Vegetarian borscht with beans recipe. Hearty and tasty vegetarian borscht with beans

25.12.202327.05.2017

If you have never eaten borscht, you have missed out on a lot. This is one of the healthiest and richest-tasting soups. There are many recipes for borscht. In this article we will look at how to prepare vegetarian borscht.

To prepare a truly delicious vegetarian borscht with beans and beets, we will need the following products:

100 g white beans;
1 medium-sized beet;
1 small carrot;
1 PC. onions;
3 medium tomatoes;
1 PC. large bell pepper;
200 g white cabbage;
a tablespoon of lemon juice;
a teaspoon of sugar;
a few bay leaves and black allspice peas.

Steps for preparing vegetarian borscht with beets:

Soak white beans in cold water overnight, drain the water, rinse the beans thoroughly;
Boil the beans in 1.5 liters of water until tender;
cut carrots, beets, bell peppers, cabbage into strips;
finely chop the onion;
grind the tomatoes in a meat grinder or grind them in a blender;
fry the onion in vegetable oil until transparent;
add carrots to the onion and continue frying for another 4 minutes;
add bell pepper to the frying, fry the mixture until the pepper is soft (about 3 - 4 minutes);
to prepare the second frying, fry the beets in vegetable oil for several minutes;
add tomatoes and a tablespoon of lemon juice, a teaspoon of sugar to the beets. All ingredients are mixed and simmered under a closed lid until the beets are soft. To prevent the frying from burning, do not forget to stir it, add a little bean broth if necessary;
Add cabbage and salt to a saucepan with boiled beans and water. Cooking lasts 5 minutes. Then add the carrot mixture and cook for another 5 minutes. If the cabbage is not ready, then cook for a few more minutes;
after that, add the roasted beets to the pan;
borscht is brought to a boil and cooked for a few more minutes;
add bay leaf and allspice to the prepared borscht.

The dish is ready! We hope you enjoy this recipe for vegetarian beetroot borscht.

Vegetarian borscht with prunes

To prepare vegetarian borscht with prunes we will need:

2 liters of water;
1 medium-sized beet;
2 pcs. onions;
1 small carrot;
4 potatoes;
300 g white cabbage;
1 sweet pepper;
8 pcs. pitted prunes;
1 glass of tomato juice;
2 cloves of garlic;
1 teaspoon sugar;
a little vegetable oil;
pepper, salt to taste.

Stages of cooking borscht:

thoroughly wash the prunes, after soaking them in hot water;
cut potatoes and 1 onion into cubes;
boil water, add chopped potatoes and onions to it;
prepare frying from grated beets, carrots and a finely chopped second onion;
Add tomato juice, sugar, pepper and salt to the frying. Simmer the resulting mixture for 5 minutes;
when the potatoes are almost cooked, add our tomato sauce, prunes, shredded white cabbage and medium-sized bell pepper;
cook the borscht for 15 minutes. Add chopped garlic and other spices (to taste) to the finished dish;
let the borscht steep for half an hour.

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 do not forget that you can also add useful 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:

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

Lenten borscht with beans is an amazing dish! This tasty and satisfying vegetarian soup will not leave even gourmets indifferent. The combination of vegetables traditional for borscht with ginger, mustard seeds and an abundance of other spices makes its taste rich and unique. However, it is not recommended to give dishes with a high content of spices to very excitable young children, so for them the amount of seasonings in the soup should be limited, and some should be eliminated completely.

Vegetarian borscht with beans: ingredients

The amount of products can be varied depending on personal taste preferences, as well as on what consistency of soup you prefer (more liquid or thicker). Let's give an approximate amount for a large pan:

beans - 250 g;
beets - 2 pcs. medium size or 1 large;
carrots - 1 pc.;
onion - 1 pc.;
tomato - 1 pc.;
sweet pepper - 1 pc.;
potatoes - 4 pcs. medium size;
cabbage - 1/4 of a small head of cabbage;
spices: bay leaf - 1 pc., clove sprigs - 2 pcs., cinnamon stick - about.5 pcs., turmeric - 1 tsp., chili powder - 1 tsp., mustard seeds - 1 tsp. , ginger powder - 1 tbsp, ground coriander - 1 tsp.
lemon juice - 1 tbsp;
olive oil - 2 tbsp.

How to cook borscht with beans?

Boil the beans with spices: 1 bay leaf, 2 sprigs of cloves, 1 tsp. turmeric, half a cinnamon stick and 1 tbsp. l. olive oil. It is better to remove the cinnamon stick after 30-40 minutes while the beans are cooking, so as not to kill all the flavor. You will get vegetable broth.
Make the frying: fry 1 tsp in olive oil over high heat. mustard seeds and 1 tsp. chili powder until the mustard seeds begin to pop. Add finely chopped onions, beets and carrots, as well as ginger powder. Fry for 7-10 minutes. Add chopped tomato, bell pepper and 1 tsp. ground coriander. Sauté until the vegetables are soft.
When the beans are almost done, add the chopped potatoes. Cook for about 15 minutes.
Add fried vegetables, salt to taste and 1 tbsp. spoon of lemon juice. Cook for 10 minutes.
Add chopped fresh cabbage and cook for about 5 minutes (then the cabbage will be a little crispy) or longer until the cabbage is cooked until soft.

The delicious borscht is ready! Bon appetit!

Food calorie table

In 100 g (specifically the product, not the dish)	*Squirrels*	*Fats*	*Carbohydrates*	*Calorie content*
Boiled beans	9,61	0,50	20,20	127,5
Boiled beets	1,92	0,11	10,80	54,01
Boiled carrots	0,93	0,12	7,35	51,43
Boiled onion	1,32	0	7,71	36,91
Tomato	0,60	0,20	4,20	20,01
Bulgarian pepper	1,32	0,30	5,70	28,01
Boiled potatoes	2,02	0,40	15,84	75,01
Boiled cabbage	1,41	0,13	3,90	21,01
Lemon juice	0,94	0,11	3,01	16,01
Olive oil	0	99,80	0	898,0
Ground ginger	9,12	6,00	58,29	347,0

Cost of borscht with beans and spices:

half a bag of beans costs about 20 rubles,
the cost of 2 medium beet roots is about 8 rubles,
1 carrot - 3 rubles,
medium tomato - 7 rubles,
bell pepper - about 20 rubles,
1 onion - 5 rub.
4 medium potatoes cost 6 rubles,
1/4 head of cabbage - 3 rubles,
half a lemon - 3 rubles,
2 tbsp. l. olive oil - 6 rubles,
ground ginger costs about 40 rubles for 100 g, 4 rubles for 10 g,
2 sprigs of cloves cost about 6 rubles,
5 g mustard seeds - 1.5 rubles,
half a cinnamon stick - 1.5 rubles,
turmeric (5 g) - 2 rubles,
ground coriander - 1 rub. for 5 g,
chili powder - 3 r. for 5 g (1 tsp),
1 bay leaf - approximately 0.5 rub.

In total, the cost of a large pan of borscht with beans will cost about 100 rubles. Cheap, filling and very tasty!

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 start doing 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 send 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 should 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).