For some reason, when hearing the words “lenten borscht,” many people have a sad, or rather, despondent expression on their face (by the way, among the people there is even such an expression as “lenten facial expression,” which most likely came from here). But in vain, by the way! Lenten borscht is a delicious, rich, thick and very healthy dish.
Lenten borscht, cooked in water, vegetable or mushroom broth, contains a whole bouquet of delicious vegetables and additional ingredients: red or white beans, fresh or dried mushrooms, sweet peppers, fresh tomatoes or tomatoes prepared for future use in their own juice, and much more other. It all depends on taste and preference. Don’t be surprised, but even sprat in tomato sauce can’t spoil the taste of lean borscht, but on the contrary, makes it refined and intriguing. In addition, to enhance the taste and aroma, herbs, spices and, at the end of cooking, always add greens to the lean borscht.
It is better to use homemade tomato paste for preparing this dish. Add a little sugar, a little salt, chopped garlic, dill or parsley, you can add mustard, the main thing is not to overdo it, and your dish will become a real masterpiece of the Lenten table. It's up to you to decide what your lean borscht will be - thick or thin. This will depend on how many ingredients you want to use. A recipe is an approximate basis where the quantitative composition of ingredients can be changed at your discretion. However, it is worth remembering that real Lenten borscht can only be called a thick, rich dish, rich in ingredients and aromas, which can be eaten both hot and cold.
No special skills are required to prepare lean borscht. When the ingredients are at hand, the cooking process itself is a real pleasure, where you can realize your creative ideas, thereby creating a new version of your own family Lenten borscht.
The simplest and fastest Lenten borscht
Ingredients:
250-500 g cabbage,
1-2 carrots,
1-2 beets,
2-3 medium-sized potatoes,
1-2 onions,
200-300 g homemade tomatoes in their own juice,
a few cloves of garlic;
vegetable oil,
salt, spices, fresh herbs - to taste,
a little vinegar - optional.
Preparation:
Finely chop the cabbage, cut the tomatoes into small pieces, after peeling them. It usually comes off easily and does not interfere with the finished dish. Cut carrots, beets and potatoes into thin strips. Chop the garlic and onion and then fry in vegetable oil. After a few minutes, add carrots, beets and potatoes to them, and fry for a while, stirring, over low heat, but not for long, so that the vegetables do not burn, but only acquire an appetizing golden color. While the vegetables are frying, boil water in a saucepan, salt it to taste, and then put the contents of the pan into it, let it boil and cook over low heat. Next, add shredded cabbage and chopped tomatoes to the pan, maybe a little vinegar, but only after tasting the dish first. Cook the lean borscht for 30-40 minutes, then let it brew a little and serve with fresh chopped herbs or add them a couple of minutes before the end of cooking.
Lenten borscht with sprat
Ingredients:
500-600 g cabbage,
1 large onion,
2 carrots,
1 beetroot,
4-5 potatoes,
sprat in tomato sauce (1-2 jars),
vegetable oil,
salt, dill - to taste.
Preparation:
Pour water into a large saucepan. When it boils, dip the peeled whole onion into it. Grate the carrots and beets on a coarse grater and fry in a frying pan with vegetable oil. Then place the lightly fried vegetables in a saucepan with onions (take out the onions and throw them away). Next, finely chop the cabbage and add to the borscht. After it, put the potatoes cut into pieces there. Cook the borscht until done. About ten minutes before the end of cooking, add the sprat in tomato sauce to the borscht, add salt to taste, let it simmer for a few minutes, turn off the heat and leave the finished borscht to steep on the stove. When serving, garnish the dish with fresh dill.
Ingredients:
400-500 g fresh cabbage,
2 tomatoes
1-2 onions,
1-2 carrots,
3-4 potatoes,
2 beets,
2-3 cloves of garlic,
1 tsp. 9% vinegar,
vegetable oil,
salt, sugar, spices - to taste.
Preparation:
Divide the beet mass grated on a coarse grater into 2 parts. Pour boiling water over one and add vinegar, set the second aside. Chop the cabbage into thin strips, cut the potatoes into small cubes, grate the carrots and beets on a coarse grater, and chop the onion. Peel the tomatoes and pass the garlic cloves through a press. Boil 2-2.5 liters of water. Place the potatoes in boiling water, salted to taste, and after a few minutes add the cabbage. After boiling, reduce the heat, and in the meantime fry the carrots and onions in a frying pan with vegetable oil, add the second part of the beets (without vinegar) and simmer everything together. Squeeze the liquid from the beets soaked in water and vinegar and place them in a frying pan with other vegetables. Do not pour out the juice, leave it for seasoning the finished borscht. Then add tomatoes, salt, and pepper cut into small pieces to the vegetables cooking in the frying pan and simmer the vegetable mixture over low heat for another 20 minutes. Next, place the vegetable mixture in a saucepan, add bay leaf, salt to taste, garlic, beet juice, let the borscht boil, then turn off the heat and let it brew for 20-30 minutes.
My grandmother always added beans to borscht: both regular, with meat, and lean. Her borsch always turned out incredibly tasty. It seemed to me as a child that this was precisely because of the beans. Usually she took large red beans, and what a miracle - the beans did not boil in the borscht, but became soft, large, and very tasty, even the skin did not burst. What secret she knew, I didn’t ask then, and then, having matured, I suddenly thought that, most likely, the whole secret of her borscht was hidden in the Russian stove, where the borscht was prepared. Although these days, many modern housewives, on the contrary, prefer to let the beans boil in the borscht, and the result is a kind of thick bean borscht.
Ingredients:
1 tbsp. dry beans (you can also use canned ones),
500 g cabbage,
2-3 potatoes,
1 onion,
2 carrots,
1-2 beets,
1 tbsp. l. Sahara,
1 tsp. table vinegar,
vegetable oil,
salt, spices, fresh dill - to taste.
Preparation:
Pre-soak the beans overnight if you decide to use dry beans, then in the morning, after draining the water, fill it with 3-3.5 liters of clean water and cook. Grate the beets on a coarse grater and fry them in vegetable oil in a frying pan for 3-5 minutes, then add sugar, table vinegar and cook for another 3 minutes under the lid. Place the finished fried beets into the boiling beans. Now grate the carrots, finely chop the onion and fry in vegetable oil. First, just like that, then, adding tomato paste, simmer the vegetables a little under the lid. Place the vegetables in the pan and start with the cabbage. Chop it thinly and place it in a saucepan. Next, when the borscht boils, add diced potatoes, salt and spices, for example, bay leaf and black peppercorns. Boil the borscht until tender, let it simmer a little, and when serving, season it with fresh herbs.
Lenten borscht with dried mushrooms
Ingredients:
500 g fresh cabbage,
200-300 g dried mushrooms,
2-3 potatoes,
1-2 tomatoes,
carrot,
beet,
bulb,
parsley root,
a few cloves of garlic,
1 tbsp. l. natural tomato paste,
1 spoon of table vinegar,
1 tbsp. l. flour,
vegetable oil,
salt, sugar, pepper, herbs - to taste.
Preparation:
Pre-soak the mushrooms, set aside the broth for now. Then boil the mushrooms, thinly slice and simmer with finely chopped parsley root in a frying pan with vegetable oil. Grate the carrots, finely chop the onion and fry until soft. Fry the beets, grated on a coarse grater, separately, add sugar, vinegar, pour in a little water and simmer for 5 minutes. Then add the carrot-onion mixture and tomato paste to the beet mass. Remove the skin from the tomatoes and, after chopping, also add to the beets and simmer everything together for 10 minutes. Be sure to strain the mushroom broth. Let it boil and put the potatoes cut into thin slices into it. After 5-10 minutes, add finely shredded cabbage, mushrooms, vegetable mixture to the potatoes and salt to taste. Dilute the flour in ¼ cup of water, stir well to avoid lumps and pour into the borscht. Cook after boiling for about 10 minutes, then add spices, herbs, pressed garlic to taste, cover with a lid and leave for a while to let the borscht brew.
Lenten borscht in a slow cooker
Ingredients:
30-400 g fresh cabbage,
2-3 potatoes,
1 onion,
1 carrot,
1 beetroot,
a couple of cloves of garlic,
1 tbsp. homemade tomato juice,
2 tbsp. l. vegetable oil,
1 tbsp. l. table vinegar,
sugar, salt, spices - to taste.
Preparation:
Grate the carrots on a coarse grater, finely chop the onion. Pour vegetable oil into the multicooker bowl, add chopped vegetables and set the “Fry” mode. Cook, stirring, until the onion is soft. Also grate the beets on a coarse grater and divide the mass into two parts. Place one of them over the fried vegetables, fill the second with boiling water, add vinegar and leave for a while. Add sugar, a little vinegar to the fried vegetables and simmer for 5 minutes, covering the multicooker bowl with a lid. Drain the water from the second portion of beets (do not throw out the resulting beet juice, just set it aside for a while), place it in a bowl, pour tomato juice over the vegetables, add salt, spices and simmer for about 10 minutes. Then place the potatoes cut into small cubes and finely shredded cabbage into the multicooker bowl, fill the contents of the bowl with 3 liters of water, add salt to taste, add spices to taste and desire and cook in the “Stew” mode for 1 hour. Then pour beetroot juice into the borscht, add chopped garlic, taste it to see if anything needs to be added, and leave the borscht to steep in the “Warming” mode for another 30 minutes.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Lenten borscht is good to cook if you require a special diet or adhere to a vegetarian eating style. It can be done in different ways. Some people prepare this soup using only vegetables, some add mushrooms to it, and some even use canned sprat. We will consider all the presented methods right now.
Lenten borscht with beans and vegetables
If you are religious and regularly fast, we recommend that you take note of the recipe described below. After all, it does not include ingredients such as meat and dairy products. Moreover, lean borscht is prepared much faster than a similar dish, but using beef, pork and other ingredients.
So, to make soup without meat, we need:
- beets - a couple of small tubers;
- red beans - ½ cup;
- sauerkraut - a full glass;
Preparing beans (red)
You should start preparing lean borscht with beans by processing the legume product. As you know, it takes quite a long time to cook. That is why red beans should be washed and soaked in the evening. In the morning, it must be placed in boiling water and cooked until half cooked. In the future, the beans need to be discarded in a colander and rinsed thoroughly.
Vegetable processing
Before preparing lean borscht, you should process not only the beans, but all the above-mentioned vegetables. They need to be cleaned and crushed. The carrots and beets need to be grated, and the onions and potatoes need to be chopped into cubes. As for sauerkraut, you just need to rinse it in cold water so that the soup is not very sour.
Roasting ingredients
In order for the taste of lean borscht to be virtually indistinguishable from the dish prepared with meat, it is necessary to add sautéed vegetables to it. For this frying, you need to heat the sunflower oil (take without aroma) in a frying pan, and then put the onions and grated carrots in it. Season the food with pepper and salt and cook until it turns red. Subsequently, the roast must be removed from the stove and set aside to cool.
Cooking red soup
Lenten borscht should be cooked in a deep saucepan. You need to pour cold filtered water into it, and then add the grated beets. After bringing the ingredients to a boil, they need to cook for exactly ¼ hour. After this, add sauerkraut and beans to the broth. In this composition, the dish must be cooked for another 22 minutes.
After the soup acquires a pleasant red color, you need to salt it, pepper it and add bay leaf. You also need to add shredded potatoes to the broth. Cook the dish on the stove for about ¼ hour, until the chopped tubers are completely soft.
Final stage
In total, lean borscht, which is not very high in calories, should be cooked for about 50 minutes. After all the ingredients become soft, add the previously sautéed vegetables to the broth and mix thoroughly. After boiling the first dish, it should be removed from the stove and left covered for 10 minutes. During this time, the broth should absorb all the aromas of roasting and spices.
We present it to the table correctly
Now you know how to cook lean borscht. After the first dish is ready, it must be placed on plates and flavored with fresh sour cream (you can also use mayonnaise). But this is only if you do not adhere to a sacred fast or a strict diet.
You should also add chopped herbs to the soup and immediately present it to the table along with white or gray bread. Enjoy your meal!
Making Lenten Borscht with Mushrooms
If you want to get a more satisfying first course, then you should prepare borscht not only with fresh vegetables, but also with the addition of an ingredient such as mushrooms. With them, red soup will become more flavorful and nutritious.
So, to prepare lean borscht with mushrooms, you need the following ingredients:
- filtered cold water - about 2.5 l;
- fresh oyster mushrooms (champignons can be used) - about 300 g;
- beets - a couple of small tubers;
- large onion and carrot - 1 piece each;
- potatoes (tubers) - a couple of small pieces;
- sunflower oil without aroma - about 50 ml;
- sauerkraut - 2/3 cup;
- garlic - a pair of medium cloves;
- fresh white cabbage - 150 g;
- salt, bay leaves and chopped allspice - use to taste.
Processing of mushrooms and vegetables
Before preparing lean borscht with mushrooms, you should carefully process fresh oyster mushrooms. They need to be washed, peeled, and then finely chopped. After this, you need to put the mushrooms in a saucepan and fry a little in sunflower oil. You can also add chopped onions and grated carrots to them.
As a result, you should get a tasty and aromatic dressing, which should be seasoned with spices.
Preparing the remaining ingredients
After preparing the mushrooms and some of the vegetables, you need to start processing the remaining ingredients. To do this, peel all the vegetables and then immediately chop them. Potatoes must be chopped into cubes, beets must be grated on a large grater, and fresh white cabbage must be cut into thin strips.
Making soup
Red soup with mushrooms should be prepared in the same way as a similar dish with vegetables. First, you need to pour cold water into the pan, and then add the beets and cabbage. It is advisable to cook these ingredients together for about 20 minutes. After this, you need to add sauerkraut, bay leaf and spices to them. In this composition, the soup should be cooked for about ¼ hour.
Finally, add potatoes and previously fried mushrooms with onions and carrots to the broth. Cook the red soup until the starchy vegetable is completely soft. This may take you approximately 17-24 minutes.
Properly presenting soup to the table
After the potatoes become soft and the broth has absorbed all the aromas of frying, the first dish must be removed from the stove. In the future, you need to add grated garlic cloves and mix thoroughly. In this form, the red soup should be kept under a closed lid for ¼ hour.
After infusing the broth, it must be divided into plates and flavored with fresh and thick sour cream. It is recommended to serve Lenten soup with mushrooms along with fresh bread and plenty of herbs (onions, dill, parsley, etc.).
Cooking borscht with canned fish
We already said above that lean borscht can be made with completely different products. However, it should be noted that it is permissible to cook it not only on a kitchen stove. After all, most housewives have long been accustomed to making dinners using such a modern device as a multicooker.
So, how to cook lean borscht in a slow cooker? For this we need:
- filtered cold water - about 2 liters;
- aromatic sprat in tomato - 1 jar;
- beets - a small tuber (for color and taste);
- fresh white cabbage - 200 g;
- large onion and carrot - 1 piece each;
- potatoes (tubers) - a couple of small pieces;
- sunflower oil without aroma - about 50 ml;
- tomato paste - 2 small spoons;
- salt, bay leaves and chopped allspice - use to taste.
Preparing vegetables
Despite the fact that lean borscht with sprat is easy and quick to prepare, it turns out incredibly tasty, satisfying and aromatic. To make it at home, you only need 40 minutes.
First you need to prepare all the vegetables. They need to be cleaned and then started chopping. Beets and carrots need to be grated on a large grater, and onions and potatoes should be chopped into medium cubes. As for cabbage, it is recommended to cut it into strips.
Pre-treatment of ingredients
Before you cook a delicious and aromatic soup, you should first fry some ingredients. To do this, pour a little oil into the multicooker bowl, and then add carrots and onions. After frying the ingredients until golden brown (in baking mode), add grated beets to them. Having seasoned the food with spices, they should be simmered in the appropriate program for about ¼ hour. Finally, add tomato paste and mix everything thoroughly.
Cooking the dish
After the main components have been stewed, they must be placed on a plate and set aside. Next, you need to pour cold water into the same bowl of the device and lay out the cabbage. It should be cooked in the stew mode for about 25 minutes. Next, you need to add potatoes, as well as bay leaves and spices, into the broth. It takes another ¼ hour to cook these ingredients in the same program.
After the potatoes become almost soft, all previously fried and stewed vegetables should be added to the dish. Along with them, it is recommended to add lightly chopped sprat in tomato to the broth. After mixing the ingredients with a large spoon, they should be cooked without changing the mode for about 9 minutes.
As a result of these actions, you should get a very aromatic and tasty red soup.
Serving the dish to the table
The first dish prepared in a multicooker should be served only after it has been left in the heating mode for about 5 minutes. Next, the lean borscht needs to be laid out on plates and seasoned with herbs. It is advisable to present such a lunch to family members along with fresh white or gray bread, as well as thick sour cream.
Let's sum it up
As you can see, borscht can be prepared not only with beef bones or pork, but also with ingredients such as mushrooms, vegetables, beans and even canned fish. But in any case, such a lunch can quickly saturate all members of your family and give them a lot of strength and energy.
Find out all the secrets of delicious, rich Lenten borscht on our website!
- water - 3 l;
- potatoes - 3 pcs.;
- small carrots - 1 pc.;
- medium-sized red beets - 1 pc.;
- white cabbage - 200 g;
- bay leaf - 1 pc.;
- garlic - 2 teeth;
- bell pepper - 50 g;
- hot pepper - 10 g; mixture of ground peppers - 1 chip;
- salt - approximately 0.5 tbsp. l.;
- vinegar - 0.5 tbsp. l.; dill - 10 g;
- thick tomato paste - 2 tbsp. l.;
- fresh tomato - 1 pc.;
- refined vegetable oil - 2 tbsp. l.
We peel all the vegetables, cut the potatoes into small cubes and immediately fill them with water and send them to cook - add salt as soon as the water boils.
While the potatoes are boiling, cut the onions, beets and carrots into strips - if you wish, you can not chop the carrots and beets, but grate them on a coarse grater, then you will get an even thicker borscht. Fry all the listed vegetables in oil, covering with a lid, until fully cooked.
Finely chop the cabbage, chop the dill, and cut the bell pepper (you can use frozen) into small cubes.
As soon as the potatoes are cooked (approximately 15 minutes from the moment of boiling), add fried vegetables to it, let it boil for 10 minutes and add cabbage, bell and hot peppers, dill, chopped garlic, bay leaf, add tomato paste, grated tomato and vinegar.
Cook the borscht over low heat until tender - the cabbage will become soft in about 20 minutes, after which we remove the pan from the heat, be sure to cover with a lid so that the vegetables evaporate and steep for at least an hour, then pour into plates.
Bon appetit! The most delicious classic Lenten borscht is ready!
Recipe 2: Lenten borscht with mushrooms and prunes
- Fresh or frozen porcini mushrooms – 250 g
- Beetroot – 250 g
- Fresh cabbage – 250 g
- Potatoes – 250 g
- Carrots – 70 g
- Onion – 50 g
- Prunes – 10 pcs.
- Tomato paste – 1 tbsp. spoon
- Vegetable oil – 2 tbsp. spoons
- Wheat flour – 1 teaspoon
- Dill or parsley - to taste
- Salt, pepper - to taste
Wash the mushrooms, cut into pieces, add cold water (1.5 l), bring to a boil, remove the foam from the surface and leave to cook for 30 minutes.
Prepare vegetables. Peel the carrots and onions. Grate the carrots into long strips, finely chop the onion. Stew vegetables in oil without changing color. At the end of simmering, add flour, simmer for another 1-1.5 minutes.
Wash the beets, peel them, and grate them with long strips. Place the beets in a separate pan, add tomato paste diluted in 200 ml of mushroom broth and simmer until half cooked.
Finely chop the cabbage, wash and peel the potatoes. Place the cooked cabbage and potatoes into the boiling mushroom broth and bring to a boil over high heat with the lid open (to allow the specific smell of cabbage to evaporate). Then cover the pan with a lid, reduce heat and cook for 5 minutes.
Wash the prunes and cut into thin strips. Add prunes, stewed beets, carrots and onions, bay leaves, pepper, salt to the boiling soup and cook until tender.
Remove the potatoes from the pan, mash them into a puree and return them to the soup. When serving, sprinkle the soup with finely chopped herbs. 
Delicious lean borscht and hornbeam is ready. Bon appetit!
Recipe 3: Lenten borscht with mushrooms and beans
- Frozen boiled mushrooms (white, boletus, russula) – 250 g
- Beetroot – 270 g
- Fresh cabbage – 150 g
- Carrots – 60 g
- Potatoes – 200 g
- Beans – 30 g
- Onion – 50 g
- Garlic – 2 cloves
- Dill seed – 1 teaspoon
- Tomato paste – 1 tbsp. spoon
- Salt - to taste
Rinse the beans, soak, and let stand until they swell for 3-4 hours.
Defrost the mushrooms, cut them into small pieces, put them in a saucepan, pour in water (1.5 l) and bring to a boil.
Place the beans in boiling water with the mushrooms and cook until the beans are slightly soft, 50-60 minutes.
After this, add vegetables: finely chopped beets, cabbage, carrots, potatoes and onions, cook until tender. When all the vegetables are ready, add the dressing to the borscht. For the dressing, peel the garlic, finely chop and grind with salt to a paste, add dill seeds and grind again. Then add tomato paste and stir. Bring the borscht to a boil and let simmer for 5 minutes.
Borscht can be seasoned with lean mayonnaise.
Now you know how to cook lean borscht. Bon appetit!
Recipe 4: Spicy Lenten Borscht with Vinegar
- Potatoes – 3 pcs.
- Fresh cabbage – 200 g
- Beetroot – 150 g
- Onion – 1 head
- Table vinegar 9% – 1 tbsp. spoon
- Vegetable oil or butter - 3 tbsp. spoons
- Hot chili pepper – 1 small pod
- Salt, bay leaf - to taste
Peel the beets, grate them on a coarse grater and simmer with vinegar and oil for 10-15 minutes.
Finely chop the onion and fry lightly in oil.
Place whole potatoes in boiling water (1.2 liters) and bring to a boil.
Add shredded cabbage and simmer for 10-15 minutes.
Add stewed beets and onions, add a hot chili pepper and cook for 15 minutes. 5 minutes before the end of cooking, add salt and bay leaf.
Let it brew for 20 minutes.
Bon appetit!
Recipe 5: Ukrainian Lenten borscht with beans in a slow cooker
- ¼ head of cabbage
- carrots - 2 pcs.
- potatoes - 2 pcs
- onions - 2 pcs
- garlic - 2 cloves
- tomato paste - 5 tbsp.
- beans - 1 can
- vegetable oil, salt, pepper
Finely chop the onion.
Turn on the toasting mode. Pour sunflower oil into the bowl, let it warm up a little, spread the onion evenly on the bottom and fry it while cutting the carrots.
Chop the carrots, add to the onions and stir.
Finely chop the garlic.
Add garlic and 5 tbsp to the bowl. spoons of tomato paste, 1 teaspoon salt, pepper. Continue frying for 5 minutes, stirring frequently.
Temporarily transfer the roast into a separate bowl to free the bowl.
Cut the potatoes into small cubes.
Cut the cabbage into small strips.
Place potatoes and cabbage on the bottom of the multicooker and fill with two liters of water. Add salt. Set the soup mode for 30 minutes.
10 minutes before the end, add the prepared beans (without liquid) to the soup.
Add frying.
Add 1-2 tbsp. spoons of sugar so that the borscht is not sour.
Lastly, add the finely chopped greens. After which everything is mixed.
Close the lid and cook until the end of the mode.
Now you know how to cook lean borscht in a slow cooker. Bon appetit!
Recipe 6: Lenten borscht with beans and sprat in tomato
Beans - 0.5 cups
Onion - 1 onion
Beet
Carrot
Potatoes - 4-5 pcs.
White cabbage
Tomato paste - 1 tbsp. l.
Sunflower oil - 50 g
Black pepper to taste
Bay leaf to taste
Salt to taste
Greens optional
First you need to prepare the beans - rinse them, remove the spoiled ones, and then fill them with water, which should only cover the beans. Then there are two options: pour water over the beans in the evening and by the morning you can start cooking the borscht, or immediately bring the beans to a boil and hold for 30-40 minutes. In any case, the water in which the beans were swollen or boiled must be drained - it will contain difficult-to-digest substances. Beans that have already been boiled or swollen overnight should be poured with raw water and brought to a boil again.
While the beans are cooking, you can prepare the remaining ingredients that are traditional for red borscht - beets, onions, carrots, potatoes, cabbage.
Vegetables should be washed and cut. When the beans still have a tight skin, but are already easy to bite through, add potatoes to the pan.
In the meantime, you need to fry it - fry finely chopped beets, onions and carrots in a frying pan in sunflower oil.
When the vegetables are fried, add them to the borscht, and add a tablespoon of tomato paste there. We also add shredded cabbage, and when it has boiled a little, put it in the pan.
All that remains is to add spices - salt, pepper, chopped dill and maybe one bay leaf.
Bon appetit!
Recipe 7: Lenten borscht with green beans for the whole family
- water - 5 l
- cabbage - ½ head
- carrots - 2 pcs.
- green beans to taste
- vegetable oil
- tomato juice - 1 glass
- bell pepper - 2-3 pcs
- potatoes - 600 gr
- beets - 1 piece
- onion - 2 pcs
- salt, sugar, dill
Fry the beets in vegetable oil until half cooked. Let the water boil for the borscht. Salt.
There is no need to defrost the green beans, just break them into halves.
Pour in the tomato, add bell pepper, beans, simmer for 10-12 minutes. Salt and sugar to taste. If tomato paste is used, then sugar is not needed.
The result was a dressing for borscht.
Place potatoes in boiling water. Cook for 10 minutes.
Shred the cabbage.
Add cabbage to borscht. Cook for another 10 minutes. If the cabbage is chopped coarsely, then it is boiled together with the potatoes.
Add dressing. Cook for another 10 minutes. The borscht is ready. Before turning off, add dried dill.
Bon appetit!
Recipe 8: how to cook lean borscht with mushrooms and tomatoes
- champignons – 100 g
- beets, onions, carrots - 1 pc.
- cherry - 10-11 pcs.
- potatoes - 3-4 pcs.
- Chinese cabbage - 100-120 g
- vegetable oil - 1-2 tbsp. l.
- bay leaf, pepper, salt
- thyme, parsley, garlic
Bring about 1.6-1.7 liters of water to a vigorous boil - immediately load in the peeled, cut into short strips (or otherwise) potato tubers. To speed up the process, we don’t add salt; we add only 1-2 bay leaves to the pan.
Next, dip the Chinese cabbage, shredded into thin strips, into the hot liquid. Throw in a few peppercorns, a branch of spicy-fragrant thyme and after boiling again, lowering the heat, cook under the lid set on one side for about 15 minutes.
To season, first sauté chopped onions and carrots in vegetable oil. Divide the onion into cubes, carrots into thin rings. Make sure that the mixture does not burn and maintains its juiciness.
Place the beet slices in the frying pan.
Chop a dozen ripe cherry tomatoes and add them to the assortment along with thyme leaves, season with salt and ground pepper, and fry for 1 minute. For wine notes, you can add a spoonful of granulated sugar. Pour in a ladle of vegetable broth and simmer (covered) for 10-15 minutes.
For the last five minutes, simmer the dressing sauce with the mushroom plates.
Transfer the contents of the frying pan into a saucepan, boil, combining all the flavors, taste, add salt and pepper if necessary. After removing from the stove, do not forget about the finely chopped herbs and garlic cloves.
Infuse the lean borscht with mushrooms for about 20 minutes.
Delicious lean borscht with mushrooms and tomatoes is ready. Bon appetit!
Recipe 9: Lenten borscht with beans (step by step with photo)
- potatoes - 3 pcs.
- cabbage 300 gr
- beets - 1 piece
- beans - 100 gr
- carrots - 1 pc.
- onion - 1 pc.
- bell pepper - 1 piece
- tomato - 2 pcs
- champignons – 200 gr
- garlic - 3 cloves
- bay leaf - 3 pcs
- parsley
- pepper
Soak the beans in water for several hours. Then drain the water and place the beans in a large saucepan. Next, add water (about 3 liters) and then cook until the beans are ready.
Peel and finely chop the onion.
Peel and grate the carrots on a medium grater.
Cut the pepper into small cubes.
Cut the potatoes into larger cubes.
Peel the beets and grate them on a medium grater.
Shred the cabbage.
Cut the mushrooms into slices.
Peel the tomatoes and grate them.
Finely chop the parsley.
In a preheated frying pan, fry the onion over medium heat for 2-3 minutes.
Add carrots and sauté together for 3-4 minutes.
Add onions and carrots to the soup.
Add potatoes and cook for about 10 minutes.
Add cabbage and bell pepper to the pan.
Lightly fry the beets in vegetable oil.
After the cabbage, add the beets to the pan. Add bay leaf. Salt and pepper. Cook for about 5-7 minutes more.
Lightly fry the mushrooms in vegetable oil.
Add mushrooms to borscht.
Add tomatoes and cook for another 10 minutes.
Add garlic to the borscht.
Add previously chopped parsley. Remove the borscht from the heat, and most importantly, let it brew under the lid for 10-20 minutes. And you will get a very aromatic, rich and tasty lean borscht with beans.
Bon appetit!
Recipe 10: Ukrainian Lenten borscht with mushroom ears
For the borscht:
- 3 beets
- 2 onions
- 1 carrot
- 1 small celery root, or half a large one
- 1 parsley root
- 1 medium kohlrabi (or several small ones), can be replaced with cabbage
- 2-3 bay leaves
- Ground black pepper to taste
- Allspice and peppercorns to taste
- Salt to taste
- Sunflower oil
For mushroom ears:
- 1 onion
- About 60 grams of dried porcini mushrooms, can be replaced with frozen ones, I won’t tell you the weight
- Flour, 2.5 cups for the dough + how much more will be needed for rolling, sprinkling and for other unforeseen expenses
- 1 glass of water
- Sunflower oil
- Butter
- Salt to taste
Beets need to be ripe, dark red and sweet; dried porcini mushrooms can be replaced with dried boletus or boletus; the taste may not be the same with other mushrooms.
Soak dried mushrooms in one and a half liters of water for several hours, or overnight.
Boil the beets in their skins, drain the water, and set the beets aside to cool.
Cook the mushrooms in the same water in which they were soaked, at a gentle boil for an hour (or so, the mushrooms should become soft).
Strain the mushrooms from the cooking water (save the water). Rinse the mushrooms.
Grind the mushrooms in a meat grinder or food processor (you can finely chop them, but this is a more labor-intensive process).
Peel all three onions, set one onion aside, and finely chop the rest. Fry in sunflower oil until the onion becomes soft and golden.
Mix half the fried onion with chopped mushrooms.
Add salt/pepper, stir, set aside, the filling for the ears is ready.
For the dough, place 2 cups of flour in a bowl, dissolve 1 teaspoon of salt in a glass of water and pour into the flour.
Stir, add more flour. Knead the dough and cover with film to prevent it from drying out.
To prepare broth for lean borscht, boil a 4-5 liter pan of water (leave room for vegetables). Peel and cut into large pieces carrots, parsley, celery and the remaining onion, place in a saucepan
Add bay leaves and allspice, cook for 10 minutes.
Peel and cut the kohlrabi, add to the pan, simmer the vegetable broth over low heat for about an hour, then remove from the heat.
To make ears for lean borscht, place the prepared dough on a large wooden board sprinkled with flour, knead several times, sprinkle with flour if the dough sticks to your hands.
Roll out a portion of the dough thinly (keep the rest of the dough in plastic to prevent it from drying out).
Cut the rolled out dough into squares/diamonds with a side of 5cm-5.5cm using a knife.
To make an ear with mushrooms, take a diamond of dough.
Place half a teaspoon of mushroom filling in the middle of the diamond.
Blind two opposite corners of the diamond together.
Press the sides of the dough together to form a triangle.
And mold the remaining two corners together to form the eye.
Using the described technology, mold the remaining ears, using all the dough and filling.
Dip the finished ears in flour and place them on a plate sprinkled with flour; as they are made, set the plate aside.
Peel and cut the beets into strips (you can grate them on a coarse grater), transfer to a large saucepan.
Strain some of the vegetable broth into the same pan (it is important that the broth is not boiling).
The beets will release juice and you will get a red broth.
Heat up the rest of the fried onions and add them to the same pan.
Pour the mushroom broth into the pan glass by glass and taste, the taste of mushrooms and vegetables should be approximately the same, once it comes to this, add salt and pepper to taste. Place the pan with borscht on low heat and heat (but do not boil).
Boil the ears in a separate pan and place in a bowl with oil. Boil a pan of water and salt it, put the ears in boiling water and stir.
And pour warm vegetable broth.
Excellent Ukrainian Lenten borscht is ready! Bon appetit!
It is absolutely not necessary to give up your usual and favorite dishes by going on a diet or following the rules of Lent. Lenten borscht, a step-by-step classic recipe with photos of which we present, is direct proof of this and is perfect for both vegetarians and fasting people. However, this soup can perfectly diversify the menu of any family, because it is not only very tasty and healthy, but also very filling!
Hearty Lenten borscht is a wonderful first course option not only for those who strictly observe all fasting days, but also for people who, with all their love for soups and borscht, prefer not to burden the body with digesting “heavy” meat broths. And the whole secret of the satiety of lean borscht is in canned beans, which are an excellent source of healthy protein.
Calorie content of lean borscht
The calorie content and nutritional value of lean borscht are calculated per 100 grams of ready-made soup. In this recipe, lean borscht is prepared with frying. The data given in the table is indicative and may vary significantly depending on the type of ingredients used.
Let's take a closer look at how to cook lean borscht tasty and quite quickly. To cook lean borscht, we don’t need meat. Those who cannot imagine a first course without rich meat broth can simply replace the water in the recipe with it, and otherwise follow the suggested steps. The amount of ingredients used in the recipe is designed to prepare borscht in a three-liter pan.
Ingredients:
- Canned beans - 1 can
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Onions - 2 pcs.
- Beets - 1/2 pcs.
- Tomato juice - 0.5 l.
- Bell pepper - 1/2 pcs.
- Cabbage - 1/4 head.
- Garlic – 3 cloves
- Greenery
- Pepper or a mixture of peppers
Step 1.
Place a pan of water on the burner and add salt. To make lean borscht tasty, you need to put half a chopped carrot and one head of onion in the water. Vegetable broth will give the dish a wonderful flavor and eliminate the “wateriness” and blandness. And to prevent the onion from boiling, when cleaning you do not need to cut off the upper and lower parts of the head, but only remove the peel.
Step 2.
While the water is boiling, cut the potatoes into small pieces and then add them to our vegetable broth. Stir, if “foam” appears, carefully remove with a spoon. At this stage of cooking, if desired, you can add a small bay leaf to the pan.
Step 3.
Chop the remaining medium head of onion, half a bell pepper, beets and half a carrot.
Step 4.
Prepare the frying over low heat. Pour a little vegetable oil into the frying pan, add most of the chopped onions, carrots and peppers, stir for three to five minutes.
Step 5.
Add beets to the frying, mix with the rest of the contents and continue to simmer over low heat for about five minutes.
Step 6.
Pour tomato juice into the fry (if there is no juice, replace it with a small portion of tomato paste), add about half a ladle of water from the pan and simmer a little more on the fire.
Step 7
Shred the cabbage and add to the water along with the small remaining part of the chopped vegetables, let it cook for about five minutes.
Step 8
Carefully pour the roast and beans (don’t forget about the juice from the jar) into the pan, mix, add chopped garlic cloves, and pepper. At this stage, you can add other favorite spices.
Step 9
Add chopped greens to the borscht and skim off the foam. Turn off the heat and let the borscht simmer for about fifteen to twenty minutes before taking the sample.
What an appetizing aroma comes from such a plate of lean borscht! Now you can invite your favorite household members to a “tasting”! Bon appetit.
Lenten borscht with beets and mushrooms
Lenten borscht with mushrooms is a delicious dietary dish that is easy to prepare at home. It is best to prepare lean borscht from fresh wild mushrooms, but if you don’t have any, you can use champignons.
Ingredients:
— Mushrooms — 150 gr.
— Cabbage — 150 gr.
— Potatoes — 3 pcs.
— Beets — 1 pc.
— Onion — 1 pc.
— Carrots — 1 pc.
- Tomato paste - 1 tbsp. spoon
— Bell pepper — 1/2 pcs.
- Vegetable oil - 2 tbsp. spoons
— Garlic — 2 cloves
— Dill greens
— Parsley
1. Chop the cabbage thinly with a knife. Cut the mushrooms into small pieces, you can cut them into layers. Peel the potatoes and cut into cubes.
2. Pour 1.5 liters of water into a saucepan, place potatoes and mushrooms in it. The water should be salted first. Boil the ingredients for 15 minutes.
3. Prepare the remaining vegetables. Finely grate the carrots, chop the onion with a knife, and grate the beets on a coarse grater.
4. Lightly fry the vegetables in hot vegetable oil.
5. Add a tablespoon of tomato paste to the vegetable fry, pour in half a glass of mushroom broth and simmer over low heat for 15 minutes.
6. Finely chop the garlic and pepper. Add to the pan where the vegetables are stewed.
7. Add the cabbage to the pan where you previously cooked the potatoes and mushrooms. Next, add the vegetables stewed in tomato paste, continue cooking for another 5 minutes, then turn off the stove, add the herbs and leave the lean mushroom borscht for 10 minutes, covering the pan with a lid.
Similar recipes:
The first course should be present in every person's diet. This is especially true during the cold season, when you need to not only saturate the body, but also warm it up. Ukrainian Lenten borscht made from just vegetables, with tomato juice, will cope with this task with the highest score. Before the New Year holidays, every woman wants to lose a couple of kilograms, therefore, dietary borscht will be very relevant. Take note of my recipe with step-by-step photos.
So we need:
- potatoes - 5-6 pieces;
- cabbage - 150 grams;
- beets - 1 piece;
- carrots - 1 piece;
- garlic - 1 clove;
- onion - 1 piece;
- tomato juice - 1 glass;
- vegetable oil - 1 tbsp. spoon;
- premium wheat flour - 1 tbsp. spoon;
- spices - 0.5 teaspoon;
- salt - 1-2 teaspoons;
- citric acid - on the tip of a knife;
- dill and parsley - to taste.
How to cook delicious Lenten borscht
We start cooking our dietary first course by preparing the vegetables. Onions, cloves of garlic, potatoes, carrots, beets need to be peeled and washed.
Cut the potatoes into small pieces of arbitrary shape. Place a pan of water (about one and a half liters of water) on the fire. After boiling, add salt and add potatoes.
Finely chop the onion and garlic as shown in the photo.
Heat a frying pan, pour a little vegetable oil and sauté the onion and garlic.
Grate the beets and carrots on a grater with medium holes.
Add grated carrots and beets to the onions and garlic. Sauté over low heat.
Add premium wheat flour and your favorite spices. I add coriander, ground black pepper and bay leaf.
Pour in a glass of tomato juice. Simmer with the lid closed for about three minutes.
Finely chop the cabbage.
Pour cabbage into the pan with potatoes. Add red dressing. Stir, taste and add salt or citric acid if not enough.
Lastly, add dill and parsley. Wait one minute and turn off the heat.
Vegetable borscht must be steeped and cooled a little.
Pour dietary lean borscht into portioned plates and serve with garlic and bread. This combination is ideal for men. But if the dish is not cooked during Lent, then Ukrainian lard should also be added to the bread. But women who watch their figure can get by with just one vitamin-rich vegetable borscht.
Delicious, aromatic Ukrainian dietary borscht, with a rich red color, will be an excellent lunch for cold winter days. It will warm, saturate, and charge the body with useful substances. Cook with love for yourself and your family!
