Source: infokava.comMeatless borscht is essentially a vegetable soup packed with beneficial vitamins, yet it's low in calories. We're sharing 10 fantastic recipes that will impress even meat-eaters!
1. Lenten Borscht with Mushrooms
Source: dailylenta.ruA light borscht with the aroma of the forest!
You will need: 2 liters of water, 2 beets, 100 g white cabbage, 200 g champignons, 50 g tomato paste, 1 carrot, 1 onion, tomato paste, spices.
Preparation: Boil the beets and carrots, grate them, and finely chop the onion. Sauté the vegetables in a pan with tomato paste and add to the pot. Thinly slice the cabbage and mushrooms, and also add them to the borscht. Cook for another 25 minutes. Serve the finished borscht with sour cream and fresh herbs.
2. Borscht with Pampushky
Source: vkusno.mirtesen.ruThere's nothing better than aromatic pampushky with garlic and herbs!
You will need: 3 liters of water, 400 g white cabbage, 350 g beets, 1 carrot, celery root, parsnip root, and parsley root, 1 bell pepper, 1 onion, 300 g potatoes, 3 cloves garlic, a handful of beans, black pepper, bay leaf, herbs, 2 tbsp tomato paste, lemon juice, sour cream, pampushky.
Preparation: Boil potatoes and beans. Prepare a sauté of grated beets, carrots, chopped onion, and bell pepper pieces with tomato paste. Add everything to the pot along with the roots, spices, and thinly shredded cabbage. Cook until the cabbage and potatoes are tender. Serve borscht with sour cream and pampushky.
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3. Lenten Borscht with Celery
Source: santamariaworld.comA very simple borscht to prepare, perfect for any beginner.
You will need: 3 liters of water, 400 g white cabbage, 3-4 potatoes, 150-200 g beets, 1 carrot, 1 onion, 1 bell pepper, celery root, 30 ml vegetable oil, bay leaf, herbs, salt, pepper.
Preparation: Add diced potatoes to boiling water. Grate beets, carrots, and celery on a Korean grater, and slice the bell pepper into strips. Dice the onion and add it to a frying pan along with all the other vegetables. Shred the cabbage and add it with the sautéed vegetables to the pot. Add spices and cook the borscht until done. Serve with sour cream.
4. Vegetarian Borscht with Beans
Source: pinterest.ruChoose light-colored, large varieties of beans.
You will need: 3 liters of water, 200 g beans, 2 beets, 1 carrot, 2 cloves garlic, 1 onion, 200 g cabbage, 3 tbsp adjika, 200 g canned tomatoes in their own juice, salt, pepper, dill.
Preparation: Start boiling the chopped potatoes and beans. Mince the vegetables and sauté them with onion and garlic in a pan. Add tomatoes and mash them with a fork. Pour in a few spoons of spicy adjika and simmer for 5-7 minutes. Add the vegetables and shredded cabbage to the pot. Cook the borscht until done, and sprinkle with dill when serving.
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5. Lenten Borscht with Chanterelles
Source: m.ok.ruWild mushrooms will make this borscht unsurpassed!
You will need: 3 liters of water, 500 g potatoes, 1 onion, 1 carrot, 350 g chanterelles, 300 g white cabbage, 2 cloves garlic, 1 cup tomato juice, 2-3 tbsp vegetable oil, a pinch of salt, 0.5 tbsp sugar, a pinch of mixed peppers, 2-3 bay leaves, parsley, dried celery.
Preparation: Put potatoes to boil over high heat. In a heated pan, add thinly sliced onion and garlic for a couple of minutes. Add grated vegetables and thinly sliced mushrooms. When everything is golden — add tomato juice. Transfer the vegetables to the pot with the borscht, add chopped cabbage and spices.
6. Borscht with Canned Beans
Source: yandex.comIt's best to choose beans already in tomato sauce.
You will need: 3.5 liters of water, 600 g beets, 1 onion, 200 g white cabbage, 600 g potatoes, 240 g canned red beans, 2 tbsp tomato paste, 20 g garlic, 20 g green onions, 50 ml marinade from pickled cucumbers, salt, pepper.
Preparation: Chop all ingredients for the borscht. Put potatoes to boil, and sauté the other vegetables, except cabbage, in a pan. Add cucumber marinade and garlic. Let it simmer covered for 15 minutes. Add pickled beans and leave for another 10 minutes. Add chopped cabbage and stewed vegetables to the pot and cook for 30 minutes. Finally, sprinkle the borscht with finely chopped onion and herbs.
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7. Lenten Borscht with Adyghe Cheese
Source: attuale.ruThe cheese adds an original twist to what might seem like a familiar classic borscht.
You will need: 3.5 liters of water, 2 potatoes, 2 carrots, 1 beet, 200 g cabbage, 200 g Adyghe cheese, 3 tbsp tomato paste, 2 tbsp sugar, salt, herbs, spices.
Preparation: Start boiling the potatoes, and in the meantime, sauté onion, grated beets, and carrots with tomato paste in a pan. Shred the cabbage, add everything to the pot. Dice the cheese and add it to the borscht 10 minutes before the end of cooking. Serve with sour cream and garlic.
8. Borscht with Horseradish
Source: attuale.ruSour cream can be replaced with Greek yogurt, and you can add more horseradish.
You will need: 3 liters of water, 400 g potatoes, 1 onion, 1 carrot, 20 g horseradish, 300 g white cabbage, 2 cloves garlic, half a bunch of cilantro, 1 cup tomato juice, 2-3 tbsp vegetable oil, a pinch of salt, 0.5 tbsp sugar, a pinch of mixed peppers, 2-3 bay leaves, parsley, dried celery, coriander, 7 tbsp sour cream.
Preparation: Put water on the stove, add potatoes and spices. Sauté grated vegetables in oil and add to the pot. Add horseradish and sour cream. Stir everything and cook the borscht until done.
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9. Borscht with Lime and Lemon Juice
Source: zen.yandex.ruThanks to citrus juice — it turns out fresh and unusual!
You will need: 1 liter of water, 1 beet, 1 carrot, 1 potato, 100 g cabbage, half a lemon, half a lime, 50 g tomato paste, 1 onion, bay leaf, peppercorns, salt, 1 tbsp sugar.
Preparation: Dice the potato, slice the beet into strips, and put them to boil. Sauté onion and grated carrot in a pan and add tomato paste. Transfer to the pot along with shredded cabbage. When all vegetables are cooked — squeeze the juice of half a lime and lemon, add 1 spoon of sugar. Serve borscht with sour cream and herbs.
10. Borscht without Cabbage and Meat
Source: receptesfacilsllenguavalenciana.blogspot.comUnexpected? But it turns out very tasty!
You will need: 1 large beet, 1 large carrot, 2 potatoes, 1/2 cup cooked chickpeas or beans, 1 tbsp lemon juice or 6% apple cider vinegar, 4 tbsp tomato paste, vegetable oil, salt, bay leaf.
Preparation: Soak chickpeas or beans overnight. In the morning, boil them in 2 liters of water until fully cooked. Grate the carrot, slice the beet into strips, and sauté everything in a pan with onion and tomato paste. Transfer to the chickpeas, add potatoes, drizzle with lemon juice, and cook the borscht until done. Serve with toast, garlic, and green onions.