How to cook beetroot without cabbage. Borscht without cabbage

The red root vegetable is a tasty and very affordable product, which is why it is so often used in cooking to prepare various dishes. One of the popular dishes made on its basis is beetroot soup, which is most often served in the form of puree or cream, which makes the treat even more special.

All recipes for preparing this first dish are simple and uncomplicated, but they still have their own characteristics, without which you cannot make a tasty soup.

Beetroot soup without cabbage

Ingredients

• — 2 pcs. + -
• — 800 ml + -
• — 1 pc. + -
• - 1-1.2 tsp. + -
• - 2 tbsp. + -
• — 50 ml + -
• - 1 tbsp. + -

Spices for beetroot soup

• Dry herbs (parsley, dill) – 1 tsp;
• Coriander seeds – 1 tsp;
• Mixture of freshly ground peppers (green, pink, black, white) – 1/6 tsp.

Making homemade beet soup

It is recommended to make a spicy puree soup with beets using special spices so that the dish turns out unforgettably tasty and aromatic. You can use ginger root, a mixture of peppers, dry herbs and coriander as dizzying spices. By grinding the main ingredients with a blender, we will get a creamy soup with the most delicate consistency, which under the influence of spicy spices will simply melt in your mouth.

1. Place a pan of water on the fire.
2. Wash the beets and potatoes, peel them and cut them into small cubes. It is advisable that the beets be cut into cubes 1.5-2 times smaller than potatoes. This will help you avoid wasting time on separately cooking potatoes and beets, but will help ensure that you can cook root vegetables at the same time.
3. When the water boils, add the chopped vegetables to the pan. Cook them until done.
4. Heat a frying pan in oil, add coriander seeds crushed in a mortar. After about a minute (when the seeds darken a little), add grated ginger to them, sauté it together with coriander for 30 seconds.
5. At the end of stewing the spices, turn off the stove and remove the frying pan with the aromatic contents from it.
6. As soon as the vegetables are cooked, pour the toasted spices into the pan. Cook the soup for another 2-3 minutes.
7. Afterwards, remove the dish from the heat and beat it with a blender.

If you don’t have a blender, you can get the pureed mass in another way: pour the broth into a separate bowl, grind the vegetables with a potato masher, then beat them with a whisk, after which gradually pour in the previously drained broth.

1. Place the pan with the almost finished puree soup on the fire, add a mixture of peppers, salt, and dry herbs. If you are using ground coriander rather than seeds for cooking, then you can add that at this stage. In this case, there is no need to overcook it earlier in a frying pan with ginger.
2. After the soup boils (already with spices), we continue to cook it for a few more minutes.
3. Finally, add cream/sour cream to the dish, mix everything, turn off the heat before the beet soup boils again.

If you want, not all vegetables can be completely mashed. For piquancy and some similarity to borscht, beets can be left in the soup in the form of small pieces. But this is not for everyone and therefore it is not at all necessary to do this. Cook the way you like.

Cream soup with beets: step-by-step recipe

Another interesting recipe for making your favorite soup without cabbage is beet cream soup with apple, kefir and sour cream. The basis for preparing the dish will be vegetable broth, but if desired, you can use meat broth with pieces of pork or chicken. Just like vegetables, we then puree them into the most delicate creamy beet soup.

Ingredients

• Beets – 2 pcs.;
• Leek – 1 pc.;
• Vegetable broth – 1 l;
• Olive oil - to taste;
• Kefir – 1.5 tbsp;
• Salt - to taste;
• Onions – 1 pc.;
• Apple (green) – 1 pc.;
• Potatoes – 1 pc.;
• Allspice (peas) – 2-3 peas;
• Brown sugar - to taste;
• Dill (fresh) – ½ bunch;
• Carrots – 2 pcs.;
• Sour cream (low-fat) – 5 tbsp. l.

How to make cream soup with beets

1. To prepare vegetable broth, you first need to roast the vegetables and parsley. Cut 2 carrots in half, a leek stalk, a parsley root, 1 onion and put everything in the oven.
2. Place the baked ingredients in a saucepan, add 2-3 stalks of celery to them, fill the ingredients with 2 liters of cold water, and place the container on the stove.
3. Bring the mixture to a boil over moderate heat, add salt, add allspice to the pan, and cook the dish under a closed lid for 30-60 minutes. The fire is small.
4. Wrap the beets in foil and place in a preheated oven. Bake for about 1-1.5 hours at 180°C until the root vegetables soften.
5. Cut the potatoes into small cubes.
6. Chop the onion randomly, grate the carrots.
7. In a frying pan heated with olive oil, fry the chopped onion until transparent for 5 minutes. Then add the carrots, mix the ingredients and cook them for about 5 minutes.
8. Bring the broth to a boil, pour potatoes, fried onions and carrots into it. Cook the soup for 15 minutes until the potatoes are ready.
9. We clean the baked beets, cut them into small cubes, pour the cuttings into the broth, and heat it over the fire for 3-5 minutes.
10. Puree the resulting beet soup with a blender, cool to room temperature, then add salt, sugar, and kefir to a homogeneous mass. If the beets are sweet enough, then sugar is not needed.
11. Cut the apple into 2 parts, cut out the core, and use a blender to grind the pulp along with the skin.
12. Chop the dill and mix it with sour cream and applesauce.

Serve beetroot soup cold, or at least at room temperature. We will use an apple-sour cream mixture as a dressing for the soup, which will add additional flavor notes to the dish.

How to cook beetroot soup

In addition to the options for preparing beet soup that we described above, there are many other variations. You can prepare beetroot soup with a variety of products.

Here are just some options for decorating its composition:

• nuts;
• meat (in the form of whole pieces, meatballs, etc.);
• cabbage;
• cream cheese;
• eggs;
• garlic;
• lemon;
• goat cheese and many other ingredients.

Beetroot soup is one of the varieties of the most popular beetroot dishes - borscht and beetroot soup, which many of us simply adore since childhood. However, pureed soup, and even more so, delicate cream soup, are very different in taste from the above-mentioned dishes. Try to prepare something similar, it’s easier than you think. Treat yourself and your family to something special – delicious and healthy beetroot soup.

Bon appetit!

This is one of our families' favorite 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 with meat ingredients, but with 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 cooked in fish broth. Always an obligatory component of any such first course is beets; they can be sautéed, baked or poached.

It often happens that you want delicious borscht, but there is no cabbage, and the question arises - how to cook red borscht without cabbage. My eldest son, when he was little, always asked to cook “red soup” - it’s the same borscht, only without cabbage. I used to wonder if there was borscht without cabbage, but having cooked it once, I can say with confidence that there is even very tasty beet borscht without cabbage!

I propose to prepare a recipe for delicious borscht without cabbage in the Belarusian style, only with any broth: chicken, pork, beef. You can also use it like the Poles do: beef tongue or pig ears. Cook on the one you like best.

Let's try to prepare 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

• pork ribs 450-600g. (note that the more meat, the thicker and fattier the broth),
• 4 medium potatoes,
• 3 not very large beets,
• 2 carrots,
• onions 2 pcs. (onion),
• tomato 1 pc.,
• pepper 1/2 pcs. (sweet Bulgarian),
• 1-2 cloves garlic,
• tomato puree 40 gr.,
• spicy roots,
• dried seasonings,
• salt and pepper to taste,
• greens to taste,
• 1500 ml. broth.

Cooking process

We start by cooking the broth:

• wash the ribs

• put in a saucepan,

• set to maximum heat.

After 40 minutes, remove the ribs and strain.

• cut potatoes into cubes,

• beets and carrots - into thin strips,

• Cut the onion into small cubes or half rings.

For garlic, do not use a press; it is better to crush the cloves with a knife and chop finely, this way it will retain more taste and smell.

Dressing for borscht without cabbage.

• put onions and carrots in heated (refined) oil and fry for 5-7 minutes,

• add pepper and fry for another 5 minutes,

• add beets, saute everything together for 9-12 minutes.

• return the ribs to the strained broth, let it boil and then add the potatoes.

• 3 minutes after boiling again, add the beetroot, cook for half an hour, don’t let it boil too much, just simmer.

• remove from heat, sprinkle with chopped herbs and crushed garlic, cover the pan, set aside to steep for 15 minutes. Serve with sour cream and black bread grated with garlic.

The process of preparing borscht without cabbage with chicken

• 1 leg or 0.5 kg. brisket,
• 1 carrot,
• onion 1 pc.,
• medium beets 3 pcs.,
• 5 potato tubers,
• a couple of cloves of garlic,
• 2 tomatoes
• pepper 1 pc. (sweet Bulgarian),
• tomato puree 30 gr.,
• spicy herbs, bay leaf,
• salt and pepper to taste.
2 liters of water

• broth prepared with brisket does not need to be filtered,
• It cooks for 15-20 minutes, depending on the cut of the brisket.

• You can add vinegar or lemon juice to the sauteing if there is not enough sourness. If there is sufficient acidity in the borscht, the beets lose color less and become overcooked. When the acidity 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 sautee. Baked in the skin.
• Additionally, 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, snow peas, turnips and even apples. You can also fry vegetables in lard. My family especially loves it with beans.

Who said that borscht without cabbage is tasteless? Don't believe such words. The absence of this ingredient does not in any way affect the taste of the dish. Want to see this for yourself? Then start the cooking process! We offer you a small selection of recipes. We wish you good luck in your culinary experiments!

Recipe No. 1 - green borscht with sorrel and egg

Product List:

1. First you need to process the meat. We rinse the pork with tap water and then cut it into small pieces. Place a pan of water on the stove. We put meat in it and salt it. We are waiting for the moment when the water boils. Remove the foam. Cook the pork for about 1 hour.

2. Peel the potatoes and cut them into cubes. But you can simply chop the onion. As for the carrots, they need to be grated on a medium grater. We've sorted out the vegetables.

3. Place chicken eggs in a deep cup of water and boil them hard. When they have cooled, cut the yolks and whites into small cubes.

4. Add onions, carrots and potatoes to the pan with meat. Cook for 12-15 minutes.

5. Let me remind you that we are preparing borscht without cabbage. Sorrel replaces it perfectly. The dish turns out light and tasty. So, we take several bunches of sorrel. We wash them with water and cut them into thin strips.

5. Add sorrel, chopped herbs, eggs, bay leaves and your favorite spices to the pan with the broth. We wait until the water boils again. Turn off the fire. Before serving, our borscht without cabbage must be steeped. 20-30 minutes will be enough.

Recipe No. 2 - Moldavian borscht

Ingredients:

Cooking process:

1. We wash the chicken carcass in water, and then remove the entrails from it. Take a deep saucepan. Put the meat there and pour water. Place on the stove and cook for 1-1.5 hours. During this time, the carcass should become unusually soft. We take out the chicken, remove the fillet from the bones and cut into small pieces. We won't need the rest of the meat. The broth needs to be strained.

2. Chop the onions and carrots, first wash, then peel and cut into strips. Place a frying pan on the stove, add chicken fat and wait for it to start melting. Add parsley, carrots and onions. Lightly fry all this. Pour in 1 tbsp. l. vinegar. We continue to fry these ingredients until we see that all the liquid has evaporated.

3. Peel the potatoes and cut them into cubes. Measure out 1 tbsp. l. flour. It needs to be fried a little in a frying pan greased with butter. Pour the potato cubes into the pan with the broth. Cook for 10-15 minutes. After this time, add flour dressing, salt, fried vegetables and your favorite spices. Cook for another 15-20 minutes. All that remains is to pour the Moldovan borscht into plates and garnish it with herbs. Don't forget about chicken and sour cream.

Recipe No. 3 - classic borscht recipe without cabbage

Required Products:

Practical part:

1. We need to prepare a rich broth. To do this, place the meat in a pan with water. We are waiting for the boiling point. Now set the heat to low and cook the chicken (pork, beef) for about 1.5-2 hours. It is advisable that the lid be closed all this time. Making sure that the meat is cooked is very simple. You need to pierce it with a fork or knife. If the juice is clear, then everything is fine. If there is blood discharge in it, then you should cook the meat a little more.

2. Making: Peel the carrots and beets, and then cut them into small cubes. Just chop the onion. Place these vegetables in a frying pan. First the onion, and then everything else. Fry them using vegetable oil. Once the vegetables are soft, you can turn off the heat. Add a little salt.

3. We will not remove the meat from the broth. It should be thoroughly soaked in vegetable dressing. Pour potato cubes, spices, salt and herbs into the pan. We time it for 7 minutes. Add roasted vegetables to our soup and squeeze out the juice from the lemon. Cook for another 5-7 minutes. To complete the process, pour chopped herbs into the broth. Borsch without cabbage is served fresh. Pour it into plates, add a spoonful of rich sour cream to each of them. Bon appetit!

Every modern housewife has her own secrets that allow her to create culinary masterpieces. Have you never cooked borscht before and are worried about the result? There is no need to worry unnecessarily. Below are recommendations that will help you prepare a delicious dish:

If you cut the vegetables into small cubes, they will turn out more juicy.

You can use tomato puree, lemon juice and vinegar as a dressing. Thanks to this, the soup acquires a piquant taste.

The meat from which the broth was cooked can be divided into several parts. Place a few pieces in the borscht and put the rest in the refrigerator.

Afterword

Now you know how to cook borscht without cabbage. Having spent very little time, you can please your household with a delicious and rich soup. Choose any recipe and bring it to life.

Beetroot soup without cabbage is not the most familiar combination for our cuisine. When you think of a beet dish, the first thing that comes to mind is undoubtedly borscht. But even with all the variety of borscht recipes: classic, lean, with broccoli, with beans, I want to cook something new.

For example, try recipes without using cabbage. In fact, beets do not need a neighbor at all. Rich in antioxidants, calcium and healthy sugars, it lowers blood pressure, reduces the risk of cardiovascular diseases, and increases hemoglobin. Copper and zinc protect liver cells from oxidative processes, and betaine cleanses it of toxins.

To save time, beets are baked using food foil. Preparing soup from pre-baked vegetables takes 10 minutes, and it tastes softer and sweeter than soup made from raw beets.

It's best to drink juice from raw beets, although the cooked vegetable contains more fiber, which prolongs the feeling of fullness and is especially useful in cold weather. Bright, rich, healthy soups with beets do not require long standing at the stove, rare ingredients or large financial expenditures.

How to make beet soup without cabbage - 15 varieties

The recipe for this soup will come in handy when there is almost nothing left in the refrigerator besides the prepared broth and beets. You can cook this soup even after a long day at work, when you don’t have the strength or desire to cook.

Ingredients:

• Beetroot - 1 kg
• Butter - 60 g
• Wheat flour - 60 g
• Chicken broth - 1.1 l
• Table vinegar - 15 ml
• Sugar - 0.5 tsp.
• Salt - 0.5 tsp.
• Wheat bread - 300 g

Preparation:

Grind raw peeled beets. Melt a small part of the butter in a frying pan, mix the beets with vinegar, and simmer. In this case, cover the pan with a lid and reduce the heat. In half an hour the beets will be ready.

Using an immersion blender, beat the stewed vegetable, pour in a liter of hot broth and boil. Add salt and sugar if the beets are not sweet.

Melt the remaining piece of butter separately. Fry the sifted flour and dilute slightly with the remaining broth. Make sure that no lumps form during the process. Stir the resulting dressing into the soup.

Boil and serve with rye croutons and sour cream. Cut the bread for croutons into cubes and dry in the oven for a few minutes. Temperature - 180 degrees.

This nutritious dish is not only a mix of colors, but also textures. For a complete dinner, add pieces of smoked salmon, cubes of feta cheese, olives and rye bread.

Ingredients:

• Olive oil - 1 tbsp.
• Red onion - 1 pc.
• Garlic - 2 cloves
• Dried thyme - 1 tsp.
• Dry buckwheat (preferably green) - 1 cup
• Broth - 4 cups
• Raw grated beets - 2 cups
• Honey - 1 tsp.
• Apple cider vinegar - 2 tsp.
• Salt, pepper
• Natural yogurt for serving

Preparation:

First of all, heat the oil. Fry the onion cubes for 5 minutes until golden. Add salt.

Add chopped thyme and garlic, heat for a minute, stirring. Add buckwheat and fry until color changes. Pour in the broth, season, bring to a boil. Leave to simmer covered for 15 minutes, reduce heat.

Stir beets, honey and a glass of water into the soup (the amount of water depends on the desired consistency). Next, bring to a boil and immediately remove from heat. Keep covered for about five minutes. Add vinegar and, if necessary, salt. Depending on the natural sweetness of the beets, you may need more vinegar or more honey.

Serve in small round bowls with a dollop of yoghurt or sour cream.

Delicious celery soup flavored with ginger root, prepared for two. This dish will be a beautiful accent to a romantic dinner.

Ingredients:

• Baked beets - 150 g
• Celery root - 60 g
• Potatoes - 30 g
• Carrots - 30 g
• Onion - 30 g
• Garlic - 3 g
• Ginger - 3 g
• Heavy cream - 200 ml
• Vegetable oil
• Curd cheese - 40 g
• Fresh arugula - 10 g
• Pine nuts - 2 g
• Salt, pepper

Preparation:

Sauté pre-diced vegetables, except beets, in oil. Add peeled and chopped garlic and ginger. When the contents of the pan turn golden, you can pour in a little clean water and simmer for 10 minutes.

Carefully peel and chop the cooked beets. Add to vegetables, pour cream. After boiling, leave to simmer for ten minutes until the vegetables are cooked.

Taste, add salt, and season to taste. Grind the soup base with an immersion blender and strain through a fine-grained sieve. Return to the stove and simmer.

Grind the curd cheese with a fork with chopped garlic. Place a spoonful of cheese and a handful of arugula in the center of the bowl of soup. Sprinkle with pine nuts and pepper.

Harissa is a spicy paste of small hot peppers, a characteristic seasoning for the Maghreb countries. Together with astringent beets and spices, it makes the soup truly warming for particularly cold evenings.

Ingredients:

• Small onion - 1 pc.
• Garlic - 1 clove
• Steamed beets - 3 pcs.
• Broth - 120 ml
• Cumin - ½ tsp.
• Harissa - 1 tsp.
• Fresh mint leaves, pomegranate seeds, sugar-free yogurt

Preparation:

Fry finely chopped onion and garlic in hot oil, stirring occasionally.

After five minutes, stir in the beets, prepared in advance and cut into cubes. Pour in the broth, season with harissa and cumin. Bring to a boil, cover and simmer for at least 15 minutes. Taste for spices and salt.

Puree the soup in a blender until smooth, garnish with yogurt, mint leaves and pomegranate seeds.

Refreshing cold soup is prepared at the touch of a blender button.

All cold soups are infused in the refrigerator before serving. This brings all the flavors together and allows the aromas to develop.

Traditional gazpacho requires fresh tomatoes of good quality, which is not always achievable in Russian realities. But sweet beets are available almost all year round, and the soup made from them is just as aromatic and healthy.

Ingredients:

• Baked beets - 500 g
• Cucumber - 3 pcs.
• Sweet onion - ½ pc.
• Red pepper - 1 pc.
• Hot pepper - 1 pc.
• Wine vinegar - 2 tbsp.
• Olive oil - 2 tbsp.
• Fresh dill, salt, pepper to taste

Preparation:

Place small pieces of vegetables and dill into the bowl of a food processor or blender. Pour the specified amount of olive oil and vinegar. While the combine is operating, add water. The ideal consistency of the soup is like thick tomato juice, but everyone has their own preferences.

Season the finished soup, pour into a saucepan, and cover with a lid. Next, you should put the soup in a cold place for a couple of hours.

Serve in small bowls with pickled cucumber cubes. For a restaurant-style look, you can top the soup with vegetable salsa and drizzle with oil.

Beetroot soup with lentils is very popular in Sweden, but this soup is quickly becoming a frequent guest on the table of any country.

Ingredients:

• Raw beets - 1 kg
• Olive oil - 2 tbsp.
• Onion - 1 pc.
• Red lentils - 150 g
• Broth - 1.5 l
• Apple cider vinegar - 3 tbsp.
• Fresh parsley, salt, pepper.

Preparation:

Grind the peeled beets in any convenient way. Rinse the lentils in warm water and dry. Heat oil in a thick-walled pan.

Fry small onion cubes until translucent, then stir in the lentils and fry for about a minute. Next, add the beets, simmer, stirring, for several minutes.

Chicken or vegetable broth is suitable for this soup. Pour the broth into the vegetables and taste for salt. Boil, keep covered for at least 30 minutes, waiting for the beets and lentils to be soft. Add vinegar and chopped fresh parsley.

Serve with a couple of drops of oil, a sprig of parsley and fresh black pepper.

Beetroot soup is served hot, accompanied by sour cream and herbs, cold - with pieces of ham, cubes of pickled cucumber. You can also prepare it with the addition of beet tops, then the amount of nutrients will double.

Ingredients:

• Chicken thighs - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Celery stalks - 2 pcs.
• Boiled beets - 500 g
• Tomatoes - 3 pcs.
• Boiled potatoes - 2 pcs.
• Red pepper - 1 pc.
• Fresh dill - 1 bunch
• Sugar - 2 tsp.
• Dried herbs - 1 tbsp.
• Dried cloves - 6 buds
• Allspice peas - 4 pcs.
• Bay leaf - 3 pcs.
• Salt to taste

Preparation:

Place thighs, onions, carrots, celery, and cloves in a large saucepan. Pour in water and slowly bring to a boil. Remove foam periodically. Add bay leaf, whole allspice. Boil for 40 minutes, reducing heat to low and covering with a lid. Strain, discard vegetables, separate meat from skin, remove bones.

Sauté tomatoes and peppers into cubes. Chop the boiled beets and add to the pan with the vegetables. Add sugar and heat for a couple of minutes. Stir in the cooked potato cubes and dried herbs.

Combine the contents of the frying pan with the broth, add pieces of peeled meat. Serve with fresh herbs and low-fat sour cream.

A Lenten version of borscht, where nutritious meat is replaced by mushrooms, which are no less nutritious and rich in protein. The role of cabbage is played by stalked celery - this vegetable does not cause digestive problems, which makes the soup even lighter.

Ingredients:

• Dried mushrooms - 1 cup
• Beets - 4 pcs.
• Garlic - 3 cloves
• Sugar - 2 tsp.
• Olive oil - 2 tbsp.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Celery stalks - 2 pcs.
• Fresh champignons - 250 g
• Bouquet of fresh greenery
• Apple cider vinegar - 1 tbsp.
• For serving: natural yogurt

Preparation:

Pour boiling water over dried mushrooms and set aside for 30 minutes. Strain the resulting broth through a sieve. Remove the broth, rinse the mushrooms, squeeze and chop.

Cut the peeled beets into quarters, and the garlic into slices, and combine in a deep frying pan. Pour 450 ml of water into the bottom of the pan and boil. Add salt, sweeten, and simmer uncovered for half an hour.

Carefully remove the beets from the pan, cool slightly and cut into strips. Mix beet broth with mushroom broth to make 6 cups.

Heat olive oil, fry onion cubes, julienned carrots and stalked celery pieces in it until soft. Salt and add champignons. Stir until the water has evaporated from the mushrooms, stir in the dried mushrooms and beets.

Pour the beetroot and mushroom broth over the vegetables and add a tied bunch of greens. Boil, taste for salt, simmer covered.

After half an hour, remove the bunch of herbs, season with vinegar and serve.

The whole peculiarity of this vegetable soup is the prunes, which add sourness and sweetness at the same time.

Ingredients:

• Ready beets - 1 pc.
• Sweet pepper - ½ pc.
• Tomatoes - 200 g
• Onion - 1 pc.
• Tomato paste - 150 g
• Tomato juice - 1 glass
• Garlic - 4 cloves
• Lemon juice - 1 tbsp.
• Pitted prunes - 2 tbsp.
• Salt, pepper, fresh basil

Preparation:

Place all vegetables in a blender, add juice and tomato paste. Grind until pureed, add prunes and puree again. Pour into a saucepan and put on fire.

Add lemon juice, salt and slowly bring to a boil. Pour into plates. Serve with sprigs of fresh basil, whole prunes and croutons.

The combination of beef and mushrooms makes this soup a very rich, masculine dish. Various variations of it are prepared with chicken and even pieces of lean pork.

Ingredients:

• Beef ribs - 1 kg
• Large beets - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Yellow potatoes - 3 pcs.
• Marinated champignons - 200 g
• Tomato paste - 1 tbsp.
• Sugar - 1 tbsp.
• Salt, pepper, fresh dill

Preparation:

Cover beef ribs with cold water and half a peeled onion. Place the pan over high heat. After boiling, add salt and cook for an hour and a half under the lid, skimming off the foam. Strain the finished broth and boil the potato cubes.

Peel the second half of the onion, carrots, beets and cut into strips. In a heavy frying pan, simmer all the vegetables, adding tomato paste, sweetening to taste. When ready, add mushroom slices without liquid.

Add the broth to the broth, bring to a boil, and simmer for a couple of minutes under the lid. Add salt to taste. Pour into plates, season with fresh herbs.

This soup is good for digestion and is especially good in hot weather. Rich in bright colors, it will decorate a summer or country table.

Ingredients:

• Kefir - 1 l
• Boiled beets - 2 pcs.
• Fresh spinach - 100 g
• Cucumber - 2 pcs.
• Garlic - 2 cloves
• Fresh dill or parsley
• Boiled eggs - 4 pcs.

Preparation:

Chop the garlic with dill and parsley. Boil spinach leaves in boiling water with salt for 5 minutes. Dry, cool.

Pour a glass of kefir into a blender, add spinach, dill with garlic and a little salt. Beat, add kefir, beat again.

Chop the cucumber into beautiful cubes. Peel the finished beets and grate them. Peel the eggs and cut them into halves.

To serve, pour kefir into a plate and place a handful of cucumbers and beets in the middle. Decorate with half an egg.

A ribbon of smoked salmon adds a luxurious touch to any dish. This soup is served as an introduction even to very picky guests.

Ingredients:

• Apple - 1 pc.
• Carrots - 2 pcs.
• Petiole celery - 2 pcs.
• Onion - 1 pc.
• Ready beets - 1 kg
• Cilantro - 4 sprigs
• Smoked salmon - 4 pieces
• Water - 1.2 l
• Bouillon cube, butter, salt, pepper
• For serving: sour cream or yogurt

Preparation:

Prepare vegetables: peel, cut into neat strips or coarsely chop in a food processor.

Fry the onion, mix with apple, carrots and celery. Simmer for a couple of minutes and add slices of prepared beets.

Pour water into the vegetables, boil with the bouillon cube, and leave to simmer for 20 minutes. During this time, cut the salmon into beautiful pieces for serving.

Stir the finished soup and season. Serve in small bowls with a dollop of sour cream, a piece of salmon and a sprig of cilantro.

This type of borscht is suitable for pregnant and lactating women who, for various reasons, are not recommended to eat cabbage dishes.

Ingredients:

• Beets - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Potatoes - 2 pcs.
• Garlic - 3 cloves
• Tomato paste - 50 g
• Bay leaf - 2 pcs.
• Dried dill, a mixture of 4 peppers, salt

Preparation:

Boil 2 liters. Grind the peeled potatoes into strips using a grater or knife, rinse them in a sieve to remove starch and pour them into boiling water. Remove foam periodically. When ready, add bay leaf, dill, peppercorns, and salt.

To fry, saute the onion in cubes over high heat, stirring vigorously. Add bell peppers in small cubes and fry for a few more minutes.

Peel the raw beets, chop them on a grater, or you can chop them with a knife. Add to the fry and stir in the tomato paste.

Tomato paste not only gives the soup a beautiful deep color, but also adds a pleasant sourness to the taste. If you want to replace this ingredient with fresh tomato paste, then the dish should be additionally acidified with wine vinegar.

Add roasted potatoes and garlic slices to a pan with almost ready potatoes, boil, simmer for a couple of minutes. Infuse and serve with lean mayonnaise or sour cream.

A savory dessert with a summer, explosive taste. In winter, frozen strawberries are used; this does not in any way reduce the aroma and brightness.

Ingredients:

• Strawberries - 200 g
• Ready beets - 200 g
• Strawberry juice - 1 glass
• Balsamic sauce - 2 tbsp.
• Sugar to taste
• Fresh basil and cream

Preparation:

In a blender bowl, puree strawberries with juice and sweeten to taste. Add balsamic sauce.

Divide the soup into bowls, carefully place beetroot cubes in the center, garnish with basil leaves and cream.

A cozy soup with meatballs and pieces of beets will appeal to children and all those who strive for proper nutrition - the balance of proteins/carbohydrates in this dish is maintained, and there is very little fat.

Ingredients:

• Broth - 2 l
• Onion - 1 pc.
• Vegetable oil - 3 tbsp.
• Butter - 2 tbsp.
• Bell pepper - 1 pc.
• Garlic - 1 clove
• Raw beets - 2 pcs.
• Tomatoes in s/s - 1 can
• Minced meat - 500 g
• Couscous - 1 tbsp.
• Cumin - 0.5 tsp.
• Salt, pepper, fresh thyme, cilantro to taste

Preparation:

Using a sharp knife, finely chop the onion. Heat two types of oil in a saucepan and fry the onion in them.

Peel the sweet pepper and chop it as finely as the onion. Add to the pan with squeezed garlic, simmer for a couple of minutes.

Cut the beets into cubes and add to the pan. Salt and pepper.

After 10 minutes, pour in the tomatoes and heat through. Leave to simmer over low heat while the meatballs are formed.

Combine the minced meat with couscous, cumin, and thyme leaves. Salt, pepper and form small balls.

Pour the broth into the vegetables and bring to a boil. Carefully add the meatballs and cook until done.

Serve with cilantro and black bread.

Has it ever happened to you that, when you are about to cook borscht, you discover that there is either no cabbage at all, or there is a small piece left that is completely insufficient for borscht? This often happens to me :) We love cabbage dishes, so it “goes away” unnoticed. And in such cases, you don’t have to deny your family rich borscht at all - cook borscht, but without cabbage! The borscht turns out delicious, and no worse than its classic “brother”!

So, what do you need to cook borscht, but without cabbage? Prepare the following products: chicken leg, potatoes, water, salt, beets, carrots, onions, vegetable oil, tomato juice, paste or special borscht dressing (preserved), garlic, bay leaf, ground pepper.

Wash the chicken leg, other parts of the chicken carcass or completely different meat (pork, beef, turkey, in general, something meaty), put in a pan along with potatoes (cubes), cover with water and cook until the meat and potatoes are ready. Chicken, of course, will cook fine together with potatoes, but with pork it is better to either cut the meat finely, or first cook the meat until half-cooked, and then with the potatoes until done. Since there will be no cabbage in the borscht, use more potatoes than usual. Somewhere in the middle of the cooking process, add salt to the broth.

While the meat and potatoes are cooking, i.e. the basis of our borscht, fry the onion (diced) and carrots in vegetable oil (half the carrots on a coarse grater, half on a fine grater). Cut the beets into thin strips, as thin as you can, or grate them on a grater (large). Take 2-3 beets so that the borscht in the end is not liquid, don’t forget - there won’t be any cabbage :)

Add the beets to the pan and fry the vegetables together a little.

Pour in tomato sauce for the borscht (I use homemade preserves) and simmer, covered, until the beets are soft.

When the potatoes and chicken are cooked, place the roasted beets into the pan. Cook the borscht until you see that all its components are completely cooked.

Add garlic (chopped), bay leaf, ground pepper to the borscht and turn off the stove. The borscht should sit for about 20 minutes before serving, this will make it richer and tastier:)

Red borscht without cabbage is served with sour cream, rich, real - you won’t be able to tear yourself away from this borscht!