the main/ Desserts

Lean borscht recipe with sprat in tomato. Borsch with sprat in tomato

Borscht with sprat belongs to the budget dishes. Although it is not entirely lean, as fish is used, fish is allowed on certain fasting days.
A significant advantage of borscht with sprat is that it is easy to cook, which is important for busy housewives. And this low-calorie dish, which will delight people who watch their weight.

However, the main reason why I suggest making this borscht is because it is very, very tasty.

Cooking time: 30 min + soaking beans
Servings Per Container: 3 Liter Pot

Ingredients

canned sprat in tomato - 2 cans
dry beans - 150 grams
potatoes - 1-2
carrots - 1 medium
beets - 1 small
cabbage - 150 grams
tomato - 50 grams
salt, seasoning for borscht, pepper - to your taste

Preparation

Cook the beans in a saucepan until cooked, in which the borscht will be cooked. If yours is not clean white beans, then the water will become dark - it should be so.

While the beans are being cooked, fry them. To do this, cut the beets into thin strips, sauté over very low heat until soft.

Cut the carrots into strips. Add to almost finished beets, continue to simmer.

Peel the onion, cut into half rings. Put in a pan with other vegetables.

After the onion is lightly browned, add the tomato and your favorite borscht spice. Let it boil and turn off.

Put the sprat in the tomato into the pan. Let the frying infuse.

Cut the potatoes into strips and add to the ready-made beans.

Cut the cabbage thinly. It should be put into the borscht after the potatoes are boiled.

Immediately pour the sprat roast in the tomato and vegetables. Make the fire more than average. After the borscht has boiled, turn it off if you like crispy cabbage, or simmer for a few minutes to soften it.

Sprinkle with lean borscht with beans and sprat in tomato chopped herbs. Sour cream goes well with it, as well as with ordinary borscht.

On a note

The form of cutting vegetables for borscht, in principle, does not play a big role. The selected straw is as long and thin as the sprat.

In addition to sprat in tomato, you can use any other canned food in tomato, such as gobies, in the recipe for this borscht. With sprat, borscht turns out to be more sour and spicy, with gobies it is sweetish.

Take only sweet tomatoes, there is enough acid in canned food.

Soak the beans overnight so you don't waste time cooking them the next day.

Fresh beans can be substituted for canned beans. Just keep in mind that in borscht the taste of such beans will not be as pronounced as the taste of fresh beans. And be sure to rinse it from preservatives under running water before putting it in borscht. Place it after the potatoes are almost ready.

Any beans are suitable for borscht: red, white, and pestle, and Liman, and pinto - and simply "from the market from the grandmother of an unidentified variety."

Borsch - a traditional dish Ukrainian cuisine, which is classic version cook with pork. However, there are already a lot of variations of the soup loved by many. For example, the ideal lean dish- borsch with sprat in tomato.

Suitable for those who are fasting, dieting and simply do not want to overload the body with too fatty foods. Try it and be amazed at how tasty and simple it is.

Ingredients for borsch with sprat in tomato

Number of Servings: 8

Recipe for cooking borscht with sprat in tomato

Peel the beets, grate on a coarse grater and simmer over low heat for about 5-7 minutes with the addition of 1 tbsp. tablespoons of vinegar or the juice of half a lemon.
Peel all other vegetables.
Cut the onion into small cubes, coarsely grate the carrots, and the pepper into strips.
Scald the tomatoes with boiling water, peel and grind in a blender.
Pour some vegetable oil into a well-heated frying pan and add onions there, fry for 1-2 minutes.
Add carrots and peppers and fry for a couple of minutes.
Add tomato puree to vegetables, simmer for 10 minutes, stirring constantly.
Bring the water to a boil, add chopped potatoes and cabbage, as well as sprat. At this point, you should try the soup and, if necessary, salt it, add spices (bay leaf and black peppercorns). Cook for 5 minutes.
Pour the frying into the broth, cook over low heat for about 10 minutes until the vegetables are fully cooked.
At the end of cooking add the stewed beets, finely chopped garlic and herbs.
Bring to a boil, cook for 1-2 minutes.

Cooking time: 40 minutes.

Caloric content: 25 Kcal per 100 grams of product.

Serve with sour cream and herbs.

Tip: Of course, you don't need to fry the vegetables to achieve the ideal benefits, but the bottom line of this recipe, the whole taste of the dish is precisely determined by the frying, so it is better to adhere to the described recipe.

And one more thing, beets are stewed with vinegar or lemon juice to preserve its color. Therefore, it must be added strictly at the end of cooking. Do not boil the beets in the soup for more than 2 minutes. Otherwise, the borscht will not be burgundy, but pale red.

Surprise your loved ones. Take a look at borscht in a new way!

As you know, there are a great many borscht recipes. With meat and lean, with beans and mushrooms, green, etc. Another very unusual, not all familiar way of cooking this dish - bean borscht with sprat in tomato. Fish in tomato sauce and beet soup? An unusual combination at first glance, but this originality is the zest and “peppercorn” of this unbeaten dish. In any case, it is worth trying such borscht and, perhaps, adding it to the list of your favorite and signature dishes.

Borscht with sprat, if you do not add an egg and sour cream to it, will become an adornment of the Lenten table, because on some days of Orthodox fasting, the use of fish is allowed. In the proposed borscht recipe, beans appear, which add satiety to the dish. If you do not add beans, the borscht cooking time is reduced, the recipe becomes simpler. As a last resort, you can put in borsch with sprat canned beans or do without it altogether, although the taste is richer with beans.

Required Ingredients:

beans of any kind - 0.5 cups;

water - 2–2.5 liters;

potatoes - 4 pcs.;

fresh cabbage - 500 g;

beets - 1 pc.;

large carrots - 1 pc .;

onion - 1 head;

tomato paste - 1 table. l .;

sprat in tomato sauce - 1 or 2 cans;

salt - 1 table. l .;

pepper to taste;

vegetable oil - 5 tablespoons. l .;

eggs - 2-3 pcs.;

fresh or dried greens - to taste;

sour cream - on a plate at will and taste.

Cooking time: 1.5 hours (this does not include the time for soaking raw beans).

Servings: 5–6.

Cooking borscht in order

Soak beans before cooking. at least for 4-6 hours. This fact must be taken into account when planning to serve a dish for lunch or dinner. There are also varieties of beans that do not require soaking. The presence of these legumes in the kitchen makes cooking with beans much easier.
Boil the eggs hard-boiled, leave to cool in cold water.
Peel the beets, grate on a coarse or medium grater. Simmer for 5-10 minutes, adding 1 table. l. oil, and at the end - tomato paste.
Make a roast. Peel the onion, cut into cubes. Heat vegetable oil in a frying pan, put chopped onion in it. When the onion is browned, add the grated carrots to it. Fry them together, stirring occasionally, for about 10 minutes.
While stewing vegetables, pour water into a saucepan and put it on fire. After boiling, put the previously soaked beans there (drain the water in which they were lying to remove substances that are difficult for the body to assimilate), cook for at least 30-40 minutes.
While the broth with beans is boiling, prepare the potatoes and cabbage. Peel and cut the potatoes into any pieces - it can be cubes, and slices, and straws, which are especially well combined in shape with a long and narrow sprat. Chop the cabbage thinner, squeeze the juice out of it with your hands for softness.
The time of laying vegetables depends on the taste preferences of the eaters. Some people like soft cabbage in borscht, then put it first and cook for 10 minutes before laying the potatoes. If you like slightly crispy, almost fresh cabbage, then it should be put 5-10 minutes before the borscht is ready.
When the potatoes and cabbage are practically cooked, add stewed beets, roasted carrots and onions, sprat in tomato to the broth. Concerning canned fish, then you should choose it very meticulously so that you don't have to give a whole pot of borscht to be eaten by cats. Although the animals may be happy with this scenario. Season with salt and pepper, put herbs (dill, parsley, dried green onions).
To make the broth thicker, sometimes some of the potatoes are taken out of the soup and kneaded with a crush, and then put back into the pan.
Cut boiled eggs, add to borscht, remove it from heat. Alternatively, you can not chop the eggs, but put them in halves on each plate when serving. Like any borscht, it is very tasty with sprat when fresh sour cream is added to it.

This first course is quite light, but at the same time satisfying due to such ingredients as fish, eggs and beans. The recipe will not hit the budget, because there are no expensive or rare ingredients in it. If you like the dish, you can diversify the taste of borscht next time by replacing the fresh cabbage with sauerkraut.

Borsch with canned fish is good both in summer and winter. Since the broth is free of fatty meat and bones, it will not harden or jelly. Especially cold borscht no less tasty than hot, and will delight family and guests in the summer heat. It is delicious with fresh green onions or with garlic donuts, croutons that perfectly set off the taste and aroma of borscht.

In contact with

There are a lot of different recipes for lean borscht, and today I invite the cooks to cook with me in a multicooker a delicious, delicious, thick and appetizing lean borsch with sprat in tomato. Such a borschik is prepared quickly and simply from the most affordable and simple products... I tried to make the description of the stages of cooking lean borscht with sprat as detailed as possible and provided the recipe with step-by-step photos.

Products for lean borscht:

Sprat in tomato sauce - 260 gr;
Potatoes - 300 gr;
Beets - 200 gr;
Cabbage - 500 gr;
Onions - 50 gr;
Carrots - 100 gr;
Frozen (or fresh) salad peppers - 50 gr;
Garlic - 1 head;
Lean oil - 50 ml;
Frozen dill (or fresh) - 20 gr;
Tomato paste - 30 gr;
Salt - 15 gr;
Water - 2.7 liters.

How to cook lean borscht with sprat in tomato

We start cooking by peeling vegetables. We need to "free" the onions and carrots from the peel and then: cut the carrots into thin long cubes, and cut the onion in half and chop it in half rings.

While we are chopping vegetables for frying in a multicooker, you can set the "frying" mode in advance and pour vegetable oil into the bowl.

Pour carrots and onions into a heated multicooker and fry.

While the vegetables are sautéed, you need to peel the beets and cut them into cubes, as we cut the carrots before.

Add the chopped beetroot to the already browned carrots and onions, add 150 ml to the bowl, switch the water and the multicooker to the "stewing" mode.

During this time, we need to have time to peel and cut the potatoes. We chop the potatoes for the borscht a little larger than for the soup.

We also thinly chop the cabbage on a shredder or with a knife.

Look, the water from the multicooker bowl has evaporated, you can try the beet, it is practically ready.

At the next stage, put potatoes and cabbage in the multicooker bowl.

Add water, salt and turn on the multicooker on the "cooking" mode for thirty minutes.

Ten minutes before the end of the preparation of the lean borscht, open the lid of the multicooker and add the sprat in the tomato.

Garlic, frozen salad pepper, dill and tomato, we need to add to the borscht two to three minutes before the end of the cooking mode.

This is how we got a thick and mouth-watering lean borscht with sprat in tomato sauce in a slow cooker.

We pour the fragrant and delicious borschik into plates and serve it to our household for lunch along with sour cream. If you are on a strict fast, then of course you will have to give up sour cream. 😉

I used to think that borscht is cooked exclusively on meat broth, although it also suggested the presence of lean borscht. But once I tried borscht with sprat at a friend's house. I liked this dish. The borsch will turn out delicious, aromatic and quite satisfying. Soon I cooked borsch with sprat in tomato on my own, when there was no meat at home. I will share this recipe with you now.

Cooking method: cooking.

Ingredients:

2 liters of water
6 potato tubers
1 head of onion
1 large carrot
1 medium beet
½ head of white cabbage
2 tbsp. tablespoons of thick tomato paste or 250-300 ml. tomato juice
vegetable oil for frying
2 cloves of garlic
1 can of sprat in tomato sauce
spices, salt to taste
fresh herbs.

Cooking method

Pour water into a saucepan and put on fire. Peel and wash the potato tubers and cut them into small cubes. After boiling water, pour out the potatoes and cook until tender. If desired, the potatoes can first be fried a little on vegetable oil until golden brown.

In the meantime, let's start cooking the frying. Cut the onion into cubes and the carrots into thin strips. Fry vegetables, stirring occasionally, in vegetable oil.

Then add the beets, stir and fry.

Then put chopped into the pan Bell pepper, stir and add tomato paste. Pour the frying with 1 glass of boiling water and simmer for 10 - 15 minutes over medium heat.

Then put the stewed vegetables in a saucepan with boiling potatoes. Cook until the beets change color.

When the beets and carrots become soft and the borscht becomes a pleasant orange hue, salt and add spices.

Then put in broth canned fish- sprat with tomato sauce, mix and boil for 5-7 minutes.

After that, pour out the cabbage, cut into strips, and cook the borscht for 5 minutes.

Before removing the borscht from the stove, add chopped herbs and finely chopped chives. Let the borscht brew for 2 hours under a closed lid.

Serve borscht with sprat in tomato sauce warm, cool enough. Or you can warm it up, try as best for you. What else can I say about this borscht? The recipe is peculiar, but it has the right to exist. If there is no meat or chicken in the house, but there is canned food with sprat in tomato sauce, then this is quite a working option. Bon Appetit!

2015-12-18T06: 00: 05 + 00: 00 admin first meal

I used to think that borscht was cooked exclusively in meat broth, although I also assumed that borscht was lean. But once I tried borscht with sprat at a friend's house. I liked this dish. The borsch will turn out delicious, aromatic and quite satisfying. Soon I cooked borsch with sprat in tomato on my own, when I was not at home ...

[email protected] Administrator Feast-Online