Vegetarian borscht

Vegetarian borscht

Borsch is one of the most popular first courses among Slavic peoples. Traditionally, it is boiled in meat broth, but this requirement is not mandatory. The main ingredients of this soup are vegetables, you can cook it without meat and any animal products. Vegetarian borscht is no less tasty, nourishing and appetizing. It is eaten with pleasure even by those who do not adhere to the principles of vegetarian food, but follow a diet that implies restriction of eating meat products.

Cooking Features

Not every hostess succeeds in preparing a delicious and beautiful red soup. When cooking a vegetarian soup, this task is more complicated, since the seductive aroma of broth will not come to her rescue. It is necessary to have an idea about the technology of cooking borscht and observe it when cooking.

  • When cooking soup, it is important to give it a characteristic red hue. Tomatoes or pasta of them play a certain role in this, but they alone cannot cope with the task. It is important not to let the beets lose their saturated color. For this you should know three points. First, preference should be given to beet salad varieties, as it initially has a more saturated color. Secondly, it is impossible to put this product in the soup too early, otherwise the juice will boil out of it, the vegetable will discolor. Put the beets in the soup already in the finished state, after it has undergone heat treatment: roasting, baking. Thirdly, when roasting beets, it is recommended not to regret the oil, add vinegar or citric acid. If it seems that because of this frying it turns out too sour, you can pour some sugar into it.
  • When cooking borscht, it is important to observe the correct ordering sequence of products. Usually, potatoes are put first, which takes more time to cook than to cook other vegetables. He goes to the pan cabbage, followed by other vegetables. When using beans, it is laid first or prepared separately, adding to the soup 15 minutes before being cooked. Vegetable fry with beets put in borscht no more than 10 minutes before removing it from the stove.
  • To increase the satiety of the soup and in order to replenish the body's need for protein, vegetarian beans are usually put in legumes (beans, peas, lentils) or mushrooms.

Traditional borsch is seasoned with sour cream, sprinkled with greens, served with buns. Vegetarian soup is better to fill with mayonnaise, serve with garlic croutons of rye bread. Zeleny in any case no need to regret.

Vegetarian borsch 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;
  • salt, pepper, greens - to taste;
  • water - 4 l.

Method of preparation:

  • Rinse the beans, fill it with hot water in the evening and leave until morning, wash it in the morning and pour 1 liter of hot water, boil for 1 hour, drain the water. Fill the beans with 4 liters of hot water as indicated in the recipe.
  • Wash vegetables, dry. One by one beets, carrots and turnips clean, put on a baking sheet and send in the oven. Bake until the vegetables are crusty.
  • Shumovka catch 2-3 spoons of beans from the pan.
  • Put baked vegetables to the remaining beans. Boil it all together for an hour, then pour out the soup ladle. Strain the vegetables and beans through a sieve or chop the blender together with the liquid in which they are cooked (except when cast in a separate container).
  • Peel the remaining beets and carrots, individually cut into thin strips or chop on a coarse grater. You can use a device designed for cooking salads in Korean.
  • Remove onion peel. Cut the onions into thin half rings. If you have one large onion, it is advisable to cut it into quarters of rings.
  • On the tomatoes, make cross-shaped cuts. Immerse the tomatoes in boiling water, blanch for 2-3 minutes. Shumovkoy shift into a container of cold water.
  • Peel the tomatoes, cut into small pieces of arbitrary shape, or mash them with a blender. Tomatoes can be replaced with two tablespoons of tomato paste.
  • Cut the garlic into small pieces.
  • Heat oil, save onions and carrots in it to transparency.
  • Add chopped garlic.
  • Put the pieces of tomatoes. Pass the vegetables until the tomatoes are orange.
  • Season the vegetables for 5 minutes, then place the beets with them. Cook everything together for another 5 minutes.
  • At the pepper, remove the stalk together with the seeds, cut it into small cubes, throw it to the vegetables.
  • Pour left vegetable broth. When it boils, squeeze the juice from the lemon, add sugar. Simmer the food under the lid for about 5 minutes.
  • Peel the potatoes, cut into cubes and a half centimeters, put in the soup.
  • Wash the cabbage. Remove the top leaves. Finely chop the cabbage, throw in the pan to the remaining ingredients.
  • When the vegetable fry is ready, transfer it from the saucepan to the saucepan. Boil the soup for 10 minutes.
  • Chop greens with a knife. Together with salt and spices, add to borscht.
  • Boil for 2 minutes, remove the pan from the heat.

Borsch is recommended to insist for half an hour, pour into plates and serve. A good addition to it will be toast with garlic. Vegetarian soup prepared according to this recipe is thick, aromatic and tasty.

Vegetarian borsch with mushrooms


  • beets - 0, 25 kg;
  • fresh champignons - 0, 3 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • white cabbage - 0, 7 kg;
  • string beans - 0, 2 kg;
  • potatoes - 0.5 kg;
  • vegetable oil - 80 ml;
  • tomato paste - 60 ml;
  • table vinegar (9 percent) - 5 ml;
  • salt, pepper, greens - to taste;
  • water - 3-3, 5 l.

Method of preparation:

  • Clean the cabbage from the top leaves, wash and chop.
  • Peel the potatoes, cut them into pieces, approximately as for french fries or slightly larger.
  • Wash beans, cut into pieces of 2-3 cm. You can use frozen product. Defrost it before cooking is not required.
  • Scrape carrots. Cut into fine straws or coarsely grate.
  • Peel the onion, cut it into small cubes.
  • Wash the mushrooms, pat dry. Cut into large strips.
  • Heat three tablespoons of oil in a saucepan. Fry the onions and carrots in it.
  • When the vegetables have a golden hue, put beetroot to them. Fry it for 5 minutes with onions and carrots.
  • Vinegar dilute with water in a ratio of 1: 3. Pour into a pan with vegetables, mix.
  • After 2-3 minutes, add tomato paste, reduce heat. Pass 5-10 minutes until soft beets.
  • Heat the remaining butter in a separate pan, place the mushrooms in it. Fry them on low heat until the liquid released from them evaporates almost completely from the pan.
  • Boil water, throw potatoes into it.
  • Add cabbage after 5 minutes.
  • When the liquid in the pot starts boiling again, add the green beans. After that, boil the soup for 10-12 minutes, then add the mushrooms and vegetable roast.
  • Continue cooking for 10 minutes. 5 minutes before readiness add finely chopped herbs, salt to taste, spices.
  • Insist ready borsch under the lid for 20 minutes.

Mushrooms impart a tempting aroma to a vegetarian borscht cooked according to this recipe. The soup has a high density, it turns out very satisfying. If you want it to be less thick, use more water when cooking.

Vegetarian borsch 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.

Method of preparation:

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

Cooking a vegetarian soup in a slow cooker does not take much trouble, takes relatively little time.

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

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