Borscht recipe for diet 5. Dietary low-calorie borscht. Rules of the borscht diet

Fatty, meaty, rich: all these epithets perfectly suit the favorite first dish of millions of people - borscht. However, few people know that there are also dietary borschts that allow you to maintain normal weight, and in some cases, promote weight loss.

On this page you can familiarize yourself with step by step recipes dietary borscht, and also see their photos. You will also learn how to prepare dietary borscht with nettles, broccoli, cauliflower and other vegetables.

Recipe for dietary borscht with celery

To prepare this dietary borscht for weight loss you will need 1 beet, 200 g of crumbly potatoes, 1 carrot, 250 g of white cabbage, 1 celery root, 1 parsley root, 4 cloves of garlic, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of tomato paste, 1 liter of water, parsley.

Cooking method:

1. Wash the beets, peel them, put them in boiling water and put them on the fire. After 30 minutes, put the peeled roots into the pan. Cook until done. Then remove the vegetables and cool. Pass through a meat grinder or grate coarse grater.

2. Peel the potatoes, cut into cubes and pour into the broth obtained from cooking vegetables. Carefully cut the cabbage into small strips and also add it to the broth, remembering to stir it well with a spoon.

3. After 15-20 minutes, put the gruel of grated roots into the pan, pour in vegetable oil, add tomato paste and garlic, pre-chopped.

4. Pour dietary borscht with celery into portioned bowls and serve hot. Serve parsley separately in a salad bowl.

Diet on borscht “Old Church Slavonic”

Ingredients:

250 g cabbage, 2 liters of broth (or water), 2 beets, 1 large carrot, 1 parsley root, 1 onion, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, sugar, table vinegar, 3-4 cloves of garlic.

Cooking method:

1. Cut the beets into strips, sprinkle with vinegar, heat with the addition of oil, add a little broth or water and simmer until softened. Fry the onion with oil, add grated carrots and sauté together.

2. Place shredded cabbage in boiling water (broth) and cook for 15 minutes.

3.Add stewed beets, fried roots and onions, spices, diluted flour dressing and cook until tender.

4. At the end, add beetroot infusion and chopped garlic.

5. Borscht “Old Church Slavonic” into plates and serve.

Recipe for green borscht with nettles and sorrel

A diet with dietary borscht made from nettles will diversify your diet and will not overload your body with extra calories. To prepare borscht with nettles, you will need 600 g of young nettles, 200 g of sorrel, 40 g of butter, 20 g of carrots, 60 g of parsley root, 80 g of onions, 60 g of green onions, 60 g of sour cream, cloves, water, salt.

Cooking method:

1. Boil young nettles in water for 3 minutes, place in a sieve. Place nettles, vegetables, and green onions and cook for 20-25 minutes.

2. 10 minutes before readiness, add cloves and sorrel. Serve borscht with nettles and sorrel hot.

Diet dish: lazy cabbage soup with broccoli

Ingredients:

2 liters of broth, 500 g of fresh broccoli, 1 potato, 1 tbsp. spoon wheat flour, 1 teaspoon of vegetable oil, red pepper, salt to taste.

Cooking method:

1. Place fresh, finely shredded cabbage and some potatoes into the boiling broth.

2. When the vegetables are cooked, add flour fried in oil and season with spices. You can add a little sour cream to lazy cabbage soup with broccoli.

Recipe for dietary cabbage soup made from sauerkraut with herbs

Ingredients:

500-700 g sauerkraut, 2 liters of vegetable broth, 1 large carrot, 1 onion, 1 parsley root, 1/2 cup sour cream, 2 tbsp. spoons of vegetable unrefined oil, 2 tbsp. spoons of tomato paste, 1 bay leaf, 1 bunch of dill or parsley, garlic, pepper, salt.

Cooking method:

1. Chop the sauerkraut and squeeze out the juice. Place the cabbage in a saucepan, add tomato paste, pour in a glass of water, cover with a lid and put on fire. Simmer for 1-2 hours. When the cabbage is well warmed up, reduce the heat to low, and 15 minutes before the end of stewing, put the onions and roots, lightly fried, into the pan. vegetable oil.

2. Add hot broth and cook for 30-40 minutes. 15 minutes before cooking, add bay leaf and pepper.

3. If desired, you can put 2 cloves of garlic into the prepared cabbage soup. First, it should be ground with salt to the consistency of gruel.

4. Pour cabbage soup into portioned plates, put sour cream in each and garnish with chopped herbs. Serve sauerkraut cabbage soup with herbs hot.

Cauliflower borscht diet

Ingredients:

1 medium-sized head of cauliflower, 7 medium potatoes, 1 tbsp. a spoonful of unrefined vegetable oil, 2 tbsp. spoons of chopped parsley and dill.

A diet based on cauliflower borscht is not only low-calorie, but also healthy, since this vegetable retains beneficial microelements even after cooking.

Cooking method:

1. Wash the cabbage thoroughly, keep in cold water for 30 minutes, then divide into small inflorescences. Place in boiling water and bring to readiness. Can be steamed.

2. Boil the potatoes in their skins, then cool, remove the skin and pass through a meat grinder or grate using a fine grater.

3. Mix with cabbage, pour in a small amount of broth or just hot boiled water so that the soup is not very thick.

4. Pour in vegetable oil, sprinkle cauliflower borscht with herbs, stir gently with a spoon and pour into a tureen.

Recipe for borscht with sour cream

Ingredients:

1 onion, 2 parsley roots, 1-2 carrots, 2-3 tbsp. spoons of vegetable oil, 200 g of white cabbage, 2-3 beets, 100 g of sour cream, water, salt.

Cooking method:

1. Chop the peeled onion, parsley roots, and carrots and simmer in oil for 10-12 minutes, then add the chopped ones white cabbage.

2. Stir and continue to simmer until the vegetables are ready. Separately, stew the beets.

3. Combine sour cream with salted water (in a 2:1 ratio), bring to a boil and pour this mixture over the vegetables. Bring to a boil and remove the dish from the heat. Serve the borscht with sour cream hot, sprinkled with finely chopped herbs.

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Rich, meaty, fatty - this is what a classic is Ukrainian borsch. Hotly loved by many, this dish does not fit into the diet. dietary nutrition. The secrets of preparing traditional borscht are known to everyone - a lot of meat, fat, sour cream, fried vegetables. Of course, an abundance of fats, cracklings and fried meats will not benefit a woman’s figure. This article presents completely different recipes, using which you can be sure: you can eat on a diet and lose weight!

Dietary borscht for weight loss is ideal for adherents of a healthy lifestyle and children. If you have a question about whether borscht can be used on a therapeutic diet for gastrointestinal diseases, the answer is yes. The ability to cook borscht is vital in the presence of gastrointestinal diseases: gastritis, stomach ulcers, intestinal ulcers, cholecystitis, etc.

1. Replace rich meat broth with vegetable broth.
2. Use a minimal amount of fat.
3. Do not fry the vegetables, but lightly saute them in a minimum amount of oil or place them raw in the broth.
4. If you want to make your meal even less filling, skip the potatoes.
5. Remember that long heat treatment takes away almost all the beneficial properties of food, so do not overcook borscht. After the last addition of food, wait until it boils, turn off the heat and let the dish brew for several hours.
6. If you don't want to add extra calories to your plate, skip the sour cream.

Diet borscht - vegetable broth recipe

Classic vegetable dietary borscht

Ingredients are standard for this dish.

• potatoes - 3-4 pcs.;
• cabbage - approximately 300 g;
• carrots, onions, beets - 1 piece of each vegetable;
• tomato paste (or several fresh tomatoes) - 1 tbsp. l.;
• vegetable oil (better if it is olive oil) - 3 tbsp. l.;
• garlic - a couple of cloves;
• citric acid - 0.5 tsp;
• sugar - dessert spoon;
• simple spices: bay leaf, 10 black peppercorns, salt.

The dish turns out to be so dietary and healthy that many even lose weight through a borscht diet. Its duration is 1 week, during which you are guaranteed not to starve and have every chance of losing up to 5 kg of excess weight.

Method for preparing vegetable borscht

1. Process the vegetables in the standard way, namely: cut the potatoes into cubes, grate the carrots and beets into strips, finely chop the cabbage into strips, finely chop the onion.
2. Bring the water to a boil, add the potato cubes and let the water boil for 5 minutes.
3. Next add cabbage, bay leaf, and black peppercorns.
4. In a frying pan, sauté the chopped onion in oil, then add the carrot and beetroot strips. Pour some water into the pan to make it juicy and simmer the vegetables under the lid. Place the contents of the frying pan into the pan with borscht.
5. At the final stage of cooking, add tomato paste, sugar, acid and garlic to the pan. Bring to a boil one last time and immediately turn off the heat. The dish must sit.

Do you have a piece of pumpkin on the farm, do you want to enrich the borscht with vitamins and give it a piquant taste? Then cut the pumpkin pulp into cubes and add to the boiling broth along with the potatoes. It will be very tasty and unusual.

Original vegetarian borscht with yogurt

Ingredients

• cabbage - about 100 g;
• a piece of celery root - 30-40 g;
• beets - 50 g;
• half a carrot;
• potato, tomato;
• tomato puree - 6 tbsp. l. or one serving of prepared tomato paste;
• curdled milk - 0.5 cups;
• eggs - a couple of pieces;
• green beans (asparagus) - 30 g;
• several leeks - 30 g;
• butter- 30-40 g;
• flour - 1 tbsp. l.;
• citric acid - a handful;
• ground red pepper (a little);
• ordinary spices: parsley, salt, ground black pepper;
• feta cheese for serving - 30-40 g.

If you want your borscht to be bright, prepare beetroot broth separately. To do this, select the brightest beet roots, grate them on a medium grater, pour in double the volume of hot vegetable broth, quickly bring to a boil over high heat, and then leave for half an hour in a water bath or on the edge of the stove. Strain the beet broth and add it to the prepared borscht in plates.

Method for preparing vegetarian borscht

1. Cook the unpeeled beets for 50 minutes, then cool, peel, and cut them into arbitrary slices. (Tip: to preserve more vitamins, it is better not to boil beets, but to bake them in the oven in foil).
2. Process and randomly chop vegetables: potatoes, carrots, cabbage, green beans, celery and tomato. Place the chopped products in a bowl, add water and cook on the slowest simmer mode for about half an hour. Why in a slow cooker? The water in it will not boil profusely, destroying all the vitamins.
3. Melt the butter in a frying pan, lightly saute the leeks, add flour to thicken the dish, tomato paste, a little red pepper, and salt.
4. Add beet slices and sautéed vegetables to the slow cooker with the vegetables.
5. Using a whisk or blender, beat the yogurt with raw eggs, black pepper and citric acid and season the borscht with this mixture. Pour in the dressing in a thin stream, thoroughly mixing the contents of the multicooker.
6. When serving, sprinkle the dish with parsley and serve the grated cheese in a separate bowl.

Diet borscht with white beans

Ingredients

• ready vegetable broth- approximately 0.5 liters or 2.5 glasses;
• canned in own juice white beans- 0.5 cans;
• (you can replace canned beans personally prepared);
• fresh juice squeezed from 1 kg of beets (you will need a juicer);
• beets, cabbage - 50-60 g each;
• half a carrot, onion;
• tomato - a couple of pieces;
• tomato paste - 2 tbsp. l.;
• red bell pepper- 1 PC.;
• several cloves of garlic;
• fructose - 1-2 tbsp. l.;
• olive oil - a couple of tbsp. l.;
• hot red pepper;
• parsley, dill and other greens;
• sea ​​(or regular) salt.

Among the many recipes for borscht diets, there is also borscht with sauerkraut. This option will especially appeal to all cabbage soup lovers. It is prepared in the same way as classic borscht, with the same ingredients. The only difference is that instead of white cabbage, sauerkraut is used. This gives the dish an appetizing sourness. Sauerkraut- the product, which is obtained as a result of the process of natural fermentation, contains the most valuable substances for the body: vitamins A, B, C, U, K, P, fiber, phytoncides, enzymes, micro- and macroelements. It has such qualities as healing ulcerative wounds of the stomach and intestines, strengthens the immune system.

Method for preparing borscht with white beans

1. Coarsely grate the carrots, chop the onion into small cubes, and chop the red pepper into thin strips. Pass on olive oil first the carrots - they will release juice, then add the onions to them - they will be gently stewed in carrot juice, and then put red pepper in the sauté - it will give the borscht dressing a summer aroma.
2. Bring the pre-prepared vegetable broth to a boil.
3. Finely chop the cabbage leaves and place them in the slowly simmering broth.
4. Grate the beets, simmer them in a saucepan with fructose, then add tomato paste, beans and sauteed vegetables in the form of onions, carrots and red peppers. Warm everything together a little and transfer to boiling broth.
5. Scald fresh tomatoes and immediately cool in ice water, peel and seeds, cut and add to borscht.
6. Pour in fresh beet juice, season with spices, salt, and chopped garlic. Don't boil anymore. Remove from heat. Pour into bowls immediately. This way you will preserve the natural taste of beets and all the vitamins! But it is better to eat the dish immediately so that it does not become sour due to insufficient heat treatment at the last stage of cooking.

Dietary borscht with dried mushrooms

Ingredients

• dried mushrooms - 40-50 g;
• vegetable broth - about a liter;
• celery root - 80-100 g;
• beets, cabbage, carrots, potatoes - about 200 g in total;
• bulb;
• vegetable oil - a couple of tbsp. l.;
• a pinch of spice nutmeg;
• lemon juice- a couple of tsp;
• garlic - a few cloves;
• other spices: dill, lovage, black peppercorns, bay leaf, salt.

Traditionally, when stewing beets, vinegar is added to borscht, which gives it the necessary spiciness, sourness and deep red color. For a 5-liter saucepan, you need one teaspoon of 9% vinegar (or two teaspoons of 6% vinegar). Often, one tablespoon of sugar is added to stewed beets along with vinegar. Vinegar can be successfully replaced with a more natural product - the juice of half a lemon.

Method for preparing borscht with dried mushrooms

1. Soak the mushrooms in clean water for 15 minutes. When they are saturated with moisture and swell, place them in a colander and pour the water into a separate container - it will add a delicious mushroom aroma to the dish.
2. Chop the mushrooms, onions and garlic into any shape.
3. Cut the beets, potatoes, celery root, and carrots into slices.
4. Finely chop the cabbage into thin strips.
5. Lightly sauté the garlic, onions and mushrooms in vegetable oil in a thick-bottomed saucepan. Now pour the vegetable broth into the roast.
6. Add your favorite spices, such as peppercorns, bay leaves, nutmeg. Don't forget to add salt and bring to a boil.
7. Now place all the remaining vegetables in the pan and pour in the water in which the mushrooms were soaked.
8. Simmer over low heat, covered, for about 20 minutes. Do not allow it to boil violently!
9. Turn off the heat. Garnish with chopped herbs.

Diet summer borscht with beet tops and zucchini in mushroom broth

Ingredients

• mushroom broth;
• medium-sized potatoes - 3-4 pcs.;
• fresh beets with tops - 1 pc.;
• carrots - 1 pc.;
• tomato - a couple of pieces;
• zucchini - 300 g;
• onion and celery greens;
• seasonings: bay leaf, cloves (1 pc.), ground black pepper, salt.

It is customary to infuse traditional borscht after cooking. To do this, you can use an old woolen blanket, in which you need to wrap the pan tightly. The dish is stored in the refrigerator for up to 7 days. It is believed that the more days the borscht lasts, the tastier it becomes. You can even freeze it in plastic containers and store it in freezer for up to 1 month.

Method for preparing summer borscht with tops in mushroom broth

1. Place a saucepan with mushroom broth on the fire - let it boil.
2. Peel the beets, disassemble the tops: separate the leaves and stems.
3. Cut the carrots and beets with a knife into thin strips. Add to the boiling broth and let it bubble slowly for about 15 minutes.
4. Finely chop the tops, celery greens and onion feathers.
5. Scald the beet leaves, then chop them too.
6. Cut young zucchini and potatoes into cubes, and tomatoes into pieces.
7. Add all the above chopped ingredients to a saucepan with boiling broth, do not forget about the aromatic spices and seasonings.
8. Cook until the potato cubes are tender (they usually cook very quickly), about 7 minutes.
9. Since this borscht contains no fat at all, serve it with the addition of sour cream.

Dietary children's borscht with prunes

Why is this borscht for children? Because it’s great even for kids, especially those who suffer from constipation.

Ingredients

• vegetable broth;
• beets - 1 pc.;
• cabbage - 200-250 g;
• prunes - 200 g;
• small onion, medium carrot;
• parsley root, celery - in the same volume as carrots;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 50 g;
• any greens, salt;
• croutons (croutons) - on a plate when serving the dish;
• sour cream - 1 tsp. for each serving.

Dietary borscht is included in the menu of the famous Dukan diet.

Learn information about borscht in the context of the Dukan diet using the following video lesson.

Method for preparing borscht with prunes

1. Pour boiling water over the prunes, washed and placed in a saucepan. Drain the water and add boiling water again. Now do not drain the water.
2. Process and then finely chop all the vegetables: beets, cabbage, carrots, parsley root, onion. Pour about 3 glasses of vegetable broth over them, add oil, tomato paste, salt and put on fire.
3. Boil the prunes a little in a separate saucepan and drain the water.
4. Chop some of the prunes with a knife, and grind some in a blender.
5. Simmer the dish at low oven power until the vegetables soften, finally add prunes and herbs and turn off the heat.
6. Serve children's borscht with sour cream and croutons. It will be very tasty for both kids and their parents!

Borscht diet

So, you have decided to stick to a borscht diet. Reviews from people who have already lost weight in this way indicate that the ideal duration of the borscht diet is one week.

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• On Monday, eat borscht 3 times a day (but only before 18.00) and different fruits(the only exception is bananas).
• On Tuesday, combine borscht meals with any green vegetables (except green peas).
• On Wednesday you will also have to eat borscht, and between meals you can consume any fresh vegetables and fruits, only potatoes and bananas are excluded.
• On Thursday, add low-fat milk to this list of products. As a result: borscht + fruits + vegetables + milk - you definitely won’t go hungry!
• On Friday, continue to eat dietary borscht, which can be supplemented throughout the day boiled beef and fresh tomatoes. All servings should be consumed in reasonable quantities - do not forget that you are on a diet.
• So, the borscht diet is entering its final phase, you should eat borscht for two more days. On Saturday, the main course of the diet is allowed to be supplemented with beef and fresh vegetables.
• On Sunday, combine meals with borscht with a second course of rice with vegetables. Drink fruit juices between meals.

The diet has come to an end. We hope that you have enough willpower and courage to hold out until the end of this diet, and that you have not fallen out of love with such a wonderful dish as borscht.

How often do people who are overweight try to limit themselves from eating certain foods. But since it can be difficult to find a recipe dietary dish In order for it to be both dietary, healthy and tasty, some people cannot stand the diet. In this article I would like to tell you a recipe for dietary borscht for weight loss, which in itself is very tasty, even without adding tomatoes and frying. Besides, dietary recipe Borscht can be cooked without meat, for example in vegetable broth.

Borscht recipes

The set of ingredients for this dish is standard:

• 3-4 potatoes,
• 300 grams of cabbage, this is about half a small head of cabbage,
• one at a time - beets, carrots, onions,
• three tablespoons of vegetable oil,
• two or three cloves of garlic,
• 0.5h. l – citric acid,
• Half a tablespoon of sugar.
• Spices to taste.

Dietary borscht for weight loss prepared according to this recipe is very good for health, and in addition it helps to lose weight, since it is so dietary that in a week of eating this borscht, you are guaranteed to lose up to five kilograms of excess weight.

How to properly prepare dietary borscht for weight loss?

1. Grate the beets and carrots on a coarse grater, cut the potatoes into cubes, onion into half rings, finely chop the cabbage.
2. Place the potatoes in boiling water and cook for five minutes.
3. Then we lower the cabbage and spices.
4. Saute the onion in vegetable oil in a hot frying pan, and add beets and carrots. Then add a little water and simmer under the lid until half cooked. Place the contents of the pan into the saucepan.
5. 10 minutes before ready, place in pan citric acid, sugar and garlic, as soon as it starts to boil, remove from heat and let it brew.

If you have pumpkin, then it’s very good to add its pulp to the borscht; to do this, cut the pumpkin into cubes and put it into the pan along with the potatoes. The dish will be aromatic and rich in vitamins.

Diet borscht with zucchini and celery

Ingredients:

• One zucchini squash
• One beet along with tops,
• One onion head
• Lean oil two tablespoons,
• One stalk of celery
• One sweet pepper
• Half a head of cabbage
• Three liters of water
• One carrot.

Vegetables (beet tops, peppers, zucchini, cabbage), need to be washed well, chopped and poured cold water, put on fire.

Fry onions, celery, carrots and beets in a frying pan with the addition of vegetable oil. After the vegetables in the pan are half cooked, add the contents to the pan.

After the borscht boils in the pan, add salt, but only very little, since salt retains water in the tissues and interferes with weight loss. Borscht is served sprinkled with herbs.

Borscht with prunes

Components:

• One parsley root
• One onion
• 250 grams of cabbage,
• One carrot
• 150 grams of prunes,
• One beet
• Vegetable oil 50 ml,
• Greenery.

Preparation:

We prepare a decoction of vegetables; for this you need to pour cold water over the cooked vegetables and put them on the stove (parsley, onions and carrots). Boil the vegetables until tender and remove them from the broth. Add grated beets and cabbage to the broth and cook over low heat until fully cooked.

While it is cooking, you need to prepare the prunes. Fill it with boiling water, about three times. As soon as you poured it for the last time, do not drain the water, but let it simmer for a few minutes over low heat. Add prunes boiled in this way to boiling borscht, along with vegetable oil.

After the diet borscht is cooked, add herbs to it and leave to brew.

Diet borscht is a universal dish for weight loss. You can eat it in unlimited quantities and still lose weight.

Rich classic borscht is considered one of the popular first courses. However, people with problems with the gastrointestinal tract are strictly prohibited from consuming some of the products included in this soup. In this case, it is worth remembering that there is not only a traditional one, but also a dietary one, which will be presented in today’s article.

Some housewives mistakenly think that they turn out bland and tasteless. This is actually not true. Such first courses turn out to be very flavorful, but at the same time they do not contain harmful fatty components.

In order for you to get real dietary borscht, you need to stop using rich meat broths, replacing them with vegetables. It is also important to minimize the presence of fat and avoid roasting vegetables. It is advisable to saute onions and carrots in a small amount of vegetable oil or even send them to the pan raw. To make the dish less filling, you can omit potatoes.

We should not forget that long heat treatment contributes to the destruction of valuable substances contained in food products. Therefore, it is important not to overcook dietary borscht. If you have gastritis, it is not advisable to eat white cabbage. It is better to replace it with Beijing. Vinegar, garlic and many other seasonings should also be excluded from the composition. To preserve more valuable substances in the finished dish, it is better to turn off the heat a couple of minutes after adding the last batch of ingredients. Then you need to let it brew for several hours.

Chicken option

It should be noted that the technology for preparing borscht is so simple that even a novice cook can handle it. The soup itself is made without adding frying, so it turns out absolutely not greasy and very healthy. To cook delicious and hearty lunch for the whole family, you need to stock up on everything you need in advance. Your kitchen should have:

• Three liters of drinking water.
• Half a kilo of chicken.
• Three beets and potato tubers each.
• A teaspoon of table salt.
• One carrot and one onion each.
• A pair of bay leaves.
• A sprig of parsley and dill.

It should be noted that this recipe does not involve the use of white cabbage. Therefore, dietary borscht prepared using it can be included in the menu of people suffering from gastritis.

Process description

The first thing to do is to tackle the chicken. It is washed, filled with cold water and put on the stove. After the first bubbles and foam appear on the surface, replace the liquid with clean liquid and put it back on the fire. Cooking time largely depends on the age of the bird. On average it takes about half an hour. After this time, the chicken is removed from the pan, separated from the bones and returned to the pre-strained broth.

Grated beets are also sent there and cooked for about a quarter of an hour. Then peeled and chopped vegetables (onions, carrots and potatoes) are added to the broth. Twenty minutes later, add salt and chopped herbs to the future borscht (dietary), the recipe for which is discussed in today’s article. After five minutes, turn off the heat and let the dish brew a little.

Option with bell pepper

Unlike the previous recipe, in this case no meat is used at all. This dish contains exclusively fresh vegetables, herbs and some spices. In order to feed your household members a tasty and healthy lunch in a timely manner, check in advance whether you have in your arsenal:

• Two heads of onions.
• Four potato tubers.
• One beet and one carrot each.
• Two hundred grams of white cabbage.
• A bunch of dill.
• Sweet bell pepper.
• Bay leaf.
• Clove of garlic.

To make the recipe you cooked, which you can see in this article, more tasty and aromatic, you need to additionally prepare salt, two liters of drinking water, four tablespoons of tomato paste and one hundred grams of 15% sour cream.

Sequencing

Pre-peeled and diced potatoes are poured with boiling water and boiled for ten minutes. After this, shredded cabbage is added to it and cooking continues.

Place chopped onion in a frying pan greased with a small amount of vegetable oil and lightly fry it. Then grated beets, carrots and chopped bell peppers are sent there. Mix everything thoroughly and simmer over low heat for no more than three minutes. After this, add tomato paste and a glass of boiled water to the pan and continue cooking until the liquid evaporates. The resulting frying is sent to the pan in which the potatoes are boiled.

After this, salt and bay leaf are added to the future dietary borscht, the recipe for which can be seen above. When the beets become soft, remove the pan from the heat and wait until its contents infuse a little. You can serve this delicious lean first course with a special dressing. It is prepared from sour cream, chopped herbs and chopped garlic.

Option with beans

This first dish turns out to be so light and healthy that it was included in one of the diets that allows you to quickly lose a few extra pounds. To cook dietary borscht for weight loss, visit the nearest supermarket in advance and buy everything necessary ingredients. In this case, your kitchen should have:

• Three hundred grams of fresh cabbage.
• 2/3 cup white beans.
• One beet, one carrot and one onion.
• Four potato tubers.
• A couple of tablespoons of tomato paste.

In addition, to meatless borscht, the recipe for which is discussed in detail in this article, you should add salt, bay leaf and pepper. The amount of these ingredients depends on the personal preferences of the cook and his family. Plus, the list also includes the juice of half a lemon and drinking water. For those who adhere to a not too strict diet, you can cook borscht in chicken or beef broth.

Step-by-step instruction

The technology for preparing borscht consists of several main stages. First of all, you need to deal with the beans. It is filled with cold water and left for three hours. After this, they are washed and transferred to a saucepan. Three liters of drinking water are poured into it and put on fire.

Add chopped beets, salt and bay leaves to the beans being cooked. After twenty minutes, add grated carrots, chopped onions and diced potatoes. Then shredded white cabbage, tomato paste and juice squeezed from half a lemon are added to the pan. After ten minutes, turn off the fire and wait for the dietary borscht to infuse a little.

Borscht is a wonderful find for proper nutrition and weight loss, and it is quite easy to prepare. Moreover, to adapt the recipe classic borscht for pp, you don’t have to be tricky, it can be used almost in its original form. I emphasize: on this page we are talking about a slightly modified recipe for real red borscht; it can be called dietary in the sense that it is low-calorie, but not in the sense that it is suitable for a therapeutic diet for various gastrointestinal diseases.

On the Internet there are recipes for “borscht”, where all the vegetables are put into the broth raw, without sautéing, without stewing beets with acid; their authors believe that in the end the borscht turns out to be more healthy and dietary. Perhaps all this makes sense if you have gastritis, but personally I don’t recognize such options and I don’t consider these vegetable soups to be borscht. It is stewing with acid that is responsible for the future bright “beetroot” color of borscht and rich taste. And the onions and carrots don’t have to be heavily fried, but sautéing (i.e. lightly frying) is a must, otherwise you’ll end up with a first course that only vaguely resembles borscht! Sauteing emphasizes the taste and aroma of vegetables, the broth acquires a beautiful color. Some vitamins are also fat-soluble, such as vitamin A, and are poorly absorbed in the absence of fat. As a result, the carrots that you put in raw borscht will produce much more less benefit than if you lightly fry it.

Judging by the queries in search engines, some people are wondering, is it even possible to have borscht on a PP? Of course you can, I don’t understand what could be confusing about it? Maybe the high glycemic index of cooked beets (65)? But this is not the only, albeit important, component of the dish. You don’t have to add potatoes to the borscht, although I personally add a little - I’m so used to it: if the borscht is without potatoes, it seems to me that there’s something missing in it. Otherwise, borscht is excellent for proper nutrition, you just need to choose lean meat for the broth and try not to overcook the vegetables.

To prepare delicious dietary borscht, you will need the following ingredients:

• meat - lean beef, chicken or turkey (breast is the leanest option, but you can have thighs or drumsticks without skin, for example) - 500-700 gr.
• beets - 1 large (500 g)
• cabbage - 1/4 medium head (300 g)
• carrots - 1-2 (150 g)
• onion - 1 large (200 g)
• sweet pepper - 1 piece (optional)
• potatoes - 2-3 pieces (optional, without potatoes) (300 g)
• plain tomato paste or ripe tomatoes
• salt, pepper, bay leaf, dried herbs and other spices - to taste
• vegetable oil for sautéing
• apple or regular vinegar or lemon juice - 1 tbsp. l
• garlic - 2-3 cloves

How to cook pp borscht:

1. So, let's prepare the broth. We wash the meat and put it in cold water, bring to a boil, remove the foam, reduce the heat and cook the meat for 1.5-2 hours until almost soft. If we cook borscht with chicken, we do the same, only you need to cook it less, usually 30 minutes is enough if it is regular store-bought chicken.
2. We clean and cut the vegetables: beets into strips, onions into pieces, carrots into strips or three on a coarse grater, peppers into small cubes or strips. Shred the cabbage into not too long strips.
3. Place the beets in a frying pan or saucepan, add water (to cover the beets) and vinegar or lemon juice and simmer for 15 minutes until soft. If you are afraid of vinegar, have a sensitive stomach, etc. - you can stew beets with tomato paste. But I strongly advise against neglecting this stage completely, because... the taste and color of the dish will no longer be the same.
4. Lightly fry the onions and carrots with a little oil, after 3-5 minutes add the pepper and fry for another 2 minutes.
5. We take the meat out of the borscht, cool it a little and cut it into small pieces, then return it to the broth.
6. Salt the broth, if you haven’t done this before, load the cabbage into it, cook for 10 minutes (until half cooked), then add sautéed vegetables, beets, potatoes cut into small pieces into the borscht, add tomato paste and cook for another 5-7 minutes.
7. Add spices and cook until done (another 3-5 minutes). Don't overcook vegetables!
8. Turn off, add finely chopped or crushed garlic and let simmer for at least 5 minutes. Thick, satisfying, but dietary borscht is ready.

You can serve the dish to the table! A spoonful of low-fat sour cream in each plate won’t hurt))

According to this recipe, you can also cook vegetarian (lenten) borscht, using water instead of broth. Then, to enrich the dish with protein, it’s a good idea to add beans to it (pre-soaked in water for 6 hours or overnight and boiled separately until half cooked).