Good day, dear guests of our site! Today we will talk to you about how to cook borscht without beets.
You may be very surprised, because this soup is famous for its rich, bright color, which is given to it by beets. But rest assured, borscht can be prepared without this root vegetable!
To prepare this borscht we will need almost the same ingredients as for the classic one. We will only replace the beets with tomatoes or tomato paste. Of course, you shouldn’t expect the same rich red color. But, nevertheless, the soup will turn out with a red tint and very tasty!
In the previous article, we described how to prepare classic borscht with beets, and now let’s start preparing such a soup without it!
Recipe for borscht in meat broth without beets with sweet pepper and tomato paste
A very simple recipe for borscht without beets. It can be called more simply - cabbage soup. The soup turns out very tasty, rich and rich. You can cook it with meat or water.
Ingredients:
- Half a kilo of fresh cabbage;
- One large onion;
- Lavrushka;
- Salt and herbs to taste;
- 4-5 small potatoes;
- A little vegetable oil;
- 3 liters of water or broth (meat or vegetable);
- A couple of tablespoons of tomato paste;
- 2 medium carrots;
- One sweet pepper.
Preparation:
1. You can prepare the soup in a lean version or with meat. In the first case, you can start preparing vegetables for the soup right away. If you are preparing meat borscht, then you must first prepare the meat and rich broth.
2. Wash the meat, place it in a saucepan and add water. Before boiling, remove all the foam and cook until the meat is completely cooked.
3. Also, after boiling, you can add bay leaf, peppercorns, a bunch of herbs or celery stalks to the broth.
4. Then place the meat on a plate to cool quickly. Strain the liquid and return to the heat. The meat needs to be chopped and added to the soup before removing from the stove.
5. Peel the potatoes and place them in boiling prepared broth. No need to cut. After all, then we will grind it in a different way. While it is cooking, chop the cabbage. Finely chop the onion and grate the carrots.
6. When the potatoes are half ready, add cabbage to the soup. While it's cooking, let's sauté the vegetables. Heat vegetable oil in a frying pan.
7. Brown the onion here first. Then add carrots. Simmer together for a couple of minutes. Cut the pepper into small cubes and simmer along with the rest of the vegetables for about 5 minutes.
8. Add tomato paste to the roast. Cook for another 2 minutes. Meanwhile, the cabbage is almost ready.
9. Add bay leaf here (if you didn’t add it when cooking the meat), add salt and stir.
10. Transfer the vegetables from the frying pan to the pan with the broth. Stir.
11. Remove the finished potatoes from the soup. Crush it with a masher. It is not necessary to achieve a homogeneous puree. It's enough to just make it soft. Add to soup. This method of chopping potatoes will make the dish more tender.
11. Cover with a lid and let simmer for 10 minutes over low heat. Add finely chopped herbs and wait until they boil again.
12. After this, you can remove from the stove. Let it brew for 20-60 minutes. The longer it “rests”, the tastier it will be.
Step-by-step preparation
- Place peeled potatoes into the prepared broth. There is no need to cut it.
- Shred the cabbage.
- Grate the carrots on a coarse grater.
- Cut the onion into large pieces.
- Add the cabbage to the broth when the potatoes are half cooked.
- Heat the frying pan, pour in vegetable oil and add the onion. Fry the onion until golden.
- Add carrots to onions and fry until carrots are soft.
- Add chopped bell pepper. Stir and simmer for another 3 minutes.
- Add tomato paste, stir and simmer for another 5 minutes.
- Add salt and bay leaf to the broth and mix everything together.
- Pour the roast into the broth and stir.
- We take out whole potatoes. It needs to be crushed to the consistency of a thick puree.
- Add the potatoes back to the borscht.
- Let the borscht boil for another 7-10 minutes, covered, over medium heat.
- At the very end, add the greens and turn off. Cover with a lid and leave for another 1 hour. Ready!
Delicious borscht without beets with meat, fresh cabbage and tomatoes
Many people don't like beets. But this is not a reason not to eat borscht. After all, you can cook it without it. I offer a meat version of this soup.
Ingredients:
- Half a kilo of meat (preferably on the bones, for example, ribs);
- Half a liter of tomatoes in their own juice;
- Chalked pepper to taste;
- A little vegetable oil;
- 6 medium-sized potatoes;
- Hot pepper taste;
- 300 grams of fresh cabbage;
- 2-3 bay leaves;
- One medium carrot;
- A tablespoon of granulated sugar;
- One medium onion;
- Salt to taste;
- 3-5 cloves of garlic;
- Greens to taste;
- A tablespoon of sour cream.
We use spices
To make the dish interesting in taste and at the same time bright, you need to add sweet pepper to it. There is one variety that is perfect for this. This is paprika, sweet capsicum. In ground form, it is sold in small bags. When added to vegetable and meat dishes, it gives them a beautiful reddish tint.
So, we have made some broth. Now you need to put the potatoes in water and bring to a boil. Once the potatoes are ready, it's the cabbage's turn. You can add canned red beans. You only have to wait a few minutes and you can turn it off.
But we haven’t yet told you all the tricks to make the borscht red. The step-by-step recipe also includes a description of how to prepare the dressing. A cast iron frying pan is best suited for this. Sauté the onion, chopped into half rings, in it. To make the borscht thick and rich, it is recommended to roll it in flour before frying. Red pepper and tomato paste are also added here. If borscht is being prepared in the summer, add a couple of fresh tomatoes and a large spoonful of ground paprika. All that remains is to pour the contents of the dressing into the pan and let it brew for 15 minutes.
Recipe for borscht with meat, cabbage, tomato paste without frying and ketchup
This is a very simple soup recipe. You can make it quickly when you have little time to cook. As a result, you will provide your family with a tasty, satisfying and healthy lunch. Try it!
Ingredients:
- One small head of cabbage;
- 200 grams of tomato paste (very good quality);
- 2 large onions;
- 5 cloves of garlic;
- A teaspoon of granulated sugar;
- 2 small carrots;
- Greens to taste;
- 3 tablespoons of ketchup;
- 5 small potatoes;
- 2 tablespoons of homemade adjika;
- Seasonings to taste (dried garlic, salt and ground pepper).
Preparation:
1. First of all, let's prepare the products. The cabbage needs to be finely chopped. You can do this with a sharp knife or use a special shredder. Cut the peeled potatoes into small cubes or cubes. Finely chop the onion. Grate the carrots with a grater. Finely chop the greens and garlic.
2. Boil 5 liters of meat broth. If you are preparing a dish during Lent, you can simply cook it in water. When the meat is ready, add carrots and onions. Cook for 5 minutes.
3. Now you need to add the potatoes and boil for another 5 minutes, without bringing them to readiness. Cabbage is added to the soup next. It also needs to be cooked for 5 or 7 minutes.
4. Dissolve tomato paste in a small amount of water until it becomes thick juice. If you wish, you can generally replace it with natural tomato juice. Pour into soup.
5. Add adjika and ketchup here. Add sugar, ground pepper, dried garlic, salt (if you didn’t salt the broth earlier) and other spices at your discretion. Add finely chopped herbs and stir thoroughly.
6. Squeeze the garlic into the soup through a press. Stir and boil for a few more minutes until the cabbage is ready. Then you can turn off the soup.
It's no secret that borscht loves to steep for a long time. This way it becomes more aromatic and rich. Therefore, it is better for him to rest under the lid until lunch.
To keep it warm, you can cover the pan with a warm towel or blanket. Just don't do it near an open fire.
Red cabbage borscht
In order to prepare a bright and unusual first course, you will first need to make broth. Boil half the chicken, this will take about 40 minutes. Place a quarter of a head of red cabbage, cut into thin strips, in a separate cauldron, add salt and pepper. Add carrots and bell peppers cut into strips. Simmer for 30 minutes.
And, the main secret that will be useful to those who do not know what to do without beets. To make the borscht red, you need to fry fresh diced tomatoes in a separate frying pan. Remove the chicken from the broth, cut it and put it back. All that remains is to add stewed vegetables and tomatoes - and you can turn it off. This borscht will be a little paler than usual. In addition, it takes almost a day to develop flavor. This is a feature of all vegetable soups.
Cook delicious borscht with chicken without beets and tomato paste with tomatoes
We will also prepare this soup without frying. This gives it an advantage for people following proper nutritional standards. Borscht is light, aromatic and very tasty. The whole family can eat it.
Ingredients:
- A kilogram of chicken or other meat on the bone;
- A few peppercorns;
- 600 grams of fresh cabbage;
- Large onion;
- Several laurel trees;
- 2 tomatoes (ripe and sweet);
- Seasonings for soup (0.5-1 tablespoons);
- 3-5 small potatoes;
- Salt to taste (about a level tablespoon);
- One sweet pepper;
- A couple of cloves of garlic;
- Medium carrots;
- A couple of level tablespoons of sweet ground paprika;
- Green taste.
The ingredients are for a five-liter pot of soup.
Preparation:
1. Pre-prepare broth with meat and bones. Strain it. The meat can be cooled, chopped and returned to cooking.
2. Put the prepared broth on the fire again. Add peppercorns and bay leaves to it. Place finely chopped onion here too. While the soup is boiling, grate the peeled carrots and also add to the broth.
3. Remove seeds and white membranes from the sweet pepper, wash it and cut into small cubes. Add to soup.
4. Cut the tomatoes crosswise from the bottom, along the skin. Pour boiling water over and leave for a couple of minutes. Now they need to be transferred to cold water. Once they have cooled a little in it, they will be easy to peel off the skin along the prepared cut.
5. Chop them finely and also transfer them to the pan with the rest of the products.
6. Chop the cabbage thinly and cook in the soup. Add salt and all the prepared spices. Cook until cabbage is done. If she is young, then five minutes is enough. A more mature vegetable is cooked for about fifteen minutes.
7. Now it’s the potatoes’ turn. It needs to be peeled, cut into cubes and put into soup. Cook for 10 minutes until done. At the same stage, you can return the meat to the borscht.
8. Remove the bay leaf and add finely chopped herbs. You can use any one you have. Parsley, cilantro and dill work well.
9. Also send chopped garlic here. Stir, wait until it boils and turn off the flame of the stove.
Now the dish needs to sit to become even tastier. Let him rest for at least half an hour. Can be served with sour cream and garlic croutons.
Variations in cooking
It will take you no more than an hour and a half to prepare such an unusual borscht without beets. The most important thing is that the dish turns out very tasty and will definitely appeal to even those who don’t really like borscht. Standard borscht is served with garlic buns and lard. This borscht can also be served with these ingredients.
You can serve borscht with ham or bacon, fried in a pan in advance. But it will be better if the ham or bacon is cool, with a small layer of fat. Along with the meat appetizer, you can serve buns that you can make yourself. To make them, fry any bun or bread you find at home in a frying pan, make a mixture of pressed garlic, salt and melted butter. Grease bread or buns with this mixture, and a simple and tasty appetizer for borscht is ready!
Here is a recipe for making borscht without beets with sweet pepper (Kuban)
Fresh, light and very tasty borscht. The author of the video will tell you how to prepare it correctly. The result is captivating in its appearance. Just seeing this soup makes your mouth water. Surely it tastes even better in reality!
Ingredients
- 2 liters rich chicken broth
- 300 gr. boiled chicken fillet
- 0.5 head (medium) cabbage
- 4-5 potatoes
- 3-4 medium sized onions
- 2-3 medium carrots
- 2-3 red bell peppers
- 3 cloves garlic
- 50 gr. aged lard
- 50 gr. butter with dill
- olive oil
- Bay leaf
- salt
Enjoy watching!
A plate of borscht will never be out of place on the dinner table. This soup is loved by many. But some people don't like beets or don't eat them for one reason or another. In this case, you can prepare the soup without beets at all or without beetroot, as they call it in Ukraine.
Many will say that this is not borscht at all. From a theoretical point of view, this is true. It’s probably easier to call this soup cabbage soup. But by tinting it with tomato paste or tomatoes, it turns out very similar to borscht - both in taste and color.
Take the article to your social networks so that recipes for delicious borscht without beets are always at hand. I wish you success! See you soon!
Ingredients:
- Pork – 700 grams (on the bone)
- White cabbage – 0.5 pieces
- Onions – 1 piece
- Carrots – 1 piece
- Bell pepper – 2 pieces (red)
- Tomato – 3 pieces
- Potatoes – 5 pieces
- Bay leaf – 2 pieces
- Tomato paste - 1 tbsp. spoon
- Garlic – 3 cloves
- Vegetable oil - 3 tbsp. spoons
- Salt - To taste
- Spices - To taste
- Water – 3 Liters
- Greens - To taste
Number of servings: 6-8
A little history
It is believed that the first borscht was prepared during the war with the Turks, during the capture of the Azov fortress. The Cossacks had to spend several days hungry, and then they collected everything that grew next to them, threw it into a cauldron and cooked it. Since then, the belief began that borscht is a national Ukrainian dish. At the same time, they claim that even in ancient times this concoction was considered one of the main dishes of the ancient Romans. Of course, since then the recipe has been lost and changed, and even now each nation has its own characteristics and subtleties of preparing this soup.
The classic cooking method requires the presence of beets. This is one of the main ingredients. But there are many recipes without adding it. You will be presented with several recipes for borscht, which are prepared without adding beets. And it turns out quite tasty. However, you can see this for yourself by reading the article and going to the kitchen.
