Borscht with beets without cabbage. Borscht without cabbage

Borscht without cabbage - food down the drain? This is not true. Here are some delicious soup recipes for you. Now you can see for yourself that such a soup has the right to exist, and moreover, it exists in several incarnations, some of which are favorite first courses at home.

Pork

The first in this selection of simple recipes will be borscht with beets without cabbage. Check your bins for the following products:

a kilogram of pork ribs (if you don’t like ribs, just take the pulp);
four to five medium potatoes;
one juicy carrot;
bulb bulb - one piece;
beets - its quantity is calculated by size (if the beets are very large - one piece will be enough, a smaller vegetable - take two pieces);

one sweet pepper of any color;
spices and salt, bay leaf;
garlic - three to six cloves;
table vinegar 9% - a tablespoon;
vegetable oil - we will sauté vegetables on it.

Cooking red borscht

And now we are starting to translate into reality the recipe for beetroot borscht without cabbage.

We wash the ribs and put them in a pan of a suitable size. Pour the meat product with cold water and add some salt. We put it on the stove to cook. When the meat begins to boil, you need to remove the scale from the broth, with a slight boil, continue to cook it for about half an hour.
After this time, remove the meat from the broth and lay out to cool. Cut the cooled product into pieces. And the broth must be strained. Now we return the chopped meat to it.
Wash and peel potatoes. Grind, as you usually do for soup, and add to the meat in the broth. Put the pot back on the stove.

Roasting

To prepare the frying, peel the carrots and grate them on a medium fraction grater. Beets are also cleaned and chopped with a grater. Onions for borscht without cabbage cut into cubes.

Pour vegetable oil into the pan and pass all the prepared vegetables on it (except pepper). In the process, you can add a few tablespoons of broth to the pan with vegetables. After ten minutes, turn off the frying and add a tablespoon of vinegar to it.

We continue to cook borscht without cabbage

The pot with contents is already boiling. We give her seven to ten minutes so that the potatoes are almost cooked. And chop the bell pepper, peeled from seeds. You can cut any pieces you want.

We send the pepper to the pan, add the bay leaf and simmer over low heat for about three minutes. At this time, we taste for salt and add it if necessary.

When the potatoes are ready, turn off our borscht without cabbage. Let stand for three minutes and now put the contents of the pan into the broth.

Squeeze the garlic through a press directly into the pan. If possible, you can add chopped greens there. Throw in the rest of the spices too.

Stir in soup and stir-fry. Cover with a lid and let it brew for about ten minutes.

The next one will be borscht without cabbage, but with the addition of beans. This soup will not leave indifferent among bean lovers. If your borsch will be tasted by a large number of eaters, multiply this rate by two or more. We collect products for its preparation:

a piece of meat on the bone (pork) - about four hundred to five hundred grams;
potatoes - half a kilogram;
a couple of medium carrots;
large beets - one piece, if smaller, then two or three;
onion, large and juicy - one piece;
any fresh herbs;
two small spoons of lemon juice (juice can be replaced with vinegar 9% - one tablespoon.

Attention! Do not confuse, please, table vinegar and vinegar essence. Essence is a very concentrated product. Dilute it to 9% according to the recipe on the bottle.

Still need:

spices to taste and bay leaf;
vegetable oil for frying;
tomato paste - two large spoons;
ready-made or canned beans - from two hundred to four hundred grams;
a few cloves of garlic.

Cooking technology

We wash the meat and cook until cooked: an hour from boiling when removing scale from the broth.
Peel the potatoes and cut into cubes (before laying in the pan).
We also clean carrots and beets and grate a large fraction on a grater.
We clean the onion and grind it according to our preferences.
Pour oil into a frying pan and cook a fry of onions and carrots with beets. When the vegetables soften (after about five minutes), add the tomato to them and, stirring, warm up for another couple of minutes. Turn off the pan and add lemon juice (or vinegar) to it. We leave the roast and continue to embody the recipe for borscht with beets without cabbage.
The meat is cooked, and it's time to add chopped potatoes to the soup. Cook it until almost ready.
Add spices, laurel and salt to an almost ready potato.
At the same time, add the beans - ready.
Borscht boils again and boils for a minute. Turn off the stove and add the beetroot to the soup. Pour finely chopped greens there - different.
Taste the resulting borscht for salt and acidity. If you need a little more acid, add vinegar in small spoons, stir each time and taste the soup after adding.
Let the borscht with beans brew for five to ten minutes and serve.

We present you another recipe for borscht without cabbage with a photo of the finished dish. This green borscht is very beloved by many. And here is the composition of the products for a three-liter pan:

chicken meat - five hundred or seven hundred grams (any part can be used, but it is better if it is not a breast, but a couple of chicken legs);
five potatoes;
five boiled and peeled eggs;
laurel leaf;
sweet pepper - one piece;
one large carrot (you can without it);
bulb;
sorrel - a bunch and more;
other greens;
all your favorite spices and salt;
vegetable oil;
table vinegar 9% - a tablespoon.

Cooking bright borscht

First, boil the chicken and at the same time get a beautiful and tasty chicken broth. To do this, we lower the meat directly into boiling water with the addition of a bay leaf and salt. After boiling, remove the scale from the broth. Cook over low heat until the chicken thigh is done. The foam in the process of its preparation must be removed several more times. When the meat is cooked and excess scale is removed, we get a beautiful broth.
During the preparation of the base for borscht, we do not waste time and clean vegetables and cooked eggs from inedible elements.
Grind prepared ingredients. Carrots must be grated. Chop the onion finely, potatoes - in cubes. Cut eggs for borscht into cubes. Sweet pepper is also cubed.
We lower the potatoes into the prepared broth and cook until fully cooked for about ten to fifteen minutes.
In a deep frying pan, you need to sauté the onion until golden brown, add carrots and peppers to it. We continue to cook the vegetables until the carrots are soft.
We introduce the frying into the soup and now put the chopped eggs into the pan. Cook for about ten minutes.
After this time, we put chopped sorrel, green onions and dill into the green borscht. The more greens in the soup, the tastier it will be. Stir, taste and, if necessary, add more salt. Pour the vinegar into the pan and after a few minutes pour the borscht into plates.

About greens

When sorting through sorrel for any dish, including such borscht, it is necessary to look very meticulously at each leaf. Small caterpillars and snails can hide on the left side of the sorrel leaf, and with a careless inspection, such an additive will end up in your dish. Rinse leaf after leaf, rubbing all sides with your fingers. You will spend a little more time on preliminary preparations, but the result will definitely not disappoint you.

Borscht without cabbage

A spoonful of borscht!)))

Delicious, hearty red borscht filled with life-giving beetroot juices 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. Drizzle borscht with 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 sweet peppers and fresh or sauerkraut. Instead of simple white cabbage, Beijing (leaf lettuce) is also suitable, 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 Paprikash frozen vegetable mixture for density.

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 chili peppers by adding it to the fry) will add flavor and richness to it).

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, acting 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!

Whether to cut the meat from which the broth was cooked into borscht is up to you. For example, I took it out of the soup, cooled it, cut it into cubes and fried it with onions. And then served with mashed potatoes. Just a meal!!!

Enjoy your meal!

Borsch is a dish known to everyone since childhood. A thick cabbage and beet soup is considered a traditional dish of 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:

Wash the fillet well, cut into medium pieces;
We clean the potatoes from the skin, rinse in water, cut into medium strips;
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;
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;
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:

We clean, wash carrots, beets and onions. Finely chop the onion with a knife, rub the carrots and beets on a coarse grater;
Blanch (dip in boiling water) tomatoes, quickly remove the skin from them, cut into cubes. We clean the garlic from the husk, pass through the press;
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;
Then add the washed and chopped meat and tomatoes to the bowl, fry for another 5 minutes;
Next, add peeled potatoes, cut into medium cubes, granulated sugar and 1.5 pcs of beets, mix, salt, pour hot water from the kettle. We switch the multicooker to the “extinguishing” mode for 60 minutes under a closed lid;
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;
Pour beetroot broth into the finished soup, add garlic, laurel, chopped greens. Turn on the "heating" mode, leave for 10 minutes to languish. We let the finished borscht brew for about half an hour.

To cook lean borscht, you can use vegetable broth instead of meat broth. For its preparation, you can use onions, carrots, bell peppers, celery root and various dry spices;
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;
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;
To make borsch without cabbage fragrant, you can use any dried spices. But the most important in it are: dry or fresh parsley stems and root, ground or peas black and allspice, 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;
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!

Borscht, borscht, borscht - as soon as they do not call this first dish, a favorite in many families. Some people can’t imagine their lunch at all without a delicious rich borscht, in which our main vegetables are combined into one whole: potatoes, carrots, beets, cabbage, onions and tomatoes. Someone likes lean borscht with beans, and someone prefers borscht with a good piece of meat - everyone has different tastes. But love for him remains unchanged!

Our today's borscht recipe will be somewhat unusual for some people, since it lacks one of the traditional ingredients, namely cabbage. Yes, yes, you heard right, we will cook borsch without cabbage, but at the same time it will not become less tasty. Our recipe will be a godsend for those who do not really like this vegetable, but at the same time they will not refuse a plate of delicious borscht!

Also, this recipe will appeal to those who, for some reason, do not currently have fresh white cabbage. Borscht without cabbage in the traditional sense is not quite borscht. It's more like a soup. But it doesn't matter what you call this first course. If you want to cook borsch without cabbage, then we will give you this recipe.

And to begin with, let's reflect on the question - what can replace cabbage in borscht? Fresh white cabbage can be replaced with sauerkraut, Beijing cabbage.

In Poland, there is also beetroot, which is similar to our borscht and is also cooked without cabbage. Those. in terms of taste, this dish has the right to be cooked and eaten. Borscht turns out beautiful, appetizing. Red and fragrant, with a fragrant garlic bun, even those who cannot imagine borscht without cabbage will like it.

Ingredients

Purified water - 3 l;
Beef meat - 450 g;
Potatoes - 600 g;
Carrots - 130 g;
Beets - 150 g;
Onion - 150 g;
Tomato paste - 2-3 tablespoons;
Bay leaf - 3-4 pieces;
A mixture of peppers and salt - to taste;
Garlic - 2-3 cloves;
Vegetable oil - for sauteing vegetables.

Cooking

We will start cooking our borscht by boiling the meat, that is, we will make the base - meat broth. In this case, it is beef shank meat or the so-called hazel grouse. You can use meat of your choice: pork, chicken, turkey or beef. A good broth is obtained from meat on a sugar bone.

We wash it thoroughly and pre-soak for 20 minutes in cold water. Next, place in a saucepan with a small amount of water (to cover the meat) and let it boil for a couple of minutes. After that, we drain the water, wash the meat and load it into a saucepan to prepare the broth for borscht. We cook until fully cooked, after which we take it out and leave it to cool, and by this time we ourselves are already preparing the first vegetables.

Potatoes and part of the onion (about half) are peeled and chopped. Potatoes into small cubes, and onions as small as possible. Raw onions will make our borsch without cabbage more flavorful.

We immediately send them to the broth along with the bay leaf.

We heat the pan, pour in 2-3 tablespoons of vegetable oil and send the prepared vegetables to pass.

We clean the beets, wash them and quickly rub them on a coarse grater or, if you want to get confused, cut them into strips with a knife.

We send the passivated vegetables to the pan, and put the beets in their place, adding a little vegetable oil to it. Cover with a lid so that it becomes limp faster, make sure that it does not burn.

Add tomato paste to the beets, mix and keep in the pan for a couple of minutes.

During this time, we cut the cooled meat into portioned pieces and send it to the pan.

We also add beetroot with tomato. Let it boil for another 2-3 minutes, salt, pepper, taste. If necessary, add what you think is missing: salt, tomato, sugar.

At the end of cooking, we throw in dill and finely chopped garlic, let it boil and remove from heat.

Our delicious borsch without cabbage will reach its logical conclusion and will be ready for tasting in 15-20 minutes.

We pour fragrant, rich borscht on plates and proceed to the meal!

This is one of the favorite, in our families, first courses. The recipe is considered a classic of Ukrainian cuisine, in the modern world it can be found in many cuisines, in different variations. Borsch without cabbage with beets is a Belarusian first course, it is cooked not on meat ingredients, but on beet kvass. There are many varieties of recipes. There is a step-by-step recipe for 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 beetroot 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 pork ears. Cook on the one you like best.

Let's try 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, we remove the "foam" scale, 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.

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

For garlic, do not use a press, it is better to crush the cloves with a knife and chop finely, so it retains more taste 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 put the 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,
a couple of cloves of garlic
2 tomatoes
pepper 1 pc. (sweet Bulgarian),
tomato puree 30 gr.,
herbs, bay leaf,
salt, pepper to taste.

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. We cook with chicken meat 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: sliced zucchini, canned corn, green or canned beans, green peas, turnips and even apples. You can also fry vegetables in lard. With beans, my household is especially fond of.

Do not skimp on the use of dried and fresh herbs, 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!