Beet soup without cabbage. Cooking delicious borscht without cabbage

Borsch This is a national Ukrainian dish. But it is widespread not only in Ukraine, but also in other, neighboring countries. And with the same success it is prepared, as in Ukraine.

Only now, each nation has its own attitude to this dish, as well as its own recipe, according to which it is prepared.

To summarize, borscht is a soup to which beets are added. Because of this, it turns out to be a dark red color, saturated in its consistency.

Borsch belongs to the first courses, and is independent.

Borscht began to cook a very, very long time ago. Various ingredients were used for this.

Since ancient times, an ingredient called hogweed has been added to it. Apparently this is where the name came from. Since now that hogweed is not used, but beets are used.

There are so many borscht recipes! You can add both the main ingredients and additional ones, such as an egg, herbs, red pepper, and so on.

I cook mainly from what is available at home, as well as according to my mood.

Borscht without cabbage

Don't worry, this kind of borscht is also in demand, try it once and you will continue to cook it.

So, what do we need for such borscht?

• meat or bone
• potato
• carrot
• beet
• salt, pepper to taste
• Bay leaf
• dill, parsley.
• tomato or tomato paste

You need to start cooking with the broth.

Broth for borscht

I used to cook the broth with beef bones with meat, or with pork. I really like the broth, which is obtained precisely in the presence of a bone.

We put water for the broth, and throw a bone into it. When it boils, it is necessary to drain the water, rinse the bone, and put it on fire again. Then our broth will turn out tasty, transparent, without dirt.

I cook the broth for about an hour, or even an hour and a half, over low heat. if it's a chicken, then everything is faster.

After the broth is ready, I pull out the bone, took the meat from the bone, threw it into the broth, and you can start cooking borscht.

Cooking borscht without cabbage

1. First you need to prepare the vegetables.
2. Wash and peel the potatoes, cut into small pieces, squares.
3. Wash the carrots, peel and grate on a coarse grater.
4. Peel the onion, cut into cubes.
5. Peel the beetroot and rub it on a coarse grater.
6. The amount of vegetables depends on the volume of the pan in which you cook borscht.

First, fry the beets in a pan. Pour not a large number of vegetable oil, and put the beets. Fry lightly, then add the carrots. When it has simmered a bit, add the onion.

When all the vegetables are well cooked, add the tomato or tomato juice here.

Salt and pepper to taste.

Then add potatoes to the pan, and pour out such a dressing.

You can also add bay leaf to the broth.

You need to taste it so that the borscht is normal for salt.

It is important not to cover the borscht with a lid, as this will cause the borscht to lose its dark red color.

At the end of cooking borscht without cabbage, you can add chopped parsley, or dill. This will give the borscht a special aroma, a special taste.

Such borscht can be served with sour cream, or simply with crackers, a piece of onion, or lard.

It all depends on your taste and your preferences.

You can also add an egg to such borscht, it will add flavor and richness to the dish.

Enjoy your meal.

Borscht "Belarusian"

Prep time: 45 minutesServings: 12

In Belarus borscht is cooked without cabbage, it turns out very tasty. Let's cook borscht chicken broth, the calorie content of such borscht is only 20 kcal per 100g!

Belarusian borscht without cabbage, the recipe of which is presented below, is undoubtedly very different in taste from our traditional borscht.

To prepare Belarusian borscht you will need:

Ingredients:

• 500 g chicken with bones
• 4 potatoes
• 1 carrot
• 2 onions
• 1 large beetroot
• sunflower oil for frying
• 3 tbsp adjika
• Bay leaf
• 1 tbsp vinegar
• black peppercorns
• ground black pepper
• fresh parsley

How to cook borscht without cabbage:

Pour the chicken bones with water and place on the stove, bringing to a boil, reduce the fire, constantly removing the scale. Cook until the meat is ready to pull away from the bones. Take out the chicken and leave the broth on the stove.

Peel potatoes, cut and lower to cook in chicken broth.

First, fry the carrots (grated) in a frying pan, then add the onions and fry for a few more minutes.

Peel the beets and grate on a borage grater.

Put the grated beets to the fried vegetables, reduce the fire and simmer until the beets are soft. Then add adjika (or fresh tomatoes), the vinegar and the pan can be removed from the heat.

Separate the chicken meat from the bones, put in the soup.

Now you need to transfer the entire contents of the pan to the pan, but before that you need to make sure that the potatoes in the soup have had time to cook, because if you add a vegetable mixture containing vinegar to an undercooked potato, it will remain solid, no matter how much it is subsequently cooked. After putting the contents of the pan into the soup, you need to let it gurgle under the lid for another 10-15 minutes.

Then salt, add the necessary spices, herbs. And be sure to then let the finished soup stand under the lid for at least 15 minutes. During this time, its taste will become more saturated. Borsch is traditionally served with sour cream.

This is one of the favorite, in our families, first courses. The recipe is considered a classic. Ukrainian cuisine, in the modern world it can be found in many cuisines, in different variations. Borscht without cabbage with beets is a Belarusian first course, it is not cooked on meat ingredients, but on beetroot kvass. There are many varieties of recipes. There is step by step recipe borscht without cabbage, which involves cooking without potatoes or sautéed roots. There is even a recipe for borscht and cabbage soup, which are boiled in fish broth. Beetroot is always an obligatory component of any such first course; it can be sautéed, baked or poached.

It often happens that you want delicious borscht, but there is no cabbage, and the question becomes - how to cook red borscht without cabbage. My eldest son, when he was little, always asked to cook "red soup" - this is the same borscht, only without cabbage. I used to think whether there is borscht without cabbage, but having cooked it once, I say with confidence - there is even a very tasty beet borscht without cabbage!

I propose to prepare a recipe for delicious borscht without cabbage in the Belarusian manner, only in broth, any: chicken, pork, beef. You can also use it like the Poles: beef tongue or pig ears. Cook on the one you like best.

We are trying to cook a simple recipe without cabbage with pork and learn how to cook delicious classic borscht, but without cabbage and with tomato paste.

Ingredients

Cooking process with beets and pork

Ingredients:

• pork ribs 450-600g. (note that the more meat, the steeper and fatter the broth),
• 4 medium potatoes,
• 3 not very large beets,
• 2 carrots
• onions 2 pcs. (onion),
• tomato 1 pc.,
• pepper 1/2 pc. ( sweet bulgarian),
• garlic 1-2 cloves,
• tomato puree 40 gr.,
• spicy roots,
• dried spices,
• salt and pepper to taste,
• greens to taste
• 1500 ml. broth.

Cooking process

Let's start with the broth:

• wash the ribs

• put in a saucepan

• set to maximum fire.

As soon as it boils - remove the scale "foam", reduce the heat - to the minimum: it did not boil, but slightly seethed, add one carrot, onion and spicy parsley roots, celery.

After 40 minutes, take out the ribs and strain.

While the broth is bubbling, let's take care of the vegetables:

• cut potatoes into chunks

• beets and carrots - thin straws,

• onion cut into small cubes or half rings.

Scald the tomato in boiling water and remove the skin, then cut into cubes, bell pepper straws.

For garlic, do not use a press, it is better to crush the cloves with a knife and chop finely, so it will retain more palatability and smell.

Dressing for borscht without cabbage.

The dressing recipe is simple, we start frying vegetables:

• put the onions and carrots in the heated (refined) oil and fry for 5-7 minutes,

• add pepper and sauté for 5 more minutes.

• add the beets, saute everything together for 9-12 minutes.

Then add chopped tomato and tomato paste, simmer for half an hour. Now we connect all the components:

• we return the ribs to the strained broth, let it boil and then send the potatoes.

• 3 minutes after re-boiling, we send beetroot passivation, cook for half an hour, do not let it boil too much, just simmer.

• remove from heat, sprinkle with chopped herbs and crushed garlic, cover the pan, set aside to infuse for 15 minutes. Serve with sour cream and black bread, grated garlic.

The cooking time of beetroot borscht without cabbage takes from one to one and a half hours.

The process of cooking borscht without cabbage with chicken

If dinner or lunch needs to be cooked even faster, then I use chicken or smoked pork belly for broth. Ingredients:

• 1 leg or 0.5 kg. brisket,
• carrot 1 pc.,
• bulb 1 pc.,
• medium beets 3 pcs.,
• 5 tubers of potatoes,
• couple garlic cloves,
• 2 tomatoes
• pepper 1 pc. (sweet Bulgarian),
• tomato puree 30 gr.,
• herbs, bay leaf,
• salt, pepper to taste.
2 liters of water

The principle of preparation is as described above. There are only a few small differences:

• broth prepared with brisket does not need to be filtered,
• it is cooked for 15-20 minutes, depending on the slicing of the brisket.

Roots can be omitted as the brisket has a pronounced aftertaste. FROM chicken meat cook for 10 minutes longer, and when the meat is cooked, it must be separated from the bones. In this case, you can add spicy roots, strain the broth. Everything else according to the original recipe. Cooking time for borscht with chicken without cabbage is 30-40 minutes for 4 persons. A few tips on how to cook amazing borscht without cabbage:

• vinegar or lemon juice can be added to the passivation if there is not enough acidity. If there is sufficient acidity in borscht, the beetroot loses color less and boils. When the acid predominates, balance the flavor with a pinch of granulated sugar.
• as I said above: beets can not only be sautéed, but also baked, if done in advance, this will help save time when preparing the sauté. Baked in a skin.
• in addition, you can use any ingredients, depending on the recipe, the preferences of your household and guests. For example: zucchini, sliced, canned corn, pod or canned beans, green peas, turnips and even apples. You can also fry vegetables in lard. With beans, my household is especially fond of.

Don't skimp on using herbs dried and fresh, the latter are best added after the borscht has been removed from the heat. The roots will add flavor to the borscht. I love using ginger and celery. Below you can watch a video on cooking borscht. Cook with pleasure, surprise guests and relatives, we wish you success. Enjoy your meal!

Borscht without cabbage

A spoonful of borscht!)))

Delicious, hearty red borscht filled with life-giving beet juice mixed with delicious meat broth. It's easy to cook! You can cook borscht according to this recipe and in a lean version.

This soup differs from traditional borsch in the absence of cabbage (but if it is, you can add it) and diced vegetables for dressing.

What to cook borscht from

for a 4 liter pot

For meat broth:

Pork or beef (preferably with a bone), or chicken - 700-800 g or how much to eat;

For vegetable borscht dressing

Beets - 2 medium;
Carrot - 2 medium;
Onion - 2 heads;
Potatoes - 6-8 pieces;
Greens - a bunch;
Lemon - 0.5 pieces;

Bay leaf, cloves - 3 pieces each; basil, oregano, ground allspice - a pinch each;
Salt;
Vegetable oil for frying.

How to cook borscht without cabbage

Boil the broth - put the meat in a saucepan, pour water. Bring to a boil and cook over medium heat under the lid for 1-1.5 hours until the meat is ready. The readiness of the meat is checked by a puncture - prick a piece of meat with a fork or knife, if the juice from it flows clear, then the meat is ready. If brown-reddish ichor flows, cook further.

Prepare borscht dressing

Peel carrots and beets, cut into small cubes.

Cut vegetables into borscht

Cut the onion in the same way and fry in oil until a characteristic smell appears.

As soon as the smell appears, add carrots and beets to the onion.

Throw carrots and beets into the pan with onions

Saute - Simmer vegetables over medium heat until softened. At the end - salt.

Assembling borscht

You can not remove the meat from the broth, but let it boil with dressing, so the pork will be tastier.

Pour diced potatoes and all the spices into the prepared broth. After 5 minutes of cooking, add vegetable fry to the borscht. While everything is boiling and cooking, quickly chop the greens and add it to the broth. Water borscht lemon juice. Salt to taste. Cook for 5 more minutes. Ready!

Those who wish can season borscht with sour cream and garlic!

Features of cooking borscht and taste

The density of borscht

Our borscht turns out to be of medium thickness, but if you like a thicker soup in which the spoon gets stuck, then you can put larger vegetables or add Bell pepper and fresh or sauerkraut. Instead of simple white cabbage suitable and Beijing ( leaf salad), then the taste of borscht will be more tender and delicate.

If there is nothing else at home, except for purchased frozen vegetables, then you can thicken our beet soup with them. Ready mixes are suitable for borsch: Paprikash, Lecho and Ukrainian Borsch itself.

I added half a pack of frozen vegetable mix Paprikash

By the way, you can cook soup only with frozen vegetables, throwing them into the finished broth. This option will turn out to be very dietary and suitable for those who have a stomach ache, because the vegetables will be without roasting.

If the matter is not in the stomach, but in the fact that fresh vegetables have run out at home, then it is better to add fried onions and some potatoes to the frozen one. So borscht from a purchased vegetable mixture will be tastier and more aromatic.

How to cook lean borscht

Borscht on the water or, rather, on vegetable broth can also be very tasty. Yes, it will be lighter in taste, but a large amount of fried onions (take 4-5 heads), hot spices (you can take black peppercorns or fresh vegetable pepper chili by adding it to the fry).

At the same time, thick lean borscht will be perceived as more satisfying.

I am writing to you, but I already want to eat!

How to cut vegetables

Vegetables in small cubes are more juicy, and it is more interesting to scoop up this vegetable mosaic with a false one and examine it before eating.

Our vegetable roast of carrots, beets and onions can generally be an independent dish serving as a side dish or salad. When you salt it, try it, it is very tasty.

What kind of fire to cook vegetables

On a fast, intense fire, vegetables are boiled (fried, stewed) faster and retain more useful vitamins and minerals. Therefore, it is better to fry quickly, stirring constantly (so as not to burn), and not to leave for a long time on a small fire.

Similarly, when cooking seasoned borscht, the fire must maintain a very active and rapid boil. We boiled it a little, the potatoes became soft, and the vegetables from the fry shared their juiciness with the broth - turn it off!

Why lemon juice in borscht

The sourness of the lemon juice helps the beetroot retain its color, though it doesn't lose color as much when diced. And lemon adds character to the broth, making it tastier and brighter.

If there is no lemon, you can drop vinegar or tomato puree.

What to serve with borscht

A plate of borscht with freshly chopped garlic will be very tasty. And some like to add a good spoonful of fat sour cream!

The red root crop is a tasty and very affordable product, which is why it is so often used in cooking for cooking. different dishes. One of the popular dishes made on its basis is beetroot soup, which is most often served in the form of mashed potatoes or cream, which makes the treat even more special.

All recipes for preparing such a first one are simple and uncomplicated, but still they have their own characteristics, without which delicious soup you won't.

Beetroot soup without cabbage

Ingredients

• - 2 pcs. + -
• — 800 ml + -
• - 1 PC. + -
• - 1-1.2 tsp + -
• - 2 tbsp. + -
• - 50 ml + -
• - 1 tbsp. + -

Spices for beetroot soup

• Dry herbs (parsley, dill) - 1 tsp;
• Coriander seeds - 1 tsp;
• A mixture of freshly ground peppers (green, pink, black, white) - 1/6 tsp.

Homemade Beetroot Soup

It is recommended to make a spicy beetroot soup with special spices to make the dish unforgettably tasty and fragrant. You can use ginger root, a mixture of peppers, dry herbs and coriander as dizzying spices. After grinding the main ingredients with a blender, we get the most delicate puree soup, which, under the influence of spicy spices, will simply melt in your mouth.

1. We put a pot of water on the fire.
2. My beets and potatoes, peel, cut into small cubes. It is desirable that the beets be cut into cubes 1.5-2 times smaller than potatoes. This will help not to waste time on separate cooking of potatoes and beets, but will help you to cook root crops at the same time.
3. When the water boils, put the chopped vegetables into the pan. We cook them until cooked.
4. We heat the frying pan in oil, put the coriander seeds crushed in a mortar into it. After about a minute (when the seeds darken a little), add grated ginger to them, sauté it together with coriander for 30 seconds.
5. At the end of the stewing of spices, turn off the stove, remove the frying pan with fragrant contents from it.
6. As soon as the vegetables are cooked, pour the fried spices into the pan to them. Cook the soup for another 2-3 minutes.
7. After - remove the dish from the fire, beat it with a blender.

If you don’t have a blender, you can get a pureed mass in another way: pour the broth into a separate bowl, grind the vegetables with a potato masher, then beat them with a whisk, and then gradually pour in the previously drained broth to them.

1. We put the pan with almost ready mashed soup on the fire, add a mixture of peppers, salt, dry herbs to it. If you are using ground coriander instead of seeds, then you can add it at this stage. In this case, it is not necessary to overcook it earlier in a pan with ginger.
2. After boiling the soup (already with spices) - continue to cook it for a few more minutes.
3. Finally, add cream / sour cream to the dish, mix everything, turn off the fire, before the beetroot soup boils again.

If you want, then not all vegetables can be mashed completely. For piquancy and some similarity with borscht, beets can be left in the soup in the form of small pieces. But this is an amateur and therefore it is not necessary to do this at all. Cook the way you like.

Beet cream soup: a step by step recipe

Another interesting recipe cooking your favorite soup without cabbage is beetroot cream soup with apple, kefir and sour cream. The basis for cooking the dish will be vegetable broth, but if desired, you can use meat broth with pieces of pork or chicken. They, like vegetables, we then spur in delicious cream soup from beets.

Ingredients

• Beets - 2 pcs.;
• Leek - 1 pc.;
• Vegetable broth - 1 l;
• Olive oil - to taste;
• Kefir - 1.5 tbsp.;
• Salt - to taste;
• Onion - 1 pc.;
• Apple (green) - 1 pc.;
• Potato - 1 pc.;
• Allspice (peas) - 2-3 peas;
• Brown sugar - to taste;
• Dill (fresh) - ½ bunch;
• Carrots - 2 pcs.;
• Sour cream (low fat) - 5 tbsp. l.

How to make beet cream soup

1. For cooking vegetable broth you need to start baking vegetables and parsley. Cut in half 2 carrots, a stalk of a leek, a parsley root, 1 onion and put everything in the oven.
2. We transfer the baked ingredients to the pan, add 2-3 stalks of celery to them, pour the food with 2 liters of cold water, put the container on the stove.
3. Bring the mass to a boil over moderate heat, salt it, put allspice in a saucepan, cook the dish under a closed lid for 30-60 minutes. The fire is small.
4. Wrap the beets in foil and place in the preheated oven. We bake for about 1-1.5 hours at a temperature of 180 ° C, until the roots soften.
5. Cut potatoes into small cubes.
6. Chop the onion arbitrarily, rub the carrots on a grater.
7. In a frying pan heated to olive oil, fry the chopped onion until translucent for 5 minutes. Then add the carrots, mix the ingredients and cook them, about 5 minutes.
8. Bring the broth to a boil, pour potatoes, fried onions and carrots into it. Cook the soup for 15 minutes, until the potatoes are ready.
9. We clean the baked beets, cut them into small cubes, pour the cut into the broth, heat it on fire for 3-5 minutes.
10. Puree the resulting soup with beets with a blender, cool to room temperature, then add to homogeneous mass salt, sugar, kefir. If the beets are sweet enough, no sugar is needed.
11. We cut the apple into 2 parts, cut out the core from it, grind the pulp together with the skin with a blender.
12. Finely chop the dill, mix it with sour cream and applesauce.

Serve soup puree with beets to the table cold, well, or at least at room temperature. As a dressing for the soup, we will have an apple-sour cream mixture, which will add additional flavor notes to the dish.

How to cook beetroot soup

In addition to those cooking options beetroot soup, which we described above, there are many other variations. You can cook the first beet with a variety of products.

Here are just a few options for decorating its composition:

• nuts;
• meat (in the form of whole pieces, meatballs, etc.);
• cabbage;
• cream cheese;
• eggs;
• garlic;
• lemon;
• goat cheese and many other ingredients.

Soup with beets is one of the varieties of the most popular beetroot dishes - borscht and beetroot, which many of us simply adore since childhood. However, pureed soup, and even more so, delicate cream soup, is very different in taste from the above dishes. Try something similar to cook and you, it's easier than you think. Treat yourself and your family with a special - tasty and healthy puree soup from beets.

Enjoy your meal!

Borsch is a dish known to everyone since childhood. A thick cabbage and beetroot soup is considered traditional dish Ukrainian cuisine, but now it can be found in the cuisines of almost all peoples of the world in different variations. In this article, we will share recipes for making borscht without adding cabbage.

simple recipe

Ingredients	Quantity
pork -	700 g
carrots -	1 PC.
bulbs -	1 PC.
medium beets -	1 PC.
medium potatoes -	7-9 pcs.
lemon -	1⁄2 pcs.
greenery -	1 bunch
laurel -	3 pcs.
clove inflorescences -	3 pcs.
basil, ground allspice, oregano -	pinch by pinch
salt -	taste
sunflower oil -	for frying
Time for preparing: 110 minutes	Calories per 100 grams: 80 kcal

Borscht without cabbage with pork is prepared as follows:

Recipe for borscht with beets without cabbage

Components:

• 1 PC. chicken fillet;
• 1 PC. carrots;
• 2 pcs. beets;
• 1 PC. bulbs;
• 7 pcs. potatoes;
• 1 st. l. tomato paste;
• 3 pcs. bay leaves;
• 3 pcs. garlic cloves;
• ground black pepper on the tip of a knife;
• salt;
• sunflower oil for frying.

Cooking time: 50 min.

Calorie content: 60 kcal per 100 g.

Cooking:

1. Wash the fillet well, cut into medium pieces;
2. We clean the potatoes from the skin, rinse in water, cut into medium strips;
3. We put meat and potatoes in a saucepan, add water, about 1.7 liters, bring to a boil, cook over low heat until tender, salt at the end. The chicken cooks very quickly, so it will be ready along with the potatoes;
4. While the broth is cooking, make the roast. We clean the onion, finely chop, fry until golden in oil, then add carrots grated on a fine grater and beets cut into small strips into the pan, fry until excess water evaporates. Add the pasta, mix well, simmer under the lid until the beets soften;
5. In the finished broth we put the frying, laurel, ground pepper, let it boil for 5-10 minutes. At the end of cooking, pass the garlic through the press directly into the pan, stir and turn off. Let stand before serving.

Beetroot without cabbage with beef in a slow cooker

Components:

• 400 g of beef on the bone or ribs;
• 2.5 liters of water;
• 2 pcs. carrots;
• 2 pcs. Luke;
• 3-4 pcs. beets;
• 2 pcs. tomatoes;
• 4-5 pcs. potatoes;
• 3 pcs. garlic cloves;
• 1/2 lemon;
• 1 tsp granulated sugar;
• 1 bunch of greens;
• 3 pcs. laurel;
• oil for frying;
• salt.

Cooking time: 1 hour 30 min.

Calorie content: 25 kcal per 100 g.

Cooking:

1. We clean, wash carrots, beets and onions. Finely chop the onion with a knife, rub the carrots and beets on a coarse grater;
2. We blanch (pour boiling water over) the tomatoes, quickly remove the skin from them, cut into cubes. We clean the garlic from the husk, pass through the press;
3. Pour a little oil into the thicket of the multicooker, put carrots and onions, set the “frying” mode (choose vegetables) or “baking” - for 5 minutes. Stir fry the vegetables without covering with a lid;
4. Then add the washed and chopped meat and tomatoes to the bowl, fry for another 5 minutes;
5. Next, add the peeled potatoes, cut into medium cubes, granulated sugar and 1.5 pieces of beets, mix, salt, pour hot water from a teapot. We switch the multicooker to the “extinguishing” mode for 60 minutes under a closed lid;
6. Meanwhile, pour the remaining beets with boiling water, about 250 ml, add the juice of half a lemon, bring to a boil in a small bowl. We filter the finished broth, discard the cake;
7. AT ready soup pour beetroot broth, add garlic, laurel, chopped herbs. Turn on the "heating" mode, leave for 10 minutes to languish. We let the finished borscht brew for about half an hour.

1. To cook lean borscht, instead of meat broth use vegetable. For its preparation, you can use onions, carrots, bell peppers, celery root and various dry spices;
2. During the cooking of the broth, in order to check the readiness of the meat, you need to get 1 piece and chop it with a fork or knife, if the juice is transparent - the meat is ready, if it is reddish ichor - it is worth boiling a little more;
3. With long cooking, the beets lose their color, the dish turns red, and not saturated red. To avoid this, the root crop must be prepared in advance, for example, lightly baked in the oven. You can also avoid discoloration by sprinkling chopped beetroot with lemon juice or vinegar before adding it to the pan;
4. To make borsch without cabbage fragrant, you can use any dried spices. But the most important in it are: parsley stems and root, dry or fresh, ground or black peas and allspice peppers, bay leaf and, of course, garlic. It is better to put the latter at the final stage of cooking, having previously crushed it with a press or on a grater;
5. To feel all the colors of the taste of borscht, even if it is without cabbage, it is recommended to serve it with sour cream and fresh donuts with or without garlic.

Enjoy your meal!