Vegetarian borscht recipe step by step. Classic vegetarian borscht with candles

My friend's mom makes delicious vegetarian borscht. Having learned from her all the secrets of its preparation and having tested them in practice, I offer the recipe for vegetarian borscht to you too.

I give the quantities and proportions for a soup volume of 2-2.5 liters.

We will prepare the following products:

water 2-2.5 l. cabbage 150-200 g. potatoes - 4-5 pcs. beets - 200-250 g. carrots - 100-150 g. melted butter, or olive oil, or even sunflower oil for frying spices and vegetable juice 1/3 lemon sugar 1 tbsp salt 2 tsp mustard (optional) 0.5 tsp bay leaf 2-3 pcs asafoetida 0.5 tsp curry 1 tsp seasoning " Provençal herbs" (highly desirable) oregano, basil, thyme, rosemary and all other dried herbs (seasonings) that are on hand fresh herbs for decoration

Put a pan of water on the fire, finely chop the cabbage and potatoes (pre-peeled) and throw them into the water. At this time, you need to grate the beets and carrots.

Then heat the oil in a thick-bottomed frying pan or cauldron and add the spices. If you use mustard, it should go into the pan first along with the bay leaf.

When the mustard is brewed, it begins to hiss and jump and emit a pleasant nutty aroma. When it jumps, add asafoetida, curry, stir for 3-5 seconds and immediately add vegetables - beets and carrots.

Add a spoonful of sugar to the vegetables and squeeze out lemon juice. And now the most interesting thing - we take out all the herbs that we have and add 0.5 tsp. each, or a little more of those that you especially like.

Vegetables need to be simmered, stirring occasionally, for 20-25 minutes. At this time, cabbage and potatoes are cooked over medium heat. After 25 minutes, combine the contents of our containers, transfer the vegetables into a pan with cabbage and potatoes. The soup should simmer slowly for another 15-20 minutes, the vegetables are saturated with the aromas of spices and herbs. Add salt at the end of cooking and turn off. If you have time, let the soup simmer unplugged. Before serving, decorate with herbs. The soup turns out quite thick, and that’s its beauty! Serve with chapatis - Indian flatbreads, the recipe for which is about to appear above!

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Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.

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— Will you have yesterday’s borscht?
- Will!
- Then come tomorrow!

It's no secret that borscht tastes better the next day. Time-tested fact. That’s why I love borscht so much, it’s my favorite soup. Cook a pot and you'll be full for three days! I cook two saucepans at once - for my husband with meat, and for myself without meat. I always cook by eye; in general, I almost always cook by eye, except for desserts. And each housewife has her own recipe and her own approach to cooking this national treasure, I don’t write “national”, because borscht is a Ukrainian dish, but truly “folk”, as you wish, and for me Ukrainians, Russians, Belarusians and other nations are still part one people. And we have the same language.

This time I decided not to write a recipe, but to write my little secrets (maybe obvious to some) on how to get delicious vegetarian borscht. And my borscht is really excellent (I said modestly)! I don’t add any cubes there; I cook it in water using only natural ingredients. And don’t forget about other vegetarian versions of well-known dishes - cabbage soup, mushroom noodles, rassolnik with mushrooms, etc.

1. Soft-crispy
Vegetable texture. The cutting and sequence of laying vegetables is important here. The main thing is that the cabbage is thin and the potatoes long. In general, in a dish it is usually customary to cut it the same way, if everything is in stripes, then everything is in stripes; this rule is violated only if otherwise indicated. And cutting greatly affects the final taste. I add it like this - cabbage, potatoes, roasted beets, roasted onions and carrots, bay leaves, garlic, cooked beans (if I add them). I don’t like it when vegetables are too soft, I like them al dente. That is why I always heat a portion separately from the main pan.

2. Rich
We don't skimp on vegetables. Especially onions. In vegetarian soups, onions add a rich flavor to the broth without tasting at all like onions. I make the borscht very thick, so that the spoon almost stands in it.

3. Bright red
Well, of course, lightly simmer the beets in vegetable oil along with lemon juice. This helps the dye “set.” If you have ever dyed fabrics, you always rinse them in a vinegar solution at the end. The same process applies to borscht. Only after that we put it in the pan with the cabbage. I like to cut beets into thin, long strips. This cut is called “julienne”, but I cut it thicker than julienne.

4. Sweet and sour
At the end I always finish the soup with three seasonings - salt, sugar and lemon juice. If beets and carrots are sweet, then sugar is often not needed. If not, then add until desired sweet-salty sour taste.

5. Spicy-garlic
Be sure to put 3 bay leaves and about 10 peppercorns in the pan. I have a saucepan that holds three or four liters. I also pass 2 cloves of garlic through a press. Mmmm.

6. Hearty
Sometimes, to make the borscht more filling, I add beans. Either originally boiled or simply canned. Some of the beans, like potatoes, can be added first, then they will boil. Or you can do it at the end, then it will retain its shape and will fall on the tooth. I especially love the giant beans.

7. Time
And remember, the borscht needs to sit for at least a couple of hours, or better yet, sit overnight. Then the flavors will mix and you will get an unforgettable folk soup. Serve with chopped herbs, with love!

Your Katya 😉

Borscht is one of the most popular first courses among Slavic peoples. Traditionally it is cooked in meat broth, but this requirement is not mandatory. The main ingredients of this soup are vegetables; it can be prepared without meat or any animal products. Vegetarian borscht turns out to be no less tasty, satisfying and appetizing. It is eaten with pleasure even by those who do not adhere to the principles of vegetarian nutrition, but follow a diet that involves limiting the consumption of meat products.

Cooking features

Not every housewife succeeds in preparing delicious and beautiful red borscht. When cooking vegetarian soup, this task becomes more difficult, since the tempting aroma of the meat broth will not come to her rescue. It is necessary to have an understanding of the technology for cooking borscht and follow it when cooking.

• When cooking soup, it is important to give it a characteristic red tint. Tomatoes or paste made from them play a certain role in this, but they cannot cope with the task alone. It is important not to let the beets lose their rich hue. To do this, you need to know three things. Firstly, preference should be given to beets of salad varieties, since they initially have a more saturated color. Secondly, you cannot put this product into the soup too early, otherwise the juice will boil out and the vegetable will become discolored. Beets are placed in borscht in a ready-made state, after it has undergone heat treatment: frying, baking. Thirdly, when frying beets, it is recommended not to skimp on oil, add vinegar or citric acid. If you feel like this is making the roast too sour, you can add a little sugar.
• When cooking borscht, it is important to follow the correct sequence of ingredients. Potatoes are usually added first, which take longer to cook than other vegetables. Cabbage goes into the pan next, followed by other vegetables. When using beans, add them first or cook them separately, adding them to the soup 15 minutes before they are ready. The fried vegetables and beets are placed in the borscht no more than 10 minutes before removing it from the stove.
• To increase the satiety of the soup and to meet the body's protein needs, legumes (beans, peas, lentils) or mushrooms are usually added to vegetarian borscht.

Traditional borscht is seasoned with sour cream, sprinkled with herbs, and served with pampushki. Vegetarian soup is best seasoned with lean mayonnaise and served with garlic croutons on rye bread. In any case, there is no need to feel sorry for the greenery.

Vegetarian borscht with beans

• beans – 0.2 kg;
• potatoes – 0.25 kg;
• beets – 0.2 kg;
• carrots – 0.2 kg;
• white cabbage – 0.3 kg;
• sweet pepper – 0.2 kg;
• onions – 150 g;
• tomatoes – 0.3 kg;
• lemon juice – 20 ml;
• garlic – 3 cloves;
• sugar - 1 tbsp. l.;
• vegetable oil – 60 ml;
• water – 4 l.

Cooking method:

• Rinse the beans, fill them with hot water in the evening and leave until the morning, rinse them in the morning and pour 1 liter of hot water, boil for 1 hour, drain the water. Pour 4 liters of hot water over the beans as directed in the recipe.
• Wash the vegetables and dry. Peel one beet, one carrot and one turnip at a time, place on a baking sheet and place in the oven. Bake until the vegetables are crusty.
• Using a slotted spoon, remove 2-3 tablespoons of beans from the pan.
• Top the remaining beans with the roasted vegetables. Boil everything together for an hour, then pour out a ladle of broth. Rub the vegetables and beans through a sieve or grind in a blender along with the liquid in which they were cooked (except for the liquid that was poured into a separate container).
• Peel the remaining beets and carrots, cut into thin strips individually or chop on a coarse grater. You can use a device designed for preparing Korean salads.
• Remove the skins from the onion. Cut the onions into thin half rings. If you have one large onion, it is advisable to cut it into quarters of rings.
• Make cross-shaped cuts on the tomatoes. Place the tomatoes in boiling water and blanch for 2-3 minutes. Using a slotted spoon, transfer to a container with cold water.
• Peel the tomatoes, cut into small pieces of arbitrary shape or puree using a blender. Tomatoes can be replaced with two tablespoons of tomato paste.
• Cut the garlic into small pieces.
• Heat the oil, sauté the onions and carrots in it until transparent.
• Add chopped garlic.
• Place the tomato pieces. Sauté the vegetables until the tomatoes turn orange.
• Saute the vegetables for 5 minutes, then add the beets to them. Fry everything together for another 5 minutes.
• Remove the stalk of the pepper along with the seeds, cut it into small cubes, and toss it with the vegetables.
• Pour in the reserved vegetable broth. When it boils, squeeze the juice out of the lemon and add granulated sugar. Simmer the food under the lid for about 5 minutes.
• Peel the potatoes, cut into one and a half centimeter cubes, and add to the soup.
• Wash the cabbage. Remove the top leaves. Finely chop the cabbage and add it to the pan with the rest of the ingredients.
• When the roasted vegetables are ready, transfer them from the saucepan to the pan with the soup. Cook the borscht for 10 minutes.
• Chop the greens with a knife. Add to borscht along with salt and spices.
• Boil for 2 minutes, remove pan from heat.

It is recommended to let the borscht steep for half an hour, pour into plates and serve. A good addition to it would be croutons with garlic. The vegetarian soup prepared according to this recipe is thick, aromatic and tasty.

Vegetarian borscht with mushrooms

• beets – 0.25 kg;
• fresh champignons – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• white cabbage – 0.7 kg;
• green beans – 0.2 kg;
• potatoes – 0.5 kg;
• vegetable oil – 80 ml;
• tomato paste – 60 ml;
• table vinegar (9 percent) – 5 ml;
• salt, pepper, herbs - to taste;
• water – 3–3.5 l.

Cooking method:

• Peel the cabbage from the top leaves, wash and chop.
• Peel the potatoes and cut them into cubes, similar to those for French fries or a little larger.
• Wash the beans, cut into 2-3 cm pieces. You can use frozen product. There is no need to defrost it before cooking.
• Scrape the carrots. Cut into small strips or grate coarsely.
• Peel the onion and cut it into small cubes.
• Wash the mushrooms and dry with a napkin. Cut into large strips.
• Heat three tablespoons of oil in a saucepan. Fry onions and carrots in it.
• When the vegetables acquire a golden hue, add beets to them. Fry it for 5 minutes with onions and carrots.
• Dilute vinegar with water in a ratio of 1:3. Pour into the pan with vegetables, stir.
• After 2-3 minutes, add tomato paste and reduce heat. Sauté for 5-10 minutes until the beets are soft.
• Heat the remaining oil in a separate frying pan and add the mushrooms. Fry them over low heat until the liquid released from them has almost completely evaporated from the pan.
• Boil water, throw potatoes into it.
• After 5 minutes, add cabbage.
• When the liquid in the pan returns to a boil, add the green beans. After this, cook the soup for 10–12 minutes, then add the mushrooms and fried vegetables.
• Continue cooking for 10 minutes. 5 minutes before readiness, add finely chopped herbs, salt to taste, and spices.
• Leave the finished borscht covered for 20 minutes.

Mushrooms add a seductive aroma to vegetarian borscht cooked according to this recipe. The soup has a high density and is very satisfying. If you want it to be less thick, use more water when cooking.

Vegetarian borscht with green peas in a slow cooker

• beets – 150 g;
• potatoes – 0.4 kg;
• carrots – 0.2 kg;
• white cabbage – 100 g;
• canned green peas – 130 g;
• onions – 150 g;
• garlic – 2 cloves;
• tomato paste – 40 ml;
• vegetable oil – 40 ml;
• salt, pepper - to taste;
• water - how much will go in.

Cooking method:

• Wash and peel the vegetables.
• Finely chop the garlic with a knife.
• Shred the cabbage.
• Cut the beets and carrots into small cubes.
• Cut the potatoes into larger cubes.
• Cut the onion into thin halves of rings.
• Pour oil into the multicooker bowl, add onions and carrots. Activate the unit by selecting the “Frying” or “Baking” program.
• Fry vegetables for 5 minutes.
• Add beets. Fry for another 5 minutes.
• Add tomato paste, garlic, continue cooking for another 5 minutes in the same mode, then temporarily turn off the unit.
• Place the roasted vegetables in a bowl.
• Place potatoes and cabbage in the multicooker bowl. Fill them with water so that its level is 2 fingers below the extreme mark. Add some salt and pepper.
• Turn on the multicooker by activating the “Soup” program. Set the timer for half an hour.
• 10 minutes before cooking, add fried vegetables and green peas.
• After the program has completed, leave the soup in warm mode for 10–20 minutes.

Preparing vegetarian soup in a slow cooker will not cause much trouble and will take relatively little time.

Vegetarian borscht can be no less nourishing, aromatic and tasty than traditional one. The main thing is not to violate the cooking technology and recipe.

Peel the beets and cut into thin strips. Heat 2 tbsp in a frying pan. l. oil and fry the beets for 5-10 minutes. with the addition of lemon juice. Then pour in a glass of boiling water, cover with a lid and simmer for 15–20 minutes.
Cut the onion into half rings, carrots and parsley root into strips. Heat 2-3 tbsp in another pan. l. oil and fry vegetables for 10 minutes, stirring frequently. Add a bay leaf and a few peppercorns there.
Make a cross-shaped cut on the tomatoes and lower for 30 seconds. into boiling water, rinse with cold water, remove the skin and cut into cubes. Add them to the pan with the beets and simmer for another 5 minutes.
Place the beets in a large saucepan, add the prepared vegetables and sugar, stir and simmer for 3-4 minutes. Then pour in 2 liters of boiling water and bring to a boil.

Cut the potatoes into cubes and the cabbage into thin strips. Add cabbage to the pan and cook uncovered for 5-10 minutes. Then add the potatoes and cook for another 10 minutes. or until ready.
Add crushed garlic and some chopped herbs to the prepared borscht, add salt and pepper to taste and let it brew under the lid for 20 minutes. Serve the borscht with chopped herbs.