How to cook borscht without meat?

About home economics

Golovna

It’s not so easy to pick out delicious and good quality herbs.

With sufficient knowledge of the basics of technological processes, it is possible to reduce even a set of simple products to the level of a primitive “gruel”.

At the same time, with a minimum of information looming, and in the Great Patriotic War, you will have the opportunity to transform your culinary skills into simple borscht without meat into sieve, cinnamon, and savory herbs.
The basis of any kind of rare hedgehogs is beet, cabbage and carrots.
The accompanying ingredients will soon be found in our refrigerator, so you won’t have to worry about how to cook borscht without meat after following the recipe.
Ingredients warehouse:
Oliya (vershkova and pisne) - 20 g each;
beet;
Zvichayny tsukor – 20 g;
tomato paste – 20 g;
cibul ripchasta, pepper, carrots - 1 pc.;
potatoes - 3 pcs.;
watch teeth – 3 pcs.;
celery root – up to 5 cm;

cabbage (buyemo white) – 400 g;

juice of lemon;
stigli tomati – 3 pcs.; spices. Cooking method:
All vegetables must be thoroughly washed and cleaned. Coarsely grate the beet, chop the carrots into stick-like shapes, and chop the potatoes and sweet peppers (without pepper) into cubes.!
The cabbage is decorated with thin stripes and small squares. Cut the salmon into slices, place them in a heavy saucepan, pour in the aromatic oil, and add the top fat..
We coat the vegetable slices until soft, then add the carrots, sliced celery root, and bell pepper.

Vegetarian red borscht without meat is very tasty for at least a quarter of a year.

This kind of decadent food is a blessing to all the meat!

Prepared with kvassole

Beans are made entirely of protein, so borscht with red kvass is an ideal option for soaking up the strained beans without viscous meat.

Overflow of products:
tomato puree – 40 g;
carrots, sweet pepper;
Oliya (Sonyashnikova and Vershkova) - 30 ml and 20 g, respectively;
The basis of any kind of rare hedgehogs is beet, cabbage and carrots.
cabbage – 300 g;
red kvass – 200 g;
carrots – 2 pcs.;
tsibula-ripka;

spices, herbs, bay leaf.

Procedure for preparing borscht with kvassole:
Let's soak the beans this evening.
The ratio between kvasol and rudiment is 1:2.
The next day we boil the product until soft.
We clean the vegetables, finely chop the zucchini and carrots, and place them in a saucepan with olive oil. Add coarsely grated beet, tomato paste, diluted in half a bottle of drinking water. I'm tired of eating 10 khvilins.

Fill a saucepan with 2 liters of bottled radish, throw in one peeled carrot, peppercorns, and laurel.

Cook the product for 15 minutes, after which all components are removed.

We lower it into the fragrant warehouse into pieces of potato, shredded cabbage, and sprinkles of pepper. Season the broth with sillyu, your favorite spices, and simmer the ingredients of the dish until soft. Let's finish the process by placing the sautéed vegetables.

Heat up 5 pieces of grass, lower the skewer

tops oil
, vimikaєmo vogon.
This addition will provide your skin with additional taste and delicious appearance.
Pour the borscht into a plate and place a portion of boiled red kvass.
carrots – 2 pcs.;
This is how they prepared and served this simple and sieve herb in ancient times.
Multicooker recipe
red kvass – 200 g;
Cook borscht without meat, so that it provides all the delicious flavors
healthy hedgehogs

, it’s very handy for the kitchen unit that is popular among today’s gentlemen.

Set of components:
potato bulbs – 4 pcs.;
Add the beetroot to the vegetables, heat the product for another 3 minutes, then add the potatoes.
Continue the process for 5 minutes, remembering to use a silicone spatula.
We change the selection of the mode to “Soup” and set the hour for preparing 40 chickens.
Pour 2 liters of hot drinking water into the container, season it with salt and zukr (it’s better to reveal the bright taste of hedgehogs).

10 minutes before the end of the set term, lower the shredded cabbage into the borscht. We rub a piece of beet, which is sautéed, and then we chop the chaplets into the chasnik. Everything is deposited into the first place 5 minutes before the process is completed.

We pour in ocet.

A sound signal will notify us that the machine’s work has been completed.

We fix the pan and let out the steam.

The plates are ready,

homemade sour cream
Then I chopped the greens for an appetizing tasting herb.
Green borscht without meat
The principles of preparing this favorite herb are not particularly different from previous recipes.
One feature is that instead of beetroot, vikory sorrel is used.
Necessary products:
tomato paste – 30 g;
potatoes – 4 pcs.;

Oliya (Sonyashnikova and Vershkova);

hard-boiled eggs - 4 pcs.;
Chervoni tomati – 2 pcs.;
tsibula, carrots, sweet pepper - 1 pc.;
tsibul feather, parsley, crepe, sorrel - 1 bunch each;
spices, bay leaf.

Steps for preparation:

Vegetables, as always, are cleaned and washed.

The recipe is based on the motifs of old Russian cuisine.

This is how our ancestors prepared it, as they rarely extracted meat components from fresh herbs.

Product warehouse:
carrots, turnip cibula - 60 g each;
Overflow of products:
beet – 300 g;
fresh cabbage – 300 g;
dried mushrooms – 100 g;
This is how they prepared and served this simple and sieve herb in ancient times.
watch teeth – 5 pcs.;
healthy hedgehogs

cabbage (buyemo white) – 400 g;

prunes – 50 g; Soak in 2 liters of purified water dried mushrooms
.
If after 2-3 years the stench dissipates, we boil them in the same medium until soft.
We remove the mushrooms, sway slightly, and let the water cook.
Now we can create our original borscht without adding potatoes or meat. Prunes without tassels are thoroughly washed, prepared in a small amount (up to 300 ml) of bottled water, which is then passed through cheesecloth. Dried fruits are cut into large pieces.

During this time, we clean the vegetables and cut them in the usual way.

We sauté carrots and tsibul in a bowl, add beetroot, tomato puree, and add 20 hvilins.

Boiling mushroom broth, seasoned with yogo sillyu, add

stewed vegetables

This is how they prepared and served this simple and sieve herb in ancient times.
.
Pour into the water and remove the prunes from cooking.
Add pieces of dried fruit, chopped mushrooms, chopped fresh herbs.
healthy hedgehogs

True, in the old days they were added to plates with hedgehogs.

The herb is literally boiled and served to the table.
Strava has been great!
With life dumplings
With the scraps we prepare borscht without meat, based on the recipe from the wise Ukrainians.

The stench of the dish is more intense, adding to the new savory life dumplings.

Mix of components:
bell pepper;
white cabbage – 300 g;
tsibula ripchasta, carrots - 1 pc.;
For dumplings we prepare:
We add a sheep warehouse, as well as beet stewing.

To preserve its bright color, which will ensure the beauty of the borscht, do not cook the root vegetables for too long - just extinguish or lubricate them first.

The product is ready for 5 khvilins, after which it is served to the table with fresh sour cream.

Swedish borscht

Insure this herb to the simplest first herbs.

However, we do not confuse the speed of the technological process with the rich life of hedgehogs, which is not compromised in any way to the most common meat borscht.
List of ingredients:
Oliya pisna - 30 ml;
carrots, potatoes - 2 pcs.;
sweet pepper;
teeth for the watchmaker - 2 pcs.;
Zvichayny tsukor – 25 g;
fresh cabbage – 400 g;
beet of medium size;
Boroshno (bazhano wheat) - 15 g;
ocet – 10 ml;
healthy hedgehogs

tomato puree – 20 g;

parsley root – ¼;
Preparation:
We clean the beet, rinse it and shake it into thin straws.
Brush it with water and place it in a frying pan with olive oil.
Add tomato puree, a bottle of nutritious water and zukor.

Simmer the products in a closed lid until the root vegetable is ready.

We periodically mix the warehouse.

Pour a little bit of sweet fat into a saucepan, sauté in a new piece of finely chopped cybul, chopped carrots, pieces of parsley root. We put everything that has been sifted into a frying pan (no oil is added) and dilute it with a small amount of water.

Steadily stir and heat the mixture until it comes out smooth and uniform. Place the potato pieces, divided into pieces, into boiling water and boil 15 chickens. Now add beetroot, diced pepper, grease the vegetables and bay leaves. We season the herbs with salt and spices, rubbed with the cloves of the chasnik. We enter the beard grain warehouse, mix everything well, and finish the process in a matter of minutes.

In order to prepare delicious borscht without meat and cook it until it is rich and savory, you need to know a number of secrets.

Right in the middle of them lie the taste of borscht:
In order for your Vyshov vegetable borscht to taste bright, you need to properly coat the vegetables.
If they are thrown directly into boiling water, the borscht will become rare and unsavoury.
Vegetables for borscht must be greased with a large amount of olive oil.
The fire will be strong, so that the vegetables will burst into golden brown. The water must first be salted on the cob itself and gradually simmered for relish. If you don't add a little bit of salt to the borscht without meat, you'll end up with a brew that doesn't have any flavor.
All ingredients must be added in a strict order, in which case they need to be cut as finely as possible: this way they will give out all their flavor and aroma.
It’s best to make tomato paste for borscht yourself.

How can you add borscht without meat? tomato paste from the store, it will be sour, and until then you will have to add a lot of zucchini.

Chasnik and chalking black pepper add a rich taste to the borscht, so they need to be topped up.

Borscht should be boiled on full heat, do not allow it to boil: this is how vegetables are more likely to “make friends” and borscht without meat will be infused with relish.
You will learn about other secrets of preparing borscht without meat from our
baby photo
recipe.
warehouses
warehouses
(400 g)
(250 g or 3-4 medium potatoes)
(150 g or 1 pc.)
(150 g or 1 pc.)
(100 g or 1 small carrot)
(1 PC.)
(100 g)

(tricks for lubrication)

(for relish)

(1-2 pcs.) (50 g)(1 bunch)

Cooking Crocs peel and cut into small squares. Take a frying pan, place it on the stove and pour in a little olive oil. Remember that the fire may be great, and even the vegetables may add a golden crust.

Add sliced tsibula to the baked oil and

bell pepper

Lubricate with a stretch of five quilins.

Then add the carrots and celery, mix the vegetables a little and continue brushing them. Add beetroot with tomato paste to the dressing for borscht without meat. Coat 5-7 hvilins with a stretch, so that the vine is steamed, and the tomato paste is baked.

After this, pour a little water into the frying pan, add spices, salt and mix all the ingredients well.

Simmer the vegetables with a strand of quills.

If the tomato paste has given it some sourness, you can add a little bit of lemon juice until it tastes good.

For an hour, gently knead the white cabbage and mince it a little.

Place cabbage in a saucepan with potatoes.

Cook the cabbage until it’s just a little crunchy.

For different varieties of cabbage it is necessary

different hour

for brewing.

Also, dietetic borscht without meat should be prepared using the following ingredients:

medium potatoes - two bulbs;
great ripple cybuls - 1 head;
fresh beetroot - 1 small bulb;
fresh juiced carrots – 1 medium piece;
fresh white cabbage – 200 g;
citric acid - ¼ small spoon;
kitchen salt, ground pepper - to your taste.

We harvest vegetables

How to prepare meat borscht?

To harvest the vegetables from the cob.

Let's wash, clean and detail.

Cut the potato bulbs and velika cibulin into cubes, and grate the carrots and beet.

As soon as the white cabbage is so hot, it shatters into even thin strips.

The process of preparing grass on the stove Like other versions of heart soup, baby borscht without meat is then cooked in a large saucepan. To do this, pour 1.5-2 liters of nutritious water into it and bring to a boil.

As soon as the vegetables in the bowl are thoroughly mixed, fresh cabbage, grated carrots and shredded sirloin are placed in it one by one.

Having mixed all the ingredients, bring to the boil again, cover and cook for about 20 quills.

After the appointed hour, smear the sheep broth with spices for relish (salt and pepper), and then add grated beet. Having mixed the products, cover them with a lid and cook for about 25 minutes. As the broth turns darker and becomes richer, add the potato cubes.

To prevent borscht without meat from being fresh for you, it is recommended to add some citric acid(for relish).

In such a warehouse, boil the red soup for 1/4 of a year. How and with what should we serve this herb before dinner? Song borscht without meat, the recipe we looked at above, it’s easy and simple to prepare. After that, as soon as there will be subsidies thermal processing

, deprive it under a tightly closed lid for ¼ hour.

Then divide the red soup into deep plates and serve immediately. Live like this.

This component removes more vegetative and lively herbs that can be served to the table both for lunch and for dinner.

It should also be noted that vegetarians often season red soup with fresh sour cream and mayonnaise, and also eat it with bread.

With vikoryst being one of the ingredients, it is difficult to understand that the dish you are looking at was prepared without veal, horse meat, veal or pork.
How to cook borscht without meat?
Why do we need the following components:
medium potatoes - 2 bulbs;
tsybula velika ripchasta - 1 head;
fresh beet - 1 small bulb;
fresh carrots – 1 medium piece;
fresh white cabbage – 100 g;
sauerkraut – 100 g;
tbsp 6% - 2 large spoons;
Oliya Roslinna - 40 ml;

kitchen salt, chalk pepper - for your taste;

the greens are fresh, be it for your taste;

mayonnaise, sour cream, bread - serve before dinner.

Preparation of ingredients

Yak zrobiti sitniy and savory borscht without meat?

For this purpose it is necessary to carefully follow all prescription requirements.

To start the cob, chop the vegetables.

It is better to wash them in warm water and clean them with skins.

Then proceed to detailing the products.

Cut cibulini and potato bulbs into small cubes, grate carrots and fresh beet (behind the eggplants you can cut them into thin slices).

After the main components have been lubricated and quenched, proceed to thermal processing of all herbs.

To do this, boil water in a large saucepan, and then add fresh cabbage to it.

After boiling the vegetables for about ¼ of a year, add the fermented product until further, and then cook again for the same amount of time.

As the cabbage softens, add potatoes and stewed beet to the broth.

Having mixed the components, as well as moistened them with various spices, cook them for 10 minutes.

What time should it be until the vegetable cubes become completely soft.

Final stage

Once the borscht without meat is fully cooked, it is removed from the stove.

We periodically mix the warehouse.

Then add vegetable oil to the broth and treat it well. To ensure that the soup is infused with aromas, cover the pan tightly with a lid and remove 5-8 quills from the side.

We serve savory and rich red soup to the table

Now you know how to prepare vegetarian soup without meat. After the borscht has steeped under the crust and been infused with the aromas of vegetable oil, it is laid out on plates and moistened with fresh herbs. For sour cream, add sour cream or mayonnaise. Blend it with a small bowl of bread. Let's summarize the pouches For your consideration, two different ways have been presented on how to prepare homemade borscht without meat. With these simple and accessible recipes, you will no longer have to worry about what kind of meal to serve to members of your family if you don’t have a meat product, or if you are a vegetarian or on a strict diet. .

Ovochevy borscht

Chasnik and chalking black pepper add a rich taste to the borscht, so they need to be topped up.

- this is an easy, lower calorie option for preparing your favorite soup.
Vegetables that are added to such borscht are themselves chopped with flavor and flavor, so the presence of anhydrous meat does not add to its taste and aroma.
warehouses
(2 pcs.)
Borscht should be boiled on full heat, do not allow it to boil: this is how vegetables are more likely to “make friends” and borscht without meat will be infused with relish.
(2 cloves)
(150 g or 1 pc.)
(6 pcs.)
(1 tsp)
(100 g)
(250 g or 3-4 medium potatoes)
(150 g or 1 pc.)
(3 l)
(5-6 pcs.)

(tricks for lubrication)

Peel the zucchini and cut into small cubes.

Please wash the beetroot and carrots and remove the skins.

Cut the vegetables into small strips or grate them thoroughly.

Heat a frying pan and pour in a little bit of unrefined olive oil.

Place the cut-out pastry on the baked oil and fry until golden brown.

Add grated carrots through a splint of quillin and mix well, changing the heat a little.

Place cabbage in a saucepan with potatoes.

Afterwards, please send this message to the local Buryak.

Salt the dressing a little, add extra pepper and a few bay leaves.

Mix everything and coat with a stretch of quilin.

Pour in one teaspoon of table otstu: this acid will evaporate the preserved beetroot color.

Tim, put a saucepan with water and salt for an hour. vegetable soup on the water. The wine comes out so rich and aromatic that a rare gourmet will realize the abundance of meat in the warehouse. In just one year, repeat on your table will appear in the bright

delicious grass

, which you can get from the plates in just a couple of hvilins.
Ingredients for a 3-liter saucepan:
1 beet;
1 carrot;
1 cibulin;
2-3 potatoes;
1/3 pumpkin of white cabbage;
2 stick tomatoes;

1 watch head;

1. greens, spices, sour cream (for relish).

2. How to cook borscht:

3. Grate the beetroot and carrots very well. Cut the cibul into pieces. Add some olive oil to a heavy-bottomed saucepan and simmer the chopped vegetables in there.

4. Pour in a little water and then simmer on low heat under the lid for 20 minutes.

5. After an hour, add grated tomatoes to the mass and add a few more quills to stew.

6. You can replace tomatoes in

hair juice

, Masoi 250 grams.

Cut the potatoes into small strips and place in a saucepan.

Stir and continue to cook.

Boil 1 liter of water.
It is very important to add boiling water to the vegetables yourself, otherwise the herb will not be far away.
Pour into a saucepan, cover with a lid.
Shred the cabbage thinly and add it to the soup.
Only the following can be added with your favorite spices, such as hops-suneli.
Stir and continue cooking on a deep roast for about 30 minutes.
Sell the chasnik through the chasnik and add to the dish.
Finely chop the greens and add them to the borscht.
Stir, cover with a lid and let sit for an hour after turning on the fire.
Borscht without meat with kvassole – a delicious recipe for vegetable borscht with water
The same rich and rich version of cooking that I talked about more often.
Kvasol wonderfully complements the savory palette of the soup and makes it even richer.
It’s a good idea to have dinner for the half of your family, so you definitely won’t leave them hungry. I recommend serving.
List of required products:
1.5 liters of water;

4 small cibulini;

1. 3 carrots;

2. 1 bottle of pre-soaked kvass;

3. Place the carrots and carrots to sauté in a small amount of hot oil in a frying pan.

4. Before the vegetables have browned, add some shaky beetroot.

5. Remove whole vegetables from the saucepan with fermented fermentation; the broth may be added to the color.

6. Place potatoes there. Chop the cabbage and add it to the soup. When the soup boils, add bay leaves and pepper.

7. When the vegetables in the frying pan become soft, add them

8. tomato sauce

Mix thoroughly and pour a sliver of quill onto the loin.

Transfer the finished vegetable sumish to a saucepan.

Season with salt and pepper, mix thoroughly, cover with a lid and let sit on low heat for 20 minutes.

Place the sprinkles with parsley on top and soak in the borscht 15 minutes before ready.
To make the herb spicy and aromatic.
A couple of seconds before the fire starts, add finely chopped chasnik.
Don’t forget to remove the greens, cover the pan with a lid and let it brew.
How to prepare borscht with meat?
Here are the instructions for preparing the herb in any popular brand of multicooker: Polaris, Redmond and others.
The recipe is completely childish, and the oil is not vikorized.
Alas, the taste won’t lose!
Ingredients for 3 liters of water:
800 g cabbage;

200 g beet;

1. 110 g carrots;

2. 120 g celery root;

3. 500 g potatoes;

4. 1.5 – 2 tbsp.

5. tomato paste;

2 tbsp.

lemon juice;

Super-sweet recipe for cooking.

The warehouse includes meat and cabbage, the cooking of which takes many hours, and the preparation process takes no more than a day.

The recipe requires the most extensive vegetables and spices.
Perelik warehouses:
1 great beet (approximately 300 g);
1 beet;
2 carrots;
3 potatoes;
2 tomatoes;
3 drops of parsley and dill;
2 tbsp.
tomato paste;
2-3 tbsp.
olive oil for lubricating;
khmeli-suneli;
black peppercorns;
sweet peas;

bay leaf;

1. watchmaker;

2. salt;

3. black chalk pepper. How to prepare: Clean all the vegetables.

4. Grate the beets, carrots and finely chop the cibul.

5. Place them in a saucepan.

Cut the tomatoes into cubes and serve until the vegetables are done.

Then add tomato paste.

Pour in a small amount of olive oil and place under a closed lid on

This is how our ancestors prepared it, as they rarely extracted meat components from fresh herbs.

middle fire
on 15th century
Don't forget to take care of your skin 5 times.
How to prepare borscht with meat?
Ingredients for a 3-liter saucepan:
Cut the potatoes into strips and add for about an hour to the pan.
Pour 1.5 liters of water into the dressing and bring to a boil.
Stir in the spices until relished and cook for another 15 chicken until the potatoes are ready. Extinguish the fire, then put out the soup, cover with a lid and let stand for at least 5 minutes. Green borscht with sorrel and egg – recipe without beets and meat
Did you sing a melodious sound until the classic borscht tastes good with beetroot?
Not at all, one of the extraordinary options for dietary poisoning is ours.
This green soup has a very light and slightly sour taste.
2 liters of water;
1 large bunch (150 g) sorrel;
1 large bunch (130 g) of green cibul;

1 tsibul;

1. 2-3 cloves chasnik; 1 bottle tomato juice

2. or 1 tbsp.

3. tomato paste;

3. 6 boiled eggs;

4. 1 tbsp.

5. Shred the cabbage thinly and add it to the pan, then cook 1 cabbage.

Season until savory and simmer for 3 more rounds.

Turn on the fire and let it stand under the closed lid. Serve the straw to the table, sizzled with trimmed greens. Well, that’s all my today’s selection of delicious and