Find out all the secrets of delicious, rich Lenten borscht on our website!

• water - 3 l;
• potatoes - 3 pcs.;
• small carrots - 1 pc.;
• medium-sized red beets - 1 pc.;
• white cabbage - 200 g;
• bay leaf - 1 pc.;
• garlic - 2 teeth;
• bell pepper - 50 g;
• hot pepper - 10 g; mixture of ground peppers - 1 chip;
• salt - approximately 0.5 tbsp. l.;
• vinegar - 0.5 tbsp. l.; dill - 10 g;
• thick tomato paste - 2 tbsp. l.;
• fresh tomato - 1 pc.;
• refined vegetable oil - 2 tbsp. l.

We peel all the vegetables, cut the potatoes into small cubes and immediately fill them with water and send them to cook - add salt as soon as the water boils.

While the potatoes are boiling, cut the onions, beets and carrots into strips - if you wish, you can not chop the carrots and beets, but grate them on a coarse grater, then you will get an even thicker borscht. Fry all the listed vegetables in oil, covering with a lid, until fully cooked.

Finely chop the cabbage, chop the dill, and cut the bell pepper (you can use frozen) into small cubes.

As soon as the potatoes are cooked (approximately 15 minutes from the moment of boiling), add fried vegetables to it, let it boil for 10 minutes and add cabbage, bell and hot peppers, dill, chopped garlic, bay leaf, add tomato paste, grated tomato and vinegar.

Cook the borscht over low heat until tender - the cabbage will become soft in about 20 minutes, after which we remove the pan from the heat, be sure to cover with a lid so that the vegetables evaporate and steep for at least an hour, then pour into plates.

Bon appetit! The most delicious classic Lenten borscht is ready!

Recipe 2: Lenten borscht with mushrooms and prunes

• Fresh or frozen porcini mushrooms – 250 g
• Beetroot – 250 g
• Fresh cabbage – 250 g
• Potatoes – 250 g
• Carrots – 70 g
• Onion – 50 g
• Prunes – 10 pcs.
• Tomato paste – 1 tbsp. spoon
• Vegetable oil – 2 tbsp. spoons
• Wheat flour – 1 teaspoon
• Dill or parsley - to taste
• Salt, pepper - to taste

Wash the mushrooms, cut into pieces, add cold water (1.5 l), bring to a boil, remove the foam from the surface and leave to cook for 30 minutes.

Prepare vegetables. Peel the carrots and onions. Grate the carrots into long strips, finely chop the onion. Stew vegetables in oil without changing color. At the end of simmering, add flour, simmer for another 1-1.5 minutes.

Wash the beets, peel them, and grate them with long strips. Place the beets in a separate pan, add tomato paste diluted in 200 ml of mushroom broth and simmer until half cooked.

Finely chop the cabbage, wash and peel the potatoes. Place cooked cabbage and potatoes into boiling mushroom broth and bring to a boil over high heat with the lid open (to allow the specific smell of cabbage to evaporate). Then cover the pan with a lid, reduce heat and cook for 5 minutes.

Wash the prunes and cut into thin strips. Add prunes, stewed beets, carrots and onions, bay leaves, pepper, salt to the boiling soup and cook until tender.

Remove the potatoes from the pan, mash them into a puree and return them to the soup. When serving, sprinkle the soup with finely chopped herbs.

Delicious lean borscht and hornbeam is ready. Bon appetit!

Recipe 3: Lenten borscht with mushrooms and beans

• Frozen boiled mushrooms (white, boletus, russula) – 250 g
• Beetroot – 270 g
• Fresh cabbage – 150 g
• Carrots – 60 g
• Potatoes – 200 g
• Beans – 30 g
• Onion – 50 g
• Garlic – 2 cloves
• Dill seed – 1 teaspoon
• Tomato paste – 1 tbsp. spoon
• Salt - to taste

Rinse the beans, soak, and let stand until they swell for 3-4 hours.

Defrost the mushrooms, cut them into small pieces, put them in a saucepan, pour in water (1.5 l) and bring to a boil.

Place the beans in boiling water with the mushrooms and cook until the beans are slightly soft, 50-60 minutes.

After this, add vegetables: finely chopped beets, cabbage, carrots, potatoes and onions, cook until tender. When all the vegetables are ready, add the dressing to the borscht. For the dressing, peel the garlic, finely chop and grind with salt to a paste, add dill seeds and grind again. Then add tomato paste and stir. Bring the borscht to a boil and let simmer for 5 minutes.

Borscht can be seasoned with lean mayonnaise.

Now you know how to cook lean borscht. Bon appetit!

Recipe 4: Spicy Lenten Borscht with Vinegar

• Potatoes – 3 pcs.
• Fresh cabbage – 200 g
• Beetroot – 150 g
• Onion – 1 head
• Table vinegar 9% – 1 tbsp. spoon
• Vegetable oil or butter - 3 tbsp. spoons
• Hot chili pepper – 1 small pod
• Salt, bay leaf - to taste

Peel the beets, grate them on a coarse grater and simmer with vinegar and oil for 10-15 minutes.

Finely chop the onion and fry lightly in oil.

Place whole potatoes in boiling water (1.2 liters) and bring to a boil.

Add shredded cabbage and simmer for 10-15 minutes.

Add stewed beets and onions, add a hot chili pepper and cook for 15 minutes. 5 minutes before the end of cooking, add salt and bay leaf.

Let it brew for 20 minutes.

Bon appetit!

Recipe 5: Ukrainian Lenten borscht with beans in a slow cooker

• ¼ head of cabbage
• carrots - 2 pcs.
• potatoes - 2 pcs
• onions - 2 pcs
• garlic - 2 cloves
• tomato paste - 5 tbsp.
• beans - 1 can
• vegetable oil, salt, pepper

Finely chop the onion.

Turn on the toasting mode. Pour sunflower oil into the bowl, let it warm up a little, spread the onion evenly on the bottom and fry it while cutting the carrots.

Chop the carrots, add to the onions and stir.

Finely chop the garlic.

Add garlic and 5 tbsp to the bowl. spoons of tomato paste, 1 teaspoon salt, pepper. Continue frying for 5 minutes, stirring frequently.

Temporarily transfer the roast into a separate bowl to free the bowl.

Cut the potatoes into small cubes.

Cut the cabbage into small strips.

Place potatoes and cabbage on the bottom of the multicooker and fill with two liters of water. Add salt. Set the soup mode for 30 minutes.

10 minutes before the end, add the prepared beans (without liquid) to the soup.

Add frying.

Add 1-2 tbsp. spoons of sugar so that the borscht is not sour.

Lastly, add the finely chopped greens. After which everything is mixed.

Close the lid and cook until the end of the mode.

Now you know how to cook lean borscht in a slow cooker. Bon appetit!

Recipe 6: Lenten borscht with beans and sprat in tomato

Beans - 0.5 cups
Onion - 1 onion
Beet
Carrot
Potatoes - 4-5 pcs.
White cabbage
Tomato paste - 1 tbsp. l.
Sunflower oil - 50 g
Black pepper to taste
Bay leaf to taste
Salt to taste
Greens optional

First you need to prepare the beans - rinse them, remove the spoiled ones, and then fill them with water, which should only cover the beans. Then there are two options: pour water over the beans in the evening and by the morning you can start cooking the borscht, or immediately bring the beans to a boil and hold for 30-40 minutes. In any case, the water in which the beans were swollen or boiled must be drained - it will contain difficult-to-digest substances. Beans that have already been boiled or swollen overnight should be poured with raw water and brought to a boil again.

While the beans are cooking, you can prepare the remaining ingredients that are traditional for red borscht - beets, onions, carrots, potatoes, cabbage.

Vegetables should be washed and cut. When the beans still have a tight skin, but are already easy to bite through, add potatoes to the pan.

In the meantime, you need to fry it - fry finely chopped beets, onions and carrots in a frying pan in sunflower oil.

When the vegetables are fried, add them to the borscht, and add a tablespoon of tomato paste there. We also add shredded cabbage, and when it has boiled a little, put it in the pan.

All that remains is to add spices - salt, pepper, chopped dill and maybe one bay leaf.

Bon appetit!

Recipe 7: Lenten borscht with green beans for the whole family

• water - 5 l
• cabbage - ½ head
• carrots - 2 pcs.
• green beans to taste
• vegetable oil
• tomato juice - 1 glass
• bell pepper - 2-3 pcs
• potatoes - 600 gr
• beets - 1 piece
• onion - 2 pcs
• salt, sugar, dill

Fry the beets in vegetable oil until half cooked. Let the water boil for the borscht. Salt.

There is no need to defrost the green beans, just break them into halves.

Pour in the tomato, add bell pepper, beans, simmer for 10-12 minutes. Salt and sugar to taste. If tomato paste is used, then sugar is not needed.

The result was a dressing for borscht.

Place potatoes in boiling water. Cook for 10 minutes.

Shred the cabbage.

Add cabbage to borscht. Cook for another 10 minutes. If the cabbage is chopped coarsely, then it is boiled together with the potatoes.

Add dressing. Cook for another 10 minutes. The borscht is ready. Before turning off, add dried dill.

Bon appetit!

Recipe 8: how to cook lean borscht with mushrooms and tomatoes

• champignons – 100 g
• beets, onions, carrots - 1 pc.
• cherry - 10-11 pcs.
• potatoes - 3-4 pcs.
• Chinese cabbage - 100-120 g
• vegetable oil - 1-2 tbsp. l.
• bay leaf, pepper, salt
• thyme, parsley, garlic

Bring about 1.6-1.7 liters of water to a vigorous boil - immediately load in the peeled, cut into short strips (or otherwise) potato tubers. To speed up the process, we don’t add salt; we add only 1-2 bay leaves to the pan.

Next, dip the Chinese cabbage, shredded into thin strips, into the hot liquid. Throw in a few peppercorns, a branch of spicy-fragrant thyme and after boiling again, lowering the heat, cook under the lid set on one side for about 15 minutes.

To season, first sauté chopped onions and carrots in vegetable oil. Divide the onion into cubes, carrots into thin rings. Make sure that the mixture does not burn and maintains its juiciness.

Place the beet slices in the frying pan.

Chop a dozen ripe cherry tomatoes and add them to the assortment along with thyme leaves, season with salt and ground pepper, and fry for 1 minute. For wine notes, you can add a spoonful of granulated sugar. Pour in a ladle of vegetable broth and simmer (covered) for 10-15 minutes.

For the last five minutes, simmer the dressing sauce with the mushroom plates.

Transfer the contents of the frying pan into a saucepan, boil, combining all the flavors, taste, add salt and pepper if necessary. After removing from the stove, do not forget about the finely chopped herbs and garlic cloves.

Infuse the lean borscht with mushrooms for about 20 minutes.

Delicious lean borscht with mushrooms and tomatoes is ready. Bon appetit!

Recipe 9: Lenten borscht with beans (step by step with photo)

• potatoes - 3 pcs.
• cabbage 300 gr
• beets - 1 piece
• beans - 100 gr
• carrots - 1 pc.
• onion - 1 pc.
• bell pepper - 1 piece
• tomato - 2 pcs
• champignons – 200 gr
• garlic - 3 cloves
• bay leaf - 3 pcs
• parsley
• pepper

Soak the beans in water for several hours. Then drain the water and place the beans in a large saucepan. Next, add water (about 3 liters) and then cook until the beans are ready.

Peel and finely chop the onion.

Peel and grate the carrots on a medium grater.

Cut the pepper into small cubes.

Cut the potatoes into larger cubes.

Peel the beets and grate them on a medium grater.

Shred the cabbage.

Cut the mushrooms into slices.

Peel the tomatoes and grate them.

Finely chop the parsley.

In a preheated frying pan, fry the onion over medium heat for 2-3 minutes.

Add carrots and sauté together for 3-4 minutes.

Add onions and carrots to the soup.

Add potatoes and cook for about 10 minutes.

Add cabbage and bell pepper to the pan.

Lightly fry the beets in vegetable oil.

After the cabbage, add the beets to the pan. Add bay leaf. Salt and pepper. Cook for about 5-7 minutes more.

Lightly fry the mushrooms in vegetable oil.

Add mushrooms to borscht.

Add tomatoes and cook for another 10 minutes.

Add garlic to the borscht.

Add previously chopped parsley. Remove the borscht from the heat, and most importantly, let it brew under the lid for 10-20 minutes. And you will get a very aromatic, rich and tasty lean borscht with beans.

Bon appetit!

Recipe 10: Ukrainian Lenten borscht with mushroom ears

For the borscht:

• 3 beets
• 2 onions
• 1 carrot
• 1 small celery root, or half a large one
• 1 parsley root
• 1 medium kohlrabi (or several small ones), can be replaced with cabbage
• 2-3 bay leaves
• Ground black pepper to taste
• Allspice and peppercorns to taste
• Salt to taste
• Sunflower oil

For mushroom ears:

• 1 onion
• About 60 grams of dried porcini mushrooms, can be replaced with frozen ones, I won’t tell you the weight
• Flour, 2.5 cups for the dough + how much more will be needed for rolling, sprinkling and for other unforeseen expenses
• 1 glass of water
• Sunflower oil
• Butter
• Salt to taste

Beets need to be ripe, dark red and sweet; dried porcini mushrooms can be replaced with dried boletus or boletus; the taste may not be the same with other mushrooms.

Soak dried mushrooms in one and a half liters of water for several hours, or overnight.

Boil the beets in their skins, drain the water, and set the beets aside to cool.

Cook the mushrooms in the same water in which they were soaked, at a gentle boil for an hour (or so, the mushrooms should become soft).

Strain the mushrooms from the cooking water (save the water). Rinse the mushrooms.

Grind the mushrooms in a meat grinder or food processor (you can finely chop them, but this is a more labor-intensive process).

Peel all three onions, set one onion aside, and finely chop the rest. Fry in sunflower oil until the onion becomes soft and golden.

Mix half the fried onion with chopped mushrooms.

Add salt/pepper, stir, set aside, the filling for the ears is ready.

For the dough, place 2 cups of flour in a bowl, dissolve 1 teaspoon of salt in a glass of water and pour into the flour.

Stir, add more flour. Knead the dough and cover with film to prevent it from drying out.

To prepare broth for lean borscht, boil a 4-5 liter pan of water (leave room for vegetables). Peel and cut into large pieces carrots, parsley, celery and the remaining onion, place in a saucepan

Add bay leaves and allspice, cook for 10 minutes.

Peel and cut the kohlrabi, add to the pan, simmer the vegetable broth over low heat for about an hour, then remove from the heat.

To make ears for lean borscht, place the prepared dough on a large wooden board sprinkled with flour, knead several times, sprinkle with flour if the dough sticks to your hands.

Roll out a portion of the dough thinly (keep the rest of the dough in plastic to prevent it from drying out).

Cut the rolled out dough into squares/diamonds with a side of 5cm-5.5cm using a knife.

To make an ear with mushrooms, take a diamond of dough.

Place half a teaspoon of mushroom filling in the middle of the diamond.

Blind two opposite corners of the diamond together.

Press the sides of the dough together to form a triangle.

And mold the remaining two corners together to form the eye.

Using the described technology, mold the remaining ears, using all the dough and filling.

Dip the finished ears in flour and place them on a plate sprinkled with flour; as they are made, set the plate aside.

Peel and cut the beets into strips (you can grate them on a coarse grater), transfer to a large saucepan.

Strain some of the vegetable broth into the same pan (it is important that the broth is not boiling).

The beets will release juice and you will get a red broth.

Heat up the rest of the fried onions and add them to the same pan.

Pour the mushroom broth into the pan glass by glass and taste, the taste of mushrooms and vegetables should be approximately the same, once it comes to this, add salt and pepper to taste. Place the pan with borscht on low heat and heat (but do not boil).

Boil the ears in a separate pan and place in a bowl with oil. Boil a pan of water and salt it, put the ears in boiling water and stir.

And pour warm vegetable broth.

Excellent Ukrainian Lenten borscht is ready! Bon appetit!

Lenten borscht is good to cook if you require a special diet or adhere to a vegetarian eating style. It can be done in different ways. Some people prepare this soup using only vegetables, some add mushrooms to it, and some even use canned sprat. We will consider all the presented methods right now.

Lenten borscht with beans and vegetables

If you are religious and regularly fast, we recommend that you take note of the recipe described below. After all, it does not include ingredients such as meat and dairy products. Moreover, lean borscht is prepared much faster than a similar dish, but using beef, pork and other ingredients.

So, to make soup without meat, we need:

• beets - a couple of small tubers;
• red beans - ½ cup;
• sauerkraut - a full glass;

Preparing beans (red)

You should start preparing lean borscht with beans by processing the legume product. As you know, it takes quite a long time to cook. That is why red beans should be washed and soaked in the evening. In the morning, it must be placed in boiling water and cooked until half cooked. In the future, the beans need to be discarded in a colander and rinsed thoroughly.

Vegetable processing

Before preparing lean borscht, you should process not only the beans, but all the above-mentioned vegetables. They need to be cleaned and crushed. The carrots and beets need to be grated, and the onions and potatoes need to be chopped into cubes. As for sauerkraut, you just need to rinse it in cold water so that the soup is not very sour.

Roasting ingredients

In order for the taste of lean borscht to be virtually indistinguishable from the dish prepared with meat, it is necessary to add sautéed vegetables to it. For this frying, you need to heat the sunflower oil (take without aroma) in a frying pan, and then put the onions and grated carrots in it. Season the food with pepper and salt and cook until it turns red. Subsequently, the roast must be removed from the stove and set aside to cool.

Cooking red soup

Lenten borscht should be cooked in a deep saucepan. You need to pour cold filtered water into it, and then add the grated beets. After bringing the ingredients to a boil, they need to cook for exactly ¼ hour. After this, add sauerkraut and beans to the broth. In this composition, the dish must be cooked for another 22 minutes.

After the soup acquires a pleasant red color, you need to salt it, pepper it and add bay leaf. You also need to add shredded potatoes to the broth. Cook the dish on the stove for about ¼ hour, until the chopped tubers are completely soft.

Final stage

In total, lean borscht, which is not very high in calories, should be cooked for about 50 minutes. After all the ingredients become soft, add the previously sautéed vegetables to the broth and mix thoroughly. After boiling the first dish, it should be removed from the stove and left covered for 10 minutes. During this time, the broth should absorb all the aromas of roasting and spices.

We present it to the table correctly

Now you know how to cook lean borscht. After the first dish is ready, it must be placed on plates and flavored with fresh sour cream (you can also use mayonnaise). But this is only if you do not adhere to a sacred fast or a strict diet.

You should also add chopped herbs to the soup and immediately present it to the table along with white or gray bread. Enjoy your meal!

Making Lenten Borscht with Mushrooms

If you want to get a more satisfying first course, then you should prepare borscht not only with fresh vegetables, but also with the addition of an ingredient such as mushrooms. With them, red soup will become more flavorful and nutritious.

So, to prepare lean borscht with mushrooms, you need the following ingredients:

• filtered cold water - about 2.5 l;
• fresh oyster mushrooms (champignons can be used) - about 300 g;
• beets - a couple of small tubers;
• large onion and carrot - 1 piece each;
• potatoes (tubers) - a couple of small pieces;
• sunflower oil without aroma - about 50 ml;
• sauerkraut - 2/3 cup;
• garlic - a pair of medium cloves;
• fresh white cabbage - 150 g;
• salt, bay leaves and chopped allspice - use to taste.

Processing of mushrooms and vegetables

Before preparing lean borscht with mushrooms, you should carefully process fresh oyster mushrooms. They need to be washed, peeled, and then finely chopped. After this, you need to put the mushrooms in a saucepan and fry a little in sunflower oil. You can also add chopped onions and grated carrots to them.

As a result, you should get a tasty and aromatic dressing, which should be seasoned with spices.

Preparing the remaining ingredients

After preparing the mushrooms and some of the vegetables, you need to start processing the remaining ingredients. To do this, peel all the vegetables and then immediately chop them. Potatoes must be chopped into cubes, beets must be grated on a large grater, and fresh white cabbage must be cut into thin strips.

Making soup

Red soup with mushrooms should be prepared in the same way as a similar dish with vegetables. First, you need to pour cold water into the pan, and then add the beets and cabbage. It is advisable to cook these ingredients together for about 20 minutes. After this, you need to add sauerkraut, bay leaf and spices to them. In this composition, the soup should be cooked for about ¼ hour.

Finally, add potatoes and previously fried mushrooms with onions and carrots to the broth. Cook the red soup until the starchy vegetable is completely soft. This may take you approximately 17-24 minutes.

Properly presenting soup to the table

After the potatoes become soft and the broth has absorbed all the aromas of frying, the first dish must be removed from the stove. In the future, you need to add grated garlic cloves and mix thoroughly. In this form, the red soup should be kept under a closed lid for ¼ hour.

After infusing the broth, it must be divided into plates and flavored with fresh and thick sour cream. It is recommended to serve Lenten soup with mushrooms along with fresh bread and plenty of herbs (onions, dill, parsley, etc.).

Cooking borscht with canned fish

We already said above that lean borscht can be made with completely different products. However, it should be noted that it is permissible to cook it not only on a kitchen stove. After all, most housewives have long been accustomed to making dinners using such a modern device as a multicooker.

So, how to cook lean borscht in a slow cooker? For this we need:

• filtered cold water - about 2 liters;
• aromatic sprat in tomato - 1 jar;
• beets - a small tuber (for color and taste);
• fresh white cabbage - 200 g;
• large onion and carrot - 1 piece each;
• potatoes (tubers) - a couple of small pieces;
• sunflower oil without aroma - about 50 ml;
• tomato paste - 2 small spoons;
• salt, bay leaves and chopped allspice - use to taste.

Preparing vegetables

Despite the fact that lean borscht with sprat is easy and quick to prepare, it turns out incredibly tasty, satisfying and aromatic. To make it at home, you only need 40 minutes.

First you need to prepare all the vegetables. They need to be cleaned and then started chopping. Beets and carrots need to be grated on a large grater, and onions and potatoes should be chopped into medium cubes. As for cabbage, it is recommended to cut it into strips.

Pre-treatment of ingredients

Before you cook a delicious and aromatic soup, you should first fry some ingredients. To do this, pour a little oil into the multicooker bowl, and then add carrots and onions. After frying the ingredients until golden brown (in baking mode), add grated beets to them. Having seasoned the food with spices, they should be simmered in the appropriate program for about ¼ hour. Finally, add tomato paste and mix everything thoroughly.

Cooking the dish

After the main components have been stewed, they must be placed on a plate and set aside. Next, you need to pour cold water into the same bowl of the device and lay out the cabbage. It should be cooked in the stew mode for about 25 minutes. Next, you need to add potatoes, as well as bay leaves and spices, into the broth. It takes another ¼ hour to cook these ingredients in the same program.

After the potatoes become almost soft, all previously fried and stewed vegetables should be added to the dish. Along with them, it is recommended to add lightly chopped sprat in tomato to the broth. After mixing the ingredients with a large spoon, they should be cooked without changing the mode for about 9 minutes.

As a result of these actions, you should get a very aromatic and tasty red soup.

Serving the dish to the table

The first dish prepared in a multicooker should be served only after it has been left in the heating mode for about 5 minutes. Next, the lean borscht needs to be laid out on plates and seasoned with herbs. It is advisable to present such a lunch to family members along with fresh white or gray bread, as well as thick sour cream.

Let's sum it up

As you can see, borscht can be prepared not only with beef bones or pork, but also with ingredients such as mushrooms, vegetables, beans and even canned fish. But in any case, such a lunch can quickly saturate all members of your family and give them a lot of strength and energy.

Borscht with lean beets is prepared much faster than the one that uses a meat product. It should be noted that this soup can be cooked not only on the stove, but also in a slow cooker. In any case, if prepared correctly, you will get a very tasty and satisfying first course.

Lenten with photo

Usually cooked on a beef bone. But if you are a vegetarian or adhere to Lent, then meat should be excluded. Instead, you need to add vegetables to the dish, and, if desired, fried mushrooms.

So, how is Lenten borscht prepared? The recipe with photo will be presented to your attention right now.

So, for the dish we need:

• medium beets - 2 pcs.;
• fresh white cabbage - about 200 g;
• spicy onion - a pair of large heads;
• laurel - a pair of leaves;
• large carrot - 1 pc.;
• citric acid - on the tip of a knife;

Preparing the components

Delicious lean borscht is prepared quite quickly. But before you heat treat all the ingredients, they should be prepared in advance. First, you need to wash and peel the vegetables (if necessary). Next, it is recommended to start grinding them. Beet tubers and carrots must be grated on a large grater, and potatoes and onions must be chopped into cubes. As for white cabbage, it should be cleared of hard stems and cut into thin and long strips.

Roasting some of the components

Any recipe for lean borscht with beets requires the use of aromatic roasting. This is necessary so that it does not seem bland, but is rich and very tasty. It is recommended to use sautéed vegetables for frying. To cook them, heat the vegetable oil in a regular frying pan, and then add the chopped onion (bitter) and grated carrot. After mixing the ingredients, they must be fried until transparent. Finally, the sautéing should be seasoned with spices and citric acid. In the future, it needs to be put aside and used only when the soup is almost ready.

Cooking the first dish on the stove

After sautéing the vegetables, you should begin directly cooking the red soup. To do this, you need to take a pan and fill it 2/3 with drinking water. Next, you need to put it on maximum heat and quickly bring it to a boil. In this case, a couple of bay leaves and fresh cabbage should be dipped into the liquid.

After boiling, the heat must be reduced and the pan must be covered with a lid. It is advisable to cook the contents of the dish for ¼ hour. In the future, grated beets should be added to the cabbage, as well as salt to taste. After another half hour, you need to add chopped potato tubers to the broth. It is advisable to cook in this for about 20 minutes. During this time, all components should become soft and the dish should turn red.

Final stage

After the lean borscht with beets is almost ready, you need to add all the previously prepared frying to it. After mixing the ingredients with a spoon, boil them for 3 minutes, then close the lid tightly and turn off the heat. In this form, it is recommended to keep the first dish aside for about ¼ hour.

How should the first course be served at the dinner table?

Having prepared lean borscht with beets and kept it covered for some time, you can safely serve the first course to the table. To do this, you need to pour the soup into (deep) plates, and if desired, add fresh chopped green onions and parsley to it. In addition to greens, this dish should be accompanied by a piece of dark or white bread, as well as thick sour cream or mayonnaise. If you adhere to Lent, then it is better to avoid these ingredients.

Making lean borscht in a slow cooker with mushrooms

Today, almost all housewives have a kitchen aid such as a multicooker. Using it, you can easily and quickly prepare not only all kinds of pastries, main courses and porridges, but also delicious rich soup. Borscht turns out quite tasty in a slow cooker. To cook it properly, you will need a frying and stewing mode.

So, Lenten with mushrooms? For this we need the following components:

• small beets - 2 pcs.;
• sauerkraut - a full glass;
• spicy onion - 1 head;
• laurel - a pair of leaves;
• medium carrot - 1 pc.;
• garlic - 2 cloves;
• sea ​​salt and black pepper - use at discretion;
• potatoes - a couple of small tubers;
• vinegar 6% - a couple of small spoons;
• fresh mushrooms (champignons can be taken) - about 200 g;
• vegetable oil without aroma - about 6 large spoons.

Preparing the components

Lenten is prepared in almost the same way as a similar dish, but using a stove. First you need to process all the components. Vegetables must be thoroughly washed and peeled. Carrots and beet tubers need to be grated on a large grater. As for onions and potatoes, they should be chopped into cubes.

In addition to processing vegetables, it is necessary to prepare fresh mushrooms. We decided to use small champignons. They should be washed and chopped into strips or cubes. You also need to prepare sauerkraut. If it is very acidic, then you must first rinse it in cold water and shake it vigorously in a sieve.

Roasting mushrooms

Lenten will turn out to be especially aromatic, satisfying and tasty if you cook it together with fried mushrooms. To do this, you need to heat deodorized vegetable oil in the bowl of the device, and then add fresh champignons. After all the moisture has evaporated from the dishes, the product should be fried (in the same mode) until it turns slightly red. In the future, you need to add grated carrots and chopped onions to it. All ingredients should be cooked together for 17-20 minutes (with the lid closed). It is recommended to season them with pepper and salt. Subsequently, the roast must be placed in a separate bowl and cooled.

Beet stewing process

To make lean borscht with beets brighter and richer, the red tubers of the vegetable should be stewed first. To do this, they need to be placed in the same container where the mushrooms were recently fried. Having set the stewing mode, the grated beets must be cooked for half an hour. It is recommended to stir it periodically with a large spoon. Finally, 6% table vinegar should be added to the product. After placing the vegetable in a separate bowl, you need to wait for it to cool.

Cooking red soup in a slow cooker

While the beets are cooling, you should start cooking the remaining ingredients. To do this, fill the multicooker bowl with water (to the mark), and then put bay leaves and sauerkraut into it. In this composition, the ingredients should be cooked in stewing mode for ¼ hour. Next, you need to add potato cubes and previously prepared beets. The ingredients also need to be seasoned with spices to taste.

Cook the soup with vegetables for half an hour. During this time, all components should become soft.

After the specified time has passed, the previously fried mushrooms with onions and carrots must be added to the broth. You should also add chopped garlic cloves to the soup. After mixing the components, it is recommended to keep them in the same mode for another 3-4 minutes. After turning off the multicooker, its lid should not be opened for another ¼ hour.

Proper serving of red soup to the table

As you can see, it is not at all difficult to prepare lean borscht at home. At the same time, in terms of its taste, it is in no way inferior to the dish made using meat.

It is recommended to serve homemade borscht at the dinner table along with plenty of fresh herbs. If you do not adhere to Lent, you can additionally serve it with mayonnaise or fresh sour cream.

Let's sum it up

Now you know how to prepare lean borscht on the stove and slow cooker. It should be noted that some housewives make this soup not according to a recipe, but at their own discretion. Some add both sauerkraut and fresh cabbage to it, others do not use potatoes, and still others do not grate carrots and beets, but chop them into strips. But in any case, no matter which way you choose to prepare red soup, it will still turn out very tasty, healthy and nutritious. Enjoy your meal!

It is absolutely not necessary to give up your usual and favorite dishes by going on a diet or following the rules of Lent. Lenten borscht, a step-by-step classic recipe with photos of which we present, is direct proof of this and is perfect for both vegetarians and fasting people. However, this soup can perfectly diversify the menu of any family, because it is not only very tasty and healthy, but also very filling!

Hearty Lenten borscht is a wonderful first course option not only for those who strictly observe all fasting days, but also for people who, with all their love for soups and borscht, prefer not to burden the body with digesting “heavy” meat broths. And the whole secret of the satiety of lean borscht is in canned beans, which are an excellent source of healthy protein.

Calorie content of lean borscht

The calorie content and nutritional value of lean borscht are calculated per 100 grams of ready-made soup. In this recipe, lean borscht is prepared with frying. The data given in the table is indicative and may vary significantly depending on the type of ingredients used.

Let's take a closer look at how to cook lean borscht tasty and quite quickly. To cook lean borscht, we don’t need meat. Those who cannot imagine a first course without rich meat broth can simply replace the water in the recipe with it, and otherwise follow the suggested steps. The amount of ingredients used in the recipe is designed to prepare borscht in a three-liter pan.

Ingredients:

• Canned beans - 1 can
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onions - 2 pcs.
• Beets - 1/2 pcs.
• Tomato juice - 0.5 l.
• Bell pepper - 1/2 pcs.
• Cabbage - 1/4 head.
• Garlic – 3 cloves
• Greenery
• Pepper or a mixture of peppers

Step 1.

Place a pan of water on the burner and add salt. To make lean borscht tasty, you need to put half a chopped carrot and one head of onion in the water. Vegetable broth will give the dish a wonderful flavor and eliminate the “wateriness” and blandness. And to prevent the onion from boiling, when cleaning you do not need to cut off the upper and lower parts of the head, but only remove the peel.

Step 2.

While the water is boiling, cut the potatoes into small pieces and then add them to our vegetable broth. Stir, if “foam” appears, carefully remove with a spoon. At this stage of cooking, if desired, you can add a small bay leaf to the pan.

Step 3.

Chop the remaining medium head of onion, half a bell pepper, beets and half a carrot.

Step 4.

Prepare the frying over low heat. Pour a little vegetable oil into the frying pan, add most of the chopped onions, carrots and peppers, stir for three to five minutes.

Step 5.

Add beets to the frying, mix with the rest of the contents and continue to simmer over low heat for about five minutes.

Step 6.

Pour tomato juice into the fry (if there is no juice, replace it with a small portion of tomato paste), add about half a ladle of water from the pan and simmer a little more on the fire.

Step 7

Shred the cabbage and add to the water along with the small remaining part of the chopped vegetables, let it cook for about five minutes.

Step 8

Carefully pour the roast and beans (don’t forget about the juice from the jar) into the pan, mix, add chopped garlic cloves, and pepper. At this stage, you can add other favorite spices.

Step 9

Add chopped greens to the borscht and skim off the foam. Turn off the heat and let the borscht simmer for about fifteen to twenty minutes before taking the sample.

What an appetizing aroma comes from such a plate of lean borscht! Now you can invite your favorite household members to a “tasting”! Bon appetit.

Lenten borscht with beets and mushrooms

Lenten borscht with mushrooms is a delicious dietary dish that is easy to prepare at home. It is best to prepare lean borscht from fresh wild mushrooms, but if you don’t have any, you can use champignons.

Ingredients:

— Mushrooms — 150 gr.
— Cabbage — 150 gr.
— Potatoes — 3 pcs.
— Beets — 1 pc.
— Onion — 1 pc.
— Carrots — 1 pc.
- Tomato paste - 1 tbsp. spoon
— Bell pepper — 1/2 pcs.
- Vegetable oil - 2 tbsp. spoons
— Garlic — 2 cloves
— Dill greens
— Parsley

1. Chop the cabbage thinly with a knife. Cut the mushrooms into small pieces, you can cut them into layers. Peel the potatoes and cut into cubes.

2. Pour 1.5 liters of water into a saucepan, place potatoes and mushrooms in it. The water should be salted first. Boil the ingredients for 15 minutes.

3. Prepare the remaining vegetables. Finely grate the carrots, chop the onion with a knife, and grate the beets on a coarse grater.

4. Lightly fry the vegetables in hot vegetable oil.

5. Add a tablespoon of tomato paste to the vegetable fry, pour in half a glass of mushroom broth and simmer over low heat for 15 minutes.

6. Finely chop the garlic and pepper. Add to the pan where the vegetables are stewed.

7. Add the cabbage to the pan where you previously cooked the potatoes and mushrooms. Next, add the vegetables stewed in tomato paste, continue cooking for another 5 minutes, then turn off the stove, add the herbs and leave the lean mushroom borscht for 10 minutes, covering the pan with a lid.

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If we return to the real history of borscht, then the most vivid mention of it can be found in the descriptions of the capture of the Azov fortress of the Turkish Khan by Ukrainian Cossacks. Then, under conditions of harsh taxation, the large army had absolutely nothing to eat. Then someone enterprising from the army suggested cooking a stew from the remaining food supplies - so they did. But it turned out so tasty that the dish immediately caught on and even received a special name - “borscht”. By the way, this name was obtained by replacing the letters in the then well-known and beloved ear, which was called “sherba”. Everything seems to be clear with the etymology of the word. Now is the time to turn to the composition and analyze it. Thus, you can understand why borscht is so healthy and recommended for the elderly, children, sick and healthy. If you go through the recipe not for lean borscht, but for ordinary borscht, then meat broth appears at the top. Of course, if we had cooked borscht 200 years ago, we would have needed a richer broth and definitely more meat. But times are changing, we all take care of our figure and health, so we try to avoid fatty foods; accordingly, when cooking borscht, we recommend diluting the broth with water at least one to one, that is, half water and half broth. Better yet, take one third of the broth and add the rest with water.

In addition to broth, this dish includes a huge amount of vegetables:

• potato
• carrot
• beet
• cabbage
• sometimes also mushrooms or beans

To fully imagine all the benefits that can be obtained by eating borscht, let’s take a closer look at the main products from which it is prepared:

• Potato is a root vegetable in which 25% are carbohydrates represented by starch, 2% is protein consisting of amino acids and only 0.3% fat. In addition, potatoes are very rich in potassium, phosphorus, as well as magnesium, calcium and iron. According to recent studies, potatoes also contain many vitamins and microelements, including: vitamins C, B, B2, B6, PP, folic, malic, citric and other acids. Thanks to this amazing composition, potatoes help remove excess water and salt from the body, which significantly improves metabolism. In addition, baked potatoes, which retain a particularly high amount of potassium, are indicated in the diet of people suffering from hypertension, atherosclerosis and heart failure.
• Carrot is a vegetable whose most important property is its high keratin content. It is keratin that is converted into vitamin A in the body. Moreover, carrots are a powerful source of vitamins B, C, D and E. Nature also does not deprive carrots of microelements. It contains magnesium, potassium, phosphorus, iodine, as well as calcium and manganese. Moreover, carrots are perhaps the only vegetable that, when cooked, contains even more beneficial microelements than when raw. Among the beneficial properties of carrots, it is necessary to highlight the beneficial effect on the cardiovascular system and digestion. Carrots also remove toxins and other harmful substances. And these are just some of the possibilities of carrots that the public absolutely needs to know about.
• Beetis a root vegetable that combines carbohydrates, proteins, fats, as well as many organic acids, fiber, vitamins and microelements. The main advantage of beets is considered to be the content of saponin, which interacts with “bad” cholesterol and removes it from the human blood. Thus, it can be argued that eating beets is a kind of prevention of atherosclerosis. In addition, beets have a diuretic effect, thus removing toxins from the body.
• Cabbage- This is a vegetable that holds the record for vitamin C content, as well as mineral salts and acids important for the body. Cabbage is extremely useful for those who decide to lose weight, because the acid it contains can easily cope with excess fat in the body. In addition, cabbage contains a lot of fiber, which normalizes intestinal function and removes toxins.

We hope that these facts are more than enough to include borscht in your Lenten diet. Thanks to the exceptional properties of its components, it will help not only keep the body in good shape, but also contribute to its cleansing and rejuvenation. Now let's move on to the recipe. Today KhozOboz offers you a recipe for lean borscht, which we hope you will appreciate.

Ingredients for preparing lean borscht

• Beets – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 4 pcs.
• Onion – 2 pcs.
• White cabbage – 300 gr
• Garlic – 2 cloves
• Greens - to taste
• Vegetable oil for sautéing
• Sugar – 2 tsp.
• Salt and spices to taste

How to cook Lenten borscht

1. 1. Pour about 2 liters of water into a large saucepan and bring it to a boil.
2. 2. Place pre-peeled and cut into small slices potatoes into boiling water. After the potatoes boil, reduce the heat and leave to simmer.
3. 3. Clean and cut the beets into strips. Then pour 2 teaspoons of sugar into it and let it sit for about 5-10 minutes while you fry the carrots and onions.
4. 4. Next, put a deep frying pan on the fire and heat the vegetable oil in it.
5. 5. Peel and cut the onion into cubes. Place it in a frying pan and fry until transparent.
6. 6. Peel the carrots and cut them into strips. When the onion is fried, add carrots to it and fry until the carrots release juice and color the onions.
7. 7. Now add the already brewed and juiced beets to the fried onions and carrots.
8. 8. Next, pour a little water, close the frying pan with a lid and leave to simmer for about 10 minutes.
9. 9. While the beets are stewing, cut the cabbage into strips and add to the pan where the potatoes are already being cooked, let it simmer for about 5 minutes over high heat (while the rest of the vegetables are stewing).
10. 10. When the beets, carrots and onions are sufficiently stewed, add the contents of the frying pan to the pan and cook everything together for about 10 minutes.
11. 11. Make sure that the vegetables do not overcook; they should remain a little crispy; in addition, more vitamins and microelements are retained in such undercooked vegetables.
12. 12. After all the ingredients have boiled for 10 minutes, season the borscht with salt and spices to taste. Once seasoned, let simmer for another minute and remove from heat.

Before serving, pour the borscht into plates, squeeze the garlic into each plate and add finely chopped herbs to taste.

We assure you that this recipe will not leave you indifferent. Moreover, after such a lunch you will immediately feel a surge of energy. This borscht can also be cooked with the addition of beans and mushrooms; this will only make the taste brighter and richer. We welcome any of your endeavors and will be happy to learn about your culinary experiments. Let's experiment together - it's much more fruitful and fun. Everything we do is just for you. We are happy to be of assistance. Your friend and advisor KhozOboz.