Borscht (light version)

Category: First meal
Borscht (light version)

Ingredients

Vegetables
(onions, celery, sweet peppers, diced tomatoes)
Carrots, beets, cabbage, potatoes
Tomato paste
Meat

Cooking method

  • I will describe and show only the process of cooking borscht in a saucepan with a thick bottom (I have a Zepter).
  • I put the vegetables at the bottom of the pan, then put the meat (I have a lean pork loin), then add carrots, beets (on a coarse grater) in the corners (so that they don't stain before), tomato paste, cabbage, potatoes on the beets.
  • This is how it looks.
  • Borscht (light version)
  • Close the lid, turn on the fire, bring to a boil and immediately reduce the heat to the smallest one, let it all boil with steam and in its own juice until the meat is cooked.
  • This took about 45 minutes. This is what vegetables look like now.
  • Compare with the previous photo - the vegetables settled, but did not lose color and did not stain each other, since there is no movement of liquid in the pan, and there is no leaching of juice and nutrients from vegetables. Vegetables and meat are processed with their own condensation, and all the resulting liquid remains at the bottom of the pan.
  • What's most interesting is that the meat tastes almost salty!
  • Borscht (light version)
  • Now add boiling water to the pan, and in the amount that we need to make the borscht thick.
  • Add salt to taste, spices, parsley and let the borscht boil and cook a little more (5-7 minutes) so that all the products combine in taste and color with each other and are saturated with taste and smells.
  • Let's calculate the cooking time - about 1 hour with cutting vegetables!
  • Everything is ready!
  • Can be served at the table. And the best thing is to let it stand and sweat for a while.
  • Bon Appetit!

Time for preparing:

about 1 hour

Note

Today I cooked borscht in a saucepan with a thick bottom. The light version is because I do not fry vegetables in oil, I do not add lard and greaves and other fatty contents.

I do not pretend to be a version of Ukrainian borscht according to all the rules of preparation - this is my version of fast borscht, but this makes it no less tasty.

I will not describe what and how much to take for borscht - and so everyone knows everything!

Tell me, is this a warehouse?
Highest rating: rose: Live and learn. : hi: This is an urgent pencil
Admin
Quote: Tell me, is this a warehouse?

Highest rating: rose: Live and learn. : hi: This is an urgent pencil

Eat to your health!
Miss Raspberry
Admin, today I cooked borscht according to your recipe, only lean without meat. It is something. Everyone in my family loves borscht, but this one began to ask "Mom, borscht is simply delicious, did you cook that?"
In general, I am grateful to you, thank you very much for the recipe for such a miracle !!!!!!
Admin

Masha, really tasty borschik! I also love to cook it, not boiled in water, there is a taste of vegetables and meat - delicious!

Cook for the health of your household

Thank you!
lillay
What an interesting recipe! It turns out, initially we do not add either water or oil ... but will it not burn? Although the pan is thick-bottomed, it is somehow scary and not habitual Therefore, you need to try! The recipe is bookmarked and tomorrow at the market for meat.
Thank you, Admin!
Admin
Quote: lillay

What an interesting recipe! It turns out, initially we do not add water or oil ... but will it not burn? Although the pan is thick-bottomed, it is somehow scary and not habitual Therefore, you need to try! The recipe is bookmarked and tomorrow at the market for meat.
Thank you, Admin!

It will not burn - it has been tried hundreds of times!

The meat is put on vegetables, and all this gives off juice, which is enough, the fire is small to stew. The bottom is thick, it accumulates heat very well, so after the temperature rises, we reduce the fire to low.

Good luck, delicious borschik!
ElenaOL
I eat borscht alone in our family.And I have a 2.5 L Zepter saucepan (I just love this saucepan). So tomorrow I'm cooking borscht. Thanks for the recipe.
Admin

Lena, we wait!

What to cook too?
And then all the pressure cookers, multicooker, but this method is not worse, and somehow went into the shade
lillay
Admin, what if he is in Orson's multi-arc too?
Vei
Tatyana, is cabbage not being digested during this time? I also think about the pressure cooker, I think it should work.
Admin
Quote: lillay

Admin, what if he is in Orson's multi-arc too?

Here is a borshchik in Orsonchik "Red borsch with pork ribs in oursson pressure cooker" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183516.0I cook like this

Borscht (light version)
Admin
Quote: Vei

Tatyana, is cabbage not being digested during this time? I also think about the pressure cooker, I think it should work.

Vei , this is not a pressure cooker, this is an ordinary saucepan with a thick bottom, I have a zepter. A thick bottom, thin walls and a tight lid - that's why it turns out to cook everything together "like steam" under its own condensate, nothing disappears anywhere, does not evaporate.
And the cooking time is short, vegetables and small pieces of meat are ready in about 25-30 minutes, so it does not have time to digest. And then, there is the opportunity to always look into the pan and take a sample, which I do. True, I try not to open the lid often so as not to let off steam.

Basically, if you put all the food in a bowl without holes and put it in a double boiler, you get the same effect.
An example can be seen here "Fish soup in a double boiler" ## bot
But, then I would first cook vegetables and meat together in a double boiler, and then fill it with water as much as needed, and boil it until cooked.
This will be faster because vegetables and meats cook faster without water than with water. True, the volume will turn out to be small, for 1-2 small portions.

But, it is still more practical to cook such borscht soups in a saucepan with a thick bottom
And the taste is different from boiled borscht. Or did it seem so to me

And to be honest, I like a separate steamer than in the "steamer" mode in a multi or pressure cooker. I have a Brown steamer, in which there are good trays between floors, and fat and juices do not get into the water below.
Pinky
And today I also cooked this borschik (just now), but in the Polaris pressure cooker. I don’t have Zepter pots. The only changes I had: since I don’t like the taste of raw vegetables in borscht, I saved a little carrots with onions. And for the rest I did everything the same way: I cut the potatoes into cubes, meat (I had large turkey necks 0.5 kg), beetlets (I did not rub, but finely cut them into strips, I like it better), and on the sides, onions with carrots and tomato (since there was only a tablespoon of tomato, I added a little Chumak ketchup. I closed it and put it on the meat-on-bone program for 30 minutes. At the end of the program, I added hot water and cabbage (I didn’t put the cabbage right away, because it was young, otherwise it was boiled Well, spices, herbs, as expected, and put it for another 4 minutes on the "soup, so that it boils a little." I turned it off and now it’s a little bit more. It turned out sooo tasty, such a rather light summer borschik. And vegetables of normal softness I won't show the photo - for some reason my computer categorically refuses to take photos from my new phone (or I still won't make friends with him), but the borscht turned out to be beautiful.During its preparation, I managed to fry cutlets and cook buckwheat in a cartoon. As a result, we get n great lunch
So you can safely cook this borscht in a pressure cooker if there are no pots with a thick bottom.
Admin, thanks for the recipe Although I have been cooking for many years, I never refuse to try something new in traditional cooking.
Admin
Quote: Pinky

And today I also cooked this borschik (just now), but in the Polaris pressure cooker.
Admin, thanks for the recipe Although I have been cooking for many years, I never refuse to try something new in traditional cooking.

Very good! To your health!

And I like to cook in different pots and appliances.It seems like everything is the same, but the taste is different, interesting And depending on what you cook, sometimes the taste in an ordinary saucepan is better than in pressure cookers and other devices
Iistomina

I can’t even believe that it can turn out deliciously without sipping, but it’s definitely healthier. What about beans? I love borscht with her. Add canned food at the end?
Admin

Liked? I am very glad to hear

Beans can be added at the end of cooking, canned or pre-boiled and boiled a little with broth, so that the goodies become friends
Lerele
Thank you so much for the idea !!!!!
I did almost the same, only in a pressure cooker, folded the pork in pieces down, turned on the frying while it was frying, cut the vegetables, put it in a saucepan, literally dripped some water, and on the pressure setting, in Brand 6050, it was porridge for 13 minutes.
She peeled the beets and stewed them on the stove in a borscht pan with tomatoes. The pressure cooker program just ended, put everything from there into a saucepan with beets, topped up some water and salt. It boiled, added greens, turned it off, left it to infuse under the lid.
For the entire 30 minutes, with peeling and cutting vegetables. Borscht is delicious !!!!!
Admin
Quote: Lerele

Thank you so much for the idea !!!!!
For the entire 30 minutes, with peeling and cutting vegetables. Borscht is delicious !!!!!

Lerele, and thank you so much !!! Nice to hear about the result! What I like about such quick recipes - which is quick, but the result is great!
Cook more
GruSha
Tanya, thanks for the recipe. The most delicious borscht!
Admin
Quote: GruSha

Tanya, thanks for the recipe. The most delicious borscht!

Gulenka, good health!
argo
Admin .. I know you will swear .. but what do you think .. is it possible to cook such a borschik in a bread machine?
Admin
Quote: Argo

Admin .. I know you will swear .. but what do you think .. is it possible to cook such a borschik in a bread machine?

Yes, I will not swear

Only, maybe buy another simpler device, such as a simple multicooker, why should we rape the stove with unforeseen operations? And if the x / stove flies? Then you will have to buy it again.
argo
Quote: Admin

Yes, I will not swear

Only, maybe buy another simpler device, such as a simple multicooker, why should we rape the stove with unforeseen operations? And if the x / stove flies? Then you will have to buy it again.

it's not for me: girl_red: here's my question- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6930.0
Admin

I read about your question, that's why I answer in this way Isn't it easier to have a simple multicooker instead of a stove. You can cook borscht in it and bake bread - it is intended for this.
argo
Quote: Admin

I read about your question, that's why I answer in this way Isn't it easier to have a simple multicooker instead of a stove. You can cook borscht in it and bake bread - it is intended for this.

yes, I understand .. but there is a problem with money .. and your borscht (for me) can be cooked in a duckhouse .. I only have something with a thick bottom ..
Admin
Quote: Argo

and your borscht (for me) can be cooked in a duckhouse .. something I only have it with a thick bottom ..

If vegetables and meat do not stick to the bottom, then you can try!
mamusi
Tanya, thanks for the idea, just fine for me. There is such a saucepan. There is also a need to NOT fry!
Cooking in a tiny Redmond soup and mashed potatoes. The same principle put everything together, and on the extinguishing.
And now I'll try Borscht on the stove in a saucepan. In summer, there are more people in the house, the volume needs to be increased!
Recipe
Jiri
I'll try to cook it slowly, also an option
Admin
To your health!
The very principle of cooking should be emphasized here.
We do not cook meat-vegetables in liquid (in any amount of liquid). We first cook food without water, steamed, in our own juice, which preserves all the usefulness inside the food, does not remove its own salt from the food (which is why they taste salty in themselves), and when adding water-broth we only bring it to a boil, prolonged cooking borscht is not observed.
And the taste is great, uncooked
Admin
Quote: Jiri

I'll try to cook it slowly, also an option

Interesting to observe the result
Although, the principle of cooking is so quick ... 40-60 minutes is quite enough ON THE STOVE
Jiri
Admin, I unfortunately do not have a very thick-walled saucepan, although you can try which one is.
Admin

Need a pan thick bottomso that heat accumulates in it and the food does not burn when heated
Or a deep stewpan.
Then, you can transfer the vegetables-meat to any saucepan, add the broth and bring to a boil.
It is important to cook food without water, and then you can shift it.
Jiri
Admin, understandably
yildirimka
Admin, thanks for the idea !!! there is a septor, I will try.
Admin

Karina, to your health! I hope you will not be disappointed in the taste
orange
My friend also cooks borscht in Zepter, but without meat. Surprisingly delicious. But he adds sauerkraut and Krasnodar sauce. And the time is controlled in 40 minutes. And I cook in the same Zepter but according to the classic recipe for 2 hours
Admin
Quote: orange
And I cook in the same Zepter but according to the classic recipe for 2 hours

Sveta, but try it exactly like mine. First, everything is without water, and then add the broth. With this method, all the nutritious goodies remain in the products, and even salt is not needed For those who need to reduce their salt intake - that's it!
filirina
Quote: orange
And I cook in the same Zepter but according to the classic recipe for 2 hours
2 hours?
Standard borscht without meat and fried is cooked for 20 minutes! What can you cook there for 2 hours?

Tanya, thank you for the idea of ​​a new way of cooking! I will definitely try it out of curiosity! (here borscht did not go from the pressure cooker, cabbage turns into a rag - brrr)
Admin

This borscht has been on the forum since 2009 - a forgotten old thing
But, the result is always excellent.
orange
filirina, And with meat and fries. as I counted 17 ingredients in borscht, maybe more. All wash, clean and cut
yildirimka
I cooked without tomato paste and without meat. cut the tomatoes fresh. the taste turned out to be unusual for me. it took 2 hours to cook, but not tiring, since the vegetables were steamed for about 50 minutes, and then simmered (I put the pan on a small burner and on a diffuser, and even a saucepan with a thick bottom.Soups do not boil, but languish and acquire a rich taste) ... I'll see how my relatives will appreciate it. I liked the taste of vegetables. for nutritional diets, the very thing. you can also try vegetable soups like this.
Admin

Why make cooking borscht so difficult, especially without meat?
The vegetables will be ready in 20-25 minutes, this is enough for them to turn out undigested and remain tasty. Then pour the broth and let the whole mass boil together.
And you get a light tasty soup or borscht from vegetables

And the taste is different, there is an explanation: the standard cooking mode provides for boiling vegetables in water (broth), as a result of which all the goodies go into the water, get loose in the water.
Here, all the goodies remain in vegetables-products. That is why the taste turns out to be unfamiliar hitherto.

I really like this cooking principle, without water - I often cook like that
yildirimka
will try with less time. Everything seemed that the soup was tasteless and that it was tormented for a long time. And when the vegetables were steaming, I would open the lid and they were as fresh, I would again close it for an hour and steamed until I thought of trying it. even after an hour, the appearance of the vegetables has not changed.
Admin
Here, vegetables after stewing in a pan, they are not boiled in water

Borscht (light version)

Of course, you need to try

For comparison, you can look at vegetables and other foods after steaming - the color is excellent, natural, and the taste is very good
I cook in a double boiler, I was convinced that useful can be tasty))

To your health!
yildirimka
I had them in appearance well, quite straight from the tin, pretty. which, I suspect, means the safety of the goodies within the product.
a new era has come in my cooking.
I tried the overworked borscht, the taste is not the same, the time needs to be reduced.
Admin
Quote: yildirimka
a new era has come in my cooking.

The right decision
Eugene
Tatyana, and if you cook borscht in an ordinary saucepan, not with a thick bottom, will the vegetables burn?
Admin

They can also burn - we don't add water.
Of course, you can try and track the moment of readiness, 15-20 minutes will be enough. Or deep saucepan. And then transfer the mass to a saucepan and add water-broth, and let it boil.
Eugene
Tatyana, thanks for the advice, I'll try to cook it.

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