Step 1: Cook the meat broth.

In order to cook the broth, put the meat in a saucepan, cover with water. Bring to a boil and simmer over low heat for about 1.5 to 2 hours, until the meat is cooked through, while covering the pot. To check the readiness of the meat, try to pierce it - pierce any piece of meat with a sharp knife or fork, if clear juice flows out of it, then that's it, our meat is ready! If a brown-red liquid flows from it, then boil further.

Step 2: Prepare the borscht dressing.

We clean the beets and carrots from the surface skin and cut into small cubes. Then we take the onion and cut it in the same way, after which we fry in oil until a specific smell is felt. As soon as you feel it, you need to add carrots and beets to our almost ready-made dressing. Fry or simmer the vegetables strictly on medium heat until they soften slightly. After the preparation of the dressing is completed, it is necessary to salt in your own way.

Step 3: Assembling the borscht.

We don’t take out the meat itself from the broth, but let it soak in the dressing, so our pork will be much tastier. At the same time, we put potatoes in our broth, which are cut into medium cubes, and all the spices and spices. Soon, after 7 minutes of cooking, we add the roasted vegetables that we prepared to our dish. While everything is at the final stage, boiled and boiled - quickly chop the greens and add it to the broth. Then pour the lemon juice over the borscht. Salt again to taste and cook for another 5-7 minutes. And everything is ready!

In the form of small cubes, chopped vegetables are more juicy.

If you, unfortunately, do not have a lemon, do not worry, you can season with a small amount of tomato puree or vinegar.

The meat from which the broth was cooked can be cooled, cut into cubes and fried with onions. And then serve with another dish, for example, with mashed potatoes.

Has it ever happened to you that, when you are going to cook borscht, you find that there is either no cabbage at all, or there is a small piece left that is completely insufficient for borscht? This often happens to me :) We love cabbage dishes, so it "leaves" imperceptibly. And in such cases, you don’t have to refuse rich borscht to the family at all - cook borscht, but without cabbage! Borscht turns out delicious, and is no worse than its classic "brother"!

So, what do you need to cook borscht, but without cabbage? Prepare the following products: chicken leg, potatoes, water, salt, beets, carrots, onions, vegetable oil, tomato juice, pasta or a special dressing for borscht (preservation), garlic, bay leaf, ground pepper.

Wash the chicken leg, other parts of the chicken carcass, or completely different meat (pork, beef, turkey, in general, something from meat), put in a saucepan along with potatoes (cubes), cover with water and cook until the meat and potatoes are ready. Chicken, of course, will cook normally with potatoes, but with pork it is better to either chop the meat finely, or first cook the meat until half cooked, and then with the potatoes until cooked. Since there will be no cabbage in the borscht, take more potatoes than usual. Somewhere in the middle of the cooking process, salt the broth.

While meat and potatoes are cooking, i.e. the basis of our borscht, fry onion (cubes) and carrots in vegetable oil (half of the carrots on a coarse grater, half on a fine grater). Cut the beets into thin strips, as thin as you can, or grate on a grater (large). Take 2-3 beets so that the borscht is not liquid in the end, do not forget - there will be no cabbage :)

Add the beets to the pan, fry the vegetables together a little.

Pour in the tomato sauce for borscht (I have homemade canning) and simmer, covered, until the beets are soft.

When the potatoes and chicken are cooked, transfer the beetroot fry to the pan. Boil the borscht until you see that all its components are completely cooked.

Add garlic (chopped), bay leaf, ground pepper to the borscht and turn off the stove. Borscht should stand for 20 minutes before serving, this will make it richer, tastier :)

Red borscht without cabbage is served with sour cream, fatty, real - you will not be able to tear yourself away from such borscht!

Good day to everyone who reads this recipe!
Today we will talk about borscht, but not quite in the usual form, as we are all used to seeing it. With the exception of other components, there is no cabbage here ... and I must say, borscht in this form is no worse than its "brother" with cabbage, just as tasty, satisfying, rich ... it's just that my husband refers to cabbage from time to time on "you" , so this soup appears on our table quite often.
So, for starters, I put the pork out of the freezer, but I don’t defrost it completely. Before putting meat in a cooking pot, it always looks something like this:

I put the meat in a saucepan, fill it with water, put it on the stove, lightly salt ...

Bring to a boil, then remove the foam, cook for another 20 minutes. Then I put the meat in a bowl to cool down ...

I'm sifting the broth...

While the broth was cooking, I peel the potatoes, cut them into cubes ...

When the cooked meat has cooled slightly, I cut it into small pieces ...

I put the pot of broth back on the stove, dip the chopped meat into the pot of strained broth...

Then I dip the chopped potatoes in there ...

Let it boil, cook for 5 minutes.
In the meantime, I peel and grate the carrots on a medium grater ...

Then I peel and finely chop the onion...

When the contents of the pan boil and the time indicated above is cooked, I put carrots and onions in the pan.

I let it boil again.
While the contents of the pan are boiling, I peel the bell pepper, cut it into strips ...

As the pan boils - I spread the pepper there ...

Turn down the heat and let it boil...
In the meantime, I clean the beets, rub them on a medium grater ...

While I rub the beets on a grater, I put the pan on the stove to warm up. Then I put a small amount of butter there, spread the beets ...

Carcass 2-3 minutes, adding a little broth from the pan.
Then I put the beets in a saucepan with the rest of the ingredients, and let it boil again.

Peeling the garlic...

Cooking spices...

I took neutral ones: a little salt, paprika with coriander and Provence herbs.
As the contents of the pan boil, pour the spices into the pan ...

Then I pass the garlic through the press and remove the pan from the stove.
I let it brew for 10 minutes and call everyone to the table.
I serve such a borscht with sour cream and chopped herbs.

Bon Appetit!

Cooking time: PT01H40M 1h 40m

Approximate cost per serving: 50 rub.

Borsch This is a national Ukrainian dish. But it is widespread not only in Ukraine, but also in other, neighboring countries. And with the same success it is prepared, as in Ukraine.

Only now, each nation has its own attitude to this dish, as well as its own recipe, according to which it is prepared.

To summarize, borscht is a soup to which beets are added. Because of this, it turns out to be a dark red color, saturated in its consistency.

Borsch belongs to the first courses, and is independent.

Borscht began to cook a very, very long time ago. Various ingredients were used for this.

Since ancient times, an ingredient called hogweed has been added to it. Apparently this is where the name came from. Since now that hogweed is not used, but beets are used.

There are so many borscht recipes! You can add both the main ingredients and additional ones, such as an egg, herbs, red pepper, and so on.

I cook mainly from what is available at home, as well as according to my mood.

Borscht without cabbage

Don't worry, this kind of borscht is also in demand, try it once and you will continue to cook it.

So, what do we need for such borscht?

• meat or bone
• potato
• carrot
• beet
• salt, pepper to taste
• Bay leaf
• dill, parsley.
• tomato or tomato paste

You need to start cooking with the broth.

Broth for borscht

I used to cook the broth with beef bones with meat, or with pork. I really like the broth, which is obtained precisely in the presence of a bone.

We put water for the broth, and throw a bone into it. When it boils, it is necessary to drain the water, rinse the bone, and put it on fire again. Then our broth will turn out tasty, transparent, without dirt.

I cook the broth for about an hour, or even an hour and a half, over low heat. if it's a chicken, then everything is faster.

After the broth is ready, I pull out the bone, took the meat from the bone, threw it into the broth, and you can start cooking borscht.

Cooking borscht without cabbage

1. First you need to prepare the vegetables.
2. Wash and peel the potatoes, cut into small pieces, squares.
3. Wash the carrots, peel and grate on a coarse grater.
4. Peel the onion, cut into cubes.
5. Peel the beetroot and rub it on a coarse grater.
6. The amount of vegetables depends on the volume of the pan in which you cook borscht.

First, fry the beets in a pan. Pour not a large amount of vegetable oil, and put the beets. Fry lightly, then add the carrots. When it has simmered a bit, add the onion.

When all the vegetables are well cooked, add the tomato or tomato juice here.

Salt and pepper to taste.

Then add potatoes to the pan, and pour out such a dressing.

You can also add bay leaf to the broth.

You need to taste it so that the borscht is normal for salt.

It is important not to cover the borscht with a lid, as this will cause the borscht to lose its dark red color.

At the end of cooking borscht without cabbage, you can add chopped parsley, or dill. This will give the borscht a special aroma, a special taste.

Such borscht can be served with sour cream, or simply with crackers, a piece of onion, or lard.

It all depends on your taste and your preferences.

You can also add an egg to such borscht, it will add flavor and richness to the dish.

Bon Appetit.

Borscht "Belarusian"

Prep time: 45 minutesServings: 12

In Belarus borscht is cooked without cabbage, it turns out very tasty. We will cook borscht on chicken broth, the calorie content of such borscht is only 20 kcal per 100g!

Belarusian borscht without cabbage, the recipe of which is presented below, is undoubtedly very different in taste from our traditional borscht.

To prepare Belarusian borscht you will need:

Ingredients:

• 500 g chicken with bones
• 4 potatoes
• 1 carrot
• 2 onions
• 1 large beetroot
• sunflower oil for frying
• 3 tbsp adjika
• Bay leaf
• 1 tbsp vinegar
• black peppercorns
• ground black pepper
• fresh parsley

How to cook borscht without cabbage:

Pour the chicken bones with water and place on the stove, bringing to a boil, reduce the fire, constantly removing the scale. Cook until the meat is ready to pull away from the bones. Take out the chicken and leave the broth on the stove.

Peel potatoes, cut and lower to cook in chicken broth.

First, fry the carrots (grated) in a frying pan, then add the onions and fry for a few more minutes.

Peel the beets and grate on a borage grater.

Put the grated beets to the fried vegetables, reduce the fire and simmer until the beets are soft. Then add adjika (or fresh tomatoes), vinegar and the pan can be removed from the heat.

Separate the chicken meat from the bones, put in the soup.

Now you need to transfer the entire contents of the pan to the pan, but before that you need to make sure that the potatoes in the soup have had time to cook, because if you add a vegetable mixture containing vinegar to an undercooked potato, it will remain solid, no matter how much it is subsequently cooked. After putting the contents of the pan into the soup, you need to let it gurgle under the lid for another 10-15 minutes.

Then salt, add the necessary spices, herbs. And be sure to then let the finished soup stand under the lid for at least 15 minutes. During this time, its taste will become more saturated. Borsch is traditionally served with sour cream.

I remember how, as a child, I fished out the hated pieces of boiled cabbage from the plate. She neatly arranged boiled onions, cabbage, and fatty pieces of meat around the edge of the plate. Then I did not know yet that you can cook and enjoy delicious borscht without cabbage and meat. And in general, that a hot dish can be so varied: with Hetman-style eggplant, with,.

Many will start to argue: "But my grandmother ... but my mother ... everything was cooked wrong, the borscht was tastier, and the grass is greener." It's a matter of habit or attachment to childhood memories. It seems to me that it is always worth expanding your horizons, even in such simple things as cooking. Therefore, I propose to go beyond the templates and cook a delicious borscht with beets and cabbage without meat.

And also, I will reveal the secret (which many people know :) how to make the soup bright red, fragrant and appetizing.

Recipe for borscht with beets without cabbage

I often replace meat with beans (red, white - it doesn't matter), with chickpeas (chickpeas) - as in this recipe. If mushrooms are in season, then it is very tasty to cook borscht without cabbage in mushroom broth.

Greenery is also seasonal. If there is fresh, then I add green onions, wild garlic, dill or parsley.

I leave the rest of the base ingredients as they are. And thanks for that, you say 🙂

Ingredients

• 1 large beetroot
• 1 large carrot
• 2 medium sized potatoes
• 1/2 cup boiled chickpeas or beans
• 1 tbsp lemon juice or apple cider vinegar 6%
• tomato paste, tomato juice, ketchup or fresh tomatoes - I have 4 tbsp. baby ketchup
• vegetable oil
• 1 bay leaf

Step by step recipe

Well, a very simple step-by-step recipe on how to cook borscht without cabbage.

1. We set to cook until the chickpeas or beans are fully cooked (soak them overnight in advance). You can immediately pour more water, this will be the broth - the basis of a hot dish.
2. Cut into strips or grate carrots and beets on a coarse grater.
3. Heat up vegetable oil in a frying pan. Lay out the vegetables.
4. After 3-4 minutes of frying, pour in the lemon juice. Stir the vegetables immediately so that they are evenly covered with juice. This is the secret of red borscht.
5. Add tomato paste or ketchup.
6. Simmer covered until done. I don't like boiled, too soft vegetables, so I leave them slightly elastic, maybe even crunchy.
7. When the beets and carrots are stewed, put chopped potatoes to the boiling chickpeas. Here, as you like: sticks, quarters, thin stripes. Cook for 5 minutes until the potatoes are almost done.
8. We put stewed vegetables, parsley, salt to potatoes and chickpeas. If it seems that there are not enough tomatoes, at this stage add more to taste.
9. Before serving, do not forget to take out the lavrushka. And sprinkle with herbs, if there is such a desire.

How to make borscht red

Good news for those whose borscht always turns out yellow or orange. Today you are guaranteed to learn how to make red borscht.

To do this, you will need beets and lemon juice or apple cider vinegar. Of course, fruit juice is preferable because of its health benefits and more pleasant flavor.

While you are simmering carrots and beets (grated or diced/diced), pour in 1 tbsp. lemon juice or vinegar. And immediately stir so that the liquid is well distributed over the vegetables. You will immediately see how the beets and carrots change color - become brighter. These are the proportions for 1 large carrot and 1 slightly larger than average beetroot.

Poured acid, let the vinegar evaporate for 2-3 minutes without a lid. Then cover and simmer until the vegetables are cooked.

That's it, make borscht red now you will succeed 100%.

Is borscht cooked without cabbage and how to replace it

Is it worth answering the question, is borscht cooked without cabbage? Yes! At the same time, the recipes are so diverse that strict critics will be indignant, calling borscht not borscht, but simply red soup. For me, the main thing is the taste and aroma. The rest is trifles.

What to replace cabbage with:

1. Again on cabbage - broccoli, cauliflower, Brussels sprouts.
2. Zucchini, cut into strips.
3. Eggplant - such borscht is called Hetman's.
4. Beet tops, nettles, chard.

1. For those who think that borsch with beets without cabbage is beetroot or something else, and you are not open to experiments.
2. Or borsch, in your opinion, can be prepared in different ways, inventing new recipes, supplementing with unexpected ingredients.