For the recipe with photos, see below.

Delicious vegetarian borscht with beans

That’s why I’m telling you a complete and detailed recipe for making vegetarian borscht with beans and vegetables. The dish can be eaten during Lent, as the recipe is lean and even vegan (absolutely no animal products).

Lenten borscht recipe

First you need to prepare the ingredients needed for the borscht. Namely:

• 1 large onion;
• ¼ head of white cabbage;
• 2-3 tomatoes;
• 1 beet;
• 2 carrots;
• 1-2 potatoes;
• 200 grams of dry red beans;
• 1-2 chili peppers;
• 3-4 cloves of garlic;
• a bunch of fresh cilantro with roots;
• several baby corns;
• salt and black pepper to taste;
• apple cider vinegar 3 tbsp. spoons or juice of 3 limes (1 lemon as an option).

Cooking vegetarian borscht - preparatory stage

At the preparatory stage, we need to take dried red beans and fill them with water at room temperature. The water should completely cover the beans. Leave to swell overnight or several hours. As a result of this manipulation, the beans will soften thoroughly and absorb a lot of water - this significantly reduces the cooking time in the soup.

Also, immediately before starting cooking, all vegetables need to be washed and peeled - beets, onions, garlic, carrots, potatoes, etc.

Preparing vegetable broth for borscht

In our case, the soup broth will be vegetable. For it, I used cilantro roots, half an onion and one carrot. Chop the vegetables coarsely and add 2 liters of water. Cook until boiling over high heat, after boiling, reduce the heat by half and simmer for another 15-20 minutes. Strain the finished broth through a sieve.

How to cook borscht with beans

Place the soaked beans into the strained broth and place on high heat. Meanwhile, while the beans are cooking, we will prepare the vegetables. Chop the white cabbage, cut the potatoes into large cubes, cut the carrots and beets into neat cubes or grate them, and cut the baby corn into rings. Grind the tomatoes and the remaining half of the onion in a blender.

When the beans boil, turn the heat from high to medium and let simmer for 10 minutes. Then throw the shredded cabbage into the pan with the broth and beans. Cook until it boils. Pour grated or chopped carrots and beets with lemon (lime) juice or 5% vinegar. When the cabbage and beans have simmered together for 5 minutes, add the potatoes. Cook until the potatoes are ready.

Now it’s the turn of the beets and carrots. Acid was added to them so that the beets did not lose their burgundy color during heat treatment. As a result of this simple manipulation (adding vinegar or lemon juice along with the beets), our borscht will turn out richly red! 5 minutes after adding beets and carrots to the soup, you can add tomato and onion puree.

Now you need to take a sample to check whether the beans are cooked enough and whether the potatoes are crunchy. Otherwise, let the soup simmer for some more time. At the very end of cooking, add baby corn slices, chopped garlic, salt, chili pepper, and ground black pepper to the soup. Turn off the fire.

The result is a very satisfying and tasty vegetarian borscht with beans, which also does not contain extra calories and is very easily absorbed by the body. Beans contain complete vegetable protein, which is very important when fasting or vegetarianism. The soup is very tasty, deep red, I recommend everyone to try it! When serving, sprinkle a plate of borscht with beans with chopped cilantro. Enjoy your meal!

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hope-recipes.ru

Vegetarian borscht with beans and prunes, for which my husband kisses my hands

And today we will talk about how to get married or how to learn to cook delicious borscht, which, in fact, is almost the same thing.

It would seem that vegetable soup has something in common with love, but it is borscht that has become the topic of numerous jokes and is strongly associated with marriage.

- Honey, we’ve been dating for six months now. And I inevitably had a question... Do you really want to cook borscht for me, iron my shirts, wash my socks?

- Are you proposing to me now?

Personally, I haven’t liked borscht since childhood, and this is understandable, because that pale yellow soup with overcooked cabbage, potatoes and huge pieces of slippery onions, which was proudly called borscht in my kindergarten, was simply impossible to eat!

But years passed, I grew up, got married and learned to cook that magical borscht, or to be precise, vegetarian borscht with beans, for which my husband is ready to kiss my hands.

I will share the secret with you. So be it.

Here is a basic borscht recipe for those who are not ready to take risks, and I will tell you additionally about beans, prunes and other nuances.

So, for a five-liter pan of borscht we will need (don’t be afraid to cook so much, yesterday’s borscht is even tastier and two days is the maximum how long you can stretch out the pleasure - my husband manages it alone in this time, and the more eaters, the faster it ends ):

Ingredients

Basic list:

• 1 medium beet
• 2 large carrots
• 1 small head of cabbage (or half a medium one)
• 3 medium potatoes
• 1 medium onion
• 3 small bay leaves
• 1 tbsp. spoon of tomato paste
• salt pepper

Additionally and if desired, you can add:

• 1−2 tbsp. tablespoons dried paprika (or 1 fresh bell pepper)
• 100 gr. prunes
• 100−200 gr. red beans
• 2−3 cloves of garlic
• Half a teaspoon of ground red pepper (for those who like it spicy)

First you need to decide whether you are preparing classic borscht with meat broth or a light, but no less tasty vegetarian one.

Depending on this, we either prepare meat broth, or fill the pan with water and begin to conjure. By the way, I cook my borscht in a slow cooker and it turns out stewed and very juicy.

Now about the promised beans and prunes

It’s better to soak the beans in advance, several hours in advance, and boil them separately (I cook them until al dente, like spaghetti, and finish cooking them with borscht; I like it when you feel it on your teeth.

Serve borscht with sour cream and finely chopped parsley. And for borscht, I advise you to make unsweetened yeast buns according to my recipe. It will be absolutely great!

And here you can see my vegetarian creamy lentil soup.

Fidan Amirbekova was with you.

I wish you delicious borscht and the best husbands!

Thank you! Now you will receive the latest recipes directly to your email.

sladkiexroniki.ru

Vegan borscht with beans

Vegan borscht is a unique dish! On the one hand, the taste of the finished borscht is very reminiscent of the traditional one: the same beets, carrots, white cabbage and tomatoes.

But on the other hand, the recipe for vegan borscht does not use animal products, which makes the dish even better.

Vegetarian borscht turns out to be very light, low in calories, moreover, aromatic and incredibly tasty.

To prepare truly delicious borscht, some tricks are used:

• Instead of meat in the recipe, beans are used; they add richness to the broth and satiety to the soup.
• Instead of citric acid, use lemon juice, which makes the borscht aromatic, with a barely noticeable hint of citrus. Plus, citric acid preserves the color of the beets and makes the borscht bright red!
• And the borscht dressing is prepared without vegetable oil (without frying) - this makes the borscht light, dietary and further emphasizes the taste of each component in the dish.

What you will need:

• 100 gr. beans (or half a glass)
• 3 medium potatoes
• 2 large tomatoes or tomato paste or tomato sauce
• 1 beet
• 1 carrot
• 2 tbsp. l. lemon juice or 1 tbsp. l. balsamic vinegar
• fresh cabbage
• 3 cloves garlic
• vegan sour cream
• fresh herbs to taste

Recipe

Soak the beans overnight. Or pour water for 4-6 hours so that the beans are saturated with water, thus the cooking time for the beans will be significantly reduced. Let it cook until almost completely done.

10 minutes before the beans are ready, cut the potatoes into cubes and add them to the beans.

While the potatoes are boiling, grate the carrots and separately the beets.

Grate the tomatoes. Discard the peel.

Place the beets in a hot frying pan (without vegetable oil) and simmer for 1-2 minutes. Then add lemon juice or balsamic vinegar, 5 tbsp. l. water, cover with a lid and let simmer for another 1-2 minutes. Thanks to the acid contained in lemon juice, the beets will give the finished borscht a bright red color. It is better to add lemon juice to taste.

Add grated carrots, tomatoes or tomato paste and finely chopped garlic. Salt the dressing well.

Shred the cabbage thinly. Spread the dressing over the prepared potatoes and beans, add the cabbage. Boil the cabbage until the cabbage is completely cooked. It is better if the cabbage in the borscht has a slight crunch. Add salt.

Vegan borscht prepared according to this recipe will retain maximum vitamins in vegetables.

classnie.ru

Vegetarian borscht with beans

Cooking time – 40 minutes.

Fry it in vegetable oil in a deep frying pan or saucepan. Three carrots on a large track. Add to the onion.

We also grate the beets and put them in a saucepan with the carrots and onions.

Cut the sweet pepper into strips and also place in a saucepan.

Remove the skin from the tomato, cut into cubes and add to the rest of the vegetables.

Mix the vegetables in a saucepan, add a little water and simmer under the lid for about 10-15 minutes.

When the vegetables are almost ready, add tomato paste, salt and pepper well.

And then canned beans (we don’t need the liquid from the can, you can pour it out). Stir again and simmer for a few more minutes.

At this time, put a pan of water on the stove and bring it to a boil.

When the potatoes are almost ready, transfer the stewed vegetables to the pan. Taste the soup for salt and add more salt if necessary.

Add cabbage to the borscht at the very end. If you cut it thinly, it cooks very quickly - it will be ready in literally 5 minutes. Along with the cabbage, we also add bay leaf and peppercorns.

Serve borscht with sour cream and herbs.

alimero.ru

Ukrainian red borscht with beans and beets

Borsch is a national Ukrainian red vegetable soup with beets. Although it is classified into a separate category - borscht, it is similar to the Italian Minestrone soup: just as rich and aromatic. Therefore, it can easily be cooked without meat and is a complete vegetarian dish. And during Lent, this soup is absolutely irreplaceable, because if you cook it with beans, you will get a hearty and complete lunch. Our recipe for borscht is very tasty even without sour cream, and it’s very easy to prepare, despite the many ingredients. We recommend cooking borscht in a large saucepan, as this is one of the few dishes that becomes even tastier after a night in the refrigerator (stuffed peppers according to this recipe are another such dish).

Ingredients for borscht for a 5l pan

• Beans (any kind) – 1 cup
• Beets – 2 medium pieces.
• Potatoes – 4 medium pieces.
• Cabbage - a quarter of a medium head
• Greens – good bunches of dill and parsley
• Bay leaf – 3 pcs.
• Black peppercorns – 10 peas

Roasting for borscht

• Carrots – 1 large piece.
• Bell pepper (fresh, dried, frozen) – 1 pc.
• Olive oil – 4 tbsp. spoons
• Asafoetida (we do not use onions in cooking) – ¼ teaspoon
• Tomato paste – 0.5 cups + 0.5 cups of water (if store-bought) or 1 cup (if homemade)
• Sugar - 1-2 tablespoons (to taste, depending on the acidity of the tomato paste)

Step-by-step recipe for preparing Ukrainian borscht with photos

While the beets are cooking, peel the potatoes, cut them into small cubes and add them to the pan after the beets. Let it boil and cook for 7-10 minutes.

Next, finely chop the cabbage and add it to the borscht after the potatoes, let the borscht cook for 2-3 minutes after boiling.

Now it’s time to enrich the borscht with prepared tomato frying, salt it to taste (about 1-1.5 tablespoons of salt). Leave to simmer over low heat until all the vegetables are ready (vegetables must be tested with a fork to see if they are done).

While the borscht is cooking, wash and finely chop the available greens. Greens are a very important complementary component. Without it, borscht will never turn out very tasty. Add the greens to the pan with borscht as soon as we turn off the heat (when all the vegetables are ready) and stir.

Let the borscht sit so that all the flavors mix and develop, for at least 20-30 minutes, and preferably 1-2 hours. Your Lenten Vegan Meal is Ready!

Don't be afraid that you will do something wrong when cooking borscht; in fact, this dish is very rewarding. It will tolerate anything, the main thing is to follow the order of laying vegetables, as well as their minimum set (given above).

Borscht can be prepared with variations

• slightly change the proportions of vegetables,
• add other vegetables: mushrooms, celery root, fresh tomatoes, and even eggplant
• add green peas instead of beans,
• add sorrel, spinach when in season, etc.

The taste of borscht may change, but it will always remain tasty. And most importantly, this is a very low-calorie dish, rich in vitamins and fiber.

We all love borscht very much - be it with or without beans, sorrel or any other... I personally prefer it with beans, always dried, I always cook vegetarian borscht - why meat when we have it mixed in one saucepan? so many wonderful vegetables.

I buy red beans, they need to be soaked in cold water overnight:

Well, the next day you can safely cook borscht. I let the beans cook. And I’m starting to deal with vegetables.

To begin, grate a large carrot:

I also cut onions here:

I cut the beets (I used pickled ones):

I add beets to lightly fried onions and carrots:

Simmer for 5 minutes, and then add chopped tomatoes and a little tomato paste to the pan:

While the vegetables are stewing, I chop the bell pepper:

Meanwhile, the vegetable frying and dressing is already ready; in total, everything took 15 minutes to prepare.

I throw the pepper directly into the roast, already removed from the heat; anyway, everything has to go into the pan at the same time, and I only have one board for vegetables, so I emptied it.

Peel and cut the potatoes into cubes:

I send it to the already prepared beans.

When the potatoes are cooked, add the tomato-vegetable mixture to the pan:

And also sauerkraut (or fresh, depending on your preference; I only had sauerkraut in stock):

I add salt to taste, the cabbage is salty, so I don’t overdo it.

Now I cook our borscht over low heat for another 10 minutes or a little more, then add chopped dill and remove from heat:

Cover with a lid and let it brew for 15-20 minutes.

Serve with sour cream and herbs:

The absence of meat, in my opinion, not only does not make borscht worse, but on the contrary - this option is tasty, light, and healthy. The aromas of vegetables mixed together into one very successful union, mmm... Delicious:)

Bon appetit! :)

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 30 rub.

Hide photo

Borsch is a national Ukrainian red vegetable soup with beets. Although it is classified into a separate category - borscht, it is similar to the Italian Minestrone soup: just as rich and aromatic. Therefore, it can easily be cooked without meat and is a complete vegetarian dish. And during Lent, this soup is absolutely irreplaceable, because if you cook it with beans, you will get a hearty and complete lunch. Our recipe for borscht is very tasty even without sour cream, and it’s very easy to prepare, despite the many ingredients. We recommend cooking borscht in a large saucepan, as this is one of the few dishes that becomes even tastier after a night in the refrigerator (another such dish is, perhaps,).

Ingredients for borscht for a 5l pan

• Beans (any kind) – 1 cup
• Beets – 2 medium pieces.
• Potatoes – 4 medium pieces.
• Cabbage - a quarter of a medium head
• Greens – good bunches of dill and parsley
• Bay leaf – 3 pcs.
• Black peppercorns– 10 peas

Roasting for borscht

• Carrots – 1 large piece.
• Bulgarian pepper(fresh, dried, frozen) – 1 pc.
• Olive oil – 4 tbsp. spoons
• Asafoetida (we do not use onions in cooking) – ¼ teaspoon
• Tomato paste – 0.5 cups + 0.5 cups of water (if store-bought) or 1 cup (if homemade)
• Sugar - 1-2 tablespoons (to taste, depending on the acidity of the tomato paste)

Step-by-step recipe for preparing Ukrainian borscht with photos

• Rinse the beans and soak overnight. If you didn’t have time to do this, it doesn’t matter, you can cook borscht from unsoaked beans.
• Fill a large saucepan (ours is 5 liters) ¾ full with water and place on the burner over medium heat. Add beans. As soon as it boils, reduce the heat to low.
• Cook until the beans are ready, that is, some beans will begin to boil (about 40-120 minutes, depending on the type of beans and whether they were pre-soaked). Boiled beans are exactly what we need for fat and excellent taste. Under no circumstances should you drain the broth from the beans; this is what we will use to prepare the borscht.
• While the beans are cooking, you can prepare all the ingredients in advance. Or you can start cooking them when the beans are coming. We do the second scenario so that the chopped vegetables do not dry out.
• Now let's do the frying. Heat a frying pan with olive oil over low heat.
• Grate the carrots on a fine grater. And let’s sauté in an already heated frying pan.
  
• If your pepper is fresh, then it should be placed in the pan along with the carrots. If frozen/dry, then after 3-4 minutes, when the carrots are slightly steamed.
• After another 3 minutes, add asafoetida and fill the frying with tomato paste (or tomato paste + water). Let's add a little salt. And add sugar as necessary, for example, if your paste is too sour, or you use store-bought paste.
  
• Let the frying simmer until the vegetables are ready under a closed lid over low heat.
• Meanwhile, we clean the beets. Three on a medium grater. In principle, it can be cut into thin strips, but we like it better when all the ingredients are chopped quite finely. Therefore, three beets (plus it’s much faster, especially with the help) and put them in boiling broth with beans. Add bay leaf and peppercorns to the broth. Let the borscht cook after boiling for about 5 minutes.
  
  
• While the beets are cooking, peel the potatoes, cut them into small cubes and add them to the pan after the beets. Let it boil and cook for 7-10 minutes.
  
  
• Next, finely chop the cabbage and add it to the borscht after the potatoes, let the borscht cook for 2-3 minutes after boiling.
  
  
• Now it’s time to enrich the borscht with prepared tomato frying, salt it to taste (about 1-1.5 tablespoons of salt). Leave to simmer over low heat until all the vegetables are ready (vegetables must be tested with a fork to see if they are done).
• While the borscht is cooking, wash and finely chop the available greens. Greens are a very important complementary component. Without it, borscht will never turn out very tasty. Add the greens to the pan with borscht as soon as we turn off the heat (when all the vegetables are ready) and stir.
  
  

Let the borscht sit so that all the flavors mix and develop, for at least 20-30 minutes, and preferably 1-2 hours. Your Lenten Vegan Meal is Ready!

Don't be afraid that you will do something wrong when cooking borscht; in fact, this dish is very rewarding. It will tolerate anything, the main thing is to follow the order of laying vegetables, as well as their minimum set (given above).

A stereotype has been created that borscht should be cooked in meat broth (or bone broth) and contain meat. Some people find it even difficult to imagine it without the main ingredient – ​​meat. However, in addition to the standard recipe, there is also such a dish as vegetarian borscht with beans. It will appeal not only to supporters of vegetarianism or veganism, but also to other people, especially those who are on a low-calorie diet or adhere to a healthy lifestyle. It is also good because it does not require a long and complicated preparation process. You can even cook it in a slow cooker.

Which is healthier?

Vegetarian soups generally have a good effect on the body, as they help burn and eliminate fat and bad cholesterol because they contain healthy vegetables and legumes. Nutritionists often recommend them to people who have kidney problems or obesity. For diabetes mellitus, it is prepared without adding potatoes and sugar. However, there are also contraindications to them: for gastritis with high acidity and pancreatitis, cabbage should not be added, and carrots and potatoes should be chopped in a blender.

Liquid hot dishes include “popular” ingredients - potatoes, carrots, onions, beets. But don’t forget that you can add healthy plants that will not only improve the taste of the first dish, but will also be beneficial to the body.

Legumes (beans, lentils, peas, chickpeas) are often added to vegetarian soups and borscht; this is no accident. They are included in the list of the 10 most beneficial foods for the body. Beans especially stand out, the benefits of which lie in the balanced composition of their substances, vitamins A, C and E are especially important. They also contain carotene, iron, fiber, phosphorus, calcium and folic acid. Beans are rich in vegetable protein, and also easily replace meat due to their amino acid content.

It complements the already healthy composition of vegetarian soups, which is why they are often called bean soups. They are complete and satisfying dishes that are difficult to find a replacement for. There are also many recipes for every taste. You can also prepare bean cream soup, which will be even more nutritious.

Cooking features

Cooking vegetarian first courses does not require any special skills, but there are still some aspects that you need to know. The most important thing is that before preparing bean soup or borscht, you need to soak the beans for 8-10 hours in advance. It doesn’t matter in principle whether the beans are white or red. Beans must be cooked (the cooking and soaking time depends on the type). Another advantage is that its beneficial properties do not disappear during cooking. It is worth considering that the volume of beans increases approximately 2 times. Although you can use canned beans, the taste is almost the same.

You can use any vegetables, but in the borscht recipe the main ones are beans, potatoes, beets, tomatoes (or tomato paste), onions and carrots. If you wish, you can first boil the vegetables, steam them, or even fry them a little in olive oil (for richness). You can add spices to taste: turmeric, coriander, bay leaf, ground pepper or others. Olive oil is often added after cooking. It is also important to put a whole onion, not chopped, so that it “takes away” the harmfulness. If you added sorrel, then it is best to neutralize the oxalic acid with vegetarian or regular sour cream. In general, the cooking process is no different from preparing regular soup.

Ingredients:

• Beans – 200 gr.
• Potatoes – 3 pcs.
• Carrots - 1 pc.
• Bell pepper - 1 pc.
• Cabbage - 200 gr.
• Beetroot - 1 pc.
• Onion - 1 pc.
• Tomatoes - 3 pcs. or tomato paste - 2 tbsp. spoons.
• Herbs, spices - To taste
• Vegetable oil - 2 tbsp. spoons.

Cooking process:

1. Soak the beans, preferably overnight.
2. Fry grated carrots and chopped onions.
3. After 2-3 minutes, add beet cubes and simmer for 5 minutes.
4. Add tomatoes or tomato paste. We also simmer for 5 minutes.
5. Add pepper cubes.
6. Transfer all this from the frying pan to the pan, add the diced potatoes. Pour boiling water and vegetable broth.
7. Add the cabbage and cook over low heat for 10-15 minutes.
8. You can add herbs, salt, pepper.
9. It is best to let the borscht steep for 15 minutes.
10. We eat with the whole family.

You can make changes to the recipes, supplement them at your discretion and taste. After all, every housewife has her own cooking secrets. The main thing is that the food remains tasty and healthy.

Let's summarize...

Vegetarian first courses can be considered perfectly balanced. Ingredients may vary depending on the recipe. These can be legumes, grains, vegetables, mushrooms, herbs, spices, but the benefits against meat components are obvious. Not everything that is healthy is always tasteless.

Very tasty, satisfying, thick and rich vegetarian borscht with beans and Chinese cabbage. Borscht is especially good for this recipe in winter. Instead of Chinese cabbage, you can also use simple white cabbage. So let's get started.

Ingredients for 3 liters:

• 1 cup (200 ml) red beans;
• 200 grams of Chinese cabbage (if you don’t have it, plain white cabbage will do);
• 1 medium carrot;
• 1 medium beet;
• 3 tablespoons of tomato paste;
• 1.5 tbsp sugar (optional, to reduce the acidity from tomato paste);
• 1 tbsp salt;
• greenery;
• spices of your choice or my version (2 bay leaves; a few curry leaves, ½ teaspoon mustard, ½ teaspoon turmeric, ¼ teaspoon asafoetida).

⇒ You might be interested in:

Vegetarian borscht with beans and Chinese cabbage, how to cook:

1. Soak the beans for 1 hour, then put them to cook for 1 - 1.5 hours. To make the beans boil faster, it is better to add salt to the water immediately.

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2. While the beans are cooking, fry them. To do this, heat the oil in a frying pan and fry the spices (40-60 seconds). Then add tomato paste and sugar to the spices, and lightly fry everything together.

3. Grate carrots and beets, then add them to the mixture of tomato paste and spices. Fry for 3-5 minutes, then add ½ cup of water and simmer, covered for 10-15 minutes over low heat.

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4. Cut the Chinese cabbage into strips. When the beans become soft, add Chinese cabbage and fry to the pan, add water if necessary, and cook everything together for another 7 minutes.

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5. At the end, add finely chopped greens.

6. That's it! Our vegetarian borscht with beans and Chinese cabbage is ready. Bon appetit!

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