Learning to cook a vegetarian borsch. Recipe choose for your taste

Many people think that a dish like borsch can not be tasty and nutritious if cooked without meat. With this you can argue. Housewives invented and tested a huge number of recipes of this dish, which is cooked without meat, but it remains fragrant and appetizing. This article is dedicated to all those people who adhere to the vegetarian way of eating, who fasts, who on a diet or whom meat products are contraindicated for health reasons. From the information presented here, the reader will learn how to prepare a vegetarian borsch. The recipe is offered not one, but as many as five. We will get acquainted with them.

Lenten soup: recipe classic

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

• Beets, carrots, sweet peppers, onions - 1 piece each;
• Potatoes - 4 pieces of medium size;
• Cabbage - 400 grams;
• Garlic - 2 teeth;
• Tomatoes - 150 grams;
• Tomato paste - 1 large spoon;
• vegetable oil;
• greenery;
• Salt, pepper ground black to taste;
• Vinegar and sugar - 1 large spoon.

Borsch vegetarian diet prepared according to the following description. All vegetables should be washed, dried and peeled. Cut beets and carrots on a large grater. Onion cut into cubes and fry in vegetable oil in a saucepan with a thick non-stick bottom. When it becomes soft, add the carrot and beetroot into the frying pan. Fry them for about 20 minutes, and then put the crushed potatoes, sweet peppers and tomatoes, cut into small slices. Cook the vegetables for 10 minutes, if necessary pouring oil.

In a glass, mix tomato paste, sugar and vinegar. Put this mixture in a pan to the rest of the food. Stir the preform, salt and pepper it. Then pour the vegetable mass with hot boiled water (2 liters) and add the chopped cabbage. Cook the vegetarian borscht, the recipe of which you learned, 10 minutes and take off from the fire. The table can be served both hot and cold. Directly before eating, sprinkle the dish with herbs.

Borsch with beans. Learning to cook lean, but very nutritious first course

Vegetarian borscht with beans is a dish that satisfies hunger well and for a long time. He is loved by both adults and children. In order to cook it, you need the following ingredients:

• 250 g of beet;
• 75 g of beans;
• 120 g of cabbage;
• 250 g of potatoes;
• 50 g of parsley root;
• 60 g onions and carrots;
• 50 g of tomato paste;
• Two sprigs of dill and parsley;
• One bay leaf;
• Salt, pepper, sugar to taste;
• 15 g of table vinegar (3%);
• 30 g of margarine.

Preparation of vegetarian borscht from these products occurs according to the following instructions. Beans pour into a pot of water and cook until done. Cut beets into cubes and boil in another container. In the third vessel boil water, put cabbage, potatoes, parsley root into it . When these vegetables are cooked, add ready-made beets to them (without broth).

Cook the dish on medium heat for about 20 minutes. Add to the vegetables boiled beans, bay leaf, vinegar, salt, sugar, spices. If there is not enough liquid in the pan, pour the beans or beetroot broth. Onions, carrots fry on margarine with flour. When these vegetables become soft, add the tomato paste and simmer the stock for another 10 minutes. Pour the dressing into a saucepan with borsch, cook a few minutes and turn off the fire. Give the dish to brew for about half an hour and serve to the table, sprinkling with greens of dill and parsley.

Mushrooms in borsch - tasty, useful, beautiful

This version of the first dish already during cooking radiates an excellent aroma, and to taste it will satisfy the requests of even the most fastidious gourmet. So, learn how to cook a vegetarian borsch (recipe with mushrooms).

Champignons peel and boil in salted water for half an hour. Then rinse them and cut into plates. Do not pour out the mushroom broth, it will still be needed. Peel the beet, cut it 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 on low heat.

Carrots, onion, chop the small pieces in small pieces. In a separate frying pan fry them until softened. In the mushroom broth, place the shredded cabbage and potatoes. Boil the dish for half an hour. Then add the fried vegetables and tomato paste. Cook the dish for a few minutes, and then put mushrooms and stewed beets there. Salt and pepper to taste. Cook the borscht for another 10 minutes and turn off the fire.

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. Water will need 5-6 liters. Output - 10 servings of dish.

Green borsch. Let's indulge your family with a vitamin delicacy!

As soon as the first green appears in the spring, the hostesses hurry to treat their households with fresh vitamins. And where, if not in the green borschik, are they the most? Sorrel, dill, parsley, spinach - these are the good herbs that are part of this dish. It is they who this borscht owes its name - "green".

We prepare the following ingredients for cooking:

• 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 the water and add the washed rice. Then put the potatoes there. Cook the workpiece about half an hour. In a frying pan fry carrots, onions and peppers. Pour in the tomato juice and simmer the dressing for 10-15 minutes. Pour it into a pot of rice and potatoes. To taste, salt and pepper. Further in borscht put sorrel and greens. After boiling, remove the dish from heat.

Vegetarian borscht in the multivariate

Such a miracle of technology, like a multivarker, makes life much easier for business people. Dishes in it are prepared much faster. And borscht in this case is no exception. Learn how to cook it in this machine.

In the bowl, pour 0.5 large spoons of oil, put the beets (1-2 pieces), grated on a grater, tomato paste (1 tbsp.), Lemon juice (1 tsp) and sugar (0.5 h. L.). We cook these products for half an hour in the "Quenching" mode. Then we pour the water (into the multivark glass) and leave it to the signal. Then we shift the workpiece into another container.

In the bowl we prepare refueling: oil (1 tbsp.), Onions (1 pc.), Carrots (1 pc.). In the "Hot" mode, we can stand for 15 minutes, stirring occasionally. We also add chopped potatoes (3-4 pcs.) And cabbage (gram 300) and cook in the same mode for another 5 minutes. After pouring water or vegetable broth, turn on the "Heating" mode, and after a few minutes - "Soup". Cook the borsch for half an hour, then pour into it a beetroot refueling. Mix the dish, salt and pepper to taste. After the signal, put garlic and greens. We keep the borsch in the "Heating" mode for 15 minutes.

Conclusion

By these descriptions, you can cook a delicious and fragrant vegetarian borscht. The recipe for cooking this dish, like any other, can not be in one version. This has its advantages. After all, every day you can cook a new borscht according to another description. Bon Appetit!