Borscht without meat » Culinary recipes of dishes with photos. home cuisine

Red borscht can be prepared without meat, and its taste will not be particularly affected by this, and the dish will still be tasty and rich. In addition, you will not have to spend a lot of time on its preparation – a maximum of an hour.

In addition, this cooking option is perfect for those who observe fasting, as well as for vegetarians. So, my dears, I hasten to share with you a recipe for cooking Ukrainian borscht without meat, which your family and friends will definitely like.

5-6 medium potatoes;
1 large beet;
1 large carrot;
1 medium onion;
half a small cabbage;
tomato sauce or paste;
salt and ground black pepper – to taste;
bay leaf and black peppercorns;
refined sunflower oil – for frying.

How to cook borscht without meat.

We will start cooking Ukrainian borscht by preparing the ingredients. To do this, you need to peel the potatoes and cut them into small cubes.

Peel the onion and finely chop it.

Peel carrots and beets. Cut the beets into thin strips, and grate the carrots on a coarse grater. I do not recommend grating beets, this is an option for the lazy, which, in my opinion, spoils the taste of borscht.

Finely chop white cabbage.

Pour the chopped potatoes into a deep pan, in which the process of preparing the borscht will take place.

Fill it with cold water and put it on the stove on high heat to boil. After boiling, add salt (I put one tablespoon in a 2,5 liter pot), a few bay leaves and a couple of black peppercorns. We reduce the heat and continue to cook the potatoes until they are half cooked.

While the potatoes are cooking, let’s prepare the roast for the borscht. How red our borscht will turn out depends on it. I personally like the color of this dish to be rich, so I pay special attention to the roasting. Heat a frying pan in vegetable oil and fry the onion and carrot in it: the onion until slightly golden, and the carrot until soft.

Add chopped beets to onions and carrots and fry a little more, covering the pan with a lid.

When the vegetables were stewed a little, it was time for the tomato. I usually use tomato paste, but it can be replaced with sauce and even ketchup. Such a small bag is enough for me for a 2,5-liter pot.

We send the tomato to the pan with the vegetables, add a little water to it and stew the vegetables until almost ready.

My borscht frying always turns out a rich red color.

When the potatoes are half cooked, add the prepared roast to the pan and cook everything together for 10-15 minutes.

Then we send the shredded cabbage there and bring the borscht to readiness. I like the cabbage to be soft, so I cook it for at least another 10-15 minutes. If you prefer it in a crispy form, you should add cabbage to the pot almost before the end of cooking.

When the borscht is ready, you can sprinkle it with ground black pepper, then turn off the stove and leave it for an hour or two to infuse. During this time, you will have time to prepare lard for it, sprinkle it with vinegar, sprinkle with ground black pepper and send it to the freezer for 15 minutes.

Red borscht is best served with homemade sour cream, brown bread and lard.

To make the dish tastier and more aromatic, before the end of cooking, you should add chopped parsley and dill to it, which will give it a richer aroma.

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