Description

Borscht without meat Is the perfect meal for those fasting or vegetarian. Even without meat, it can be cooked so well that it tastes like traditional borscht.

According to today's recipe, borscht turns out to be so tasty and "believable" that it is in no way inferior to the classic one. The lack of meat does not spoil it in the least. Instead, celery root will add richness to our borscht. He will make borscht without meat so fragrant that you will forget about the usual recipe your favorite first course.

In order to cook delicious borscht without meat and make it rich and rich in taste, you need to know a few secrets. The taste of borscht directly depends on them:

• In order for your vegetable borscht to turn out with a pronounced taste, you need to properly fry the vegetables. If you throw them directly into boiling water, the borsch will turn out to be watery and tasteless.
• Vegetables for borscht must be fried in a large number oils. At the same time, the fire must be strong, so that the vegetables are covered with a golden crust.
• Water must always be salted at the very beginning and constantly tasted. If you slightly undersalt the borscht without meat, you get a brew that has no taste.
• All ingredients must be added in a strict order, while cutting them as small as possible: this way they will give all their taste and aroma.
• It is better to make tomato paste for borscht yourself. If you add to borscht without meat tomato paste from the store, it will be sour, and you will have to add a lot of sugar to it.
• Garlic and ground black pepper give the borsch a rich taste, so they must be added.
• The borscht should be cooked over low heat, do not allow it to boil: this way the vegetables are more likely to "make friends" and borscht without meat will acquire a rich taste.

You will learn about the rest of the secrets of cooking borscht without meat from our step by step photo recipe.

Ingredients

• 
  (400 g)
• 
  (250 g or 3-4 medium potatoes)
• 
  (150 g or 1 pc.)
• 
  (100 g or 1 small carrot)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (100 g)
• 
  (a little for frying)
• 
  (taste)
• 
  (taste)
• 
  (1-2 pcs.)
• 
  (50 g)
• 
  (1 bundle)

Cooking steps

This is the set of ingredients we need to make borscht without meat. Place a 3-liter saucepan on the fire and fill it with just over half of the water. Peel the potatoes and chop small cubes... After the water boils, throw it into the water. Use a slotted spoon to skim the potatoes from time to time. Reduce heat, let it cook slowly.



In the meantime, prepare the rest of the vegetables. Peel beets, carrots, celery, rinse thoroughly with water and grate Korean carrots... As a result, your vegetables should look like elongated straws. Thanks to such cutting, borscht without meat will acquire a richer taste. Peel the bell pepper, remove all seeds and membranes and cut into small elongated strips, trying to repeat the cutting of the rest of the vegetables.



Onion peel and cut into small squares. Take a frying pan, put it on fire and pour in some vegetable oil. Remember that the fire must be high, because the vegetables must acquire a golden brown crust. Add the chopped onion to the hot oil and bell pepper... Cook for five minutes.



Next, send the carrots and celery, mix the vegetables a little and continue to fry them.



Send the beets with tomato paste next to the meatless borscht dressing. Fry for 5-7 minutes so that excess moisture evaporates and the tomato paste is slightly baked.



After that, pour some water into the pan, add spices, salt and mix all the ingredients well. Simmer vegetables for a few minutes. If the tomato paste tastes sour, you can add a little granulated sugar to taste.



In the meantime, finely chop the white cabbage, remember it a little.



Send the cabbage to the potato pot. Cook the cabbage until lightly crispy. For different varieties cabbage needs different times for cooking. Add a few bay leaves to the vegetable broth.



Add the prepared vegetable dressing to the pot with the potatoes and cabbage. Mix vegetables well and add water if necessary. Finish the borscht with salt, pepper and, if necessary, sugar.



Finely chop the greens and send them to the saucepan with the borscht. Squeeze out a few cloves of garlic for the vegetables to reveal their flavors in meatless borscht. Turn off the borscht and cover with a lid, let it infuse a little. It is very important not to overcook the vegetables.



Well, how will your favorite borscht be without sour cream. Add a few tablespoons of sour cream to each plate and place on the table.



And what aromas your borscht emits without meat! It is simply unbeatable! Now taste it and make sure the lack of meat doesn't make it any less delicious! Serve borscht to the table, cut brown bread and add some garlic.



Bon Appetit!

What dish are usually treated to foreigners when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread - delicious! The ingredients for it can be found in any refrigerator, and it is very easy to prepare it.

But it happens that the right products run out at the most inopportune time. Is it possible, for example, to cook delicious borsch without beets? Surprisingly, you can! Try to cook borscht without beets according to our recipes - and you are guaranteed to cook it very often.

Borscht is known for its bright, beautiful color. So that your dish is not inferior classic borscht, use tomato paste. It will take quite a bit for the soup to become rich, red. In addition, together with tomato paste or instead of it, you can add tomatoes chopped or twisted in a meat grinder, instead of white cabbage take a Peking one, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and equally divided as needed.

Step-by-step recipes for making borscht without beets

Classic version

Beet-free borscht can be served with herbs and sour cream

Ingredients

• water - 3 l;
• meat (pork, beef, chicken, turkey - in a word, any will do) - 800 g;
• white cabbage - 400 g;
• potatoes - 300 g;
• onions - 0.5 pcs.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp l .;
• greens (dill, parsley) - 1 bunch;
• bell pepper - 1 pc.;
• salt, spices - to taste.

Cooking time: 2 hours
Number of Servings: 10
Cuisine: Russian

Preparation:

1. Pour cold water over the meat and put on fire. It is important that the water is cold - then, during the cooking process, the meat will give the soup more taste and aroma. While the broth is boiling, chop the onion.

Chop the onion

2. Chop the cabbage with a knife or on a special grater.

Chop cabbage

3. Grate the carrots on a coarse grater. If you like the crunchiness of the vegetables in your soup, you can cut it into cubes.

Grate carrots

4. Slice the potatoes.

Chop the potatoes

5. Prepare the frying. To do this, you first need to heat a frying pan with vegetable oil, then put the onion and fry slightly.

Fry the onion

6. Then add carrots and chopped bell peppers to the onion. Often, when cooking borscht, many people forget about bell pepper - and completely in vain, thanks to it, borscht becomes especially tasty. Fry everything until light golden brown.

Add carrots and peppers to the onion

7. 5-7 minutes before cooking add tomato paste to the frying. Pour a couple of spoons of broth into the pan, mix everything well and let it simmer.

Add tomato paste

8. Periodically remove the foam from the broth. As soon as the meat is ready (it will take about 1.5 hours), put the roast in a saucepan and stir. Add chopped potatoes.

Add potatoes

9. When the potatoes are boiled until half cooked, put the cabbage. If you take a little more cabbage than indicated in the recipe, the soup will be thicker and tastier.

Add cabbage

10. Cook the borscht until the potatoes are soft and the cabbage is slightly hard and crispy. It's time to add some salt to the soup.

Stir and salt

Optionally, you can add citric acid for the borsch to acquire a pleasant sourness.

To add flavor to the soup, add dried herbs or a mixture of peppers.

11. After that, cook the borscht for another 5 minutes, then remove from heat. The dish is ready - you can serve it, season each serving with sour cream and fresh herbs.

Video: we cook borscht without beets with tomato paste

As you can see, the recipe is very simple, it helps out when there is little time left, but you need to cook a full meal. And the next day, the borscht becomes even more aromatic and tasty.

Instead of tomato paste, you can add tomato juice... In this case, it must be topped up at the end of cooking in a proportion of 3 liters of broth - 0.5 cups of tomato juice. This borscht retains its rich color and taste.

Fresh tomatoes and young cabbage

Borsch with tomatoes and young cabbage

Ingredients

• broth - 3 l;
• young cabbage - 0.5 head of cabbage;
• potatoes - 2 pcs.;
• tomatoes - 5 pcs.;
• dill, parsley, green onions - 1 bunch;
• garlic - 2 cloves.
• salt to taste.

Cooking time: 1 hour
Number of Servings: 10
Cuisine: Russian

1. Prepare meat or vegetable broth in advance. Put it on fire, chop and rinse the potatoes. Wait for the broth to boil and dip the potatoes in it. Cook for 20 minutes.

Chop the potatoes

2. Grind the tomatoes in a blender or mince them. You should get a smooth puree.

Grind tomatoes in a blender

3. Fry the chopped garlic in a preheated pan.

Fry the garlic

4. In a frying pan, to garlic, pour tomato puree and cook until thickened for about 10 minutes. During this time, the excess liquid should evaporate.

Boil tomato puree until thick

5. Chop the cabbage. It should be added almost at the end of cooking, since the leaves of young cabbage are tender and can quickly boil. Let the soup simmer for 2-3 minutes.

Chop cabbage

6. Chop the greens.

Chop the greens

7. Add boiled tomato puree to the broth with cabbage and potatoes, season with salt and cook for another 3 minutes. At the end, add herbs, let it brew for 15 minutes.

Add tomato puree

The borscht turns out to be delicious, aromatic, light. It's even surprising that such a small amount of ingredients can be used to make such a delicious dish.

Video: how to cook soup with young cabbage and fresh tomatoes

Be sure to try making borscht without beets - at least for the sake of a new experience. And in the summer - with fresh vegetables- this soup is good, and in winter, when beet stocks are already running out, and you want borscht. Especially this vitamin dish will be on a cold and gloomy day.

Traditional borscht turns out to be hearty, rich, thick, but not everyone considers it useful enough. This is due to the fact that classic technology Cooking this soup involves the use of frying vegetables. When frying food in vegetable oil, not the most useful material resulting in soup. The calorie content of the dish also increases because of this. But is it possible to cook borscht without frying? Experienced chefs argue that this problem can be solved, and the soup made from beets and cabbage without sauteing vegetables turns out to be no less tasty and appetizing than the usual one. To do this, you just need to slightly change the cooking technology.

Cooking features

Diet borscht is cooked without frying, but it turns out to be red and delicious. To get this result, you need to know a few points.

• Observing the traditional technology of cooking borscht, vegetables are pre-sautéed in oil and then added to the soup. If put raw, it will take a long time to cook. With prolonged boiling, the beets become discolored, and because of this, the soup acquires an unpleasant burgundy hue. The way out is to use other methods of bringing the beets to readiness. It is stewed, boiled whole or baked and ready-made, then it is chopped and added to the soup no more than 10 minutes before it is removed from the stove. The result is a dietary borscht that has the same vibrant color as the traditional one.
• Processing beets with lemon juice and vinegar also helps to maintain a rich color. If you are looking after your health, the first option is preferable.
• When cooking dietary borscht without frying, you need to use lean meat: chicken breast, turkey, veal. Otherwise, the soup will still be too high in calories.
• V diet soup to increase its satiety, beans are often put; with it, borscht turns out to be even more useful. It is recommended to cook grain beans separately, adding ready-made borscht to the borscht. Leguminous can be laid along with other vegetables. As a last resort, it is permissible to use canned beans... Sometimes this product is replaced green peas.
• Borsch will acquire a richer taste and aroma if, after cooking, it is allowed to brew under the lid for at least half an hour.
• If you decide to add fresh herbs to the borscht pot, boil it for 2-3 minutes so that it doesn't turn sour before you eat it.

Borscht is served, cooked without frying, with sour cream and herbs. A dressing like mayonnaise is not suitable for it. It is also better to refuse donuts when serving a dietary first course.

Diet borsch with beef without frying

• beef - 0.5 kg;
• green beans - 0.3 kg;
• beets - 0.2 kg;
• fresh cabbage - 0.3 kg;
• potatoes - 0.3 kg;
• onions - 100 g;
• carrots - 100 g;
• tomato juice (preferably unsalted) - 0.5 l;
• water - 2.5 l;
• salt, pepper - to taste.

Cooking method:

• Wash the beef, blot with a napkin, cut into portions.
• Fill the meat with water, put it on the stove to cook. After boiling, remove the foam, reduce the intensity of the flame, cover the pan with a lid. Cook for 40-50 minutes, not letting the broth boil violently, otherwise it will come out cloudy.
• Wash the beets and cook them whole in a separate saucepan. It would be even better to bake it - this is the way heat treatment helps to preserve the color and benefits of the vegetable.
• While the meat and beets are cooking, prepare the remaining vegetables. Wash them. Remove the top leaves from the cabbage, chop it. Peel the potatoes, cut them into bars about 2 cm in size along the long edge, about 1 cm along the short edge. Peel the onion and cut it into small cubes. Scrape the carrots, rinse, and coarsely grate. Cut the beans into 2 cm pieces. You can use frozen food that does not require preliminary preparation.
• When the beets are ready, cool them, peel them, and coarsely grate them.
• Put all vegetables in the finished broth, except for beets. Season with salt and pepper to taste. If your tomato juice is salty, it is better to salt the borscht later, just before its readiness.
• Boil the vegetables for 20 minutes, then put the beets in the soup, pour in the tomato juice. Continue cooking for 7 to 8 minutes after the soup has boiled again.
• Remove the finished borscht from the stove, but do not rush to pour it into plates - let it brew under the lid for 30 minutes.

When pouring the soup into bowls, be sure to include a piece of meat in each. Season the borsch with sour cream, sprinkle with chopped herbs - this will make it even more aromatic and appetizing.

Chicken breast borsch without frying

• chicken breast - 0.4 kg;
• cabbage - 0.2 kg;
• tomatoes - 0.3 kg;
• Bell pepper- 0.2 kg;
• potatoes - 0.5 kg;
• onions - 150 g;
• carrots - 150 g;
• beets - 150 g;
• water - 2 l;
• chicken egg (optional) - 2 pcs.;
• garlic - 2 cloves;
• salt, pepper - to taste.

Cooking method:

• Chicken breast rinse, cover with water, bring to a boil over medium heat. After skimming off the foam and reducing the heat, cook for half an hour.
• Strain the broth. Cool the chicken breast. Separate the meat from the bone, cut it into small pieces, dip it into the broth.
• Cut the tomatoes crosswise, dip them in boiling water. Transfer to a container of cold water after 3 minutes. Peel and cut the cooled tomatoes in large pieces, put in a blender bowl.
• Peel the seeds from the pepper, cut into medium-sized pieces of arbitrary shape, put on the tomatoes. Turn the blender on and puree the vegetables.
• Peel and chop the beets, place in a saucepan. Pour over the tomato-pepper mixture and simmer for 10-15 minutes over low heat. Add finely chopped garlic, simmer for another 2-3 minutes. Remove skillet from heat.
• Peel the potatoes, cut into one and a half centimeters cubes, put in the broth. Place it on the stove.
• After it has boiled for 5 minutes, add finely chopped cabbage and grated carrots, cook for another 15 minutes.
• Add beets in tomato-pepper sauce, stir. Continue cooking for 10 minutes.
• Leave the borscht to infuse for half an hour. During this time, eggs can be boiled, peeled and cut in half - they are placed in bowls of borsch instead of dressing.

Eggs can not be added to borscht, then it will not hurt to fill it with sour cream. Finely chopped green onions will not be superfluous in any case. The borscht prepared according to this recipe looks a little unusual, but very appetizing.

Lean borscht without frying

• beets - 0.2 kg;
• canned beans - 130 g;
• cabbage - 0.3 kg;
• potatoes - 0.3 kg;
• onions - 100 g;
• carrots - 100 g;
• seasoning for borscht or universal - 20 g;
• garlic - 2 cloves;
• fresh herbs - 100 g;
• tomato paste - 40 ml;
• water or vegetable broth - 2 liters.

Cooking method:

• Bake the beets, wrapped in foil and placing in an oven preheated to 180 degrees for 40 minutes. When it cools down, peel, cut into medium-sized strips.
• Chop the cabbage.
• Peel the potatoes, cut into medium-sized pieces.
• Cut the peeled carrots into medium-sized strips.
• Cut the garlic into small pieces.
• Peel and finely chop the onion.
• Chop the herbs.
• Boil water or broth, put potatoes in it (or in it), add cabbage after 5 minutes, and after the same time add carrots and onions.
• After boiling the vegetables for another 5 minutes, add the beans from the jar to them. You can replace it with green peas if you like them better. You can also pour liquid from a can into soup, but this can make it a little cloudy.
• After 10 minutes, add the beetroot and tomato paste, diluting it with a little broth beforehand.
• 5 minutes after the soup boils again, add chopped herbs and garlic, dry seasoning, salt and pepper to taste.
• After 5 minutes, remove the pot with borscht from the heat, cover with a lid.

After infusing borscht for half an hour, pour it into plates and serve. The soup is so tasty and aromatic that you will be happy to eat it even without dressing. It is a good idea to prepare the first course of this recipe during your fast. If you do not eat meat, the recipe for this borscht will probably come in handy for you too.

Cooking borscht without frying is no more difficult than traditional borscht. It turns out that it is no less tasty and appetizing than the classic one. This version of the soup is suitable for dietary meals.

Beets in borscht, despite the fact that this is its main component, is a capricious thing. First of all, because it quickly discolors in it, especially after repeated, even weak boiling of the borscht, for example, the next day, when it seemed to be well infused. The borscht itself also changes color - it is no longer beetroot-ruby, but rather red. That is, it is not beets that show their color essence, but tomatoes. They say that this is the correct and true color of borscht and I do not even argue with that. But my "taste" is still its beet color, not to mention the color of the beetroot itself. And the taste and color, as they say ...

 In a word, all sorts of tricks had to be resorted to in the struggle for the desired color. And look for special beets - with white streaks, and acidify the beets in the process of stewing - with vinegar or lemon juice, and bake the beets beforehand, before chopping them and sending them to the pan, and even fill the finished borsch with beet juice. For a day, the color I need holds, repeated light boiling (sometimes it is necessary so that the borsch does not turn sour) transforms the beet color into red, a la tomato.

It could be said that it was an accident that helped - when I decided to cook borscht without the obligatory (as a rule) frying-searing-blanching of vegetables, when they use either vegetable oil, or animal fats. The color resisted. And on the second and third day, and even after intentionally applied violent boiling (result in the picture). The point, however, is not at all that I gave up "roasting", but that as a result of this refusal, the beets ended up in a combination that I had never used in the preparation of borscht. As for the refusal to "fry", in my opinion, this made the borscht more airy and tender - at least according to the spectrum of my sensations, which, of course, I do not impose on anyone.

And the combination happened as follows. First, in a separate small saucepan, I placed finely chopped peeled tomatoes (3 pieces of medium size) and mashed them over low heat (with the addition of a tablespoon of good tomato paste, which is not required if you have well-ripened ground Asian or southern tomatoes):

I poured in two scoops of broth from the main saucepan, in which the beef brisket was boiled, and left it to stew under the lid while all the other manipulations to prepare the borscht were performed: boiling the broth for two hours (one more scoop of broth was left in reserve), then setting finely chopped carrots ...

After a while - randomly chopped potatoes ...

After a while, the onion and bell pepper cut into half rings ...

Finally, young cabbage, five to seven minutes before the end of cooking:

But before the turn of the beets came, I added finely chopped garlic, freshly ground black pepper and another scoop of broth left for future use:

Stirred, let it boil again and even out the sweet and sour "sauce medium" with a few drops lemon juice and a pinch of granulated sugar. I sent the beets to the main pan five to seven minutes after laying the young cabbage:

A couple of minutes later, filling the borsch with chopped herbs and straightening it with salt, removed the pan from the stove and left the borsch to infuse.

Why stewing beets with tomatoes provided borsch with a stable beet color for all subsequent days is, to be honest, a mystery to me, because I have provided beets with a sufficient acidic medium before. Any chance is excluded here, because a week later I repeated the experiment with the same result. Apparently, beets and tomatoes have developed a special friendship :). Try it!

Proportions and components (6 servings of borscht):

1. Slightly over a kilogram of medium fat beef brisket. This, one might say, is a universal cut for borscht. Here is a sugar bone for you - where the tip of the rib rests on the cartilage, and, in fact, the cartilage itself, and fat, and meat. It is better to chop the bones, peel the meat, cut into pieces the size of a walnut.

2. Three liters cold water... The cut brisket is poured with it. After boiling and removing the first foam, it is advisable to add a couple of pinches of salt to the future broth, it will help the subsequent skimming. After the final removal of the foam, it is advisable to add a few black peppercorns, a couple of bay leaves and a piece of some root - parsley, parsnip or ginger, the size of a thumb to the broth. Or - carrots cut in half. The broth must be boiled at a low boil under a covered lid for at least two hours.

3. One medium carrot, cut into cubes or thin strips, after the end of the broth boiling.

4. Two medium potatoes, chopped at random. They are laid 10-15 minutes after the carrots.

5. Two medium onions and a medium bell pepper - set 10-15 minutes after the potatoes.

6. 300-350 grams of chopped young (or not so) cabbage. It is laid 15 minutes after onions and bell peppers.

7. Three medium-sized tomatoes, to be puréed and then stewed with beets

8. Two medium beets.

9 Two to three cloves of garlic.

10 Salt-pepper-sugar-a little lemon juice-chopped herbs to taste.

The total cooking time for the beetroot dressing, while the borscht is being cooked, is 40 minutes - 1 hour.

Hello my dear! So I got to my most favorite preparations - borscht for the winter. This soup in our country is the most beloved and popular among housewives and their husbands. Moreover, I prefer to do it both with cabbage and without it, so that it would be more varied.

Agree, such blanks save a lot of time and the process of cooking this soup. And most importantly, the recipes are very simple and it doesn't take so much time. But in winter, you only need 15 minutes to prepare your favorite dish.

By the way, such canned beets are perfect for a salad. You can simply put it on the table right from the jar, or make it the main dressing for the vinaigrette, add potatoes, green peas, cucumber there and you can put it on a hundred.

Therefore, such winter harvesting useful in everyday life in every sense. And it contains quite a few vitamins, because all vegetables are saturated with them and will bring them to us during cold weather. So stock up on vegetables, put on your favorite apron and let's get started!

Advice! It is most convenient to make such blanks in half-liter jars, so that there is enough for one pot of soup at once. Maximum - 1 liter.

I make these blanks more and more often than others, since I like the composition of the vegetables that are included here. Borscht in winter from such a jar turns out to be simply wonderful and very tasty.

Ingredients:

• Beets - 800 gr
• Cabbage - 500 gr
• Carrots - 500 gr
• Onions - 500 gr
• Bulgarian pepper - 500 gr
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Vegetable oil - 100 ml
• Water - 100 ml
• Vinegar 9% - 50 ml

Preparation:

1. Chop the cabbage. Peel and grate carrots and beets. Peel the onion and cut into half rings. Peel the bell pepper from the stalk and seeds, and then cut into small strips. Put everything in a saucepan.

2. Add salt and sugar there. Then add vegetable oil and water. Mix everything and put on fire. Bring to a boil and cook for 20 minutes, stirring occasionally.

3. When the vegetables have boiled for 20 minutes, pour the vinegar into the pot. Stir well again, cook for 1-2 minutes and reduce the light to low.

4. Without removing from the heat, put the vegetables in prepared sterilized jars. Screw the caps tightly on and turn them over. Leave to cool completely. Then clean before winter.

Recipe for dressing for borscht for the winter without cabbage - you will lick your fingers

Also a very good option. I cook it as often as the first one. A slightly different composition of vegetables and it turns out, too, an excellent beetroot for winter. From the proposed composition of products, 7 liters of dressing are obtained at the output.

Ingredients:

• Carrots - 2 kg
• Beets - 2 kg
• Onions - 2 kg
• Tomatoes - 2 kg
• Vegetable oil - 650 ml
• Sugar - 200 gr
• Salt - 130 gr
• Vinegar 9% - 100 ml
• Water - 150 ml
• Allspice - 20-25 pieces
• Bay leaves - 4-5 pieces

Preparation:

1. Grate carrots and beets on a coarse grater. Cut the onion into cubes. Then put the vegetables in a saucepan, add vegetable oil and 1/3 of the vinegar there. Stir lightly, add water and place over medium heat. Bring vegetables to a boil, cover and simmer for 10 minutes.

2. In the meantime, you can tackle the tomatoes. Puree the tomatoes with a meat grinder or blender.

3. Now add the tomato paste to the vegetables. You can also add salt, sugar, remaining vinegar, peppercorns and Bay leaf... Mix everything well and bring to a boil on high fire, then reduce heat and simmer covered for 30-45 minutes (time depends on the amount of food).

4. Spread hogweed in sterilized jars and cover with boiled lids. Turn the jars over and leave to cool completely.

Video on how to cook (roll up) borscht for the winter very tasty without vinegar

This video recipe tells how you can make a wonderful borsch dressing using only vegetables, salt and sugar, without using vinegar. Try it, it tastes great.

Ingredients:

• Beets - 1 kg
• Tomatoes - 4 kg
• Carrots - 1 kg
• Pepper - 0.5 kg
• Onions - 1 kg
• Vegetable oil - 300 ml
• Salt - 3 tablespoons
• Sugar - 1 rounded tablespoon

From such a dressing, you can cook not only a wonderful borscht, but also a very tasty salad is obtained, which can be eaten with your favorite side dish, for example with potatoes.

Borscht in winter in 15 minutes: harvesting from beets, tomatoes, carrots and onions

This is also a good way. It also does not contain cabbage, as in the recipe above, but sweet pepper was added. Before starting to prepare it, I always have a struggle in my soul - I don't know what recipe to start cooking with. I just like them all very much and the beetroot always turns out to be very tasty. This option is no exception.

Ingredients:

• Tomatoes - 600 gr
• Beets - 600 gr
• Sweet pepper - 350 gr
• Carrots - 350 gr
• Onions - 350 gr
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Vegetable oil - 250 ml
• Vinegar 9% - 50 ml

Preparation:

1. Peel and dice the onion. Sweet peppers, washed and peeled from seeds and partitions, should also be cut into cubes. Peel and chop the tomatoes, then mince or blender. Grate peeled carrots and beets on a coarse grater.

2. Preheat a frying pan, pour 1/3 part of vegetable oil into it. Then lay the onion and fry until transparent. Then add carrots to it, add 1/3 more oil, mix and simmer for 2 minutes. Then add the chopped bell peppers and add the remaining oil. Stir and simmer for another 2 minutes.

3. Put the fried and stewed vegetables in a pan in a saucepan with a thick bottom or cauldron, put on the stove and bring to a boil. Pour half of the vinegar into the beets and stir so that they do not lose their color. Now you can add it to the vegetable pot. Next, transfer the twisted tomatoes there and mix well.

4. Salt vegetables and add sugar. Stir and simmer for 30 minutes, covered, stirring occasionally. At the end of cooking, add the remaining vinegar, stir and turn off the heat.

Then place the dressing in sterile jars and close the lids tightly. Turn the jars over and wrap them in a blanket. Leave to cool completely, then put them in the blank storage.

Step-by-step recipe for winter borscht with cabbage and tomato paste

This option then turns out remarkably tasty and rich Ukrainian borsch... I also always roll up several of these jars in the cold season. The soup comes out just delicious!

Ingredients:

• Cabbage - 1 head of cabbage
• Beets - 2 kg
• Carrots - 2 kg
• Tomatoes - 2.5 kg
• Onions - 1 kg
• Fresh lard - 300 gr
• Bulgarian pepper - 1 kg
• Sugar - 2 tbsp. l.
• Salt - 2 tablespoons
• Vinegar 9% - 6 tablespoons
• Sunflower oil - 250 ml
• Tomato paste - 3 tablespoons

Preparation:

1. Prepare products for salad: chop cabbage, beets and carrots on a coarse grater, cut pepper into small strips, cut onion into cubes, mince tomatoes or blender, and chop lard into small pieces and fry it until cracklings.

2. Pour vegetable oil into a saucepan with a thick bottom, add the onion and lightly fry for 5 minutes. Then add the carrots, stir and simmer for another 5 minutes.

3. Then add the bell peppers and twisted tomatoes. Stir and simmer, covered, also for 5 minutes. Then put the beets there, stir and simmer everything together under the lid for 30 minutes.

4. Then add cabbage, fried bacon, salt, sugar, tomato paste and vinegar. Stir everything, cover and simmer for 10 minutes.

5. Put the finished dressing in sterilized jars and roll up with tin lids. Turn them over and cover them with a blanket. Leave in this position until it cools completely.

Borsch dressing with bell pepper and cabbage in jars

Some housewives prefer to put exclusively fresh beets in the borscht. In that case, this recipe is just for you. You can make a refueling without it. Also, no salt, sugar, or vinegar is put here, but the soup with such a dressing will be just great. From these products, 6 liters of blanks are obtained and they are stored wonderfully all winter.

Ingredients:

• Cabbage - 3 kg
• Bulgarian pepper - 1 kg
• Tomato juice (freshly squeezed) - 3 l
• Parsley and dill to taste
• Peppercorns - 10-15 pieces

To get 3 liters of tomato juice, take about 4 kg of tomatoes and spin them through a meat grinder or blender. It is advisable to remove the peel in advance.

Preparation:

1. Pour the tomato juice into a saucepan, place on the stove and bring to a boil. As soon as it boils, add the peppercorns there and let it boil for 5-7 minutes under the lid.

2. Meanwhile, chop the cabbage and dice the bell peppers. Finely chop all the greens with a knife. In a large bowl, stir all the vegetables evenly.

3. After the juice has boiled for 7 minutes, put all the prepared vegetables there and leave the saucepan over the fire, cover it with a lid. After 5 minutes, the cabbage will juice and settle a little, then gently stir the vegetables and cover again. Bring the vegetables to a boil, reduce the heat a little and let sit for another 7-10 minutes.

4. Now put the whole salad in sterilized jars, close the lids, turn the neck down and wrap it up. Leave them to cool completely. Such workpieces are stored both at room temperature and in a cool place.

Like these ones different recipes for which very tasty borsch dressings, I have prepared for you today. I think you should like it. In theory, it will not take you more than 1.5 hours to cook them, taking into account the cleaning and cutting of vegetables. And in winter you will spend well, a maximum of half an hour. In total, you will need to boil any meat, add potatoes to the broth (or not add) and dressing, not forgetting about spices.

Successful blanks! Bye!