How to cook borscht without meat and beets. Borscht without meat: step by step recipe with photo

Borscht without meat is especially often prepared by those who are on a diet or are vegetarians. It should be noted that the dishes intended for such people are made in different ways. First, it should be cooked not only without the use of a meat product, but also without the use of oil.

As for the second course, most often it is prepared with vegetable roast. This component gives the soup a richer aroma and flavor.

Diet borscht without meat: recipe

To prepare such a simple yet delicious and nutritious dish, we only need the simplest and most affordable ingredients. We will present a list of them right now.

So, dietary borscht without meat should be prepared using the following components:

• medium potatoes - two tubers;
• large onion - 1 head;
• fresh beets - 1 small tuber;
• juicy fresh carrots - 1 medium piece;
• fresh white cabbage - 200 g;
• citric acid - ¼ a small spoon;
• table salt, ground pepper - to your taste.

We process vegetables

How to cook borscht without meat? To begin with, all vegetables are processed. They are washed, cleaned and crushed. The potato tubers and large onion are cut into cubes, and the carrots and beets are grated. As for white cabbage, it is chopped into very thin strips.

The process of cooking on the stove

Like other red soup options, meatless diet borsch should be cooked in a large saucepan. To do this, pour 1.5-2 liters of drinking water into it and bring to a boil.

As soon as the liquid in the dish begins to boil strongly, fresh cabbage, grated carrots and chopped onions are alternately spread into it. After mixing all the ingredients, they are brought to a boil again, covered and cooked for about 20 minutes.

After the specified time, the vegetable broth is flavored with spices to taste (salt and pepper), and then spread the grated beets. After mixing the products, they are covered with a lid and boiled for about 25 minutes.

As soon as the broth turns red and becomes more saturated, potato cubes are dipped into it. So that borscht without meat does not seem bland to you, it is recommended to add a little citric acid to it (to taste).

In this composition, the red soup is boiled for ¼ hour.

How and with what to present a dietary dish to the dinner table?

Lean borscht without meat, the recipe for which we discussed above, is easy and simple to prepare. After it has been subjected to heat treatment, it is left under a tightly closed lid for ¼ hour. The red soup is then spread over deep bowls and immediately served at the dinner table.

It is strictly forbidden to consume such a dietary dish using bread, sour cream or mayonnaise. This is due to the fact that the listed components significantly increase the calorie content of the dish, and you run the risk of gaining excess body fat.

To diversify the lean borscht and enjoy it, we recommend adding a large amount of chopped fresh herbs to it. Such an additive will not increase its energy value, but it will make it more useful, tasty and aromatic.

Vegetarian borscht without meat (photo, recipe)

Vegetarian borscht without meat differs from dietary one in that vegetable oil can be used for its preparation. Such a component contributes to obtaining a more satisfying and nutritious dish that can be served as lunch and dinner.

It should also be noted that vegetarians often season red soup with fresh sour cream and mayonnaise, and also consume it with bread. Using this ingredient, it is rather difficult to understand that the dish we are considering was prepared without beef, horse meat, veal or pork.

So how to cook borscht without meat? For this we need the following components:

• medium potatoes - 2 tubers;
• large onion - 1 head;
• fresh beets - 1 small tuber;
• juicy fresh carrots - 1 medium piece;
• fresh white cabbage - 100 g;
• sauerkraut - 100 g;
• table vinegar 6% - 2 large spoons;
• vegetable oil - 40 ml;
• table salt, ground pepper - to your taste;
• any fresh greens - to your liking;
• mayonnaise, sour cream, bread - serve at the dinner table.

Preparation of ingredients

How to make a hearty and tasty borscht without meat? To do this, you just need to strictly follow all recipe requirements.

First, you need to process vegetables. They are well washed in warm water and peeled. Next, they begin to grind the products. Potato onions and tubers are chopped into small cubes, carrots and fresh beets are grated (if desired, they can be cut into thin cubes). As for the white cabbage, it is cut into strips.

Fresh herbs are also ground separately.

If you are using very sour sauerkraut, rinse it in cold water. Otherwise, it is added to the broth directly from the jar.

Roasting part of the components

For a delicious and nutritious red soup without meat, be sure to add vegetable roast to it. How to do it? To begin with, you should heat the pan with oil (vegetable) strongly. After that, the chopped onion and grated carrots are spread into it.

After seasoning the food with spices, they are fried until they are thoroughly browned. After that, the vegetable is laid out in a separate plate, and fresh beets grated on a coarse grater are placed in the pan. It is stewed with the addition of a small amount of water for about ¼ hour. In this case, the product should only slightly soften, but not transform into gruel.

Before turning off the stove, add a few tablespoons of vinegar to the beets. This product will make the vegetable brighter and the soup spicy and aromatic. By the way, vinegar is often added with the aim of not discoloring the beets in the borscht, but remaining maroon.

Cooking red soup

After the main components are fried and stewed, you should begin to heat the whole dish. To do this, boil water in a large saucepan, and then put fresh cabbage in it. After boiling the vegetable for about ¼ hour, add a fermented product to it, and then cook again for a similar amount of time.

Once the cabbage has softened, add potatoes and stewed beets to the broth. After mixing the components, as well as seasoning them with various spices, they are boiled for 10 minutes. This should be enough time for the vegetable cubes to become completely soft.

The final stage

After the borscht without meat is completely cooked, it is removed from the stove. Next, vegetable frying is added to the broth and mix well. To nourish the soup with aromas, cover the pan tightly with a lid and leave it aside for 5-8 minutes.

Serving delicious and rich red soup

Now you know how to make a meatless vegetarian soup. After the borscht is infused under the lid and saturated with the aromas of roasted vegetables, it is laid out on plates and flavored with fresh herbs. If desired, add sour cream or mayonnaise to such a dish. It should be consumed with a slice of bread.

Let's summarize

Two different ways of how to cook homemade borscht without meat were presented to your attention. With these simple and affordable recipes, you no longer have to think about what kind of dinner to serve your family members if you do not have meat available, or if you are a vegetarian or on a strict diet.

Getting a mouth-watering first course is not easy. In the absence of knowledge of the basics of technological processes, it is possible to reduce the best food with a set of quality products to the level of a primitive "gruel". At the same time, having a minimum of information, but a great desire to master the skills of the culinary art, it will be possible to turn a simple borscht without meat into a hearty, healthy, tasty dish.

The basis of any type of this liquid food is beets, cabbage and carrots.

The accompanying components can always be found in our refrigerator, so questions about how to cook borscht without meat will no longer arise after studying this recipe.

Ingredient composition:

• butter (butter and lean) - 20 g each;
• beet;
• regular sugar - 20 g;
• tomato paste - 20 g;
• onions, peppers, carrots - 1 pc .;
• potatoes - 3 pcs.;
• garlic cloves - 3 pcs.;
• celery root - up to 5 cm;
• cabbage (buy white cabbage) - 400 g;
• lemon juice;
• ripe tomatoes - 3 pcs.;
• spices.

Cooking method:

1. All vegetables are thoroughly washed and peeled. Coarsely rub the beets, chop the carrots in the form of straws, chop the potatoes and sweet peppers (without seeds) into cubes. We decorate the cabbage in thin strips or small squares.
2. Cut the onion into half rings, place it in a thick-walled saucepan, pour in the aromatic vegetable oil, add the butter. Fry the vegetable pieces until soft, then place the carrots, celery root chopped into slices, Bulgarian pepper. After 5 minutes, add the beets, sprinkle them with lemon juice (you can use vinegar) so that the root vegetable retains its bright color in the borscht. Cook over medium heat.
3. We continue the process for 20 minutes closed, not forgetting to stir the products so that they do not burn in any way. Otherwise, our delicious borscht "cried"!
4. Now we spread the tomato paste, a pinch of sugar, chopped garlic, cabbage slices. Gently mix the components of the dish, season with salt and pepper, pour in 2 liters of boiled drinking water.
5. Dip the potatoes into the liquid. As soon as signs of new seething appear, we immediately reduce the heating intensity to a minimum. Cook the food until the roots are soft.

We must insist on the vegetarian red borscht without meat for at least a quarter of an hour. This dietary dish will be the envy of the most avid meat eaters!

Cooking with beans

Beans are made up almost entirely of protein, so red bean borscht is ideal for a rich, meat-free first course.

Grocery list:

• tomato puree - 40 g;
• carrots, sweet peppers;
• oil (sunflower and butter) - 30 ml and 20 g, respectively;
• cabbage - 300 g;
• beet;
• red beans - 200 g;
• carrots - 2 pcs.;
• turnip onions;
• spices, herbs, laurel leaf.

The procedure for cooking borscht with beans:

1. Soak the beans in the evening. Maintain the ratio of beans to liquid 1: 2. The next day, boil the product until soft.
2. Peel vegetables, finely chop onions and carrots, sauté in a saucepan with vegetable oil. Add coarsely grated beets, tomato paste, diluted in half a glass of drinking water. We simmer a meal for 10 minutes.
3. Fill the pan with 2 liters of bottled liquid, throw one peeled carrot, peppercorns, laurel into it. We cook the food for 15 minutes, after which we take out all the ingredients.
4. Dip potatoes, chopped cabbage, strips of pepper into a fragrant composition. Season the broth with salt, your favorite spices, boil the ingredients of the dish until soft.
5. We finish the process by placing browned vegetables. We heat the food for 5 minutes, put down a piece of butter, turn off the heat. This additive will provide food with extra flavor and a beautiful look.

Pour borscht into a plate, place a portion of boiled red beans. This is how this simple and hearty dish was prepared and served in the old days.

Multicooker recipe

It is very convenient to cook borsch without meat so that it meets all the requirements of tasty and healthy food in a kitchen unit popular with modern housewives.

Set of components:

• potato tubers - 4 pcs.;
• vinegar (3%) - 9 ml;
• white cabbage - 400 g;
• garlic cloves - 2 pcs.;
• turnip onions;
• lean oil;
• large beets;
• carrots - 2 pcs.;
• granulated sugar - 20 g;
• spices, herbs.

Cooking process:

1. Chop the onion and carrots into cubes. Cut the potatoes in the same shape, but slightly larger. Finely rub the half of the beet.
2. We activate the "Fry" mode on the display of the device. Pour 30 ml of fresh oil into the multicooker bowl, heat it for a minute. Then place the carrot and onion slices. Fry the composition for 5 minutes, stirring occasionally.
3. Add chopped beets to the vegetables, heat the food for another 3 minutes, then add the potatoes. We continue the process for 5 minutes, not forgetting to work with a silicone spatula.
4. Change the selected mode to "Soup", set the cooking time to 40 minutes. Pour 2 liters of hot drinking water into the container, season it with salt and sugar (it will better reveal the bright taste of the food).
5. 10 minutes before the end of the deadline, put finely chopped cabbage into the borscht.
6. Rub the rest of the beets, sauté the chopped garlic cloves. We put all this in the first dish 5 minutes before the end of the process. Pour in vinegar. A sound signal will inform us that the machine is finished.

We open the pan, letting off steam. Prepare plates, homemade sour cream and chopped herbs for a delicious tasting meal.

Green borscht without meat

The principles of preparation of this favorite dish do not differ much from the previous recipes.

The only peculiarity is that we use sorrel instead of beets.

Required products:

• tomato paste - 30 g;
• potatoes - 4 pcs.;
• oil (sunflower and butter);
• hard-boiled eggs - 4 pcs.;
• red tomatoes - 2 pcs.;
• turnip onions, carrots, sweet pepper - 1 pc .;
• onion feathers, parsley, dill, sorrel - 1 bunch each;
• spices, laurel leaf.

Cooking steps:

1. We clean and rinse the vegetables, as always. Cut the onion into circles, divide them into quarters. Chop the carrots into strips. Remove the seeds from the pepper by chopping it into cubes. Chop the potatoes into small pieces.
2. Thoroughly rinse the plants, shake off the remaining moisture. We cut off the hard stems from the sorrel, divide the leaves into large parts.
3. Put 30 ml of oil in a saucepan, fry the carrots and onions over low heat until transparent. Add tomato paste, chopped tomatoes. Stir the composition, simmer for 10 minutes.
4. Fill the food with 2 liters of drinking water. Dip the prepared potatoes and pepper pieces into the boiling liquid. Season food with salt, boil the food until tender.
5. Put a laurel leaf, sorrel, peeled and finely chopped eggs, chopped onion feathers, and the rest of the greens into the broth. We throw in a piece of butter. We complement the flavoring bouquet with a mixture of red hot and allspice. Mix everything, turn off the heat after 3 minutes from the beginning of a new boil.

Serve green borscht, season portions with fresh sour cream.

With mushrooms and prunes

The presented recipe is based on the motives of old Russian cuisine. This is how our ancestors cooked, who rarely used meat components in their first courses.

Products composition:

• carrots, turnips - 60 g each;
• beets - 300 g;
• tomato puree - 40 g;
• fresh cabbage - 300 g;
• dried mushrooms - 100 g;
• garlic cloves - 5 pcs.;
• lean oil;
• prunes - 50 g;
• spices, herbs.

Cooking method:

1. Soak dried mushrooms in 2 liters of purified water. When they bloom in 2 - 3 hours, boil them in the same liquid until soft.
2. We take out the mushrooms, finely chop, filter the broth. We will use it to create our original borscht without adding potatoes and meat.
3. Thoroughly rinse the pitted prunes, cook in a small amount (up to 300 ml) of bottled water, which is then passed through cheesecloth. Chop dried fruits into large pieces.
4. At the same time, we peel the vegetables, cut them in the usual way. Saute carrots and onions in oil, add beets, tomato puree, simmer the composition for 20 minutes.
5. We boil the mushroom broth, season it with salt, lay out the stewed vegetables. Pour in the broth obtained from the preparation of prunes. We add pieces of dried fruit, chopped mushrooms, chopped fresh herbs. True, in the old days they were added to plates with food.

We boil the food for just a minute, serve it to the table. The dish turned out to be noble!

With rye dumplings

Since we are preparing borscht without meat, we will borrow the recipe from wise Ukrainians. They make the dish more satisfying by adding delicious rye dumplings to it.

List of components:

• lean oil;
• Bulgarian pepper;
• white cabbage - 300 g;
• onions, carrots - 1 pc .;
• spices, herbs.

For dumplings, let's prepare:

• sifted flour (necessarily rye) - up to 150 g;
• sunflower oil - 70 ml;
• salt - 10 g;
• drinking water - 170 ml.

Cooking method:

1. Chop the onion finely, sauté in 20 ml of fresh oil. Add carrots, chopped into strips, continue the process for 10 minutes.
2. Separately fry the grated beets until tender.
3. Combine flour sifted with salt in a bowl, pour in purified water and fresh oil, knead a soft and very plastic dough. We cover it with a towel and leave it to "rest" for a while.
4. We take a decorated bun, pinch off small pieces of dough from it, roll them into balls, press each piece with a fingernail.
5. Boil 2 liters of bottled water in a saucepan, season it with salt. Gently lower the dumplings, mix so that they do not stick together.
6. Add the vegetable composition, as well as the stewed beetroot. To preserve its rich bright color, which ensures the beauty of the borscht, we never cook the root crop for a long time - we just stew it or fry it first.

Cooking food for 5 minutes, then serve with fresh sour cream.

Fast lean borscht

This dish is ranked among the simplest first courses. However, we do not confuse the speed of the technological process with the rich nutritional content of food, which is in no way inferior to ordinary meat borscht.

Ingredient List:

• lean oil - 30 ml;
• carrots, potatoes - 2 pcs.;
• Sweet pepper;
• chives - 2 pcs.;
• regular sugar - 25 g;
• fresh cabbage - 400 g;
• medium-sized beets;
• flour (preferably wheat) - 15 g;
• vinegar - 10 ml;
• tomato puree - 20 g;
• parsley root - ¼;
• spices, herbs.

Cooking a dish:

1. We clean the beets, rinse and chop them into thin strips. Sprinkle it with vinegar, put it in a frying pan with oil. Add tomato puree, half a glass of drinking water and sugar. We simmer the products in a closed form until the root vegetable is cooked. Stir the composition periodically.
2. Pour a little lean fat into a saucepan, sauté finely chopped onion, chopped carrots, pieces of parsley root in it.
3. We spread the sifted flour in a frying pan (do not add oil) and dilute with a little water. Stirring constantly, heat the mixture to make it smooth and homogeneous.
4. Dip the potatoes divided into wedges in boiling water, boil for 15 minutes. Now add the beets, diced peppers, toasted vegetables and a laurel leaf.
5. Season the dish with salt and spices, crushed with chives. We introduce the flour composition, mix everything well, in a minute we finish the process.

If a set of necessary products is placed at the workplace, the total cooking time will be no more than 30 minutes. But the taste of hot food is not limited by any framework!

Prepare all the food you need.

Shred the cabbage so that you can feel it in the borscht - into small crumbs. Cut into slices, these slices can be cut into squares.

To make four bowls of borscht, take at least a three-liter saucepan. Boil chopped cabbage in 3 liters of water. But the pan can be larger, then increase the ingredients proportionally.

Meanwhile, we clean and rub the vegetables for frying in a pan. Do not chop the onion coarsely or finely. The bulb can be large or medium, or two small onions.

Grate the carrots on a grater. It is best if the number of carrots is the same as onions.

The next step is to rub the beets, which must be sweet and juicy. But if your beets are not like that, then the borscht will still turn out delicious if you fry the vegetables a little more in a pan. Beets can be medium in size, although two small beets will also more than replace them.

Heat enough sunflower oil in a frying pan. And now we send these vegetables to the pan so that they are stewed and over time they begin to fry, changing their main color. The carrots will take over the oil.

While vegetables are fried, do not forget that after boiling the cabbage, you need to throw potatoes to it. To do this, we clean it and cut it into medium pieces. The shape of the potato can be the one that your family loves (cubes, slices, sticks).

When potatoes and cabbage are in the same saucepan, add salt. This is for the best taste. But if your family doesn't use much salt, then you can salt it after the dish is ready. Although sometimes you can experiment and add salt not to water, but to frying. If the borscht is too salted, then peeled whole potatoes can correct the situation; it will take all the salt on itself when it boils in the borscht.

In parallel, finely chop the garlic and add it to the frying. Do not forget to stir the vegetables in the pan. You can fry them over medium heat. Garlic will add flavor to the dish. Add the tomato there, stirring the vegetables. The tastier the frying, the tastier the borscht will turn out, so watch how it is fried: it should not burn, but nevertheless the vegetables should be reduced by half in the pan.

Admirers of tradition do not accept hated borscht. However, lean borscht is a part, so to speak, of the Old school borscht culture - its full-fledged representative, and not just a substitute for the period of fasting. Not a dish, but a solid concentration of healthy vegetables, a treasure trove of vitamins and health. Moreover, there are also several types of bouillon borscht - with mushrooms, beans, with crucian carp, etc. But let's not cover the immense, but we will make borscht without meat according to the basic recipe. Classics - step by step and with vivid pictures.

Lenten borscht: a classic recipe with a photo

You need to cook during the fast, excluding all animal products, so this recipe will come in handy for many. In terms of taste, borscht without meat differs little from the traditional one, but unlike it, it tastes good even when cold. It is also attractive - the beets remain, but they cook much faster. After all, if you subtract at least 30-40 minutes allotted for broth, then no more than an hour will come out. So, we cook borscht without meat: only vegetable. For you - a photo with a description.

Ingredients:

• white cabbage - 300-350g;
• potatoes - 250g;
• carrots - 1 pc.;
• onion - 1 head;
• tomato paste - 1.5 tablespoons;
• beets - 1 pc.;
• vegetable oil - 30ml;
• salt pepper.

How to cook borscht without meat

One little secret. The color of the borscht turns from red to orange due to prolonged boiling. Therefore, it should not be boiled for longer than a sufficient amount of time.

The season of vegetables is approaching - then fresh tomatoes and bell peppers can be added to the lean borscht - they perfectly complement the bouquet of aromas and tastes of the finished dish, even without meat. In cold seasons, these vegetables will completely replace a spoonful of homemade adjika or ketchup. But in any case, you will not feel deprived of a fatty broth, because borscht has an amazing property - the invariability of taste. As they say, borscht is also borscht in Africa. What with meat, what without it. It’s delicious, it seems, by its name alone, and low calorie content will not spoil your figure.

Borscht without meat in a slow cooker

Whoever has the opportunity, let him cook dinners in the Russian oven - it is really aromatic, appetizing and authentic. But do not forget to cook memorable dishes with the help of modern technology. Let's make borscht in a slow cooker and without adding meat. The dish turns out to be very satisfying and very tasty.

What do we need :

• potatoes - 3-4 tubers;
• carrots - 1-2 pcs.;
• beets (large) - 1 pc.;
• onion - 1 pc.;
• white cabbage - 200g;
• tomato sauce (or juice) - 100 ml;
• salt - 0.5 tbsp;
• black peppercorns - 3-4 peas;
• bay leaf - 1 pc.;
• vinegar 9% - 1 tablespoon;
• sunflower oil - 3 tablespoons

How to cook borscht without meat in a slow cooker

Lean classic borscht is ready! The last stroke of the culinary artist will be a snow-white spot of sour cream on this wonderful red field - of course, for those who do not fast, but simply follow a diet or do not like meat broths.

In anticipation of warmth (and not far off - and heat), I would like to remind you: lean borscht is amazingly suitable for the heat. It can only be slightly warmed up, or even cold. Not to mention the main advantage - the abundance of fresh real vegetables not from the greenhouse, but from the garden.

Say what you like, but the benefits of lean borscht are obvious. It keeps much longer in the refrigerator, since it does not contain any meat or other perishable ingredients. All products used for cooking contain a complex of vitamins that the body needs. The recipe is always relevant for losing weight and vegetarians. The dish does not require expensive products. And, finally, cooking lean borscht is not a long process. Bon appetit and good mood!

Description

Borscht without meat Is the perfect meal for those fasting or vegetarian. Even without meat, it can be cooked so well that it tastes like traditional borscht.

According to today's recipe, borscht turns out to be so tasty and "believable" that it is in no way inferior to the classic one. The lack of meat does not spoil it in the least. Instead, celery root will add richness to our borscht. It will make meatless borscht so aromatic that you will forget about the usual recipe for your favorite first course.

In order to cook delicious borscht without meat and make it rich and rich in taste, you need to know a few secrets. The taste of borscht directly depends on them:

• In order for your vegetable borscht to turn out with a pronounced taste, you need to properly fry the vegetables. If you throw them directly into boiling water, the borsch will turn out to be watery and tasteless.
• Vegetables for borscht must be fried in a large amount of oil. At the same time, the fire must be strong, so that the vegetables are covered with a golden crust.
• Water must always be salted at the very beginning and constantly tasted. If you slightly undersalt the borscht without meat, you get a brew that has no taste.
• All ingredients must be added in a strict order, while cutting them as small as possible: this way they will give all their taste and aroma.
• It is better to make tomato paste for borscht yourself. If you add store-bought tomato paste to meatless borscht, it will be sour and you will have to add a lot of sugar to it.
• Garlic and ground black pepper give the borsch a rich taste, so they must be added.
• The borscht should be cooked over low heat, do not allow it to boil: this way the vegetables are more likely to "make friends" and borscht without meat will acquire a rich taste.

You will learn about the rest of the secrets of cooking borscht without meat from our step-by-step photo recipe.

Ingredients

• 
  (400 g)
• 
  (250 g or 3-4 medium potatoes)
• 
  (150 g or 1 pc.)
• 
  (100 g or 1 small carrot)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (100 g)
• 
  (a little for frying)
• 
  (taste)
• 
  (taste)
• 
  (1-2 pcs.)
• 
  (50 g)
• 
  (1 bundle)

Cooking steps

This is the set of ingredients we need to make borscht without meat. Place a 3-liter saucepan on the fire and fill it with just over half of the water. Peel the potatoes and cut into small cubes. After the water boils, throw it into the water. Use a slotted spoon to skim the potatoes from time to time. Reduce heat, let it cook slowly.



In the meantime, prepare the rest of the vegetables. Peel the beets, carrots, celery, rinse thoroughly with water and grate on a grater that is intended for Korean carrots. As a result, your vegetables should look like elongated straws. Thanks to such cutting, borscht without meat will acquire a richer taste. Peel the bell pepper, remove all seeds and membranes and cut into small elongated strips, trying to repeat the cutting of the rest of the vegetables.



Peel the onions and cut into small squares. Take a frying pan, put it on fire and pour in some vegetable oil. Remember that the fire must be high, because the vegetables must acquire a golden brown crust. Add chopped onions and bell peppers to hot oil. Cook for five minutes.



Next, send the carrots and celery, mix the vegetables a little and continue to fry them.



Send the beets with tomato paste next to the meatless borscht dressing. Fry for 5-7 minutes so that excess moisture evaporates and the tomato paste is slightly baked.



After that, pour some water into the pan, add spices, salt and mix all the ingredients well. Simmer vegetables for a few minutes. If the tomato paste tastes sour, you can add a little granulated sugar to taste.



In the meantime, finely chop the white cabbage, remember it a little.



Send the cabbage to the potato pot. Cook the cabbage until lightly crispy. Different varieties of cabbage require different cooking times. Add a few bay leaves to the vegetable broth.



Add the prepared vegetable dressing to the pot with the potatoes and cabbage. Mix vegetables well and add water if necessary. Finish the borscht with salt, pepper and, if necessary, sugar.



Finely chop the greens and send them to the saucepan with the borscht. Squeeze out a few cloves of garlic for the vegetables to reveal their flavors in meatless borscht. Turn off the borscht and cover with a lid, let it infuse a little. It is very important not to overcook the vegetables.



Well, how will your favorite borscht be without sour cream. Add a few tablespoons of sour cream to each plate and place on the table.



And what aromas your borscht emits without meat! It is simply unbeatable! Now taste it and make sure the lack of meat doesn't make it any less delicious! Serve borscht to the table, cut brown bread and add some garlic.



Bon Appetit!