers, cabbage into strips;
• finely chop the onion;
• grind the tomatoes in a meat grinder or grind them in a blender;
• fry the onion in vegetable oil until transparent;
• add carrots to the onion and continue frying for another 4 minutes;
• add bell pepper to the frying, fry the mixture until the pepper is soft (about 3 - 4 minutes);
• to prepare the second frying, fry the beets in vegetable oil for several minutes;
• add tomatoes and a tablespoon of lemon juice, a teaspoon of sugar to the beets. All ingredients are mixed and simmered under a closed lid until the beets are soft. To prevent the frying from burning, do not forget to stir it, add a little bean broth if necessary;
• Add cabbage and salt to a saucepan with boiled beans and water. Cooking lasts 5 minutes. Then add the carrot mixture and cook for another 5 minutes. If the cabbage is not ready, then cook for a few more minutes;
• after that, add the roasted beets to the pan;
• borscht is brought to a boil and cooked for a few more minutes;
• add bay leaf and allspice to the prepared borscht.

The dish is ready! We hope you enjoy this recipe for vegetarian beetroot borscht.

Vegetarian borscht with prunes

To prepare vegetarian borscht with prunes we will need:

• 2 liters of water;
• 1 medium-sized beet;
• 2 pcs. onions;
• 1 small carrot;
• 4 potatoes;
• 300 g white cabbage;
• 1 sweet pepper;
• 8 pcs. pitted prunes;
• 1 glass of tomato juice;
• 2 cloves of garlic;
• 1 teaspoon sugar;
• a little vegetable oil;
• pepper, salt to taste.

Stages of cooking borscht:

• thoroughly wash the prunes, after soaking them in hot water;
• cut potatoes and 1 onion into cubes;
• boil water, add chopped potatoes and onions to it;
• prepare frying from grated beets, carrots and a finely chopped second onion;
• Add tomato juice, sugar, pepper and salt to the frying. Simmer the resulting mixture for 5 minutes;
• when the potatoes are almost cooked, add our tomato sauce, prunes, shredded white cabbage and medium-sized bell pepper;
• cook the borscht for 15 minutes. Add chopped garlic and other spices (to taste) to the finished dish;
• let the borscht steep for half an hour.

My friend's mom makes delicious vegetarian borscht. Having learned from her all the secrets of its preparation and having tested them in practice, I offer the recipe for vegetarian borscht to you too.

I give the quantities and proportions for a soup volume of 2-2.5 liters.

We will prepare the following products:

water 2-2.5 l. cabbage 150-200 g. potatoes - 4-5 pcs. beets - 200-250 g. carrots - 100-150 g. melted butter, or olive oil, or even sunflower oil for frying spices and vegetable juice 1/3 lemon sugar 1 tbsp salt 2 tsp mustard (optional) 0.5 tsp bay leaf 2-3 pcs asafoetida 0.5 tsp curry 1 tsp seasoning " Provençal herbs" (highly desirable) oregano, basil, thyme, rosemary and all other dried herbs (seasonings) that are on hand fresh herbs for decoration

Put a pan of water on the fire, finely chop the cabbage and potatoes (pre-peeled) and throw them into the water. At this time, you need to grate the beets and carrots.

Then heat the oil in a thick-bottomed frying pan or cauldron and add the spices. If you use mustard, it should go into the pan first along with the bay leaf.

When the mustard is brewed, it begins to hiss and jump and emit a pleasant nutty aroma. When it jumps, add asafoetida, curry, stir for 3-5 seconds and immediately add vegetables - beets and carrots.

Add a spoonful of sugar to the vegetables and squeeze out lemon juice. And now the most interesting thing - we take out all the herbs that we have and add 0.5 tsp. each, or a little more of those that you especially like.

Vegetables need to be simmered, stirring occasionally, for 20-25 minutes. At this time, cabbage and potatoes are cooked over medium heat. After 25 minutes, combine the contents of our containers, transfer the vegetables into a pan with cabbage and potatoes. The soup should simmer slowly for another 15-20 minutes, the vegetables are saturated with the aromas of spices and herbs. Add salt at the end of cooking and turn off. If you have time, let the soup simmer unplugged. Before serving, decorate with herbs. The soup turns out quite thick, and that’s its beauty! Serve with chapatis - Indian flatbreads, the recipe for which is about to appear above!

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Many people believe that a dish like borscht cannot be tasty and nutritious if prepared without meat. This is debatable. Housewives have come up with and tested a huge number of recipes for this dish, which is cooked without meat, but at the same time remains aromatic and appetizing. This article is dedicated to all those people who adhere to a vegetarian diet, who fast, who are on a diet, or for whom meat products are contraindicated for health reasons. From the information presented here, the reader will learn how vegetarian borscht is prepared. There is not just one recipe, but five. Let's get to know them.

Lenten borscht: classic recipe

This version of the first course is prepared from a standard set of products that are listed in the list:

• beets, carrots, sweet peppers, onions - 1 piece each;
• potatoes - 4 medium-sized pieces;
• cabbage - 400 grams;
• garlic - 2 cloves;
• tomatoes - 150 grams;
• tomato paste - 1 large spoon;
• vegetable oil;
• greenery;
• salt and ground black pepper to taste;
• vinegar and sugar - 1 large spoon each.

We prepare vegetarian dietary borscht according to the following description. Wash all vegetables, dry and peel. Grind the beets and carrots on a coarse grater. Cut the onion into cubes and fry in vegetable oil in a pan with a thick non-stick bottom. When it becomes soft, add carrots and beets to the pan. Fry them for about 20 minutes, and then add diced peppers and tomatoes, cut into small slices. Cook vegetables for 10 minutes, adding oil if necessary.

Mix tomato paste, sugar and vinegar in a glass. Place this mixture in a saucepan with the rest of the ingredients. Stir the mixture, salt and pepper it. Next, pour hot vegetable mixture (2 l) and add shredded cabbage. Cook the vegetarian you learned for 10 minutes and remove from heat. It can be served both hot and cold. Immediately before eating, sprinkle the dish with herbs.

Borscht with beans. Let's learn how to cook a lean but very nutritious first course

Vegetarian is a dish that satisfies hunger well and for a long time. Both adults and children love him. In order to prepare it, you need the following ingredients:

• 250 g beets;
• 75 g beans;
• 120 g cabbage;
• 250 g potatoes;
• 50 g parsley root;
• 60 g each of onion and carrot;
• 50 g tomato paste;
• two sprigs of dill and parsley;
• one bay leaf;
• salt, pepper, sugar to taste;
• 15 g table vinegar (3%);
• 30 g margarine.

The preparation of vegetarian borscht from these products follows the following instructions. Place the beans in a saucepan with water and cook until tender. Cut the beets into cubes and boil in another container. In the third vessel, boil water, put cabbage and potatoes in it. When these vegetables are cooked, add ready-made beets (without broth).

Cook the dish over medium heat for about 20 minutes. Add boiled beans, bay leaves, vinegar, salt, sugar, and spices to the vegetables. If there is little liquid in the pan, pour in bean or beet broth. Fry onions and carrots in margarine with added flour. When these vegetables become soft, add tomato paste and simmer for another 10 minutes. Pour the dressing into the pan with the borscht, cook for a few minutes and turn off the heat. Let the dish brew for about half an hour and serve, sprinkled with dill and parsley.

Mushrooms in borscht - tasty, healthy, beautiful

This version of the first course already emits an excellent aroma during preparation, and the taste will satisfy even the most fastidious gourmet. So, let's learn how to cook vegetarian borscht (recipe with mushrooms).

Peel the champignons and boil in salted water for half an hour. Next, wash them and cut them into slices. Do not pour out the mushroom broth; you will need it later. Peel the beets, cut them into thin strips, rinse and sprinkle with vinegar. Fry it in refined sunflower oil, then add water and simmer for an hour and a half over low heat.

Chop carrots, onions, rutabaga into small pieces. Fry them in a separate pan until softened. Add shredded cabbage and potatoes to the mushroom broth. Boil the dish for half an hour. Then add fried vegetables and tomato paste. Boil the dish for a few minutes, and then add the mushrooms and salt and pepper to taste. Cook the borscht for another 10 minutes and turn off the heat.

Consumption of vegetables used for this dish: 1 kg of beets, 50 g of mushrooms, 750 g of cabbage, 500 g of potatoes, 150 g of rutabaga, 250 g of carrots, 150 g of tomato paste. You will need 5-6 liters of water. Yield: 10 servings of the dish.

Green borscht. Let's please our loved ones with a vitamin treat!

As soon as the first greenery appears in the spring, housewives rush to treat their households with fresh vitamins. And where, if not in green borscht, are there most of them? Sorrel, dill, parsley, spinach - these are the healthy herbs that are included in this dish. It is to them that this borscht owes its name - “green”.

To prepare the dish we take the following ingredients:

• water - 2 liters;
• sorrel - 2 bunches;
• potatoes - 3 pieces;
• carrots - 1 piece;
• rice - 4 large spoons;
• sweet pepper - 1 piece;
• tomato juice - 1 large glass;
• salt and spices to taste;
• greenery.

Boil water and add washed rice to it. Then put the potatoes there too. Cook the mixture for about half an hour. Fry carrots, onions and peppers in a frying pan. Pour in and simmer the dressing for 10-15 minutes. Pour it into the pan with the rice and potatoes. Add salt and pepper to taste. Next, add sorrel and herbs to the borscht. After boiling, remove the dish from the heat.

Vegetarian borscht in a slow cooker

Such a miracle of technology as a multicooker makes life much easier for housewives. Dishes are prepared much faster in it. And borscht in this case is no exception. Let's learn how to cook it in this unit.

Pour 0.5 large spoons of oil into the bowl, add grated beets (1-2 pieces), tomato paste (1 tbsp), lemon juice (1 tsp) and sugar (0.5 tsp. l.). We cook these products for half an hour in the “Stew” mode. Next, pour water (into a multi-cooker glass) and leave until the signal. Then transfer the workpiece to another bowl.

In a bowl, prepare the dressing: butter (1 tbsp), onion (1 pc.), carrots (1 pc.). In the “Frying” mode, keep it for 15 minutes, stirring occasionally. Add chopped potatoes (3-4 pieces) and cabbage (300 grams) here and cook in the same mode for another 5 minutes. Then pour water or vegetable broth, turn on the “Warming” mode, and after a few minutes - “Soup”. Cook the borscht for half an hour, then pour the beetroot dressing into it. Stir the dish, salt and pepper to taste. After the signal, add garlic and herbs. Keep the borscht in the “Warming” mode for 15 minutes.

Conclusion

Using these descriptions, you can prepare a very tasty and aromatic vegetarian borscht. The recipe for this dish, like any other, cannot be in one version. This has its advantages. After all, every day you can cook new borscht according to a different description. Bon appetit!

Borscht is one of the most popular first courses among Slavic peoples. Traditionally it is cooked in meat broth, but this requirement is not mandatory. The main ingredients of this soup are vegetables; it can be prepared without meat or any animal products. Vegetarian borscht turns out to be no less tasty, satisfying and appetizing. It is eaten with pleasure even by those who do not adhere to the principles of vegetarian nutrition, but follow a diet that involves limiting the consumption of meat products.

Cooking features

Not every housewife succeeds in preparing delicious and beautiful red borscht. When cooking vegetarian soup, this task becomes more difficult, since the tempting aroma of the meat broth will not come to her rescue. It is necessary to have an understanding of the technology for cooking borscht and follow it when cooking.

• When cooking soup, it is important to give it a characteristic red tint. Tomatoes or paste made from them play a certain role in this, but they cannot cope with the task alone. It is important not to let the beets lose their rich hue. To do this, you need to know three things. Firstly, preference should be given to beets of salad varieties, since they initially have a more saturated color. Secondly, you cannot put this product into the soup too early, otherwise the juice will boil out and the vegetable will become discolored. Beets are placed in borscht in a ready-made state, after it has undergone heat treatment: frying, baking. Thirdly, when frying beets, it is recommended not to skimp on oil, add vinegar or citric acid. If you feel like this is making the roast too sour, you can add a little sugar.
• When cooking borscht, it is important to follow the correct sequence of ingredients. Potatoes are usually added first, which take longer to cook than other vegetables. Cabbage goes into the pan next, followed by other vegetables. When using beans, add them first or cook them separately, adding them to the soup 15 minutes before they are ready. The fried vegetables and beets are placed in the borscht no more than 10 minutes before removing it from the stove.
• To increase the satiety of the soup and to meet the body's protein needs, legumes (beans, peas, lentils) or mushrooms are usually added to vegetarian borscht.

Traditional borscht is seasoned with sour cream, sprinkled with herbs, and served with pampushki. Vegetarian soup is best seasoned with lean mayonnaise and served with garlic croutons on rye bread. In any case, there is no need to feel sorry for the greenery.

Vegetarian borscht with beans

• beans – 0.2 kg;
• potatoes – 0.25 kg;
• beets – 0.2 kg;
• carrots – 0.2 kg;
• white cabbage – 0.3 kg;
• sweet pepper – 0.2 kg;
• onions – 150 g;
• tomatoes – 0.3 kg;
• lemon juice – 20 ml;
• garlic – 3 cloves;
• sugar - 1 tbsp. l.;
• vegetable oil – 60 ml;
• water – 4 l.

Cooking method:

• Rinse the beans, fill them with hot water in the evening and leave until the morning, rinse them in the morning and pour 1 liter of hot water, boil for 1 hour, drain the water. Pour 4 liters of hot water over the beans as directed in the recipe.
• Wash the vegetables and dry. Peel one beet, one carrot and one turnip at a time, place on a baking sheet and place in the oven. Bake until the vegetables are crusty.
• Using a slotted spoon, remove 2-3 tablespoons of beans from the pan.
• Top the remaining beans with the roasted vegetables. Boil everything together for an hour, then pour out a ladle of broth. Rub the vegetables and beans through a sieve or grind in a blender along with the liquid in which they were cooked (except for the liquid that was poured into a separate container).
• Peel the remaining beets and carrots, cut into thin strips individually or chop on a coarse grater. You can use a device designed for preparing Korean salads.
• Remove the skins from the onion. Cut the onions into thin half rings. If you have one large onion, it is advisable to cut it into quarters of rings.
• Make cross-shaped cuts on the tomatoes. Place the tomatoes in boiling water and blanch for 2-3 minutes. Using a slotted spoon, transfer to a container with cold water.
• Peel the tomatoes, cut into small pieces of arbitrary shape or puree using a blender. Tomatoes can be replaced with two tablespoons of tomato paste.
• Cut the garlic into small pieces.
• Heat the oil, sauté the onions and carrots in it until transparent.
• Add chopped garlic.
• Place the tomato pieces. Sauté the vegetables until the tomatoes turn orange.
• Saute the vegetables for 5 minutes, then add the beets to them. Fry everything together for another 5 minutes.
• Remove the stalk of the pepper along with the seeds, cut it into small cubes, and toss it with the vegetables.
• Pour in the reserved vegetable broth. When it boils, squeeze the juice out of the lemon and add granulated sugar. Simmer the food under the lid for about 5 minutes.
• Peel the potatoes, cut into one and a half centimeter cubes, and add to the soup.
• Wash the cabbage. Remove the top leaves. Finely chop the cabbage and add it to the pan with the rest of the ingredients.
• When the roasted vegetables are ready, transfer them from the saucepan to the pan with the soup. Cook the borscht for 10 minutes.
• Chop the greens with a knife. Add to borscht along with salt and spices.
• Boil for 2 minutes, remove pan from heat.

It is recommended to let the borscht steep for half an hour, pour into bowls and serve. A good addition to it would be croutons with garlic. The vegetarian soup prepared according to this recipe is thick, aromatic and tasty.

Vegetarian borscht with mushrooms

• beets – 0.25 kg;
• fresh champignons – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• white cabbage – 0.7 kg;
• green beans – 0.2 kg;
• potatoes – 0.5 kg;
• vegetable oil – 80 ml;
• tomato paste – 60 ml;
• table vinegar (9 percent) – 5 ml;
• salt, pepper, herbs - to taste;
• water – 3–3.5 l.

Cooking method:

• Peel the cabbage from the top leaves, wash and chop.
• Peel the potatoes and cut them into cubes, similar to those for French fries or a little larger.
• Wash the beans, cut into 2-3 cm pieces. You can use frozen product. There is no need to defrost it before cooking.
• Scrape the carrots. Cut into small strips or grate coarsely.
• Peel the onion and cut it into small cubes.
• Wash the mushrooms and dry with a napkin. Cut into large strips.
• Heat three tablespoons of oil in a saucepan. Fry onions and carrots in it.
• When the vegetables acquire a golden hue, add beets to them. Fry it for 5 minutes with onions and carrots.
• Dilute vinegar with water in a ratio of 1:3. Pour into the pan with vegetables, stir.
• After 2-3 minutes, add tomato paste and reduce heat. Sauté for 5-10 minutes until the beets are soft.
• Heat the remaining oil in a separate frying pan and add the mushrooms. Fry them over low heat until the liquid released from them has almost completely evaporated from the pan.
• Boil water, throw potatoes into it.
• After 5 minutes, add cabbage.
• When the liquid in the pan returns to a boil, add the green beans. After this, cook the soup for 10–12 minutes, then add the mushrooms and fried vegetables.
• Continue cooking for 10 minutes. 5 minutes before readiness, add finely chopped herbs, salt to taste, and spices.
• Leave the finished borscht covered for 20 minutes.

Mushrooms add a seductive aroma to vegetarian borscht cooked according to this recipe. The soup has a high density and is very satisfying. If you want it to be less thick, use more water when cooking.

Vegetarian borscht with green peas in a slow cooker

• beets – 150 g;
• potatoes – 0.4 kg;
• carrots – 0.2 kg;
• white cabbage – 100 g;
• canned green peas – 130 g;
• onions – 150 g;
• garlic – 2 cloves;
• tomato paste – 40 ml;
• vegetable oil – 40 ml;
• salt, pepper - to taste;
• water - how much will go in.

Cooking method:

• Wash and peel the vegetables.
• Finely chop the garlic with a knife.
• Shred the cabbage.
• Cut the beets and carrots into small cubes.
• Cut the potatoes into larger cubes.
• Cut the onion into thin halves of rings.
• Pour oil into the multicooker bowl, add onions and carrots. Activate the unit by selecting the “Frying” or “Baking” program.
• Fry vegetables for 5 minutes.
• Add beets. Fry for another 5 minutes.
• Add tomato paste, garlic, continue cooking for another 5 minutes in the same mode, then temporarily turn off the unit.
• Place the roasted vegetables in a bowl.
• Place potatoes and cabbage in the multicooker bowl. Fill them with water so that its level is 2 fingers below the extreme mark. Add some salt and pepper.
• Turn on the multicooker by activating the “Soup” program. Set the timer for half an hour.
• 10 minutes before cooking, add fried vegetables and green peas.
• After the program has completed, leave the soup in warm mode for 10–20 minutes.

Preparing vegetarian soup in a slow cooker will not cause much trouble and will take relatively little time.

Vegetarian borscht can be no less nourishing, aromatic and tasty than traditional one. The main thing is not to violate the cooking technology and recipe.