Delicious vegetarian borscht - recipe with photos. How to cook vegetarian borscht: great recipes and useful tips Delicious vegetarian borscht

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.

The recipe for vegetarian borscht causes a lot of controversy among food lovers, because there is an opinion that without meat the iconic soup cannot be tasty and rich. Today we will put an end to these disputes once and for all. Everything depends not on the presence or absence of animal protein, but on the desire of the cook to please himself and his loved ones!

Vegetarian borscht recipes with photos: 5+ secrets of success

Someone once said that there is as much controversy surrounding the preparation of the “king of dinner” as there is around political events. But any person who has nothing to do with cooking will tell you that, first of all, borscht should be tasty.

There are general rules for any method of preparing borscht:

PHOTO INSTRUCTIONS	DESCRIPTION OF PREPARATION
Simmer the beets separately.	Boiled together with all the ingredients, it loses color. This makes the first dish faded, but we all know that borscht should be bright. The color can be preserved by coarsely grating the root vegetable or slicing it thinly. Place it all in a saucepan, fill it with water and let it simmer. Don't forget to add a little sour, lemon juice or wine vinegar is best, as well as a spoonful of sugar.
Experiment with cabbage.	In fact, borscht has many subspecies. This means that for cooking you can take any cabbage: savoy, white, red, broccoli, Brussels sprouts or even cauliflower. The rule is the same as with beets: wash, chop and simmer until soft in a separate container, then add to the dish.
Passerovka.	Fry the onion, then add the carrots and simmer for a few more minutes, then add tomato paste or crushed tomatoes. The last two ingredients do not have to be interchangeable; they can be used together, which will give the borscht sourness and a beautiful shade.
Proportions.	Everything here is extremely simple: there should be a lot of beets and cabbage, potatoes and other ingredients - half as much.
Sequence.	Only the correct order of adding them to the pan can ensure the ideal combination of all components. Cabbage is placed first, since it requires more cooking time than other foods, followed by potatoes and sweet peppers. Onions, carrots and tomato paste are added to the container 5 minutes before the end of cooking, and the final accord is beets and cabbage.

Advice: don’t forget about the bonuses, be it garlic, pampushki, sour cream or chopped fresh herbs. If you don't know your guests' preferences, place a plate of additional items separately.

Vegetarian borscht: classic recipe with photos

To prepare classic borscht you will need two pieces each of potatoes, beets, tomatoes, carrots, onions, parsley root, half a small head of cabbage, lemon juice, spices and bay leaf.
The beets must be chopped and simmered in a frying pan. After 10 minutes, add a glass of hot water to the container, into which you should first pour lemon juice.
Leave the pan for at least 20 minutes, heat is medium. At this time, cut the carrots, onions and parsley roots into half rings. Fry them in another frying pan for 10 minutes, stirring constantly.
Add bay leaf and peppercorns here. Next, you need to cook the tomatoes, for which a cross-shaped cut is made on them and dipped in boiling water for 30 seconds.
After extraction, the tomatoes should be doused with ice water. Remove the peel and cut into cubes, which we add to the pan with the beets, where we simmer for another 5 minutes.
Place the contents of two frying pans into a saucepan, add a quarter teaspoon of sugar, stir, simmer for 5 minutes and pour in 2 liters of boiling water.
Place the shredded cabbage in a saucepan and boil for 10 minutes without covering.
Then put the diced potatoes into a container and cook until tender. The final touch is spices, crushed garlic and chopped herbs. The dish should sit for 20 minutes.

Dietary vegetarian borscht: preparation methods

While the oven is preheating to 250°C, cut one beet and one carrot into strips. Place the ingredients on a baking sheet lined with baking parchment.
Sprinkle the vegetables with salt and sugar, then pour a glass of cucumber pickle and place in the oven for 15 minutes.
You should have a saucepan with 4 liters of water and a spoonful of salt on the stove at this time.
Peel and chop one onion, then place it, along with a pinch of pepper and a bay leaf, in boiling water with diced potatoes and shredded cabbage.
When the vegetables in the pan become soft, add beets and carrots from the oven. After boiling, leave the pan to steep for 10 minutes.

Tip: add chopped greens directly to the plates, then they will not lose their beneficial properties and will make the dish incredibly aromatic.

Lenten borscht in a slow cooker

You need to prepare half a kilo of cabbage, 1 onion and 1 carrot, 2 beets, 4 potatoes and spices.
Cut the onion into small cubes and grate the carrots on a coarse grater. Place the vegetables in the multicooker container, add vegetable oil and start cooking in the “Fry” mode.
Grate the beets and add half to the roast being prepared. Pour boiling water over the second part and add vinegar - a teaspoon.
Add a pinch of sugar, a drop of vinegar, tomato juice, salt and pepper to the roast.
After 5 minutes, add potatoes and cabbage, add water and switch to the “Stew” mode.
At the end, add the beets that we previously set aside to the multicooker bowl and give the borscht time to brew: 10 minutes and the dish is ready.

Recipe for vegetarian borscht with beans

For vegetarian borscht with beans we will need:

Beets (two pieces)
Cabbage (quarter of a head)
Beans (one can)
Carrots (one piece)
Onion (one piece)
Tomato (three tablespoons)
Bell pepper (one piece)
Lemon juice (one tablespoon)
Herbs and spices to taste

First add the chopped cabbage to the boiling water.
Next add the grated beets and cook for 10 minutes. Peppers, onions, tomatoes and carrots are thinly sliced or grated and put in a frying pan to simmer.
5 minutes before the end of cooking, add the beans, vegetables from the pan and spices to the saucepan.

Borscht with beans

— Will you have yesterday’s borscht?
- Will!
- Then come tomorrow!

It's no secret that borscht tastes better the next day. Time-tested fact. That’s why I love borscht so much, it’s my favorite soup. Cook a pot and you'll be full for three days! I cook two saucepans at once - for my husband with meat, and for myself without meat. I always cook by eye; in general, I almost always cook by eye, except for desserts. And each housewife has her own recipe and her own approach to cooking this national treasure, I don’t write “national”, because borscht is a Ukrainian dish, but truly “folk”, as you wish, and for me Ukrainians, Russians, Belarusians and other nations are still part one people. And we have the same language.

This time I decided not to write a recipe, but to write my little secrets (maybe obvious to some) on how to get delicious vegetarian borscht. And my borscht is really excellent (I said modestly)! I don’t add any cubes there; I cook it in water using only natural ingredients. And don’t forget about other vegetarian versions of well-known dishes - cabbage soup, mushroom noodles, rassolnik with mushrooms, etc.

1. Soft-crispy
Vegetable texture. The cutting and sequence of laying vegetables is important here. The main thing is that the cabbage is thin and the potatoes long. In general, in a dish it is usually customary to cut it the same way, if everything is in stripes, then everything is in stripes; this rule is violated only if otherwise indicated. And cutting greatly affects the final taste. I add it like this - cabbage, potatoes, roasted beets, roasted onions and carrots, bay leaves, garlic, cooked beans (if I add them). I don’t like it when vegetables are too soft, I like them al dente. That is why I always heat a portion separately from the main pan.

2. Rich
We don't skimp on vegetables. Especially onions. In vegetarian soups, onions add a rich flavor to the broth without tasting at all like onions. I make the borscht very thick, so that the spoon almost stands in it.

3. Bright red
Well, of course, lightly simmer the beets in vegetable oil along with lemon juice. This helps the dye “set.” If you have ever dyed fabrics, you always rinse them in a vinegar solution at the end. The same process applies to borscht. Only after that we put it in the pan with the cabbage. I like to cut beets into thin, long strips. This cut is called “julienne”, but I cut it thicker than julienne.

4. Sweet and sour
At the end I always finish the soup with three seasonings - salt, sugar and lemon juice. If beets and carrots are sweet, then sugar is often not needed. If not, then add until desired sweet-salty sour taste.

5. Spicy-garlic
Be sure to put 3 bay leaves and about 10 peppercorns in the pan. I have a saucepan that holds three or four liters. I also pass 2 cloves of garlic through a press. Mmmm.

6. Hearty
Sometimes, to make the borscht more filling, I add beans. Either originally boiled or simply canned. Some of the beans, like potatoes, can be added first, then they will boil. Or you can do it at the end, then it will retain its shape and will fall on the tooth. I especially love the giant beans.

7. Time
And remember, the borscht needs to sit for at least a couple of hours, or better yet, sit overnight. Then the flavors will mix and you will get an unforgettable folk soup. Serve with chopped herbs, with love!

Your Katya 😉

The ability to cook tasty and satisfying food will certainly be appreciated by all friends and guests at home. And such an appetizing first course as vegetarian borscht can surprise even the most sophisticated gourmets.

A distinctive feature of this preparation option is the absence of animal proteins in the composition. The sequence of adding products is also different compared to regular borscht.

To prepare classic vegetarian borscht we will 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:

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-made state.
During this time, peel and chop the remaining ingredients. Shred the cabbage into thin strips, cut the potatoes and onions into compact cubes, and it is better to grate the carrots on a coarse grater. If the potatoes are left in the open air for more than 20 minutes, they will turn black and lose their attractive appearance; it is better to fill them with water.
Make the dressing in a frying pan prepared in advance. Simmer carrots in oil for several minutes. Add the onions and, stirring often, cook for another quarter of an hour. A couple of minutes before turning off, pour half a glass of water into the pan and add tomato sauce, thoroughly mixing the ingredients together. After the first bubbles appear, turn it off.
When the process of cooking the beets is completed, take out the vegetable and add shredded cabbage to the broth. After a quarter of an hour, add the potatoes there. After another third of an hour, when the ingredients are almost finished cooking, you need to add dressing and grated beets to the dish. Salt and pepper, add other seasonings depending on taste preferences.

Plates with a steaming dish should be served on the table, decorated with a spoonful of sour cream and chopped herbs.

First course with beans

Sometimes you want to add variety to recipes that are boring to everyone. To do this, you can prepare vegetarian borscht with beans.

Ingredients:

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

Stages:

We bake the beets. It is this method that will best preserve both the taste and color of the vegetable.
We use this time to prepare the classic dressing. Place chopped onions and carrots in a heated frying pan and cook covered in oil for a quarter of an hour. We also place tomato sauce and a bay leaf there, which will complement the dish. We bring it to readiness.
Throw the potatoes into a container of boiling water and let them cook. This takes about a quarter of an hour.
Finely chop the greens, and squeeze or finely chop the garlic. Mix these two products with lemon juice and sugar.
Now mix the ingredients of the dish. Place the dressing, mixture and pre-grated beets into the pan. Close the lid and cook for a quarter of an hour.
The bay leaf is removed from the finished dish.

Cooking in a slow cooker

Contrary to popular belief, cooking borscht in a slow cooker is not that fast.

To do this you will need:

carrot;
beet;
cabbage;
potato;
fresh tomatoes;
garlic;
lemon juice;
spices, salt, pepper, oil.

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

Stages:

You need to start cooking with dressing. Therefore, set the “Baking” mode, melt the butter and place the chopped onion and grated carrots in the multicooker bowl.
The vegetables take a few minutes to cook.
Without wasting time, grate the beets. Separate one handful and leave it in a separate container, pour it with lemon juice. Place the rest in the multicooker, close it and set the “Stew” program. The mixture will cook for the next 40 minutes.
While the housewife's assistant is stewing some of the ingredients, we chop the cabbage and chop the potatoes. At the end of the “Quenching” program, add them to the container and pour water. Also don't forget to add seasonings. Now we set the “Porridge” program. The dish will cook for another quarter of an hour.
Peel the tomatoes, cut them and mix them with the remaining handful of beets. As soon as the borscht is cooked, open the lid and add this mixture. After closing the multicooker, let the dish sit for half an hour.

Vegetarian borscht with prunes

This recipe is considered the least calorie 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 lemon juice;
garlic, salt, basil - to taste.

Stages:

First you need to grate the beets, sprinkle them with lemon juice and cook for a quarter of an hour. The next step is to add tomato sauce - a few tablespoons, and garlic. Pour in half a glass of water. The mixture will simmer under the lid for several minutes.
Place peeled and chopped vegetables (except beets) in another prepared container, fill with water and cook for a quarter of an hour.
Chop the washed and peeled prunes and throw them into boiling borscht. We also add the mixture with beets and complement the dish with basil. It’s better to add salt at the very end or even on the plate.

Peking cabbage should be added with prunes, pre-cut. Otherwise, the delicate taste of this dried fruit will be lost.

Delicious recipe with mushrooms

Some gourmets cannot imagine life without dishes with mushrooms. Especially for such lovers, we will tell you a recipe for borscht with mushrooms.

For it you will need:

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

Stages:

At the same time, add peeled and chopped vegetables – cabbage, potatoes, carrots – into boiling water. Cook for 15 minutes. We cut the mushrooms and add them to the cooking borscht, cook for another ten minutes.
Chop the onion and beets and cook for ten minutes, add sweet and bitter peppers and tomato sauce. Pour in half a glass of water. Stirring frequently, cook for another quarter of an hour.
Mix the contents of the pan with the broth. Add chopped broccoli a few minutes before cooking. The dish should be allowed to brew for at least half an hour. Only after this can the borscht be served.

If you replace tomato sauce with fresh tomatoes, the taste will be brighter, but the color will be less rich.

Recipe for borscht with lentils

How to cook vegetarian borscht so that it is also filling? Answer: replace meat with lentils. It contains a large amount of vegetable protein, so the dish will be not only healthy, but also satisfying.

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:

Add lentils to boiling water. At the same time, add shredded cabbage. Cook for ten minutes. After this, add the potatoes and cook for the same amount.
In a separate frying pan, simmer the grated beets with vinegar and a small amount of water for ten minutes. Add chopped onions and carrots to the mixture and cook for another quarter of an hour.
Mix in a saucepan with the contents of the frying pan. Add tomato paste and seasonings after this. Simmer under the lid closed for ten minutes. Serve with sour cream and herbs.

You will need:

green peas - half a jar;
cabbage - a third of a fork;
onion 1 pc.;
potatoes 4–6 pcs.;
carrots 1 pc.;
beets 2 pcs.;
tomato sauce 20 g;
a few cloves of garlic, optional;
salt, pepper, bay leaf - to taste.

Stages:

Cut the root vegetables into small pieces and place in boiling water. For a richer broth, do not turn down the heat after the start of boiling.
In a heated frying pan, melt the butter and add the onion. After ten minutes, add the grated beets there. You need to simmer until the beets are soft. Add the mixture with tomato paste and thinly sliced garlic, cook for 5-7 minutes.
Let's return to the broth. When the carrots are almost ready, also place the shredded cabbage in the pan. Pour the contents of the pan there.
At the very end, pour in the young peas. Only after this do we add salt and season the dish. To experience the fullness of the taste, the borscht must sit for some time.

Calorie content of the presented recipes

As you know, the calorie content of composite dishes depends on the added ingredients. Therefore, it is worth considering the individual products that end up in the pan during cooking. Approximate values for one serving (350-400 g) are given below.

Classic vegetarian borscht – 70 kcal.
Borscht with beans – 130 kcal.
Vegetarian borscht in a slow cooker – 70 kcal.
Recipe with mushrooms – 80 kcal.
Borscht with prunes – 95 kcal.
Lentil version of borscht – 80 kcal.
Bright recipe with green peas – 75 kcal.

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

Greetings, dear friends! Today we will prepare Vegetarian borscht. When I first found this recipe and made this dish, I was very surprised. I have never made such delicious vegetarian borscht before. The cheese gives it an unusual taste and makes it unique.

If you want to cook lean borscht, do not put sour cream and Adyghe cheese in it.

Compound:

1 liter of water
100 g potatoes
1 PC. bay leaf
100 g beets
50 g carrots
0.5 bell pepper
1 tomato
40 g fresh cabbage
50 g paneer (Adyghe cheese)
0.1 tsp black pepper
0.1 tsp asafoetida
2 pcs. allspice
1 PC. carnations
1 tsp Sahara
0.2 tsp lemon juice
Parsley
Sour cream

Vegetarian borscht recipe:

1. Let the water heat up and start working on the vegetables. Cut the cabbage into strips. Peel the potatoes and cut them into cubes. When the water boils, add potatoes, bay leaves and fresh cabbage.

2. Now let’s peel the carrots and beets. Grate on a coarse grater. Heat a frying pan and fry beets, carrots, bell peppers and tomatoes with spices (black pepper, asafoetida, allspice, cloves, salt). Adding oil for frying.

3. Now let's move on to the cheese. Cut it into cubes and fry separately in melted butter.

4. When the frying is ready, combine it with the broth and fried paneer. Salt. Add sugar and lemon juice, herbs. Turn off the heat and let it brew a little.

Vegetarian borscht should be served with sour cream. It becomes even tastier. If you prepare this recipe, you will be satisfied.

If you like soups, I advise you to prepare this, this is an unusual soup. It is extremely tasty. And it is prepared in a very interesting way.