Red borscht without meat with beans. Lean borsch with beans Prepare borsch with beans without meat

03.03.2021

In the original, borscht is a soup with the addition of meat. However, given the popularity of the dish, many vegetarian variations have emerged. Lenten borsch with beans is light and satisfying. This is a worthy replacement for the usual borscht in the heat, during fasting or dieting. Moreover, the use of beans instead of meat is a classic method of maintaining the calorie content of a dish while preserving the degree of saturation of the dish with useful substances as much as possible.

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The recipe for preparing a lean dish does not involve the use of meat, but you need to stock up on:

beans - 1 tbsp.;

beets - 1 pc.;

potatoes - 4 pcs.;

white cabbage - ¼ medium head;

parsley - 1 bunch;

dill - 1 bunch;

bay leaf - 3 pcs.;

black peppercorns - ½ tsp;

large carrots - 1 pc .;

bell pepper - 1 pc.;

olive oil - 4 tbsp. l .;

seasoning asafoetida - ¼ tsp;

tomato paste - ½ cup;

water - 4 l;

sugar - 1 tbsp. l.

Lean borsch with beans is cooked for about 1 hour.

Recipe is for 12 servings of Meatless Vegetarian Soup.

Technology: a detailed recipe for making vegetarian borscht without meat

The night before, the beans are washed and filled with cold water so that the whole mass is covered with it.
A five-liter saucepan is filled with water and placed on the stove over medium heat.
The soaked beans are transferred into the dishes.
When the water in the pot boils, the fire is reduced.
The recipe does not limit the cooking time of the beans - it all depends on its variety. Usually, the grains begin to boil in the interval from 40 minutes to 2 hours on the fire, if it has not been previously soaked. Boiled beans are needed for borscht.
Peel and chop the onion.
The carrots are washed, peeled off the top layer and rubbed on the fine-grained side of the grater.
The pepper is washed, the stalk is cut out, the seeds are cleaned. Then the vegetable is cut into short strips.
A frying pan is greased with olive oil. It is placed on a stove, on which a medium heat is set to warm it up.

10. Put onions, carrots and bell peppers in a hot pan.

11. After 5 minutes, add asafoetida and tomato paste diluted with half a glass of water to the stewed vegetables. Sprinkle the vegetable mixture with sugar and stir. The pan is covered with a lid. It is kept over low heat until vegetables are fully cooked.

12. The washed beets are peeled, triturated on a medium-grained grater or cut into thin strips. The finished beet mass is dipped into broth with boiled beans. Bay leaves and black pepper are also sent there.

13. The broth is brought to a boil again, after which the heat is reduced again.

14. Immediately after the beets are washed, peeled and cut into potatoes. The prepared potatoes are immediately sent to the beans.

15. Cabbage is finely chopped and placed in a saucepan.

16. The recipe says that 10 minutes after the last filling, vegetable frying is shifted from a frying pan to the soup.

17. The dish is salted (1-1.5 tablespoons of salt) and kept on low heat until all ingredients are fully cooked.

18. Greens are washed in running water, finely chopped, trying to minimize the loss of twigs.

19. When all the vegetables are boiled, the recipe is complete. It remains to turn off the heat, cover the soup with sliced fresh herbs and stir the dish.

Lean borsch with beans is ready!

Serving the dish

The presented recipe does not imply any additional actions with the soup at the end of its preparation. However, practice shows that at the end of cooking, the dish should be allowed to settle under a closed lid for 1-2 hours. Vegetarian borscht with beans, cooked without meat and aged for just one night in the refrigerator, tastes better than freshly made.

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I don’t know about you, but I just cannot imagine my daily diet without the first course. It is necessary to eat hot food every day so that the metabolism takes place in the body correctly. One of my favorite soups is red borscht. I always cook it with beans, otherwise I just can't imagine this dish.

Borscht is a soup made from beets. Due to her, he acquires a characteristic burgundy shade. The dish is considered truly Slavic. The name comes from the hogweed plant, it was with it that the first was cooked before.

There are enough varieties of today's dish, but for now we will touch on the topic of soup with beans. This ingredient is often used to prepare the lean version. This can be justified by the high protein content in legumes, the presence of which even surpasses some types of meat.

The first can be served with sour cream or mayonnaise. I also like to chop myself, a head of onion and eat purely with a bite. Today I will also tell you the secret of how to cook borscht so that it does not lose color. So let's get started!

A dish prepared according to this recipe will delight all households and they will definitely ask for more. We will cook in a 3-liter saucepan, so calculate the amount of ingredients for your dish volume in advance.

Source: https://youtu.be/G5AqAMh7Iu8

Ingredients:

Pork ribs - 500 g
Potatoes - 5 pcs.
Beets - 1 pc.
Beans - 1 glass
Cabbage - third of a fork
Carrots - 2 pcs.
Onions - 2 pcs.
Tomato puree - 30 g
Garlic - 4 cloves
Apple cider vinegar - 2 tbsp l.
Sugar - 1 tsp
Bay leaf
Salt pepper

Cooking method:

1. Cooking borscht begins with broth. You can take any meat, in our case, these are pork ribs. Pour water on the floor of a saucepan and put 1 small onion head and ribs there. We put the container on medium heat and cook the broth.

If desired, you can also add parsley roots, cilantro, you get a very pleasant aroma and taste.

2. While everything is being cooked, it's time to do some vegetables. Cut the potatoes into a medium cube and put them aside, it is better to pour more water over them so that they do not turn black. Chop the onion into small pieces.

With carrots, things are a little different, they must be cut into strips. You can of course grate, but chopped will have a more aesthetic appearance in the soup. We do the same with beets, only you can cut them larger.

3. Cabbage will need about 300 g, chop it finely. Also, for ease of operation, you can use a shredder. You should not grind the vegetable too much. The garlic should be finely chopped, or you can pass it through a press at the very end.

In order to quickly peel the head of garlic, you can simply press on it from the side of the feathers, put it in a bowl, cover with another one and shake it well. Having done these steps, the husk is separated from the cloves.

4. After the broth boils, a foam forms on the surface, it must be removed, otherwise the borscht will turn out cloudy and films will come across. Next, we send the beans to the pan. It must be soaked in advance (overnight). If you have not done this, then add the beans to the meat at the very beginning of cooking and cook for 1.5-2 hours. Or use a canned product.

5. Meanwhile, put a frying pan on the stove and pour vegetable oil into it. Saute the onions and carrots until tender. The vegetables should take on a golden hue. It is best to first fry the onions until golden brown, and then add the carrots. We shift the finished sautéing into a separate container.

6. Now pour the oil into the pan again, only now we will cook the beets. Fry it over medium heat for 2-3 minutes. Then pour vinegar into the vegetable and reduce the heat a little. Simmer the root vegetable for another 5 minutes. After a while, add half a glass of broth from the pan to the pan and cover with a lid, simmer for 5 minutes.

7. After stewing the beets, add the prepared sautéing dish to it, mix everything. Add tomato paste or mashed potatoes, sugar, a third of a teaspoon. ground pepper, 1/2 tbsp. l. salt and a couple of leaves of lavrushka. Simmer the dressing for 5-10 minutes, until tender.

After a while, the water in the pan will evaporate; it must be added to the desired level. Keep in mind that the rest of the ingredients will be added to the total volume.

8. We take out the meat and onion from the broth, discard the last, and cut the meat product into pieces. We send it back to the liquid and put potatoes and cabbage there. Cook the food until tender. Cabbage should not be boiled, it will feel a little crunchy better.

9. It remains now to put the dressing and add salt to your taste. Then put the garlic, mix, let it boil and turn it off. If there is not enough acidity, then add a little more citric acid.

Be sure to let the borscht brew for at least half an hour. Then you can pour the soup into bowls and serve. Don't forget to serve sour cream.

Lean borscht with beans and sprat in tomato

Borscht itself is a high-calorie dish, especially if you take into account the richness of the broth and the content of meat in the soup. To unload the body a little, you can prepare a regular lean product by adding sprat to the main ingredients. The fish will add a special flavor to the dish, which will make the soup more than just a vegetable stew.

Ingredients:

Potatoes - 4 pcs.
Beets - 1 pc.
Cabbage - 200-300 g
Sprat in tomato - 1 can
Onions - 1 pc.
Carrots - 1 pc.
Beans - 150 g
Salt, pepper, spices - to taste

Cooking method:

1. We put a pot of water on the stove (in our case, a 3-liter one) and add beans there. We send to cook. By the way, the beans must be soaked in advance, preferably overnight, so that they swell and cook faster.

If you use red beans, then it is best to boil them in advance, and then add to the borscht at the very end. Just when boiled, the red beans give off an ugly color.

2. Cut the onion into small pieces, and three carrots on a fine grater. We put a frying pan on the fire and pour vegetable oil there. We send vegetables to sauté until the carrots give their color.

3. Next to the vegetables, lay the beets, they also need to be grated or cut into small strips. Fry the contents of the pan until tender. We will use sprat with tomato, but if you want, you can add more tomato paste or juice to the dressing. It is also recommended to pour in a little liquid for sautéing so that everything is extinguished.

4. Peel the potatoes and cut them into small cubes. Finely chop the cabbage. It is more convenient to use a shredder for this. We put these 2 vegetables in a common pot with the beans. At this stage, salt the borscht. Cook all the contents until tender. All vegetables should be soft, especially beans.

Did you know that there are more than 200 varieties of beans, but only 4 types are widespread: green beans, white beans, purple beans and yellow beans. Believe it or not, there are even varieties that smell like mushrooms.

5. When everything is cooked, you can add the last products. We bring the prepared dressing and sprat into the pan. Pepper, add salt, add the desired spices and stir. Let the borsch boil. As soon as it boils, turn off the gas, cover the pan with a lid and let it brew.

You can add not only sprat to such a soup, but also any other similar fish, for example, gobies in a tomato. Be sure to prepare such a first course, it is perfect for those who are on a diet or for those who have run out of meat reserves at home.

Delicious Ukrainian borsch with meat and beets

As strange as it sounds, there are a lot of recipes for traditional Ukrainian borscht. It all depends on preference. There are, so to speak, the required ingredients, and there are the desired ones.

By the way, in Ukraine, this dish can serve not only as a lunch. It is also customary to serve it at a commemoration.

Ingredients:

Beef on the bone - 1 kg
Potatoes - 3 pcs.
Beets - 1 pc.
Cabbage - floor fork
Onions - 2 pcs.
Carrots - 2 pcs.
Tomato paste - 70 g
Red beans - 1/2 cup
Garlic - 4-5 cloves
Vegetable oil
Vinegar 9% - 1.5 tbsp l.
Sugar - 1.5 tsp.
Black peppercorns - 10-15 pcs.
Bay leaf - 3 leaves
Salt, pepper - to taste

Cooking method:

1. Pour water into a saucepan and put the meat there. We put it to simmer over medium heat. After boiling, a foam forms on the surface of the soup, it must be carefully removed as it appears. Next, add beans, 1 onion, 1 carrot, bay leaf and peppercorns to the meat. It is better to chop the vegetables coarsely so that later it will be easier to catch them. Cook the broth until the meat is cooked (1-1.5 hours).

2. While we are preparing the basis, we can do the sautéing, we will have two of them. For the first frying, cut the onion into small cubes, and grate the carrots. We put the frying pan on the stove, pour vegetable oil there and toss in the vegetables. Fry sautéing for 7-10 minutes, until it acquires a golden hue.

3. Next, lay in the tomato paste, mix and fry for another 5-7 minutes. If the vegetables start to burn, then add more oil or water. We transfer the finished frying to a separate container.

If you have tomatoes at home, then instead of pasta, you can take them, literally 2 pieces will be enough.

4. For the second dressing, rub the beets and put them in a preheated pan with vegetable oil. Fry for 5 minutes. Next, pour in 50 ml of water, vinegar, add sugar and mix everything. The main thing is not to overdo it with vinegar or sugar, otherwise it will turn out to be either sweet or sour. Simmer the vegetable over less than medium heat until tender, about 10 minutes.

5. Take the cabbage and chop finely. Next, you can mash it with salt so that it decreases in volume and is easier to put in a saucepan. For the indicated volume of vegetable, 1.5 tsp is enough. salt. We do as you like with potatoes, you can cut it into cubes or cubes.

6. When the meat in the broth is cooked, it must be taken out, cut into portions and thrown back. The vegetables from the pan should also be removed, except for the beans. It's time to add potatoes and cabbage to the soup. Cook all the contents until half cooked. When this happens, add the first roast and stir. Now we cook everything until fully cooked.

7. At the end we send the beetroot dressing to the borscht, mix everything well, salt, pepper, squeeze out the garlic and cook for another 2 minutes. If necessary, sweetness and sourness can be balanced with sugar and vinegar.

It is necessary to add sautéed beets at the moment when the potatoes are boiled, because there is vinegar in the dressing, and the potatoes boil for a long time in an acidic medium and harden.

Everything, the first dish is ready, just be sure to let it brew. It is also recommended to darken the soup after cooking on a minimum heat for 10 minutes under a closed lid. Thus, all the smells of spices will be softened and the hotter will turn out more nourishing.

Dressing for borscht for the winter

It's no secret that you can make borsch dressing for the winter. This is very convenient for the cold season. As a rule, in winter all vegetables are of poor quality and contain few vitamins. And having prepared everything in advance, you can simply get a ready-made vitamin set and after a short period of time there will be a delicious and rich soup on the table.

Ingredients:

Beets - 1.5 kg
Carrots - 500 g
Beans - 1 glass
Onions - 500 g
Twisted tomatoes - 1.5 kg
Bulgarian pepper - 500 g
Vegetable oil - 250 ml
Vinegar (9%) - 100 ml
Sugar - 100 g
Salt - 1.5 tbsp l.

Cooking method:

1. Put the twisted tomatoes in a saucepan. We add vegetable oil to them and put everything on the stove. Bring the mixture to a boil.

2. Send grated beets and 50 ml of vinegar to boiled tomatoes. We mix everything. In this form, the workpiece should boil for 10-15 minutes. The fire should be medium.

3. Grate the carrots and cut the onion into small cubes. After 15 minutes, put the prepared vegetables in the pan. Stir and let it boil for another 10 minutes.

4. Finally, add pepper, beans, salt and sugar to the main products. Stirring occasionally, let the dressing simmer for 15 minutes. 5 minutes before the end of cooking, pour out the remaining vinegar.

Please note that the beans must first be boiled until half cooked. To do this, soak it in advance, and then cook it.

All that remains is to put the prepared dressing in sterilized jars and seal it with a lid. From the amount of products that was indicated, 4 liters of dressing is obtained.

How to cook borsch with mushrooms and canned beans (no meat)

If borscht is cooked without meat, then it is meant to be lean. But even without the presence of a rich broth, you can make a very tasty soup that will not differ in any way from the traditional version. Moreover, the recipe will use mushrooms, and they, as you know, are meat substitutes.

Ingredients:

Potatoes - 3 pcs.
Sauerkraut - 200 g
Boiled mushrooms - 100 g
Canned beans - 1 can
Carrots - 1 pc.
Beets - 1 pc.
Onions - 1 pc.
Greens
Tomato paste - 2 tbsp l.
Sugar - 1/2 tsp
Salt, pepper - to taste

Cooking method:

1. First of all, we put a pot of water on the stove. While the liquid is warming up, we are engaged in vegetables. We clean and rinse everything. Cut the potatoes into medium cubes. Rub the carrots and beets on a coarse grater. Chop the onion into small cubes. Also, if you have fresh mushrooms, boil them in advance.

2. Pour vegetable oil into a frying pan and heat it up. First of all, we lay the carrots, we languish them until they give their color. Next, put the onion, fry for about a minute and send the beets to the pan. The only thing is that you need to add a little salt to it in advance, so it will not lose color.

Personally, so that the beets do not lose color, I boil them in advance, and then add them to the sautéing process.

3. Add tomato paste to vegetables, stir and let simmer for 5-7 minutes. In the meantime, the water has boiled and you can put potatoes in it. When the sautéed dish has stewed a little, we send mushrooms and beans to it, you can also add salt and pepper the dressing. We simmer it on the stove for 10-15 minutes, until fully cooked.

4. It's time to collect our borscht. First of all, add the dressing to the boiled potatoes. We bring the dish to taste, adding pepper, salt, etc. We add sauerkraut at the very end, only it must be rinsed first. We wait until the soup boils and remove it from the heat. At the end, crush the surface with chopped greens.

Put the cabbage at the end so that it does not boil. This should not be allowed, because the vegetable will simply boil down and you will get a sauerkraut.

Let the finished dish brew for at least an hour. Serve with garlic donuts, sour cream or regular mayonnaise. Also, this borscht is perfect for fasting.

Bean soup in a slow cooker

The easiest and fastest way to cook borscht is the recipe in a multicooker. When cooking using this technique, no additional attributes are required, because she knows how to fry and cook. The only thing is, before starting cooking, prepare all the vegetables, peel and chop them.

Ingredients:

Cooking method:

1. Turn on the "frying" mode on the multicooker, set the time to 20 minutes and pour oil. We cover the bowl with a lid, literally for 7 minutes, and wait for the oil to heat up. Next, put finely chopped onion there, fry a little. Next, lay carrots and beets, add 2 tsp. sugar, 1 tsp. salt, mix, cover and simmer for 10-15 minutes.

2. Over time, add the chopped tomato to the sauté, stir and simmer for another 5 minutes. Transfer the finished dressing to a plate.

Instead of a tomato, you can use tomato paste or juice. Also, if desired, it is allowed to twist the tomato into fruit drink and add to the total volume.

3. Now pour about 1 liter of water into the multicooker bowl. It does not need to be washed after sautéing. We put chicken thighs there and cook them in the "soup" mode for 30 minutes. If you use other meat, it will take longer to cook. For pork or beef, you will have to spend more than an hour.

4. Pour chopped potatoes and pre-boiled beans to the boiled broth. If necessary, add water to the required volume, but taking into account that the rest of the ingredients will be added. Leave the food to cook under the lid for about 15 minutes (until tender). 5 minutes before the end of the timer, add cabbage to the bowl. Finally, add the dressing to the soup, bring it to taste (salt, pepper) and let it boil.

At the very end, you can add greens. We let the borscht brew and serve. The important point is to drop the gas station at the very end. If you let it boil, then the beets will lose their color.

Recipe for cooking borscht with sauerkraut (sour)

In addition to fresh cabbage, it is also customary to add sauerkraut to borscht. The advantage of this option is the presence of acidity in the product, as well as a soft structure, that is, there is no need to boil the vegetable.

Ingredients:

Beef on the bone - 1 kg
Potatoes - 4 pcs.
Beets - 1 large
Onions - 2 pcs.
Sauerkraut - 250 g
Beans - 50 g
Sweet and sour sauce - 3 tbsp. l.
Tomato paste - 1 tbsp l.
Paprika - 1 tbsp. l.
Bay leaf - 3 pcs.
Salt pepper

Cooking method:

1. Put the beef in a saucepan with water and cook the broth. After boiling, you must immediately remove the foam - this is a very important point. Meanwhile, immediately set the beets to boil in another saucepan. After half an hour, add the soaked beans to the meat. After another 30 minutes, put 1 onion in the pan and after the same amount of time send the potatoes there. Cover with a lid and continue to cook.

2. While the base is being cooked, you can start preparing the dressing. Pour vegetable oil into a preheated pan and spread the finely chopped onion. Fry it until golden brown.

As you may have noticed, carrots are not added in this recipe, this is due to the fact that it will simply not be felt in the total volume of the soup. But if you want, you can add.

3. Next, add the beets cut into bars to the onion. It is not necessary to fry it for a long time, because it is already ready. Pour sweet and sour sauce, tomato paste and paprika into the vegetables, mix everything. The sauce can be replaced with regular sugar and vinegar. At the end, pour a couple of ladles of broth into the pan and let the dressing stew for 5 minutes.

4. We take out the meat and onion from the broth. Cut the first into pieces and send back to the pan. Add sauerkraut and bay leaf to the borscht. Salt and boil everything for 7-10 minutes. At the end, we throw in the prepared dressing, bring it to taste and turn it off. Cover the soup with a lid to infuse.

If desired, add garlic at the end, and the dish is ready to serve. Call everyone in the household to dine!

Video on how to cook delicious borscht with donuts

Traditionally, borscht is served with garlic donuts. They just go great with this dish. They are prepared in 2 steps, but the pleasure of food will last for the whole day. I suggest you learn about one more recipe for soup and, in addition, about a recipe for buns. For ease of perception, I am attaching a video.

Here is such a rather big article I got, I hope you will pick up the "very" recipe for yourself, given that there is plenty to choose from. I don’t dare to detain you any longer, so let's go straight to the tips:

Always choose ripe cabbage for borscht. The young vegetable will boil down and get porridge. Moreover, such a product is boiled down more strongly.
If you want to get a straight burgundy shade in the soup, then boil the beets in advance and do not boil them after adding.
Garlic will make the borscht more spicy, but you need to lay it at the very end.
Instead of vegetable oil, it is preferable to use lard or lard.

Try this delicious and healthy borscht with beans without meat, I am sure you will like it. In our family, he was good at both cheeks in a short time, not without an additive). Beans, both red and white, contain proteins and amino acids that are very necessary for the body, and are included in the top ten most useful foods in terms of usefulness! So let's start cooking!

Servings - 6

Cooking time - 55 minutes

Ingredients:

red beans - 1 cup
potatoes - 4-5 pcs. (medium-sized)
cabbage - 300 gr.
beets - 1 pc. (small)
onion - 1 pc. (small)
celery stalk- 8-10 cm.
ground basil - 0.5 tsp
ground red pepper- 0.5 tsp
curry - 0.5 tsp
canned tomato salad- 200 ml. (can be replaced with tomato paste 2-3 tablespoons)
water - 2.5 liters.
salt - 1 tablespoon (taste)

Here you can change the number of servings, the ingredients will automatically change.

Preparation:

We put a pot of water on the fire and while it boils, we cook vegetables.

Before going to bed, I left the beans to soak in cold water, the cooking time for the beans will be 50 minutes, if you do not, it will take almost 2 hours to cook!

Peel potatoes, beets, onions, remove dry and spoiled leaves from cabbage.

Cut the potatoes into cubes, chop the cabbage, finely chop the onion and celery, rub the beets on a coarse grater.

I poured the spices into a small cup in advance so that when the time comes, I don't have to look for them in a hurry.

I also opened a jar of salad in advance).
If there are no canned tomatoes, you can chop fresh tomatoes and simmer them in a pan for 5 minutes with a little water under a closed lid.

The water in the pot was probably already boiling by this time.

First, put the beans in boiling water, as I already mentioned, the soaked beans are cooked for 50 minutes. By the way, after the water boils, reduce the heat and cook the borscht slowly.

After 30 minutes add the chopped potatoes.

After another 10 minutes, add chopped beets, onions and celery, salt, add spices, and finally, 5 minutes before the end of cooking, add cabbage, check for salt, salt if necessary.

Throw in the greens, let it brew for about five minutes.

Well, our borscht with beans without meat is ready! Pour into bowls and eat to your health! Surely you will want to repeat such yummy in the future!

Want to make a low-calorie but tasty first course? We offer to cook an appetizing and hearty borscht without meat. We share a simple step-by-step recipe.

Borscht recipe without meat

Before you cook the borsch, prepare the ingredients. For the dish you will need:

400 g beans;
1.5 l of broth on vegetables;
2 beets and 2 potatoes;
carrots, onions;
4 cloves of garlic;

a bunch of greens;
2 tbsp. l. tomato sauce;
freshly squeezed lemon juice;
1 tbsp. l. Sahara;
Bay leaf;
salt and spices to taste.

Also, in the evening you need to soak beans in cold water, and boil in the morning.

How to cook delicious borscht with beans

We will tell you how to cook delicious borscht:

clean the prepared beets and three on a coarse grater, sprinkle with lemon juice;
chop onions and carrots, fry them in a pan;
dilute tomato sauce with three tablespoons of water and add to onions and carrots, simmer vegetables for about 5 minutes;

boil the broth, cut and add potatoes to it, cook for 10 minutes;
grind garlic, herbs, sugar and salt in a blender;
add beans, stewed vegetables in tomato sauce and beets to the broth;
add garlic with herbs and spices;
cook for 10 minutes;
turn off the stove and leave the borscht to infuse for about 15 minutes.

After the dish is infused, it can be poured into plates and served.

This borscht recipe will pleasantly surprise you with its taste. Despite the fact that there is no meat in this first course, it turns out to be very satisfying.

What recipe do you use to cook borscht?

Borscht is much healthier than soup, as it contains a lot of vegetables. But due to the fact that beets, beans and white cabbage are added to borscht, it should be introduced into the child's diet after a year. Because the listed vegetables will be difficult for children under one year old to over-poison. Children under one year old can cook borscht for.

Also, do not fry vegetables, as the child's gastrointestinal tract cannot cope with fried foods. Therefore, it is necessary to use all vegetables only boiled and stewed.

This meatless borscht recipe is designed for the whole family, including small children from 1.5 years old.

For making borscht with red beans for children, we need:

Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
White cabbage - 1/3 part of the well.
Beets - 1/2 part.
Lemon - 1/4 part.
Beans - 1 glass
Tomato paste - 1 tablespoon or tomatoes - 2 pcs.
Bay leaf
Greens.

Borscht with red beans without meat - recipe with photo:

1. The night before, before you cook the borsch, soak the red beans in water and leave overnight. And in the morning, boil it for 1 hour.

2. Prepare vegetables. Peel onions, carrots and potatoes. We leave the onion whole so that after cooking it can be removed from the borscht. Three carrots and beets on a medium grater, cut the potatoes into cubes. Finely chop the cabbage.

If we use a tomato in borscht, then it must first be peeled from the skin. To do this, scald the tomato with boiling water and the skin is easy to clean. The tomato can be finely chopped or chopped in a blender.

3. Grate the beets and add a little lemon juice to it to preserve the color of the beets.

4. Put all prepared foods in a slow cooker: boiled beans, potatoes, onions, carrots, beets. Add 1 tbsp. tomato paste (or tomatoes). Salt and add the bay leaf.

5. Fill with 1.2-2 liters of water.

6. Set the soup mode in the multicooker. Or if there is a function "Multipovar" - 120 gr. 45 minutes After cooking the borscht, take out the onion and discard it.

7. You can add tsp into a plate with borscht. cold-pressed oils (pine nut oil, macadamia oil) and dill.

Borscht with red beans without meat, ready. Bon Appetit!