Borsch without potatoes

Borsch without potatoes

Many people believe that potatoes are an essential ingredient in borscht. The traditional recipe actually includes this vegetable, but it does not play a leading role in it. If you stick to a diet, limiting the consumption of foods containing a significant amount of fast carbohydrates, or for some reason you did not have potatoes in your house, you can cook the soup without potatoes. It will turn out not less tasty, nourishing and appetizing, than prepared according to the classical recipe.

Cooking Features

If you know how to cook traditional borscht, then cook it without any potatoes. However, the technology of cooking borsch without potatoes still has some specifics.

  • In order for the borscht to be thick enough and nourishing even without potatoes, it is desirable to add more cabbage and other vegetables to it than is required by the traditional recipe. Not be superfluous in this soup and beans.
  • Borscht without potatoes can be cooked in water or meat broth. In the latter case, the appearance of the dish will depend on how well the liquid base is prepared. In order to make the soup not cloudy, when boiling the broth from the surface it is necessary to remove the foam, and strain the finished broth. Experts also advise not to let the water boil violently while cooking meat. It is not difficult to achieve this if boiling the broth over low heat without closing the pan with the lid completely.
  • Products for borsch should be shredded carefully, otherwise it will look unappetizing.
  • Borscht cooked without potatoes should still have a pleasant red color. Such shade of soup gives the commonwealth of tomato (or tomato paste) and beets. In order for the beets to retain a rich color, it is stewed, fried, boiled or baked until cooked, and then laid in the soup 5-10 minutes before it is cooked. Then it will not remain raw and bright.
  • Processing beetroot products with acidic products (vinegar, citric acid, citrus juice) helps it retain a bright color.
  • Cooking tasty and delicious filling soup is possible only if the correct ordering sequence is followed. Do not ignore the recommendations in the recipe regarding this issue.
  • Do not be afraid to cook borsch with a stock for 2-3 days: when it comes, it only becomes tastier.

Served borsch without potatoes in the same way as traditional: with sour cream and pampushkas, which can be replaced with garlic croutons or just rye bread. In addition to each plate you can add fresh greens chopped with a knife.

Borsch without potatoes with meat


  • beef on the bone - 0.5 kg;
  • beets - 0, 3 kg;
  • white cabbage - 0, 4 kg;
  • onions - 100 g;
  • carrots - 150 g;
  • table vinegar (9 percent) - 5 ml;
  • tomato paste - 40 ml;
  • vegetable oil - 40 ml;
  • water - 2-2, 5 l;
  • salt, spices - to taste.

Preparation Method:

  • Wash a piece of beef, cover it with water, put it on fire. When the water boils, remove the foam and reduce the intensity of the flame. At this stage, you can add a little salt, spices, roots. Boil for at least an hour until the meat is easily behind the bone.
  • Wash the cabbage, remove the top leaves. Finely shred
  • Peel the beets. Cut into thin strips or chop on a grater. It will come out nicely if you use a grater for cooking Korean salads, but you can also use the usual one with large holes.
  • Peel and chop carrots in the same way as beets.
  • Free the onions from the husk. Cut into thin quarters of rings.
  • Heat the oil, put onions and carrots in it. Pass the vegetables until soft. Add tomato paste to them and continue to saut√© until it turns orange.
  • Add beets, pour vinegar over them. Pass with the remaining vegetables for 5 minutes.
  • From the pan, where the meat is boiled, pour 100 ml of broth, pour it into the pan with vegetables. Cover with a lid and simmer the vegetables until soft beets.
  • When the meat is fully cooked, remove it from the pan, strain the broth.
  • Divide the meat into small pieces and return to the broth.
  • Bring the broth to a boil and put the cabbage into it, cook for 20 minutes.
  • Add vegetables from the pan. If necessary, salt the borscht, add spices. Stir.
  • Cook for another 7-8 minutes, remove from heat.

Before pouring the soup into plates, let it stand under the lid for 15-20 minutes. Make sure that meat gets into each plate. According to this recipe, you can cook borsch with chicken or pork - the cooking technology and the ratio of components will be the same.

Borsch without potatoes and beans


  • meat broth or water - 2, 5-3 l;
  • dry beans - 0, 2 kg;
  • white cabbage - 0, 4 kg;
  • carrots - 150 g;
  • onions - 150 g;
  • beets - 0, 2 kg;
  • fresh, frozen or canned tomato - 100 g;
  • tomato paste - 50 ml;
  • garlic - 2-3 cloves;
  • vegetable oil - 50 ml;
  • salt, pepper, fresh herbs - to taste.

Preparation Method:

  • Boil in advance and strain the broth if you plan to cook the soup on it. Soak the beans: after standing for several hours in water, it will swell and cook much faster.
  • Rinse the prepared beans, cover with water or broth. Put on the stove and cook for half an hour.
  • During this time, finely chop the cabbage and cook a vegetable dressing for borscht. For its preparation, chopped onion should be finely chopped, peeled carrots and beets chop on a coarse grater. In vegetable oil, first fry the onions with carrots, then add tomato paste, after 5 minutes put the beets and peeled, cut into pieces the tomato. It remains to extinguish the vegetables until all of them, including the beets, become soft.
  • Finely chop the garlic, chop fresh greens with a knife.
  • After half an hour of boiling the beans, add the cabbage and cook another 20 minutes.
  • Enter the vegetable dressing, cook for another 7 minutes.
  • Add garlic and herbs, boil borsch for 2-3 minutes and remove from heat.

The soup prepared according to this recipe is thick and nourishing, even if cooked in water. If you do not fast, you can fill the soup with sour cream - it will become even tastier.

Dietary soup without potatoes


  • white cabbage - 0, 3 kg;
  • sweet pepper - 100 g;
  • carrots - 70 g;
  • onions - 70 g;
  • beets - 150 g;
  • fresh tomato - 150 g;
  • tomato paste - 20 ml;
  • lemon - 1 slice;
  • salt, spices - to taste.

Preparation Method:

  • Peeled beets, grate. Fill the ladle with water. Put a lemon slice. Put on the fire and simmer until the beets are soft. After that, the lemon can be thrown away.
  • Finely chop the onion.
  • Coarsely rub the peeled carrots.
  • Pepper seeds are cleaned, pulp the pulp into strips.
  • Chop the cabbage.
  • Boil water, put cabbage into it. When the water boils again, add the onions and carrots, cook for 20 minutes.
  • Pour the boiling water over the tomato, peel and chop finely. Add the tomato slices and tomato paste to the soup.
  • After 5 minutes, add the beets and cook another 6-7 minutes.

Borscht according to this recipe is low-calorie and healthy, as it is prepared without roasting and using butter. The absence of potatoes makes the dish even more dietary.

Borsch without potatoes is no less satisfying and tasty than the usual, but not so high-calorie. It can be included in the menu people on a diet.

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