Borsch without meat - for fasting, diet and vegetarianism! The best recipes for meatless borscht with beans, mushrooms, lentils, sauerkraut

Borsch without meat - for fasting, diet and vegetarianism! The best recipes for meatless borscht with beans, mushrooms, lentils, sauerkraut

Who thinks that soup without meat is no good?

He just does not know how to cook it!

There is a mass of vegetarian recipes of popular dishes that have an unmatched taste.

Such borscht is great for fasting, diet, or just diversify the dining table.

Borsch without meat - general principles of cooking

It is not necessary to cook borscht without meat on the water. You can always use mushroom or vegetable broth. With the first, everything is clear, but how to cook the second? Just need to boil in the water onion, coarsely chopped carrots with bay leaves, peppercorns. And then strain.

The main components of borscht:

• tomatoes, tomato paste;

• beets;

• cabbage fresh, fermented;

• onions with carrots;

• potato.

Most often, borscht is prepared with sautéing, that is, with separate roasting of root vegetables. It is made with the addition of fat. In the post use vegetable oils.

For variety of flavors mushrooms, beans, eggs are put in borscht without meat. As in other first courses, spices and greens are used for dressing. Serve borsch with sour cream, garlic dumplings or just bread, crackers.

Recipe 1: Borscht without meat with red beans

Haricot - vegetable protein. And it is great for cooking vegetarian borscht without meat. We will use red beans, which it is desirable to soak overnight with cold water.


• 200 grams of beans;

• 200 grams of cabbage;

• 2 spoons of tomato paste;

• 1 bunch of greens;

• 200 grams of potatoes;

• 200 grams of beets;

• 40 ml of oil;

• 80 grams of carrots;

• 80 grams of onions;

• 1 Bulgarian pepper;

• spices.


1. Soak the beans in the evening, wash, change the water and cook until soft. Then you need to drain the broth.

2. Rubbed large carrots, cut the onion. Fry together for a minute. Pour all the oil at once. 3. Add the grated beets and fry together. Then put the pasta, diluted in half a glass of water, and simmer the vegetables for 10 minutes.

4. Pour water into the pan, you can immediately take boiling water. It takes about 2.5 liters.

5. Give boil, salt and throw chopped potatoes.

6. After 5 minutes, put the beans, and after the same amount add vegetables from the pan.

7. The last is shredded cabbage with bell peppers. Cooking soup to the full softness of vegetables. Since the tomato is added, they will not quickly boil over.

8. At the end put another salt to the desired taste, throw chopped greens, bay leaf and turn it off. We give the soup insist.

Recipe 2: Borsch without meat with beets

Simple and simple recipe for tasty borscht without meat. Rescue when you need something urgent to cook. For cooking you will need 2 pans, which will additionally shorten the time.


• 2 tomatoes;

• 300 grams of cabbage;

• 200 grams of beets;

• 2 liters of water;

• 2 onions;

• 1 medium carrot;

• salt and other spices;

• bay leaf and greens;

• a little vinegar and oil;

• 3 potatoes.


1. Immediately put the water, give boil, throw the diced potatoes. We salt.

2. In one frying pan, pour 3 tablespoons of butter, put the peeled and grated beets and fry for a minute. Pour in some boiling water, you can from the pan. Add a drop of vinegar and stew until soft.

3. In the second pan fry the chopped onion, then we send a carrot and grated tomatoes to it. Stew this roast to the softness of vegetables.

4. As soon as the potato slices reach half-ready, we send shredded cabbage to the pan. Cook to full softness.

5. Put the contents of both pans in borsch, simmer for two minutes.

6. Fill the borsch with spices, herbs, throw bay leaves and turn them off.

Recipe 3: Borscht without meat with forest mushrooms

Mushroom soup without meat is a real fairy tale! For the preparation we will use dried mushrooms (white, chanterelles and any others). Soak them in advance in cold water for at least three hours. Ingredients

• 100 grams of dry mushrooms;

• 300 grams of cabbage;

• 1 large beet;

• 2 bulbs;

• 1.8 liters of water;

• 1 carrot;

• spices;

• butter;

• 3 tablespoons of pasta.

Potatoes optional.


1. Wash pre-soaked mushrooms, pour water and boil for 10 minutes. Then we change the water to 1.8 liters of pure boiling water and cook the soup already.

2. Fry onions with carrots, which are chopped randomly. Add chopped straw beets. Fry together.

3. Add tomato paste, you can replace the tomatoes. Stew all together.

4. 12 minutes after boiling the mushrooms, add cabbage to them and cook until soft. We salt. If you cook mushroom soup with potatoes, then you need to lay it for 7 minutes before the cabbage.

5. Put the pan in the pan, boil a couple of minutes.

6. Add the remaining spices to your taste, turn greens and turn them off. Mushroom borscht need to insist on the stove for half an hour, so that it reveals all its flavors.

Recipe 4: Borscht without meat with green peas

For the preparation of such borsch canned peas are used. Which is very convenient and fast. At the same time, the product dilutes the taste of borscht well, visually makes the dish much nicer and more interesting.


• 3 potatoes;

• 250 grams of cabbage;

• 1: beets, carrots and onions;

• 0.5 can of peas;

• 30 ml of oil;

• spices;

• a little parsley;

• 2 tomatoes.


1. We clean the potatoes, cut them into strips, throw them into the pan.

2. After 5 minutes, we lay the shredded cabbage, salt, cook on a very small fire, do not give active boil.

3. Fry all the roots, cut into strips. Alternately in a minute one after the other: onions, then beets and the last carrot.

4. Add grated tomatoes without skin and simmer for 10 minutes.

5. Spread the roast to the already cooked cabbage with potatoes. Give boil.

6. We throw green peas, again give boil. 7. It remains to fill the dish with greens, aromatic spices and all!

Recipe 5: Green soup without meat with sorrel

Sorrel soup is an excellent dish not only for summer. Today, greens are sold at any time of the year and you can always indulge in a vitamin dish. The only thing you need to remember is that this soup does not like reheating, therefore it is better to cook it at one time.


• 1.5 liters of water;

• 3 spoons of butter;

• 2 potatoes;

• 3 eggs;

• 1 carrot;

• 2 plates of chopped sorrel;

• 1 onion;

• greens and a leaf of laurel;

• salt.


1. Clean the vegetables. Potatoes cut into cubes, smaller we cut carrots and onions. Green chop. Sorrel needs to be sorted out, rinsed and simply cut on a board into 0.5 cm pieces. Too small is not necessary.

2. Run the slices of potatoes in a pot of boiling water.

3. After 3 minutes, put the carrot, then onions and cook all together until done. In the middle, do not forget to salt.

4. Separately boil the eggs. We clear from the shell. Cut into cubes.

5. Run the sorrel, greens into the pan, pour in some oil to make the dish more tasty.

6. We throw a leaf of laurel and ready! Turn off.

7. Put a boiled and chopped egg in a plate, pour green borsch and serve with sour cream.

Recipe 6: Borscht without meat with sauerkraut

A feature of this borscht is a bright taste and pronounced aroma, which gives sauerkraut. Many people like the dish with her and do not recognize other recipes.


• 2 potatoes;

• 2.5 liters of water, can be vegetable or mushroom broth;

• 1 carrot;

• beetroot 1 thing;

• 2 spoons of tomato;

• 350 grams of cabbage;

• 40 ml of oil;

• greenery;

• salt, laurel.


1. In boiling water we throw the potatoes cut into cubes, boil for 5 minutes.

2. Add sauerkraut. If it is too acidic, then you can rinse or simply squeeze the brine. Cook until soft. 3. While vegetables are being cooked in a saucepan, we make a fry. To do this, pass in the oil the chopped onion.

4. As soon as the onion becomes transparent, we throw the shredded carrots, fry for a couple of minutes.

5. At the end, put the grated beets and cook together until well roasted.

6. Add a diluted tomato and stew the vegetables until soft.

7. We spread passerovka in the pan, boil the borsch for several minutes, put the greens, throw the bay leaf, bring to taste with salt and that's it! You can turn it off.

Recipe 7: Meatless Borscht with Lentils

Lentils cooked much faster beans, also great for borscht, but for some reason it is added very rarely. Probably just nobody unfamiliar with this wonderful recipe. But it is easy to fix! A dish without potatoes, but you can add it.


• 0.5 cups lentils;

• 1 big beet and 2 small things;

• 1 onion;

• 3 spoons of tomato paste;

• 2 carrots;

• 300 grams of cabbage;

• 5 spoons of butter;

• greens, salt;

• 1 pepper;

• a little vinegar.


1. We rub the cleaned beets, put in a small saucepan, pour in half a glass of water, a teaspoon of vinegar and simmer, covered with a lid, until completely soft.

2. Wash the lentils, throw in a saucepan with boiling water (about two liters). Cook until half cooked.

3. Shred cabbage, send to lentils. Now you can add a little salt.

4. Cut the onion, fry in a skillet with oil.

5. As soon as the onion slices become transparent, add the grated carrot and fry together.

6. Add tomato paste and chopped peppercorns to vegetables. Cook all together until soft. If the mass starts frying ahead of time, then you can pour in some water and just put it out.

7. As soon as the lentils with cabbage reach readiness, add the beets to them. Give boil.

8. Shift the browning. Again give boil.

9. Now we chop the greens, prepare the bay leaf, can be ground pepper, any seasoning. And all together we send to the pan. Turn off.

Borsch without meat - useful tips and tricks

• Borsch will be very bright and red if you add a little vinegar or a few citric acid crystals when browning beets.

• Fresh borscht is not very tasty. And if the tomatoes did not give enough acid, you can add some lemon juice to the pan or put a slice of citrus in the plate.

• To give the dish a pleasant mushroom flavor, do not have to boil the broth. You can grind a couple of dried mushrooms on a coffee grinder, fry together with sautéing and put in a pan. And vegetarian borscht will have a completely different flavor.

• Sorrel can be put not only in green soup, but also in ordinary. The leaves will add the first dish of the missing acid and eliminate the need to put lemon juice, pour vinegar.

• The most delicious borscht that managed to insist. It is recommended to prepare the dish for 1.5 hours before lunch, so that the tastes of all the ingredients combined.

• Dumplings with garlic - the best addition to borscht. But there is not always time to put the dough, wait until it fits and bake. There is an alternative! Cut cubes of stale bread, mix with grated garlic, sprinkle with butter and dry in the oven fragrant crackers!

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