Borsch without frying

Borsch without frying

Traditional borscht turns out to be nourishing, rich, thick, but not everyone considers it quite useful. This is due to the fact that the classic technology of cooking this soup involves the use of zazharki of vegetables. When frying products in vegetable oil are not the most useful substances, as a result of falling into the soup. Calorie dishes because of this, too, increases. But is it possible to cook soup without roasting? Experienced cooks say that this problem is solved, and the soup, cooked from beets and cabbage without sauteing vegetables, is no less tasty and appetizing than the usual one. To do this, you just need to change the cooking technology.

Cooking Features

Diet borsch is cooked without fried, but it turns out red and appetizing. To get this result, you need to know a few things.

  • With the observance of traditional borscht cooking technology, vegetables are pre-pasted in oil and then added to the soup. If you put them raw, it will take a long time to get them ready. With prolonged cooking, the beets become discolored, and the soup because of this becomes an unpleasant burgundy shade. The way out is the use of other methods of bringing beets to readiness. It is stewed, boiled whole or baked and ready, then crushed and added to the soup no more than 10 minutes before removing it from the stove. The result is a diet borscht that has the same bright color as the traditional one.
  • The processing of the beet with lemon juice and vinegar helps preserve the saturated color. If you follow the health, the first option is preferable.
  • When cooking diet borscht without frying, you should use lean meat: chicken breast, turkey, veal. Otherwise, the soup will still get too high in calories.
  • In a dietary soup to increase its satiety, beans are often put, with which borscht is even more useful. Grain beans are recommended to be boiled separately, adding to the borsch already prepared. String can be laid together with other vegetables. In extreme cases, it is permissible to use canned beans. Sometimes this product is replaced with green peas.
  • Borsch will acquire a richer taste and aroma, if after cooking it is allowed to stand under the lid for at least half an hour.
  • If you decide to add fresh greens to the soup pan, boil it for 2-3 minutes so that it will not turn sour before you eat it.

Serve borsch, cooked without zazharki, with sour cream and greens. Such a dressing, like mayonnaise, does not suit him. It is also better to refuse pampushki when serving a dietary first course to the table.

Diet borsch with beef without zazharki

Composition:

  • beef - 0.5 kg;
  • green beans - 0, 3 kg;
  • beets - 0, 2 kg;
  • fresh cabbage - 0, 3 kg;
  • potatoes - 0, 3 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • tomato juice (preferably unsalted) - 0.5 l;
  • water - 2, 5 l;
  • salt, pepper - to taste.

Method of preparation:

  • Wash beef, blot with a napkin, cut into chunks.
  • Fill the meat with water, put it on the stove. After boiling remove the foam, reduce the intensity of the flame, cover the pan with a lid. Boil for 40-50 minutes, not allowing the broth to boil vigorously, otherwise it will come out cloudy.
  • Wash the beets and cook in a separate saucepan. It will be even better to bake it - this method of heat treatment helps preserve the color and benefits of the vegetable.
  • While the meat and beets are being cooked, prepare the remaining vegetables. Wash them. In cabbage, remove the top leaves, chop it. Peeled potatoes, cut into bars about 2 cm in size along the long face, about 1 cm in length. Onions free from husk, cut into small cubes. Scrub carrots, rinse, coarsely rub. Cut the beans into 2 cm fragments. You can use frozen product that does not require preliminary preparation.
  • When the beets are ready, cool them, peel, coarsely rub.
  • Put all the vegetables in the ready broth except the beets. Salt and pepper it to taste. If your tomato juice is salty, it is better to pickle borsch later, just before its readiness.
  • Cook the vegetables for 20 minutes, then put the beets in the soup, pour the tomato juice. Continue cooking 7-8 minutes after the soup boils again.
  • Remove the borscht from the stove, but do not rush to pour into plates - let it stand under the lid for 30 minutes.

When spilling soup in plates, do not forget to put a piece of meat in each. Fill the borsch with sour cream, sprinkle with chopped greens - this will make it even more fragrant and appetizing.

Chicken Breast Borscht Without Frying

Composition:

  • chicken breast - 0, 4 kg;
  • cabbage - 0, 2 kg;
  • tomatoes - 0, 3 kg;
  • sweet pepper - 0, 2 kg;
  • potatoes - 0.5 kg;
  • onions - 150 g;
  • carrots - 150 g;
  • beets - 150 g;
  • water - 2 l;
  • chicken egg (optional) - 2 pcs .;
  • garlic - 2 cloves;
  • salt, pepper - to taste.

Method of preparation:

  • Rinse the chicken breast, cover with water, bring to a boil over medium heat. After removing the foam and reducing the heat, boil for half an hour.
  • Strain the broth. Chicken breast cool. Separate the meat from the bone, cut into small pieces, dip into the broth.
  • Slice the tomatoes crosswise, lower into boiling water. After 3 minutes, transfer to a container with cold water. Peel the cooled tomatoes, cut into large chunks, put in a blender bowl.
  • Peel seeds, cut them into small-sized, free-form pieces, put them in tomatoes. Turn on the blender, turn the vegetables into a puree.
  • Peel the beets and chop on a grater, put in a saucepan. Fill with tomato-pepper mass and simmer for 10-15 minutes over low heat. Add the finely chopped garlic, stew for another 2-3 minutes. Remove pan from heat.
  • Peel the potatoes, cut into cubes and a half centimeters, put in the broth. Put it on the stove.
  • After it has boiled for 5 minutes, add chopped cabbage and grated carrots, cook for another 15 minutes.
  • Add the beets in tomato-pepper sauce, mix. Continue cooking for 10 minutes.
  • Leave the soup to infuse for half an hour. During this time, you can boil the eggs, peel and cut in half - they are put in a plate with borscht instead of filling.

Eggs can not be added to borscht, then it will not hurt to fill with sour cream. Finely chopped green onions will not be superfluous in any case. The soup prepared according to this recipe looks slightly unusual, but very appetizing.

Fast soup without frying

Composition:

  • beets - 0, 2 kg;
  • canned beans - 130 g;
  • cabbage - 0, 3 kg;
  • potatoes - 0, 3 kg;
  • bulb onion - 100 g;
  • carrots - 100 g;
  • seasoning for borsch or universal - 20 g;
  • garlic - 2 cloves;
  • fresh greens - 100 g;
  • tomato paste - 40 ml;
  • water or vegetable broth - 2 l.

Method of preparation:

  • Bake the beets by wrapping them in foil and placing them in the oven heated to 180 degrees for 40 minutes. When it cools down, peel and cut into small strips.
  • Chop the cabbage.
  • Peel potatoes, cut into medium sized pieces.
  • Cut the cleaned carrots into small strips.
  • Cut the garlic into small pieces.
  • Peel and finely chop the onion.
  • Chop the greens.
  • Boil water or broth, put in it (or in it) potatoes, in 5 minutes enter cabbage, in another time - carrots and onions.
  • Cook the vegetables for another 5 minutes, add the beans from the jar to them. It can be replaced with green peas, if you like it more. The liquid from the jar can also be poured into the soup, but because of this it can become a bit unclear.
  • After 10 minutes, add the beets and tomato paste, after diluting it with a small amount of broth.
  • 5 minutes after the soup boils again, add chopped greens and garlic, dry seasoning, salt and pepper to taste.
  • After 5 minutes, remove the pot of soup from the heat, cover with a lid.

After having borscht for half an hour, pour it into plates and serve it to the table. The soup turns out so tasty and fragrant that you will be happy to eat it even without dressing. Preparing the first dish for this recipe would be a good idea during the post. If you do not eat meat, the recipe for this borscht will also come in handy for you.

Cooking soup without frying is no more difficult than traditional one. It turns out it is no less tasty and appetizing than the classic. This version of the soup is suitable for diet food.

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