Lenten borscht is one of the main dishes that perfectly complements the modest diet of those who are fasting. Simple, healthy, and most importantly tasty.
Recipe content:
- Taste qualities and usefulness of lean borscht
- Ingredients
- Step by step cooking
- Video recipe
Borscht without animal products has an interesting history and many varieties of cooking. Many countries are fighting for its authorship: Ukraine, Russia, Belarus, Romania, Bulgaria, Poland and a number of other countries where lean borscht is considered a traditional everyday dish. However, we note that it was for the first time that it was mentioned in Ukrainian sources. In addition, there is a version that lean borscht came from the times of Kievan Rus. Also, there is a mention of this recipe in the descriptions of the capture of the Azov fortress by the Ukrainian Cossacks.
Taste qualities and usefulness of lean borscht
Lenten borscht is loved and appreciated for its richness and varied taste. The set of vegetables it contains go well together to create a vibrant flavor spectrum. It comes as no surprise to anyone that it is incredibly useful. This is connected again with a set of vegetables. For example, potatoes are 25% carbohydrates. It is rich in potassium, magnesium, calcium, phosphorus and iron. Contains vitamins C, B2, B6, citric, folic and malic acids. And removes excess water and salt from the body.
A useful root vegetable is beet, which combines carbohydrates, proteins, fats. The main advantage of beets is the content of saponin, which removes "bad" cholesterol from the blood. The main property of carrots is the high content of keratin, which, when ingested, turns into vitamin A. In addition, carrots are a powerful source of trace elements and vitamins. The root vegetable contains magnesium, phosphorus, potassium, iodine.
Cabbage is the leader in vitamin C content. It is useful for those who want to lose extra pounds, because it has an acid that can easily cope with excess fat.
- Caloric content per 100 g - 33 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Beets - 1 pc.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Cabbage - 300 g
- Garlic - 2 cloves
- Tomato paste - 3 tablespoons
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Vinegar - 1 tablespoon
- Dried celery root - 0.5 tsp
- Allspice peas - 5 pcs.
- Refined vegetable oil - for frying
- Dill - bunch
- Salt, black pepper - to taste
Cooking lean borscht
1. Since borscht is lean, it is cooked in vegetable broth. First of all, those products are laid that take longer to cook. Therefore, peel the potatoes, wash them, cut them into cubes and place them in a saucepan. Add the peeled onion, bay leaf, dried celery root and peppercorns to it. Fill everything with water and put it on the stove to cook.
2. Along with the potatoes, peel and coarsely grate the beets and carrots. Heat a frying pan with vegetable oil and send these root vegetables to fry. Add vinegar, 100 g water and simmer, stirring occasionally for about 20 minutes. When the carrots and beets become soft, place them in the pot next to the potatoes.
3. Wash the cabbage, chop finely and also send to the saucepan.
4. Peel and squeeze the garlic through a press.
5. Season the borsch with tomato paste and finely chopped dill, which can be used fresh, frozen or dried. Adjust the taste of the dish with salt and black pepper. Boil all the products together for about 5 minutes and you can serve the borscht to the table.
See also a video recipe on how to cook lean borscht.
