Borsch without beet: recipe, ingredients

Borsch is a kind of vegetable soup, which is one of the most delicious in the world. Therefore, the dispute about who owns the merit of his invention is still going on. But really, where did this dish come from? How to cook it correctly? The best borsch recipe is collected in this article.

A bit of history

It is believed that the first borsch was cooked during the war with the Turks, during the capture of the Azov fortress. The Cossacks had to spend a few days hungry, and then they collected everything that grew next to them, threw them into the cauldron and cooked them. Since then, it has become a popular belief that borscht is a national Ukrainian dish. At the same time, it is argued that even in ancient times this concoction was considered one of the main dishes of the ancient Romans. Of course, since then the formula has been lost, changed, and now every nation has its own peculiarities and subtleties in the preparation of this soup.

The classical method of preparation provides for the obligatory presence of beets. This is one of the main ingredients. But there are many recipes without adding it. Your attention will be presented to several recipes of borscht, which are prepared without the addition of beets. And it turns out quite tasty. However, you can see this yourself, after reading the article and going to the kitchen.

Borsch without beetroot

To prepare borsch will need:

• 350 g of pork on bone;
• Potatoes - 2 pcs .;
• Carrots - 2 pieces;
• 200 g of white cabbage;
• 1 medium onion;
• 2 teaspoons of tomato powder or paste;
• On 1 piece. Red and yellow bell pepper;
• 2 tomatoes;
• A little vegetable oil for frying;
• Garlic, salt and a mixture of spices.

Instructions

Wash meat, pour cold water, broth on high heat. After boiling, remove the foam, put in a pan one whole carrot and onion, a little mixture of peppers, a couple of pieces of bay leaves, and then reduce the heat and cook until ready, covered with a lid, about two hours.

While the broth is brewed, prepare the rest of the ingredients. Peel potatoes, cut into large blocks, carrots - thin straws or grate, chop cabbage, chop onion.

After the meat is cooked, get it from the broth. Also remove the bulb and carrots, we do not need them. Better to broth the broth in another saucepan. So it will turn out clean and transparent.

We put a pot of broth on the fire, we add shredded cabbage and potatoes.

Separately, until a golden hue, fry the onion, immediately add carrots, tomatoes, Bulgarian pepper, tomato and a little broth. Stew on low heat for about fifteen minutes. Ready stewed vegetables should be added to the broth and continue to cook for another thirty minutes. At the end of the cooking, add garlic crushed, sliced meat, a little greens and salt to taste. Turn off the heat and let stand for 20 minutes. Especially delicious is a borsch with sour cream and croutons.

Borsch with sorrel and egg

There are many recipes for this dish, both on meat broth and on vegetable, with the addition of boiled eggs and raw, with tomato paste, with nettles, etc. We will prepare a light borsch with sorrel and egg according to the classic recipe. For this we need:

• 3 liters of meat or vegetable broth;
• 2 potatoes;
• 2 carrots;
• 50 g of green onions and dill;
• 250 g of sorrel;
• 2 chicken eggs.

We put the broth on the fire. After it has begun to boil, we add potatoes, carrots, cut into thin strips. We cook for half an hour. Sorrel is washed, thinly sliced, added to the cooked vegetables, brought to a boil, a thin trickle of pouring beaten eggs, stir, salt to taste. Sprinkle with spring onions and dill. We remove from the fire. We serve a dish with sour cream.

With chicken meat

Borsch with chicken without cabbage, despite its unusual, it turns out very tasty and easy. Belarusians like to cook this dish. In order to cook borsch with chicken, we will need:

• 500 g of chicken with bone;
• Carrots - one piece;
• Potatoes - three pieces;
• Small bulbs - two pieces;
• Tomatoes - three pieces;
• Adzhika - 2 tablespoons;
• Laurel leaf - 2 pcs .;
• Salt and greens.

We put chicken in a saucepan, fill it with purified cold water and send it to boil. After the broth is boiled, remove the foam, add two laurel leaves and continue to cook until the meat separates from the bones. Then we take out the meat, and in the broth we add potatoes, grated carrots, adzhika, finely chopped tomato and onions, meat separated from bones. All cook until ready. Then add the finely chopped greens, salt and remove from heat. We insist twenty minutes. Borsch without beets with chicken meat is ready! When serving, add sour cream.

The recipe with cabbage

In order to prepare borsch with cabbage, we will need:

• Chicken ham - 300 grams;
• Tomato juice - one glass;
• Four potatoes;
• One onion;
• 300 g of red cabbage;
• One carrot;
• Greens, salt, oil for frying.

Cook chicken ham until half cooked, add chopped potatoes, finely chopped cabbage. Separately in vegetable oil fry the onion until translucent, add carrots, tomato juice. Tushim literally two minutes, then put everything in the soup and cook until ready. Solim, add spices and herbs to taste. If desired, season with sour cream.

With beef meat

Borsch with beef is obtained with a rich taste and aroma. To prepare it we will need:

• Beef ribs - 500 grams;
• Carrots - 1 piece;
• Canned red kidney beans in tomato - 1 jar;
• Bulb - 1 piece;
• Cabbage - 200 grams;
• Potatoes - 3 pieces;
• Bulgarian pepper - 1 piece;
• Salt, spices - to taste.

Fill beef ribs with three liters of water, then add spices to taste, cook for 3-3.5 hours. Then take the meat out, separate it from the bones. At the same time, in another deep saucepan in vegetable oil, fry onion, chopped cabbage, grated carrots and bell peppers. Then add a little broth, salt, pepper fragrant to taste. Ready beans are poured with the remaining broth, add the cut potatoes and meat, cook until ready. Serving borsch with beef on the table, you can add sour cream. The dish goes well with garlic croutons.

Borsch "young", or "spring"

This "young" borsch is a light vitamin dish. And if you cook it on lean meat, then it will also be dietary. The best way to do this is meatballs from turkey, which we prepare in advance and freeze. To do this, chop the bird fillets and onion, salt, pepper, add the chicken egg and mix well. Form the meatballs, put on a tray and freeze. We put the finished meat product in a bag and store it in the freezer. Do not defrost before use.

So, to prepare a spring borsch without beets, we will need:

• Meatballs - 350 g.
• Nettle fresh - two bundles.
• Potatoes are two pieces.
• Carrots - one piece.
• Cabbage is fresh - 200 g.
• Egg boiled - 2 pieces.
• Greens and salt to taste.

In a saucepan, we collect two liters of water. Bring to the boil and lower the meatballs. Cut the potatoes and carrots into cubes, put them into a saucepan. Shinkin finely cabbage and send it to our container. Cook until ready, add finely chopped nettle, egg and greens, salt and turn off. Let's brew for about twenty minutes. Spill on plates, add sour cream.

As you can see, there are many recipes on which it is possible to prepare borsch without beets. It can be used both hot and cold.

Bon Appetit!