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 season the finished borsch with beetroot 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 either vegetable oil or animal fats are used. 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 in the presence of well-ripened soil 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 of 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 peas of black pepper, 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.

The site contains many recipes with different types of borscht. But I want to offer my own borscht, which I have been cooking for over 10 years. This borsch is different in that I do not pre-heat (fry) vegetables - beets, carrots, onions, and I do not put tomato paste, but only fresh tomatoes... As a result, there is no smack of fried vegetable oil in the borscht. All tastes are very harmoniously combined.
It is good to cook it both in winter and in summer from fresh vegetables. You can take any meat - pork, beef, chicken.
Many of my acquaintances, who are used to cooking classic borscht, were skeptical at first about this cooking method. But now borscht is cooked only according to this recipe.
So, let's begin.
We will cook borsch from chicken and pork. After cooking the chicken breast, I was left with a nice chicken set and a slice of pork.

Servings: undefined
Calorie content: High calorie
Calories Per Serving: 125 kcal / 100 g

To cook borscht without frying, you will need:

for a 4.5 liter pot:
meat - 1.2 kg (I had chicken and pork)
young cabbage - 0.8-1 kg
young carrots - 1 pc. large or 2 pcs. middle
young beets - 3 pcs. middle
young potatoes - 5 pcs. middle
fresh tomatoes - 4 pcs. middle
young bulgarian pepper - 2 pcs. middle
onions - 2 pcs. middle
garlic - 1.5 heads
greens - dill, parsley
spices - Bay leaf, parsley root, black pepper, allspice
salt to taste

How to cook borscht without frying.

My meat. Pour water into a saucepan. We lay first pork, then chicken and cook until tender over low heat, constantly skimming off the foam.

Cooking ingredients.

When the meat is cooked, we take it out of the broth and put it aside for now.

Boiled broth.

We cut the onions and carrots, put them in the broth and cook for 10-15 minutes.

At this time, cut the cabbage, tomatoes into quarters and bell peppers.

We clean the beets. We cut one into thin slices.

Put beets cut into thin slices in the broth with onions and carrots. This is to give the broth its flavor and original color.

Chop the greens and the remaining beets on a grater.

We clean the garlic and prepare the roots of the herbs, which we tie into a bunch.

We put the prepared roots in the broth.

We clean and cut potatoes.

Prepared and chopped vegetables before setting.

We take the cooked beetroot plates (20-30 minutes) out of the broth.

We lay the chopped cabbage.

Bring to a boil and cook for 5-10 minutes. The main thing is not to digest, because she is young and very tender.

We lay the tomatoes and let them boil.

Put the bell pepper and let it boil.

We lay the potatoes. Since the vegetables are fresh and young, we bookmark immediately after each type of vegetables. Let it boil.

Cooking spices - bay leaf, black allspice peas, dill seed, black ground pepper.

Borscht before adding spices.

Putting in the spices.

Place the garlic and chopped herbs.

Add ground black pepper.

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, cut 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;
• sweet 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.

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 everything is 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.

Step by step recipe

Cooking time: 2 hours

Servings: 10

Cuisine: Russian

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 preheat the pan with vegetable oil, then put onion and fry lightly.

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 him the 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 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 bundle;
• garlic - 2 cloves.
• salt to taste.

Step by step process

Cooking time: 1 hour

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. Chop the greens

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.