How wrong are those who, at the words “lean borscht”, imagine a brown, sorrowful woman in which a single cabbage leaf is floating!
Everything is quite the opposite: a properly cooked borscht without meat turns out to be rich, thick, intriguing. Not only cabbage, carrots and beets can lurk in its fragrant depths.
Recipes for lean borscht differ pleasant variety. They are boiled in mushroom or vegetable broth, adding red or white beans, zucchini, potatoes, celery and even oatmeal. Cauliflower, paprika, tomatoes, paprika, prunes, dried mushrooms, turnip, sprat in tomato sauce give rich flavors to the dish.
To enhance the taste in lean borscht must put a natural, thick tomato paste, a little sugar, fresh garlic, ground with salt, herbs or mustard. The dish must be flavored with herbs and spices to taste. When serving, you can fill with sour cream or mayonnaise.
The saturation of taste and its thickness depends only on the number of ingredients used. Lean borsch simply must be rich, thick, fragrant. Its undoubted advantage is that such a dish can be eaten both hot and cold.
Fast Borsch - General Cooking Principles
No special preparations for cooking lean borscht do not have to. Is that boil beans, which is often used in various recipes. It is good to do it in two steps. First boil the beans for about thirty minutes, drain the first decoction. So we will get rid of the heavy for the digestive system substances contained in the beans. Cook again until fully cooked. To cook the beans faster, it can be soaked for 10-12 hours.
Vegetables thoroughly wash, peel, chop. Onions, carrots, beets are usually fried, mushrooms are used fresh or pre-boiled, and pickles are allowed on the water.
After laying the vegetables, the borsch should be low-heat and then brewed for an hour.
Lean borscht with beans
Thick bean soup will appeal to the whole family. Cooking is easy. Instead of dried beans you can take canned.
Ingredients:
• two hundred grams of dried beans;
• 250 grams of white cabbage;
• two potatoes;
• large onion;
• one large or two medium carrots;
• a tablespoon of natural tomato paste;
• vegetable oil for the pan;
• sugar (tablespoon);
• a teaspoon of vinegar;
• six black peppercorns;
• two bay leaves;
• fresh dill to taste;
• salt.
Cooking Method:
Pre-soaked beans pour three liters of clean water, put on fire.
Cut fresh beets into neat thin sticks or coarsely grate.
Fry the beets in vegetable oil for five minutes, then add sugar, vinegar, simmer under the lid for another three minutes.
Dip beet roast in boiling water.
Chop onions, grate small carrots.
Fry the onions and carrots in oil (five minutes), put the tomato paste, simmer for another three minutes under the lid.
Very finely chop fresh cabbage.
Cut potatoes into cubes.
Put cabbage in the pan.
When the water boils, add potatoes, salt.
Throw peas in pepper and Lavrushka.
After boiling, cook the soup for about ten minutes on low heat.
Let it stand and file.
When serving, fill with sour cream, dill, grated garlic.
Fast Borsch with Mushrooms
Fragrant, beautiful lean soup with your favorite mushrooms will saturate and lift your spirits. The abundance of vegetables, seasonings will make the dish very tasty, healthy, nutritious.
Ingredients:
• three hundred grams of fresh mushrooms (or two handfuls of dried);
• a pound of white cabbage;
• three or four potatoes;
• two small beets;
• root parsley (one root);
• large onion;
• medium carrot;
• four cloves of garlic;
• large fleshy tomato;
• big spoon of thick tomato paste;
• oil for frying;
• salt
• pepper, greens ;;
• spoon of vinegar;
• tablespoon flour; • spoon of sugar.
Cooking Method:
Mushrooms to cook.
Boiled mushrooms cool slightly, thinly chop.
Finely grate or chop parsley root.
Stew mushrooms with parsley (five to seven minutes).
Strain the mushroom broth.
Carrot large rub.
Cut potatoes into small cubes.
Onions chalk cut.
Prepare the onion-carrot fry.
Coarsely grate beets, fry separately.
With scalded tomatoes, remove the skin, chop.
Pour sugar into beetroot, add water and vinegar, simmer for five minutes.
Put carrot, tomato paste, tomato slices into beets, simmer for five or six minutes.
Put boiled potato cubes into boiled mushroom broth, cook for five minutes.
Add cabbage.
After five minutes, enter the mushrooms, vegetable mixture, salt.
Dissolve flour with a quarter glass of water. Lumps should not be.
Pour the flour into the pan, boil seven minutes at a slow boil.
Add dried herbs, spices to taste.
Crush the garlic with the knife handle, add under the cover and let it brew.
Lean borscht in a slow cooker
In a slow cooker, you can cook a wonderful, rich vegetable borscht. Fast, easy, very tasty.
Ingredients:
• a quarter of a medium-sized cabbage fork (about four hundred grams);
• three or four potatoes;
• medium bulb;
• elastic small carrots;
• two small beets;
• two cloves of garlic;
• A glass of tomato juice;
• a quarter cup of vegetable oil;
• small spoon of sugar;
• salt;
• a small bay leaf, a little pepper, other spices to taste;
• big spoon of vinegar.
Cooking Method:
Carrot grate large.
Shred the onion.
Pour oil into the bowl of the multicooker, put onions and carrots, turn on the frying mode.
Fry with stirring until tender onions.
Grate beets and split into two parts.
Put one part of the beetroot to the carrot-onion zazharka.
The second part pour boiling water, pour vinegar and set aside.
Add sugar, vinegar to vegetables, simmer for five minutes, cover the bowl with a lid. Drain off the second portion of the beet liquid, put the beets in the bowl.
Pour tomato juice, salt, sprinkle with pepper, simmer for another seven minutes.
Put the potatoes, cabbage.
Pour the vegetables with three liters of hot clean water, salt to taste, put a bay leaf, cook for stewing for exactly an hour.
Pour in beet juice, put crushed garlic, try on salt.
Leave the soup insist in heating mode for twenty minutes.
Lean borsch with sprat
Not only gourmets will appreciate the original, deliciously delicious lean borsch with sprat in tomato sauce. The dish will appeal to lovers of spicy, spicy broth.
Ingredients:
• a glass of white beans;
• jar of sprat in tomato sauce;
• medium carrot;
• large onion;
• four potatoes;
• 400 grams of white cabbage;
• small beets;
• a quarter cup of oil;
• spoon of sugar;
• fresh greens, laurel;
• salt.
Cooking Method:
Cook the beans.
Cut vegetables.
When the beans are almost ready, but the skin is still thick, put beets in the pan.
After five minutes of boiling, drop the cabbage.
After another three minutes, put potatoes in the broth.
Prepare carrot and onion zazharku.
Put the zazharku in the pan, cook until cabbage.
Put in the borscht canned sprat, spices, chopped greens, salt and sugar if desired.
Cover tightly, insist and serve for half an hour.
Lean classic borscht
The classic version of lean borscht is almost indistinguishable from the traditional dish. Boil it pretty troublesome, but the result is excellent.
Ingredients:
• a pound of cabbage;
• two juicy tomatoes;
• large onion;
• medium carrot;
• three potatoes;
• two small beets;
• three cloves of garlic;
• oil for the pan;
• bay leaf, salt;
• a teaspoon of sugar;
• spoon 9% vinegar.
Cooking Method:
Shredded beets divided into two parts.
Pour boiling water on one part of the beetroot mass, add vinegar.
With tomatoes remove the skin. Vegetables cut as much as possible smaller and thinner.
Crushed garlic cloves.
Boil two liters of water.
Dip cabbage and potatoes in boiling water, reduce to medium heat.
Cook the onion and carrot fry.
Add beets without vinegar, start stewing.
Squeeze the second part of the beets, put the vegetables in the pan, leave the vinegar juice for filling the finished borscht.
Put tomato slices to carrots and beets, add salt, pepper, simmer over low heat for about twenty minutes.
Put the vegetable mixture in the pan.
Add laurel to the borsch, salt and add fire.
Foam to remove.
Add garlic, beetroot juice and vinegar to borsch, turn off the fire, insist twenty minutes.
Lean borsch with cauliflower and zucchini
Very tasty lean borscht from cauliflower. Zucchini gives it a large thickness, and the broth from the stem of a leek - a sharp spicy aroma.
Ingredients:
• small cauliflower head;
• small zucchini;
• two medium carrots;
• large beets;
• large Bulgarian pepper;
• two heads of garlic;
• leeks (hard parts from one or two stems);
• stalks of fresh herbs (celery, parsley, dill, cilantro);
• two heads of garlic;
• wine vinegar (spoon);
• vegetable oil for frying;
• thick tomato paste (two spoons);
• pepper, spices if desired.
Cooking Method:
Cut the stalk from the cabbage fork.
Pick up the stalk, hard parts of leeks and herbs with water, start cooking saturated broth.
Cut vegetables.
One head of garlic peel and crush with a knife handle.
Add a second head of garlic (unpeeled) to the broth.
Half an hour after the start of boiling, put cabbage into the boiling broth.
On hot oil, quickly fry the onion and the second part of garlic.
Put the beets in the pan, fry for ten minutes without a lid, stirring all the time.
Add zucchini to the frying pan, fry for three minutes, then cook the liquid from the pan, simmer for about ten minutes.
Add pepper.
Ten minutes later put the tomato paste, mix, stew all three minutes. Remove the stalks of onion and herbs, a soft stalk, a head of garlic from the pan.
Throw out the stems, finely chop the stalk, return to the broth. If you do not want to mess with the stalk, you can simply throw it away.
Garlic free from the skins, return to the broth.
Cabbage divided into "flowers".
Vegetable zazharku put in the pan.
Add potatoes, cook for ten minutes.
Pour vinegar into borsch, fill with sugar, salt, pepper, herbs (thyme, parsley, cloves - everything at will and taste), put bay leaf.
Turn off the fire, wait twenty minutes, set.
Lean borsch with oat flakes and pickled cucumbers
The original taste, the unusual texture of lean borscht prepared according to this recipe, will pleasantly surprise. The cucumbers will give the dish spicy and spiciness, and the oat-flakes will make the dish more pleasant and satisfying.
Ingredients:
• incomplete glass of Hercules;
• five potatoes;
• one juicy tomato (or a spoon of tomato paste);
• small beets;
• two medium carrots;
• three hundred grams of white cabbage;
• two fairly large pickled cucumbers;
• oil for the pan;
• salt;
• fresh greens;
• A spoon of sugar and vinegar;
• salt.
Cooking Method:
Boil three liters of water.
Cabbage nashinkovat.
Potatoes finely chopped.
Quite a large shred bow.
Carrot and beet grate.
In boiling water lay cabbage and oatmeal flakes.
When the water boils again, put half the beets, cook for fifteen minutes.
Add potatoes.
Prepare the onion-carrot fry.
Put the fry in the pot.
Stew the second part of the beets with sugar, tomatoes, a vinegar spoon for five minutes.
Put the beets in the soup, cook for three minutes.
Boiled cucumbers in the water, put in a saucepan.
Boil the soup five minutes.
Let stand ten minutes.
When serving, sprinkle with dill, cilantro.
Lean borsch with mushrooms on kvass
The unusual taste of lean borscht on kvass will surprise and delight gourmets. It is better to cook kvass independently, on rye crusts. Ingredients:
• three medium beets;
• two large carrots;
• large onion;
• small parsley root;
• one third of celery root;
• three hundred grams of fresh mushrooms (or one hundred grams of dried);
• oil for the pan;
• three liters of bread kvass.
Cooking Method:
Beets wrapped in foil and baked in the oven.
Chop the beets finely.
Grate the roots coarsely.
Onions nashinkovat finely.
Fry the chopped vegetables.
Boil fresh mushrooms, dried - crushed in a mortar.
Pour kvass into the pan, put the mushrooms, potatoes, cabbage, beets, roasted roots.
Boil for about fifteen minutes.
Insist, when serving, sprinkle with herbs.
Lean borscht - tricks and tips
Unnecessary stalks of herbs and roots are very good for lean borscht: parsley, cilantro, leek, dill. And you need not to throw it away, but bundle it up with culinary thread and freeze it. Suitable for the preparation of rich broth.
Lean soups should be necessarily thick in consistency, with a large number of ingredients. It is important to use spices, they will make the taste richer.
To make lean borscht or soups thick, you can boil a couple of whole potatoes, take them out of the broth, puree, and thicken the dish. The consistence will turn out delightfully gentle, dense, pleasant.
