Borscht without beets. Red borscht without meat

And no, I didn’t become a vegetarian, but with so many friends in Bali who don’t eat, sometimes you have to make sacrifices and cook borscht :) The borscht according to this recipe turns out delicious and so real that you won’t be able to dig into anything. And the lack of meat doesn’t spoil it at all.

Instead of meat, it adds richness to vegetarian borscht, the main thing is to prepare it in a special way. By the way, if you are not a fan of beans, then I will tell you what you need to do with beans so that you don’t feel them at all and don’t even find them in the borscht.

By the way, before delving into the recipe for this vegetarian borscht, I’ll reveal a couple of secrets, on which, in my opinion, the deliciousness of borscht depends:

• In borscht, as in any soup, the main thing is to fry the vegetables for seasoning. Many people throw vegetables straight into water and boil them, which is why soups always have such an unpleasant, unsaturated soup.
• Frying should be done in a good amount of oil and always on high heat so that the vegetables have a golden brown crust and the vegetables do not turn into a rag.
• The dressing and water need to be salted and tasted; if you don’t add enough salt, it won’t turn out right.
• It is important to add everything to the borscht in a certain order, and chop all the vegetables finely; large leaves of cabbage or huge pieces of onion spoil the whole borscht
• It’s better not to use store-bought tomato paste, but to make it yourself (it’s easy!), then the borscht will not have a sour taste and you won’t need to add sugar
• Garlic and coarsely ground pepper are a must in borscht; they add to the richness of the taste and will not be felt at all later
• Borscht is difficult because you need to constantly manipulate the power of the fire on the stove; At most stages, the borscht should not boil, but just slowly and barely bubble. But that comes with experience (or talent:)

I will specify the remaining details in the recipe.

(By the way, if you are more friendly with meat than with beans, then meat borscht is prepared according to a similar recipe, just instead of beans you take a good beef bone. But it’s better to cook it for three hours, the borscht will be richer there. And everything is the same, well, besides the fact that you don’t have to put the bone in the blender :))

Recipe for delicious borscht without meat:

Ingredients:

Cooking method step by step:

The beans must be soaked in advance (preferably overnight) so that they cook faster.

We make a preparation for tomato paste (you can skip this step if you buy store-bought): Cut the tomatoes, each into 4 slices, put them in any heat-resistant container, sprinkle a little oil, salt, and put them in the oven to bake. I set it to 200 degrees and bake for 20-30 minutes.

Now chop all the vegetables. Grate the onion into small cubes, carrots and beets on a coarse grater (or on a grater for fine strips). We cut the potatoes into small cubes, and finely chop the cabbage. Small is the key word here :)
Crush the garlic or grate it on a fine grater. We leave all this in separate bowls.

Making a dressing for borscht. In a frying pan over fairly high heat and with plenty of oil, lightly fry the onions and carrots. Fry all this until golden brown. Then add beets. Don't forget to stir everything so it doesn't burn.

We take our tomatoes out of the oven and put them in a blender. Here is our tomato paste for borscht and it’s ready.

Add tomato paste to the dressing. Salt and pepper. Let's try. It should be a little salty. Simmer lightly for about five minutes.

When the beans are ready (we taste them, they should be very soft), take out half the beans and puree them in a blender. The remaining beans remain in the pan in the water; there is no need to put them anywhere. By the way, if you don’t like beans floating in borscht, then puree all the beans and leave the water in the pan for now. It will be the basis for borscht.

Now throw the potatoes into the pan with the remaining water and beans and let it boil. Turn the heat to medium and cook for five minutes. If the potatoes were cut correctly, that is, finely, they will cook quickly.

We send the contents of the frying pan with the dressing into the pan, add the bean puree from the blender, as well as the cabbage. Let it boil again and turn the heat to low. All this should simmer lightly (but not boil, otherwise goodbye borscht :) for about ten minutes. Taste, add pepper, chili, salt.

Turn off the fire. Then add grated garlic and chopped cilantro (or any other greens you like) to the pan. Add all this only after the fire is turned off. Close the lid and leave to infuse.

The most important stage. The borscht should sit under the lid for about twenty minutes. This is where all the borscht magic happens and it becomes rich and so tasty that you can eat a spoonful.

Photos taken from flickr.com from the authors alina-photography and anjelagr

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Preparation

To prepare dietary borscht without meat at home, you must first rinse and peel the necessary vegetables. Beets and carrots should be coarsely grated. Fresh cabbage must be chopped. Potatoes, tomatoes and onions need to be cut into small squares (see photo).



Then you need to turn on the heat, put a frying pan on the stove and pour in sunflower oil for frying. Place the onion in the pan first and fry it until soft. The next component is carrots. Next, you need to fry both vegetables until the onion turns golden, stirring from time to time.



Place beets and tomatoes in a frying pan. All components must be simmered for approximately 8-10 minutes, stirring occasionally.



In the meantime, put a container of water on the fire. After the liquid boils, you need to pour the potatoes into the boiling water. The vegetable needs to be cooked for about 5 minutes over medium heat.



After 5 minutes of cooking, add fresh chopped cabbage to the container. The ingredients need to be cooked for about 2 minutes.



After the specified time has elapsed, place the roast in a pan with vegetables. All ingredients must be mixed carefully.



In the meantime, you need to finely chop the parsley and pass the garlic through a press. Both spices will need to be added at the end of cooking. The food should be salted and your favorite seasonings added (optional).



Place the dish on low heat, cover with a lid, and then continue to cook for about 1 hour. The borscht should not boil too much, but just bubble a little. If you want the treat to be more rich, then cook it for 30-60 minutes more. In accordance with the classic recipe, before serving the food, you need to let it brew for some time, opening the lid on the pan.



The finished dish can be placed on portioned plates and then served hot or cold. As a tasty addition, you can flavor your food with low-fat sour cream or lemon juice. Delicious meatless borscht cooked on the stove is ready. Bon appetit!

In the classic Ukrainian version of preparing rich red borscht, it is necessary to use a piece of meat, tomato juice or paste and many different vegetables (for frying). The presence of meat makes the dish very high in calories. The dietary version we have presented for preparing lean summer borscht with fried vegetables contains only 37.8 kilocalories per 100 grams of the finished product.

Who thinks that borscht without meat is no good?

He just doesn't know how to cook it!

There are many vegetarian recipes for this popular dish that have an incomparable taste.

Such borscht is great for fasting, dieting, or simply adding variety to the dinner table.

Borscht without meat - general principles of preparation

It is not necessary to cook borscht without meat in water. You can always use mushroom or vegetable broth. Everything is clear with the first one, but how to prepare the second one? You just need to boil an onion, coarsely chopped carrots with a bay leaf, and peppercorns in water. And then strain.

Main components of borscht:

Tomatoes, tomato paste;

Fresh cabbage, pickled;

Onions with carrots;

Potato.

Most often, borscht is prepared with sauteing, that is, with separate frying of root vegetables. It is made with the addition of fats. Vegetable oils are used during fasting.

For a variety of flavors, mushrooms, legumes, and eggs are added to borscht without meat. As in other first courses, spices and herbs are used for dressing. Borscht is served with sour cream, garlic donuts or just bread and croutons.

Recipe 1: Meatless borscht with red beans

Beans are a vegetable protein. And it is great for making vegetarian borscht without meat. We will use red beans, which should preferably be soaked overnight in cold water.

Ingredients

200 grams of beans;

200 grams of cabbage;

2 tablespoons of tomato paste;

1 bunch of greens;

200 grams of potatoes;

200 grams of beets;

40 ml oil;

80 grams of carrots;

80 grams of onion;

1 bell pepper;

Preparation

1. Wash the beans soaked in the evening, change the water and cook until soft. Then the broth needs to be drained.

2. Coarsely grate the carrots and cut the onion. Fry together for a minute. Pour out the oil all at once.

3. Add grated beets and fry together. Then add the pasta diluted in half a glass of water and simmer the vegetables for 10 minutes.

4. Pour water into the pan; you can immediately take boiling water. It will take about 2.5 liters.

5. Let it boil, add salt and add chopped potatoes.

6. After 5 minutes, add the beans, and after another 5 minutes, add the vegetables from the frying pan.

7. Last is shredded cabbage with bell pepper. Cook the borscht until the vegetables are completely soft. Since tomato is added, they will not boil quickly.

8. At the end, add more salt to the desired taste, throw in chopped herbs, bay leaf and turn off. Let the borscht brew.

Recipe 2: Meatless borscht with beets

An ordinary and simple recipe for delicious borscht without meat. Helps you out when you need to cook something urgently. For cooking you will need 2 frying pans, which will further reduce the time.

Ingredients

2 tomatoes;

300 grams of cabbage;

200 grams of beets;

2 liters of water;

2 onions;

1 medium carrot;

Salt and other spices;

Bay leaf and greens;

A little vinegar and oil;

3 potatoes.

Preparation

1. Immediately put the water on, let it boil, add the diced potatoes. Salt.

2. Pour 3 tablespoons of oil into one frying pan, add the peeled and grated beets and fry for a minute. Pour in a little boiling water, maybe from a saucepan. Add a drop of vinegar and simmer until soft.

3. In a second frying pan, fry the chopped onion, then add the carrots and grated tomatoes. We also simmer this roast until the vegetables are soft.

4. As soon as the potato pieces are half cooked, add shredded cabbage to the pan. Cook until completely soft.

5. Place the contents of both frying pans into the borscht and simmer over low heat for two minutes.

Recipe 3: Meatless borscht with wild mushrooms

Mushroom borscht without meat is a real fairy tale! For cooking we will use dried mushrooms (white, chanterelles and any others). We soak them in cold water for at least three hours in advance.

Ingredients

100 grams of dried mushrooms;

300 grams of cabbage;

1 large beet;

2 onions;

1.8 liters of water;

1 carrot;

3 spoons of pasta.

Potatoes optional.

Preparation

1. Wash the pre-soaked mushrooms, add water and boil for 10 minutes. Then we change the water to 1.8 liters of pure boiling water and cook the soup.

2. Fry the onions and carrots, which we chop as desired. Add chopped beets. Let's fry together.

3. Add tomato paste, you can replace it with tomatoes. Let's simmer everything together.

4. 12 minutes after the mushrooms boil, add cabbage to them and cook until soft. Salt. If you are preparing mushroom borscht with potatoes, you need to add it about 7 minutes before the cabbage.

5. Place the contents of the frying pan into the pan and boil for a couple of minutes.

6. Add the rest of the spices to your taste, herbs and turn off. Mushroom borscht needs to sit on the stove for half an hour so that it reveals all its aromas.

Recipe 4: Meatless borscht with green peas

To prepare this borscht, canned peas are used. Which is very convenient and fast. At the same time, the product dilutes the taste of borscht well and visually makes the dish much prettier and more interesting.

Ingredients

3 potatoes;

250 grams of cabbage;

1 each: beets, carrots and onions;

0.5 cans of peas;

30 ml oil;

A little parsley;

2 tomatoes.

Preparation

1. Peel the potatoes, cut them into strips, and throw them into the pan.

2. After 5 minutes, add shredded cabbage, salt, cook over very low heat, do not let it boil actively.

3. Fry all the root vegetables, cut into strips, in a frying pan. Alternately, after a minute, one after another: onions, then beets and the last carrots.

4. Add grated tomatoes without skins and simmer for 10 minutes.

5. Add the roast to the already cooked cabbage and potatoes. Let's boil.

6. Throw in the green peas and let it boil again.

7. All that remains is to season the dish with herbs, aromatic spices and that’s it!

Recipe 5: Green borscht without meat with sorrel

Sorrel borscht is a wonderful dish not only for summer. Today, greens are sold at any time of the year and you can always indulge in a vitamin dish. The only thing you need to remember is that this borscht does not like to be reheated, so it is better to cook it at once.

Ingredients

1.5 liters of water;

3 tablespoons of oil;

2 potatoes;

1 carrot;

2 plates of chopped sorrel;

1 onion;

Greens and laurel leaf;

Preparation

1. Peel the vegetables. Cut the potatoes into cubes, cut the carrots and onions into smaller pieces. We chop the greens. The sorrel needs to be sorted, rinsed and simply cut on a board into pieces of 0.5 centimeters. You don't want it too small.

2. Place the potato pieces into a pan of boiling water.

3. After 3 minutes, add the carrots, then the onions and cook everything together until tender. Don't forget to add salt in the middle.

4. Boil the eggs separately. We clear the shell. Cut into cubes.

5. Place sorrel and herbs into the pan, pour in a little oil to make the dish tastier.

6. Throw in a laurel leaf and you're done! Turn it off.

7. Place a boiled and chopped egg on a plate, pour in green borscht and serve with sour cream.

Recipe 6: Meatless borscht with sauerkraut

The peculiarity of this borscht is its bright taste and pronounced aroma, which is imparted by sauerkraut. Many people love the dish with it and do not accept other recipes.

Ingredients

2 potatoes;

2.5 liters of water, possibly vegetable or mushroom broth;

1 carrot;

Beets 1 piece;

2 spoons of tomato;

350 grams of cabbage;

40 ml oil;

Salt, bay leaf.

Preparation

1. Throw potatoes cut into cubes into boiling water and boil for 5 minutes.

2. Add sauerkraut. If it is too acidic, you can rinse it or simply squeeze out the brine. Cook until soft.

3. While the vegetables are cooking in the pan, fry them. To do this, saute the chopped onion in oil.

4. As soon as the onion becomes transparent, add the chopped carrots and fry for a couple of minutes.

5. At the end, add the grated beets and cook together until well browned.

6. Add a small amount of diluted tomato and simmer the vegetables until completely soft.

7. Place the sauteed sauce in a saucepan, boil the borscht for a few minutes, add the greens, throw in a bay leaf, season with salt and that’s it! You can turn it off.

Recipe 7: Meatless borscht with lentils

Lentils cook much faster than beans and are also great for borscht, but for some reason they are added extremely rarely. Probably just no one is unfamiliar with this wonderful recipe. But it's easy to fix! The dish does not contain potatoes, but you can add them.

Ingredients

0.5 cups lentils;

1 large beet and 2 small ones;

1 onion;

3 tablespoons of tomato paste;

2 carrots;

300 grams of cabbage;

5 tablespoons of oil;

Greens, salt;

A little vinegar.

Preparation

1. Grate the peeled beets, place them in a small saucepan, add half a glass of water, a teaspoon of vinegar and simmer, covered, until completely soft.

2. Wash the lentils and place them in a saucepan with boiling water (about two liters). Cook until half cooked.

3. Shred the cabbage and add it to the lentils. Now you can add a little salt.

4. Chop the onion and fry in a frying pan with oil.

5. As soon as the onion pieces become transparent, add the grated carrots and fry together.

6. Add tomato paste and finely chopped peppercorns to the vegetables. Cook everything together until soft. If the mass starts to fry ahead of time, you can pour in a little water and just simmer.

7. As soon as the lentils and cabbage are ready, add beets to them. Let's boil.

8. Transfer the sauté. Let it boil again.

9. Now chop the greens, prepare a bay leaf, ground pepper, or any seasonings. And put everything into the pan together. Turn it off.

The borscht will be very bright and red if you add a little vinegar or a few crystals of citric acid when sauteing the beets.

Unleavened borscht is not very tasty. And if the tomatoes do not produce enough acid, you can add a little lemon juice to the pan or put a slice of citrus on the plate.

To give the dish a pleasant mushroom aroma, it is not necessary to cook the broth. You can grind a couple of dried mushrooms in a coffee grinder, fry them together with sauté and place them in a saucepan. And vegetarian borscht will have a completely different flavor.

Sorrel can be put not only in green borscht, but also in regular one. The leaves will add the missing acid to the first dish and eliminate the need to add lemon juice or vinegar.

The most delicious borscht is the one that has had time to brew. It is recommended to prepare the dish 1.5 hours before lunch so that the flavors of all the ingredients combine.

Dumplings with garlic are the best addition to borscht. But you don’t always have time to put out the dough, wait for it to rise and start baking. There is an alternative! Cut the pieces of stale bread into cubes, mix with grated garlic, sprinkle with oil and dry the fragrant croutons in the oven!

Description

Borscht without meat- This is an ideal dish for those who fast or are vegetarians. Even without meat, it can be prepared so well that the taste is indistinguishable from traditional borscht.

Borscht according to today’s recipe turns out to be so tasty and “plausible” that it is in no way inferior to the classic one. The absence of meat does not spoil it at all. Instead, celery root will add richness to our borscht. It will make meatless borscht so flavorful that you will forget about the usual recipe for your favorite first course.

In order to prepare 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 have a pronounced taste, you need to fry the vegetables correctly. If you throw them straight into boiling water, the borscht will turn out watery and tasteless.
• Vegetables for borscht must be fried in a large amount of oil. The heat must be high so that the vegetables are covered with a golden crust.
• The water should always be salted at the very beginning and constantly tasted. If you slightly under-salt borscht without meat, you will end up with a brew that has no taste.
• All ingredients must be added in strict order, and they must be cut as finely as possible: this way they will give off all their taste and aroma.
• It is better to make tomato paste for borscht yourself. If you add tomato paste from the store to meatless borscht, it will be sour and you will have to add a lot of sugar to it.
• Garlic and ground black pepper give borscht 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 will quickly “make friends” and the 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 bunch)

Cooking steps

This is the set of ingredients we will need to prepare borscht without meat. Place a three-liter saucepan on the fire and fill it a little more than half with water. Peel the potatoes and cut into small cubes. After the water boils, throw it into the water. Periodically remove the foam from the potatoes with a slotted spoon. Reduce the heat and let it simmer slowly.



Meanwhile, prepare the remaining vegetables. Peel beets, carrots, and celery, rinse thoroughly with water and grate on a grater designed for Korean carrots. As a result, your vegetables should look like elongated straws. Thanks to this 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 remaining vegetables.



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



Next, add the carrots and celery, mix the vegetables a little and continue frying them.



Add the beets and tomato paste next to the meatless borscht dressing. Fry for 5-7 minutes so that excess moisture evaporates and the tomato paste bakes a little.



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



Meanwhile, finely chop the white cabbage and mince it a little.



Place the cabbage in the pan with the potatoes. Cook the cabbage until it becomes slightly crispy. Different varieties of cabbage require different cooking times. Add a few bay leaves to the vegetable broth.



Add the prepared vegetable dressing to the pan with potatoes and cabbage. Mix the vegetables well and add water if necessary. Bring the borscht to taste by adding salt, pepper and, if necessary, sugar.



Finely chop the greens and place in a saucepan with borscht. Squeeze a few cloves of garlic: this will allow the vegetables to reveal their flavors in the meatless borscht. Turn off the borscht and cover with a lid, let it brew a little. It is very important not to overcook the vegetables.



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



And what aromas does your borscht produce without meat! It's simply unsurpassed! Now taste it and make sure that the absence of meat does not make it less tasty! Serve the borscht to the table, cut the black bread and add a little garlic.



Bon appetit!

There is an opinion that the word “borscht” comes from the Old Russian “burshch” (beets). But there is also another opinion that the word comes from the words “brown” and “cabbage soup.”

Although there is also an opinion that the word and the dish itself appeared before beets began to be added to it. And instead of beets, hogweed was added, but not the poisonous one that causes severe burns, and which is strictly prohibited to be eaten. And this is another plant with the same name, with edible leaves, from which a stew with a similar name was prepared.

True, the story goes that the dish turned out almost black in color (maybe that’s where the “brown” comes from). Which apparently did not suit those who ate this stew at all. And then a replacement for this plant was found in the form of beets, and borscht already appeared in Russian and Ukrainian national cuisine in the form in which we use it now.

In one of the recipes I already gave a detailed description of how to cook. But the fact is that now there are more and more people who do not eat meat, these are vegetarians. And my beloved youngest son is also like that.

Plus it’s Lent! And this is exactly the dish that can be prepared so tasty that you don’t need any meat.

So, my mother taught him to cook, and her mother taught her to cook... My mother had to go through difficult times. She says that the best delicacy for them in childhood was a sandwich with... hot mashed potatoes! And she herself made such sandwiches for her brothers.

And when such borscht was prepared, everyone was full and, of course, happy. So my mother’s knowledge was very useful to me. Now I am preparing this delicious meatless dish for my son. And now I’m always happy, because I know for sure that with such a lunch my son won’t go hungry.

Delicious borscht without meat (lean)

We will need for 3-4 servings:

• cabbage - 200 gr
• carrots - 1 pc.
• potatoes - 2 pcs.
• beets - 1 piece medium
• onion - 1 pc.
• tomato - 1 pc. or tomato paste
• lemon - 1/3 part
• flour - 2/3 teaspoon
• sugar - 0.5 teaspoon
• garlic - 1 clove
• salt, ground black pepper - to taste
• spices - to taste
• dried herbs - to taste
• bay leaf - 1 pc.
• vegetable oil - 3-4 tbsp. spoons
• butter - 1-2 tbsp. spoons
• fresh dill, parsley, green onions, garlic - for sprinkling
• sour cream - for serving

Preparation:

1. Let’s prepare all the vegetables in advance so that you don’t get distracted later and focus only on the cooking process. Cut the onion into thin half rings or small cubes.

2. Cut the cabbage, preferably thinner.

3. Grate the carrots using a Korean carrot grater.

4. Chop the garlic.

5. Peel the potatoes and cut into cubes.

6. Peel the beets and grate them on a Korean carrot grater. Sprinkle it with lemon juice, squeezing it directly from the lemon. Stir and leave to marinate a little.

7. If you are using a fresh tomato, scald it with boiling water and remove the skin. Cut into cubes. Or make tomato paste. Today I'm cooking with . Now it’s early spring and fresh tomatoes are sold mostly not quite ripe; they will not give the desired color to the borscht.

8. Prepare spices, dried herbs, sugar, flour. Boil water in a kettle in advance, we will need boiling water.

9. Heat the oil in a frying pan or thick-walled saucepan and fry the onion until golden brown.

10. Pour half a glass of hot water, and stirring occasionally, wait until the water evaporates and the onion becomes transparent. Subsequently, when the onion is cooked with cabbage, it will not be visible at all.

11. Add carrots, fry together with onions for 3-4 minutes. The carrots should soften a little.

12. Add sugar, spices and flour. Fry for 1-2 minutes, stirring constantly.

13. Add chopped tomatoes or tomato paste. I have homemade pasta, I add 2 tablespoons. Store-bought paste is more concentrated; you only need to add less than a tablespoon. Fry for 2-3 minutes. Fry the tomatoes a little longer. Until they become soft.

14. Add boiling water to cover the entire mass, simmer over low heat for 5-7 minutes.

15. Pour hot water. Add chopped cabbage. I always add water by eye. If you like thick borscht, then you need to add less water. And of course, if you like it thinner, add more water. Keep in mind that you will be adding more potatoes and beets. We won't add any more water. Therefore, it is necessary to calculate its quantity at this stage.

16. Cook for 10-15 minutes, provided that the cabbage is autumn. If you cook borscht from young cabbage, then immediately add potatoes along with the cabbage.

17. Today my cabbage is old, the new one hasn’t grown yet. Therefore, we cook it for 10-15 minutes, and only then add the potatoes. Salt. Cook for another 10 minutes. Make sure the water doesn't boil. The borscht should not boil too much, as this will make it cloudy.

18. Add dried herbs - parsley, dill. Cook for another 5 minutes.

19. Add grated beets and garlic to the borscht. Then pepper and add bay leaf. Let it boil and cook over low heat for another 7-10 minutes.

20. Add butter, let it boil and turn off.

21. Cover with a lid and let the borscht steep for 10-15 minutes. During this time, set the table. Take out the sour cream, chop fresh dill, parsley, green onions, garlic if desired.

22. Pour into plates, sprinkle with herbs and garlic, add sour cream to taste.

The nuances of cooking borscht without meat

• During cooking, make sure that the water does not boil too much. Borscht should simmer rather than boil. In this case, the broth will be clear and not cloudy.
• When in season, be sure to add sweet bell peppers. Today I cooked without pepper, so I added the necessary sweetness in the form of sugar. It turns out so tasty because it contains all the known tastes - sweet, sour, salty, bitter, tart. But bell peppers provide not only sweetness, but also an incredible aroma.
• Often beets are fried together with carrots. I don’t fry it, I put it in fresh 10 minutes before it’s ready, I think it tastes better that way. If you want, you can fry it. You need to fry it immediately after the carrots, before the tomatoes or tomato. And then everything follows the recipe.
• During cooking, try not to add any water. The quantity should be calculated in advance; the borscht should not turn out too thick or too liquid.
• Don't be afraid to add spices, they give the necessary aroma, and I believe they also give a certain taste.
• The amount of vegetable oil is approximate. If you like fattier, richer foods, you can add more oil. The same goes for butter.

Here's the recipe! Mom and grandmother always said that in order to cook delicious borscht, you need to walk around it. So it is, while we are cooking, there will be no time to sit down. Firstly, you need to add vegetables on time. Secondly, you need to make sure that after each new addition, the water boils quickly, for this you need to turn up the heat. And immediately, as soon as it boils, you need to turn down the fire and make sure that the water does not boil.

In general, after walking around the borscht for 30-40 minutes, it turned out delicious - delicious! And no meat is needed!

Bon appetit!