The Best Borsch Recipe Without Beets – Light and Easy
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Many people love red borscht, but do not like beets in it. According to some housewives, beets adds too much sweetness to the first course, so vinegar has to be added. But there is a solution to the problem – to exclude beets from the recipe. Doubt that it will turn out delicious? And you try to cook borsch recipe without beets according to our photo recipe and see that it’s amazing.
In this case, the borscht will still turn out red. How? We know the secret: if you add tomato juice or tomato paste instead of beets, it will not only be truly red, but also very tasty. The tomato will provide the dish with a slight sourness, and the fresh bell pepper will provide an amazing aroma.
Ingredients
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Nutrients
Calories
96.96
96.96
Carbohydrates
7.17
7.17
Fat
6.23
6.23
Protein
3.87
3.87
Step by step method
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Step 1
Wash vegetables and herbs and let them dry. Pour the meat with water and set to cook on a slow fire. During cooking, the foam that will appear on the surface is collected with a spoon.
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Step 2
Peel the potatoes, wash and cut into small cubes. Fill with water so that the potatoes do not darken. We clean the bulgarian pepper from seeds, cut into small cubes.
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Step 3
Peel the carrots and rub on a coarse grater. Chop the onion into small cubes or chop the rings, as you like.
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Step 4
Pour oil into a frying pan and fry the onion until golden brown. After that, add carrots to it. Simmer together for about 5 minutes.
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Step 5
When the meat is cooked, put the potatoes in the broth. After about 15 minutes, put the tomato sauce in the pan, and then the roast and bell pepper.
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Step 6
Thinly chop the cabbage, chop the dill and send it to the borscht. Season with spices to taste and then simmer over low heat for another 10-15 minutes until cooked.
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Step 7
Be sure to let the finished borscht brew under the lid for at least a quarter of an hour. After that, we lay out the rich borscht on plates, add sour cream and call those close to the table.
Tips & variations
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In the preparation of borscht, it is better to use not tomato sauce, but pasta. It gives a richer color and taste.
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If there is no sauce or tomato paste, it does not matter. You can take fresh tomatoes. But they definitely need to be cut, added to the frying and stewed a little.
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For the preparation of the first course, potatoes of soft varieties, which are quickly boiled soft, are best suited.
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You can add beans to borscht without beets so that they cook faster, they must be soaked and laid along with the meat.
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If there is no fresh beans, you can use canned beans, then the borscht cooks much faster.
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If there is no fresh white cabbage, you can use sauerkraut, but it is advisable to soak it a little in cold water.
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Ready borsch after cooking must stand for about 15-25 minutes. Then it will acquire a rich aroma and taste.
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If you suddenly oversalted borscht, then put one whole raw, but peeled potato into it along with cabbage. It will absorb excess salt and correct the situation.
