Red Borscht without Meat

by Editorial Staff

Borscht without meat is especially good the day after a festive meal. Lean red borscht – pure health!

Cook: 1 hour

Servings: 12


  • Beets – 1 pc.
  • Sweet pepper – 1 pc.
  • Carrots – 1-2 pcs.
  • Potatoes – 2-3 pcs.
  • Bulb onions – 1-2 pcs.
  • White cabbage – 0.3 head of cabbage
  • Tomato paste – 1-2 tbsp
  • Vegetable oil – 3-4 tbsp
  • Bay leaf – 1-2 pcs.
  • Salt to taste
  • Pepper to taste
  • Greens – 1 bunch
  • Water – 3 l


  1. Place a pot of water on a fire. Boil. Until then, peel, wash, and cut the beets into strips. Peel and wash onions and carrots. Cut half the carrots into thin strips. Dice the onion. Grate the second part of the carrots on a coarse grater. Peel, wash, and chop the potatoes.
  2. Dip the beets into boiling water. Boil. Cook for 10 minutes. Then add the carrot strips, half the onion, and potatoes. Cook for 10-15 minutes.
  3. Meanwhile, cut the cabbage into strips. Wash, cut the bell pepper into pieces. Remove seeds. Cut into strips. Wash and finely chop the herbs.
  4. Preheat a frying pan, pour in vegetable oil. Put the second part of the onion and carrots in the hot oil. Simmer over medium heat for 3-4 minutes, stirring occasionally. Add the tomato. Mix. Simmer for 2-3 minutes over low heat.
  5. Put the frying, cabbage, and bell peppers in a saucepan. Season with salt and pepper. Add bay leaves. Cook red borscht without meat for 10 minutes over low heat, covered. Add greens. Cook for one minute. Remove from heat. Let the borscht brew for 20 minutes. Red borscht without meat is ready.

    Enjoy your meal!

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