Light lean borscht

Category: First meal
Light lean borscht

Ingredients

Carrot 100 g
Beet 200 g
White cabbage 300 g
Onion 1 head
Garlic 5-6 teeth
Tomato paste 1 tbsp. l.
Boiled tomatoes 1 glass
vinegar 2 tbsp. l
Bay leaf 2-3 pcs
Black peppercorns 10 pieces
greens, dill, parsley, coriander, basil. half beam
Hot red pepper and black ground pepper taste.
Red bell pepper 1 PC.
Sunflower oil 3 tbsp. l
salt taste
potatoes 3 pcs.

Cooking method

  • Girls, especially Ukrainian women, do not throw slippers at me, that is, bacon and donuts. For a very long time I wanted to lay out the recipe, but I was afraid that they would laugh at me, but still I took a chance. Borscht is very. very tasty . low-calorie, it is obscenely easy to prepare. I have a kenwood electric grater. therefore everything is very fast and easy. Always use 1 medium carrot and 2 medium beets. Carrot . I rub beets and garlic on a coarse grater. Change disc and chop onion. I send all this to the pan. If there is dill, then I cut it immediately and send it to the vegetables. it also retains the color of the beets. Add diced potatoes to the pan. tomato paste, boiled homemade tomatoes, vinegar (who can not stand it can be replaced with lemon juice). bay leaf, peas, bell pepper (I have chopped into strips and sprinkled with plenty of salt since autumn. Stands in the refrigerator) Pour vegetables with boiling water. so that the vegetables are completely covered. Bring it to a boil. Reduce the fire to a minimum and extinguish for 35 minutes. After 35 minutes, add the shredded cabbage and all the greens that are. It is very good if there is dried basil add 0.5 tbsp. l Add boiling water again to the desired thickness. ... Boil the borscht until the vegetables come down. Season with salt, pepper and add 3 tbsp. l sunflower oil. Turn off the gas after 30 seconds. Let the borscht brew for two hours. Due to the fact that the oil is added at the end, the beets do not lose color. Place a spoonful of sour cream on a plate. Grease black bread with mustard and eat it for health. Bon Appetit.Light lean borscht

The dish is designed for

3 liters

Time for preparing:

1 hour

Cooking program:

Grater, plate

Lerele
Gayane Atabekova, an interesting recipe, no roasting, you have to try it, I liked it.
But I still throw slippers without offense
When designing a recipe, it is better to break the text into paragraphs to make it easier to read and understand. Here's what they write about paragraphs


Opening any text, you subconsciously instantly determine whether it is convenient to read it or not. And if you see a lot of solid text without paragraphs, headings and illustrations, then it makes you irritated and wants to close it as soon as possible. No matter how well this text was written. On the Internet, such unstructured texts are called "sheets".

The text can be short, consisting of only 10-13 sentences, but if they are not separated in any way, bunched together, the text causes a feeling of heaviness and inconvenience. It is difficult to understand it, it is also impossible to get an idea of ​​its structure.

Kara
Gayane, you have great recipes, but Lerele right, to read them - pluck out your eyes After a period before the new sentence a space is put, the new sentence is written with a capital letter. Forgive for God's sake that I am writing this, but often I close the recipe without having finished reading it, because it dazzles in my eyes and confusion begins in my head

It is all the more strange to see such a design, because you write, basically, competently

Gayane Atabekova
Lerele, Thank you so much. I did not know.
Kokoschka
Gayane Atabekova, need to try!
I even love just beets + water + dill + garlic + sour cream + lemon. the juice.
kavmins
a very interesting recipe - I'll try to cook it like that, thanks!
brendabaker
Gayane Atabekova,
Gayane, what an excellent borscht
Gayane Atabekova
Girls cook it. It is very easy and delicious.
BlackHairedGirl
Gayane, Thank you very much for your recipe. I have dried basil. I knew that it would come in handy for some reason, I cooked it since summer and ground it into powder, I will try to apply it to this borscht. I love lean borscht very much.
Gayane Atabekova
BlackHairedGirl, Tatyana, I keep dried basil with leaves. Then I pour it on my palm and rub it directly into the dish. It seems to me that the aroma is more preserved. I put it in cutlets, kebabs, kupaty, borsch, in soup. in beef stroganoff, in hodgepodge, in chakhokhbili, in lobio. Check out the recipes on my profile. I like dried even more than fresh.
liyashik
Gayane, I would now treat myself to your borscht, despite the late hour Thanks for the recipe, of course, I take it to your bookmarks! It is so easy and tasty at the same time, it is impossible not to write down such a recipe!
Have you prepared boiled tomatoes in advance?
Masha Ivanova
Gayane Atabekova, Gayane! Could you please tell us which dishes use green basil and which ones use blue?
Gayane Atabekova
Masha Ivanova, Lena we use green basil only with beans. Italians add pesto to the sauce.


Added Sunday 05 Feb 2017 10:36 AM

liyashikLeah, I boil tomatoes in the fall and put them in jars. Then I use it all winter. You can use ready-made tomatoes in your own juice. If there is no tomato, put 2 tbsp. l tomato paste.


Added Sunday 05 Feb 2017 10:39 am

Masha Ivanova, Lena, I wrote above in what dishes I put basil. I forgot only about the stuffed cabbage.
izumka
Gayane, an excellent borschik, especially to some during the fast! Thank you!
Gayane Atabekova
izumkaLook at my profile kharcho soup. There is a lean option. I generally prefer lean soups.
izumka
Gayane, I found, in the Kharcho recipe without hassle.
Masha Ivanova
Gayane Atabekova, Gayane! Sorry, I still didn't understand the answer. Where is green basil, and where is blue. They taste different, right?
Gayane Atabekova
Masha Ivanova, Elena green basil in green beans. I put purple in all other dishes.
S * lena
Gayane Atabekova, Gayane, thanks for the Borsch! Of course, I cooked lean borscht before, but yours is the most delicious! And healthy, without any fries. Here's a hot one:
Light lean borscht
I skimmed two plates with Borodino bread - song!
Now lean borscht only according to your recipe !!!!
P.S. of course, there was no strength to wait for two hours!
Gayane Atabekova
S * lena, Lena, I'm so glad you liked it. I also usually miss one plate.
Masha Ivanova
Gayane Atabekova, Gayane! Now I understood everything. Thank you so much for the educational program!
S * lena
Quote: Gayane Atabekova
I'm so glad you liked it.
Gayane, not only me, the child has also sharpened a plate now, and he is still the fastidious one!
Gayane Atabekova
S * lena, Lena, if you want to make with meat, cook in the same way. Only pour the broth hot. Naturally, there is no need to pour sunflower oil.
Agata
Gayane, I cook borscht according to your recipe for the second time. Such a simple idea is not to fry vegetables, but to stew and simmer, this is an analogue of cooking in a Russian stove. Today the saucepan is bigger. We liked him very much. Thank you.
Light lean borscht
But my potatoes are hard, this sort, fast-cooking, alas, is over, I have to cook with this one. I am thinking of trying to cook it in a separate saucepan, then add it to the rest of the vegetables.
Gayane Atabekova
Agata, Natalia is glad that you liked it. My potatoes are also hard, but they boiled perfectly. It seems to me that this is exactly what I need. She remains intact. Add fresh herbs in season, it will be even tastier. Is this dried basil on top?
Agata
Yes, basil. I dried it with leaves, and when I add it to various dishes, knead it in my palm. I just can't wait for summer, all the herbs will be much more fragrant.
And my potatoes froze a little in the basement, we had such frosts, wow, that's probably why a little "oak".
Gayane Atabekova
Agata, I rub it between my palms too. I add it to almost all dishes. Even when there is fresh, I put it in and dried. It has a special scent. In winter, greens are very expensive. Look in my profile for a recipe for adjika magic wand. 1 tbsp. l is enough for borscht and cutlets. Prepare in the summer and will be with fresh herbs all year round. I didn't do it this year and I'm very sorry.
Agata
Gayane, thank you, I will read your recipes with pleasure, they are very good with you. In all the Internet, there are no recipes, but everything is wrong. And yours is even a pleasure to read, and I can already imagine what they are. I read it out to my husband, he nodding, says: "And now prepare this, and this, and this in the summer." So, with your permission, I will "eat" at your place a little.
Rada-dms
What a delicious borscht! And I even know why I will like it! Firstly, languor is present, and secondly, bell peppers practically fermented in salt, which nevertheless change their taste during such storage. Great!
As soon as my new grater arrives, I will immediately make it exactly according to the recipe.
Gayane Atabekova
Rada-dms, Olya, it's great that I liked it. To be honest, we only eat lean soups.




Elena, I'm glad you liked my borscht.

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