Source: OlegD, AdobeStock What to cook for the first course during Lent? The options can be very diverse, but today we want to focus on Lenten borscht. We're sharing 20 wonderful recipes – they are sure to delight you with their simplicity and delicious results!
1. Lenten Borscht – Classic Recipe
Source: namenu.ruSkim off any foam that may appear during cooking.
You will need: 200 g beets, 300 g potatoes, 300 g cabbage, 1 carrot, 1 onion, 25 ml vegetable oil, 3 tbsp tomato paste, 3 bay leaves, 2 allspice berries, 1 tsp dried dill, 1 tbsp sugar, 1 tbsp salt, 4 liters water.
Preparation: Prepare and chop the vegetables. Sauté onion and carrot in oil for 3 minutes. Add beets and simmer for 10 minutes, stirring frequently. Add spices, sugar, and tomato paste mixed with a small amount of water. Simmer for another 15 minutes. Boil water, add potatoes, cabbage, and cook for 10 minutes. Add the sautéed vegetables and cook for another 10 minutes. Salt, remove from heat, and let the borscht steep for 30 minutes, covered.
2. Lenten Borscht with Tomato Juice
Source: youtube.comWe recommend cutting the beets into thin strips.
You will need: 1 medium beet, 300 g potatoes, 200 g cabbage, 1 carrot, 1 onion, 3 tbsp vegetable oil, 200 ml tomato juice, 2 bay leaves, 15 g salt, 3 liters water.
Preparation: Lightly sauté chopped onion and carrot. Peel and chop the beet, then add it to the pan with the vegetables. Simmer for 5-7 minutes, stirring occasionally. Pour in the tomato juice, stir, and simmer covered for 15 minutes. Peel and chop the potatoes, then add them to a pot of boiling water. Add bay leaf, shredded cabbage, and cook for 10 minutes. Add the sautéed vegetables, boil the borscht for another 10 minutes, and salt. After 1 minute, turn off the heat and let it sit covered for half an hour.
3. Borscht without Cabbage and Meat
Source: gurbacka.plAn excellent dietary borscht option for the whole family.
You will need: 350 g beets, 300 g potatoes, 2 carrots, 2 onions, 30 ml vegetable oil, 20 g tomato paste, 0.5 tsp ground black pepper, 1 tbsp sugar, 1.5 tsp salt, 3 liters water.
Preparation: Chop one onion and two carrots, sauté in oil for 2-3 minutes. Peel and chop the beet, then add it to the pan. Add sugar, ground pepper, and sauté for 5 minutes. Add tomato paste mixed with 200 ml of water, and simmer covered for 15 minutes. Boil water, add potatoes, a whole onion, and cook for 10 minutes. Remove and discard the onion. Add the sautéed vegetables to the borscht, cook for another 10 minutes, salt, and remove from heat.
4. Lenten Borscht with Red Beans
Source: magadanpravda.ruCook with vinaigrette beets.
You will need: 1 cup red beans, 2 beets, 350 g potatoes, 400 g cabbage, 150 g carrots, 100 g onion, 50 ml vegetable oil, 3 tbsp tomato paste, 2 bay leaves, 3 allspice berries, 1 tbsp salt, 5 liters water.
Preparation: Soak beans for 4 hours beforehand. Peel and chop vegetables. Sauté onion and carrot in oil until golden. Add beets, spices, and continue to sauté for 5-7 minutes. Mix tomato paste with water and pour into the pan with the sautéed vegetables. Cover and simmer for 15 minutes. Boil water, add beans, potatoes, and the sautéed vegetables. Cook for 20 minutes, add cabbage, and cook the borscht for another 10 minutes. Salt, remove from heat, and let it steep covered for about half an hour.
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5. Lenten Borscht with Beans and Fresh Tomatoes
Source: ona-znaet.ruIt is advisable to peel the tomatoes.
You will need: 150 g beans, 300 g beets, 400 g potatoes, 200 g tomatoes, 300 g cabbage, 1 carrot, 1 onion, 50 ml vegetable oil, 5 black peppercorns, 2 bay leaves, 1 tbsp salt, 4 liters water.
Preparation: Soak beans for 2 hours in cold water. Peel and chop vegetables. Sauté onion and carrot for 2-3 minutes, add beets and continue to cook for another 5 minutes. Add tomatoes, spices, and 1 cup of water. Cover and simmer for 15 minutes. Boil water, add potatoes and cabbage, cook for 15 minutes. Add the sautéed vegetables, boil for another 15 minutes, salt, and remove the borscht from heat.
6. Lenten Borscht with Lentils
Source: povar.ruYou can cook with any lentils you prefer.
You will need: 100 g lentils, 250 g beets, 300 g potatoes, 300 g cabbage, 1 carrot, 1 onion, 3 tbsp vegetable oil, 2 tbsp tomato paste, 2 bay leaves, 3 allspice berries, 1.5 tsp salt, 3.5 liters water.
Preparation: Prepare and chop the vegetables. Sauté chopped onion and carrot for a couple of minutes. Add beets and simmer for 5-7 minutes. Mix tomato paste with 150 ml of water and pour into the pan. Simmer covered for 15 minutes. Boil water, add spices, lentils, and cook for 30 minutes. Add potatoes, cabbage, and cook for another 10 minutes. Add the sautéed vegetables, boil the borscht for another 7-10 minutes, salt, and remove from heat.
7. Lenten Borscht without Sautéed Vegetables
Source: povar.ruThis way it's even healthier!
You will need: 2 beets, 400 g potatoes, 1 carrot, 300 g cabbage, 2 bay leaves, 5 black peppercorns, 1 tbsp salt, 4 liters water.
Preparation: Peel and chop the vegetables. Boil water, add beets, spices, and cook for 30 minutes. Add potatoes, carrots, cabbage, and continue to cook for another 15 minutes. Salt, remove from heat, and let the borscht steep covered for about half an hour.
8. Lenten Borscht with Fresh and Sauerkraut
Source: lisa.ruNote that less salt is added than usual.
You will need: 250 g beets, 300 g potatoes, 200 g fresh cabbage, 150 g sauerkraut, 1 carrot, 1 onion, 2 tbsp vegetable oil, 40 g tomato paste, 3 bay leaves, 3 allspice berries, 1 tbsp sugar, 1 tsp salt, 4 liters water.
Preparation: Peel and chop the vegetables. Sauté carrot and onion in oil for 2-3 minutes. Add beets, spices, and sugar. Stir, simmer for 10 minutes. Mix tomato paste with a small amount of water and pour into the pan. Simmer for 15 minutes, stirring occasionally. Boil water, add potatoes, both types of cabbage, and boil for 10 minutes. Add the sautéed vegetables and cook the borscht for another 15 minutes. Salt, remove from heat, and let it sit covered for half an hour.
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9. Lenten Borscht with Hot Pepper
Source: dzen.ruDepending on the spiciness of the pepper, more or less may be needed.
You will need: 2 beets, 400 g potatoes, 400 g cabbage, 1 carrot, 1 onion, 1 hot pepper pod, 3 tbsp vegetable oil, 2 tbsp tomato paste, 2 bay leaves, 1 tbsp sugar, 1 tbsp salt, 4 liters water.
Preparation: Sauté chopped onion and carrot in oil until golden. Peel and chop the beet, mix with sugar, and add to the pan. Cook for 5 minutes, stirring occasionally. Cut the hot pepper lengthwise, remove seeds, chop, and add to the pan. Add tomato paste mixed with a small amount of water, and simmer for 15 minutes. Boil water, add bay leaf, potatoes, and cabbage. Cook for 10 minutes, add the sautéed vegetables to the borscht, and continue to cook for another 15 minutes. Salt, remove from heat, and let it steep covered for about half an hour.
10. Lenten Borscht with Prunes
Source: pigmine.ruThis Lenten borscht is often prepared for Christmas!
You will need: 300 g beets, 300 g potatoes, 400 g cabbage, 100 g pitted prunes, 1 carrot, 1 onion, 2 cloves garlic, 30 ml vegetable oil, 1 cup tomato juice, 0.5 tsp ground black pepper, 1 tbsp salt, 4 liters water.
Preparation: Prepare and chop the vegetables. Rinse prunes with boiling water and chop. Sauté onion and carrot until golden. Add beets and prunes and simmer for 10 minutes. Add ground pepper, tomato juice, minced garlic, and simmer covered for 20 minutes. Boil water, add potatoes, the sautéed vegetables, cabbage, and cook for 15 minutes. Salt and immediately remove from heat.
11. Lenten Borscht with Oyster Mushrooms
Source: vsevkulinary.ruIf the beets are sweet, you can omit the sugar.
You will need: 200 g oyster mushrooms, 250 g beets, 300 g potatoes, 400 g cabbage, 1 carrot, 1 onion, 20 ml vegetable oil, 1 cup tomato juice, 3 black peppercorns, 2 bay leaves, 1 tsp sugar, 2 tsp salt, 3 liters water.
Preparation: Chop oyster mushrooms and peeled vegetables. Sauté onion and carrot for 3 minutes. Add oyster mushrooms and simmer for 10 minutes. Add beets, sugar, spices, and sauté for 10 minutes, stirring frequently. Pour in tomato juice, cover, and simmer for 15 minutes. Boil water, add potatoes, cabbage, and cook for 10 minutes. Add the sautéed vegetables, simmer the borscht for another 15 minutes, and salt. Remove from heat, cover, and let it steep for 20-30 minutes.
12. Lenten Borscht with Mushrooms
Source: lifehacker.ruTry to chop the vegetables nicely.
You will need: 200 g mushrooms, 200 g beets, 350 g potatoes, 300 g cabbage, 1 carrot, 1 onion, 20 ml vegetable oil, 3 tbsp tomato paste, 1 tsp sugar, 1.5 tsp salt, 3.5 liters water.
Preparation: Chop mushrooms and peeled vegetables. Sauté onion and carrot for 2-3 minutes. Add mushrooms and beets mixed with sugar, and sauté for 5 minutes. Mix tomato paste with a glass of water and pour into the pan with vegetables. Simmer for 15 minutes and transfer to a pot of boiling water. Add potatoes, cabbage, and cook for 10 minutes. Salt, remove the borscht from heat, and let it steep covered for 15 minutes.
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13. Homemade Borscht with Dried Mushrooms
Source: cafe-vokzal.ruSimply perfect with black bread!
You will need: 300 g beets, 400 g potatoes, 400 g cabbage, 20 g dried mushrooms, 1 carrot, 1 onion, 3 cloves garlic, 30 ml vegetable oil, 30 g tomato paste, 2 bay leaves, 4 black peppercorns, 1 tsp sugar, 1 tbsp salt, 4 liters water.
Preparation: Soak mushrooms in water for 4 hours. Drain, rinse, and chop. Prepare and chop the vegetables. Sauté onion and carrot in oil, add mushrooms, and cook for 5-7 minutes, stirring frequently. Add beets, sugar, and spices. Simmer for 5 minutes, add tomato paste mixed with water, and simmer covered for 15 minutes. Transfer these sautéed vegetables to a pot of boiling water, add potatoes, cabbage, and minced garlic. Cook the borscht for 10 minutes, salt, and immediately remove from heat.
14. Lenten Borscht with Lentils and Beet Greens
Source: vego-kolbasa.ruBeets and greens should be as juicy as possible.
You will need: 100 g lentils, 200 g beets, 200 g beet greens, 300 g potatoes, 200 g cabbage, 1 carrot, 1 onion, 20 g any greens, 3 tbsp vegetable oil, 3 tbsp tomato paste, 1 tbsp sugar, 1 tbsp salt, 4 liters water.
Preparation: Sauté chopped onion and carrot until golden. Chop beets and beet greens, add to the pan, and add sugar. Sauté for 5 minutes, stirring occasionally. Add tomato paste mixed with water, and simmer for 15 minutes. Boil water, add lentils, and cook for 30 minutes. Add the sautéed vegetables, chopped cabbage and potatoes, cook the borscht for 20 minutes over low heat. Salt, sprinkle with chopped herbs, and remove from stove.
15. Lenten Borscht with Bell Pepper and Tomatoes
Source: povar.ruIt's best to cook borscht with odorless oil.
You will need: 200 g beets, 400 g potatoes, 200 g bell pepper, 200 g tomatoes, 300 g cabbage, 1 carrot, 1 onion, 30 ml vegetable oil, 5 black peppercorns, 2 bay leaves, 2 tsp salt, 4 liters water.
Preparation: Prepare and chop the vegetables. Sauté onion and carrot until golden. Add bell pepper and cook for 5 minutes, stirring frequently. Add beets, spices, and sauté for another 5-7 minutes. Add tomatoes, cover, simmer for 15 minutes, and transfer to a pot of boiling water. Add potatoes, cabbage, and cook all together for 15 minutes. Salt the borscht and remove from heat after 1 minute.
16. Lenten Borscht with Beans and Celery
Source: foto-besplatno.ruYou can significantly speed up the cooking process by using canned beans.
You will need: 150 g dry beans, 150 g celery, 1 beet, 300 g potatoes, 300 g cabbage, 1 carrot, 100 ml tomato sauce, 0.5 tsp ground black pepper, 1 tbsp salt, 4 liters water.
Preparation: Soak beans for 4-6 hours beforehand. Prepare and chop the vegetables. Boil water, add beets, beans, and cook for 30 minutes over low heat. Add tomato sauce, celery, potatoes, cabbage, and carrot. Cook for 15 minutes, salt, pepper, and let the borscht steep covered for half an hour.
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17. Lenten Borscht with Olives and Pickles
Source: vk.comSprinkle the finished borscht with chopped herbs and serve.
You will need: 200 g beets, 400 g potatoes, 300 g cabbage, 2 pickles, a handful of pitted olives, 1 carrot, 1 onion, 30 ml vegetable oil, 30 g tomato paste, 0.5 tsp ground black pepper, 1 tsp salt, 3 liters water.
Preparation: Chop pickles, olives, and peeled vegetables. Sauté onion and carrot until golden. Add beets, pickles, and sauté for 5-7 minutes. Mix tomato paste with a small amount of water, pour into the pan with vegetables, and simmer covered for 15 minutes. Boil water, add potatoes, the sautéed vegetables, and olives. Boil for 10 minutes, add cabbage to the borscht, and cook for another 8-10 minutes. Salt, pepper, and remove from heat.
18. Red Borscht without Meat
Source: buro247.ruThe whole secret is that before frying, the beets are mixed with citric acid.
You will need: 350 g beets, 400 g potatoes, 300 g cabbage, 1 carrot, 1 onion, 2 tbsp vegetable oil, 3 tbsp tomato paste, citric acid on the tip of a knife, 1 tbsp sugar, 1 tbsp salt, 4 liters water.
Preparation: Peel and chop the vegetables. Sauté onion and carrot in oil for 3 minutes, add beets mixed with citric acid and sugar. Sauté for another 3 minutes. Mix tomato paste with water and pour into the pan, cover, and simmer for 20 minutes over low heat. Boil water, add potatoes, the sautéed vegetables, and cook for 15 minutes. Add cabbage, salt, and cook the borscht for another 5-7 minutes.
19. Lenten Borscht with Cauliflower and Prunes
Source: kakprosto.ruBreak the cauliflower into small florets and trim off the tough parts of the stem.
You will need: 300 g beets, 400 g potatoes, 300 g cauliflower, 3 medium tomatoes, 10 pitted prunes, 1 carrot, 1 onion, 30 ml vegetable oil, 3 allspice berries, 2 bay leaves, 1 tbsp salt, 3 liters water.
Preparation: Rinse prunes with boiling water and chop. Peel and chop the vegetables. Sauté onion and carrot for 3 minutes, add beets, prunes, and sauté for another 5-7 minutes. Add chopped tomatoes, cover, and simmer for 15 minutes. Transfer these sautéed vegetables to a pot of boiling water, add cabbage, potatoes, and spices. Cook for 15 minutes, salt, and remove from heat. Let the borscht steep covered for about half an hour.
20. Lenten Borscht with Dumplings
Source: nakormi.comOptionally, you can add a little fried onion with oil to the dough.
You will need:
For the borscht: 2 beets, 300 g potatoes, 300 g cabbage, 1 carrot, 1 onion, 3 tbsp vegetable oil, 2 tbsp tomato paste, 0.5 tsp ground black pepper, 2 bay leaves, 3 allspice berries, 1.5 tsp salt, 4 liters water.
For the dumplings: 200 g flour, 0.5 tsp salt, 150 ml water.
Preparation: Prepare and chop the vegetables. Sauté onion and carrot until golden. Add beets and sauté until they reduce in volume. Mix tomato paste with water, pour into the pan, cover, and simmer for 15 minutes. Boil water, add potatoes, cabbage, spices, and cook for 10 minutes. Add the sautéed vegetables and continue to cook for another 10 minutes.
Mix flour with salt and water. Take a spoonful of dough and drop the dumplings into the boiling borscht. Cook for 4-5 minutes, salt, and remove from heat.