Lean borsch

Lean borsch

Category: First meal

Ingredients
potatoes	3 pcs medium
onion	2 pcs medium
carrot	1 pc large
beet	1 small
cabbage	400gr
homemade tomato juice	700gr
sunflower oil	150-200gr
garlic	3 teeth
greens	a bunch of dill
bell pepper red	4 pcs medium

Cooking method

• Borscht is good because, having no meat, it still has a rich bright taste. In the days of fasting, he is simply irreplaceable. Pour into plates, and the smell is all over the house!
• Well, now in order
• First we do the frying. Finely chop the onion and into a frying pan, into the heated oil. Onions need to be fried to this extent. so that it already smells fried, but its color remains light, at this moment we throw in carrots and beets. If you do not like beets, do not put them. This will not change the wonderful taste. We continue to fry the carrots and onions, stirring constantly so that the onions do not turn black. As soon as you see that the oil in the frying has taken the color from the carrots, that is, turned orange, feel free to pour in the whole tomato. Homemade, thick, aromatic is best. Set aside the frying on a quiet fire and simmer slowly, stirring constantly. Simmer so much that excess moisture and vegetables evaporate, as if boiling in oil. All frying is ready. In the meantime, the frying is stewing ...
• Take a 6-liter saucepan and pour half of it with water. We put on the stove and let the water boil. Then put the potatoes there, cutting them into pieces. The potatoes are cooked until tender. Shred cabbage and finely grind red pepper in a blender. Do not be afraid to shift too much, there will not be much of it and 5 and 6 pieces. This is the basis of a delicious and beautiful borscht. Potatoes are ready and fried too. Pour the frying into a saucepan and let it boil. Boil immediately put the cabbage and pepper. Pepper is not in short supply even in winter. And if fresh is a little expensive, then frozen can easily replace it. Cook now until the cabbage is ready. We determine the readiness of the cabbage by taste, since different cabbage litter is cooked for a different amount of time. Well, there are a few minutes left before the end of cooking. Put the crushed garlic, lavrushka leaf and a bunch of dill (chopped, of course) for another 2 minutes and remove from heat. Now let the borscht stand, all the smells will harmoniously merge into one - the smell of fragrant borscht.

Note

I make this note necessarily !!!!! Any bouillon cubes and spices like Georgian borscht will spoil forever! Therefore, we will do without them.
Well, when the fast is over, this borscht with meat will be no worse.

[valvery]

valvery, I have been making this borscht for over 15 years, I tried it with a friend and was stunned how delicious it is !!!!!
There is no difference in meat broth or lean taste. My husband and son say that it is much tastier without meat. True, when I cook borscht, I don't put bell pepper (they don't really like it in the family) and tomato paste.
I also make lean cabbage soup.
Thank you for uploading the recipe, but I didn't think of it, I thought that everyone was cooking like that already.

Valya, one-to-one borscht is cooked here in the Kuban. I also can't imagine borscht without Bulgarian pepper. Valichka, but I wrote well about the beets, if there is none, then it is not necessary. And then many such borscht is called cabbage soup, but it is not beets that play the main note in borscht.
Moreover, such borsch is good in the heat, it is not so fatty and can be eaten cold and without meat in summer it does not sour longer.

And I put the bell pepper in the frying, cutting it into small cubes. And for myself, I determined that half of an average size is enough for my taste of pepper. And in this recipe there is so much of it ... Or because of fine grinding with a blender, the taste of pepper is not clearly manifested in the borscht?

I drew attention to this recipe, but such a large amount of vegetable oil is in doubt - a whole glass !!!
I cook lean borscht, but 1-2 tbsp is enough for me. l. for sautéing vegetables, then there will be no extra smell and taste of oil

Sorry, a matter of taste, that's my opinion

[valvery]

Overcooked peppers have a completely different taste and I would have noticed - not the best. But thrown at the end of cooking, it perfectly retains the aroma and adds a bright red color.

but not beets play the main note in borscht.
Moreover, such borsch is good in the heat, it is not so fatty and can be eaten cold and without meat in summer it does not sour longer.

This is true !! In summer it is good even in cold weather! And if it is not meat broth, then it has a fabulous vegetable aroma

valveryHowever, when I cook borscht, I don't put bell pepper (they don't really like it in the family) and tomato paste.
I also make lean cabbage soup.
Thank you for uploading the recipe, but I didn't think of it, I thought that everyone was cooking like that already.

I misunderstood a little here. Just don't put tomato paste or even tomato ??? how to make borscht? I don't put pasta either - I don't like its overcooked smell. Homemade juice - just juice! But borscht will probably not work without tomato at all ...

An interesting recipe, I use it for those cases when you need to cook borsch without meat.

PS the amount of pepper does not bother me personally. Obviously this is not for everybody.

[Admin]

AdminNo, not much! Not much on a 6-liter saucepan You can calculate that no more than 5 grams of butter will get into a portioned plate. But you simply won't save so many vegetables in less oil and they won't get a wonderful smell. But vegetables need to be fried, then it is fried, but it is simply impossible to fry 500g of vegetables in 2 tablespoons of oil. They will let the juice in and stew, and this is no longer this borscht, but a completely different story. And I wrote 150-200 gr in the recipe. Choose the lower limit. I can assure you that the final form of borscht is not fat accumulation.

And which oil is better: fragrant sunflower oil, or refined deodorized oil?
I, as a rule, mix them for frying

[lillay]

lillay This is how you like it better. As familiar to your family.

[valvery]

valvery, yes, sometimes I do without tomato. Also very tasty !!!