1. Main Page
  2. Kitchen utensils
  3. Borscht without potatoes

Borscht without Potatoes

A new take on a familiar dish! Only wholesome ingredients! Borscht without potatoes is a great way to make your favorite first course lighter and lower in calories. A tasty broth, healthy vegetables, and no starch will leave you satisfied without feeling weighed down after lunch!

elena DAuthor avatar
Recipe author
Borscht without potatoes
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 2 g
Fats 40 % 2 g
Carbohydrates 20 % 1 g
30 kcal
GI: 100 / 0 / 0
  • Besides leaving out the potatoes, this recipe uses baked beets. That gives the borscht extra rich flavor and a vivid color. Rinse the meat for the broth with cold water and put it in a pot. The best borscht is made with beef, but you can mix it up by replacing some of it with chicken, turkey, or even pork. Cover the meat with cold water (half the amount given), set it over high heat, and bring it to a boil. After boiling for 5 minutes, drain off this first broth and rinse the meat well under running water. Return the meat to a clean pot, cover it with fresh cold water again, and bring it to a boil. Add the bay leaf and peppercorns and cook over medium heat for 1.5 hours. While the broth cooks, prepare the beets. Wash the vegetables well, wrap them in foil, and put them in the oven (425°F/220°C) for 1 hour to bake. When about 20 minutes of broth-cooking time are left, get into the active phase of making the potato-free borscht. Take the beets out of the oven and open up the foil so they cool a little. Peel the onion and carrots, wash and dry them. Cut the onion into small cubes and grate the carrots on the coarse side of a grater. Sauté the vegetables in vegetable oil in a well-heated skillet until a nice golden color and soft. Pour in the tomato purée (it's best to make it right before adding — just blend the tomatoes). Bring to a boil and cook over medium heat for 5 minutes. The broth is ready; take out the meat to cool and remove the bay leaf and allspice. Peel the beets, grate them on the coarse side of a grater, and add them to the pot. Cook for 5 minutes. Rinse the sauerkraut with running water to wash off excess brine, and add it to the borscht. Add salt and ground pepper, cook for 5 minutes, and pour in the sautéed onion, carrot, and tomato. Turn off the stove, cover with a lid, and leave it for 20 minutes to steep. Meanwhile, cut the meat into thin strips and divide it among the bowls. Pour in the borscht, top it with finely chopped herbs and a spoonful of sour cream, and serve with a clove of garlic.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Clarified beef fat - 871  kcal/100g
  • Fatty beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef sirloin - 380  kcal/100g
  • Beef lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef ribs - 233  kcal/100g
  • Beef leg - 104  kcal/100g
  • Beef tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Corned beef - 216  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Beets - 40  kcal/100g
  • Dried beets - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Tomato juice - 21  kcal/100g

Similar recipes

Related and additional categories: