How to cook borsch without frying? How is he good? You will find answers to these and other questions in the article. Traditional borscht turns out to be thick, satisfying, rich, but not all consider it useful. This is due to the fact that a typical cooking technique for this soup involves the use of vegetable frying. How to cook soup without frying, find out below.
Why change technology?
When frying vegetables in vegetable oil, not the most useful substances are formed, which ultimately end up in the soup. Energy value is also increasing due to this. But is it possible to cook borsch without frying?
Experienced culinary specialists claim that this problem is solvable, and a dish cooked from cabbage and beets without steaming vegetables is no less appetizing than the usual one. To do this, you just need to slightly transform the cooking method.
Cooking features
Diet borsch is cooked without frying, but it turns out to be tasty and red. To get such a result, you need to know some points:
- When cooking diet borsch without frying, it is necessary to take lean meat: turkey, chicken breast, veal. Otherwise, the dish will turn out to be extremely high-calorie.
- Subject to the generally accepted method of cooking borsch, vegetables are fried in oil in advance, and only then sent to soup. Beets during long-term cooking lose their color, and because of this, the soup acquires a brown unpleasant hue. The way out is the use of other methods of bringing beets to readiness. It is stewed, completely boiled or baked, then crumbled and sent to the dish 10 minutes before removing it from the fire. The result is a dietary borscht that has the same bright color as the traditional one.
- To preserve the saturated color, you can treat beets with lemon juice, vinegar. If you monitor your health, apply the first option.
- To increase the satiety of diet soup, many put beans in it. With this component, borscht is even more useful. Experienced chefs recommend cooking beans separately, sending them ready-made to the dish. Capsicum can be added along with other vegetables. Canned beans can be used as well. Sometimes green peas are taken instead of this product.
- The aroma and taste of borsch will be more intense if, after cooking, let it brew for half an hour.
- If you want to add fresh greens to the soup, boil it with it for a couple of minutes, otherwise it will turn sour before you eat it.
- Borsch without frying served with herbs and sour cream. Mayonnaise in the form of dressing does not fit him. When serving the first diet dish to the table, also discard donuts.
Diet-free borsch with beef
Consider a borsch recipe without frying a diet. Take:
- 200 g of beets;
- 500 g of beef;
- 300 g of potatoes;
- 300 g of string beans;
- 300 g of fresh cabbage;
- 100 g carrots;
- 2.5 liters of water;
- 100 g of onion;
- 0.5 l of tomato juice (preferably salted);
- pepper, salt (to taste).
How to cook?
This recipe for borsch without frying (see the photo in the article) provides for the following steps:
- Wash the beef, dry with a napkin, cut into portions.
- Pour the meat with water, put on a stove to cook. Remove the boiling foam, reduce heat, cover the pan with a lid. Cook the broth for 50 minutes, not allowing it to boil violently, otherwise it will turn cloudy.
- Wash the beets and put the whole cooked in another pan. And even better if you bake it - then the vegetable will retain its color and will be even more useful.
- Prepare the rest of the vegetables. Wash them first. Then remove the top leaves from the cabbage, crumble it. Peel the potatoes, cut into 2 x 1 cm sticks. Remove the peel from the onion, cut into small cubes. Scrape carrots, wash, grate on a coarse grater. Beans cut into pieces of 2 cm. You can use frozen food, which does not require advance preparation.
- Cool the finished beets, peel and grate coarsely.
- Send all vegetables except beets to the finished broth. Pepper and salt to taste. If you took salty tomato juice, salt the borscht a little later, when it is almost ready.
- Cook the vegetables for 20 minutes, then send the beets to the dish, pour the tomato juice. Cook the borscht 8 minutes after it boils again.
- Remove the dish from the stove, let it brew for half an hour under the lid.
Pour the appetizing borscht into plates, put a piece of meat in each. Season the dish with sour cream, sprinkle with chopped herbs and serve.
From chicken breast
You will need:
- 300 g of tomatoes;
- 200 g of cabbage;
- 500 g of potatoes;
- 400 g of chicken breast;
- 200 g sweet pepper;
- 150 g of beets;
- 150 g of onion;
- 2 l of water;
- 150 g carrots;
- two cloves of garlic;
- two eggs (optional);
- pepper, salt (to taste).
Follow these steps:
- Wash the chicken breast, pour water over it, bring to a boil over moderate heat. Next, remove the foam, reduce heat and simmer for 30 minutes.
- Strain the broth, cool the chicken breast. Separate the meat from the bone, cut not very large, send to the broth.
- Cut the tomatoes crosswise, immerse in boiling water. Put in three minutes in a bowl of cool water. When the tomatoes have cooled, peel them, cut into large pieces, transfer to a blender bowl.
- Peel seeds from seeds, cut into small pieces, send to tomatoes. Turn on the blender, mashed the vegetables.
- Peel the beets, grate, place in a saucepan. Pour in pepper and tomato mass and simmer for 15 minutes over low heat. Add chopped garlic, stew for another 3 minutes. Remove the pan from the stove.
- Peel the potatoes, cut into cubes of 1.5 cm, send to the broth. Put it on the stove.
- Boil the broth for 5 minutes, add chopped cabbage and grated carrots, cook for another 15 minutes.
- Add beets in pepper and tomato sauce, stir. Cook another 10 minutes.
- Set aside the meal for half an hour. During this time, boil the eggs, peel them and cut them in half. Instead of dressing, put eggs in plates with borsch.
If you do not want to add eggs to the borscht, season it with sour cream and sprinkle with green chopped onions. The borsch made according to this recipe looks a bit unusual, but very appetizing. Enjoy the hassle in the kitchen!