As you know, there are a great many recipes for borscht. With meat and lean, with beans and mushrooms, green, etc. Another very unusual, not familiar to everyone, option for preparing this dish is bean borscht with sprat in tomato. Fish in tomato sauce and beetroot soup? An unusual combination at first glance, but this originality is the zest and “spice” of this unconventional dish. In any case, it’s worth trying this borscht and, perhaps, adding it to the list of your favorite and signature dishes.
Borscht with sprat, if you do not add egg and sour cream, will decorate the Lenten table, because on some days of Orthodox Lent, eating fish is allowed. The proposed borscht recipe includes beans, which add richness to the dish. If you do not add beans, the cooking time for borscht is reduced and the recipe becomes simpler. As a last resort, you can put canned beans in the borscht with sprat or do without them at all, although the taste is richer with beans.
Required ingredients:
- beans of any kind - 0.5 cups;
- water – 2–2.5 l;
- 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 table. l.;
- eggs – 2–3 pcs.;
- fresh or dried greens - to taste;
- sour cream - on a plate as desired and to taste.
Cooking time: 1.5 hours (this does not include the time for soaking raw beans).
Number of servings: 5–6.
Cooking borscht in order 
- Soak the beans for at least 4-6 hours before cooking. This fact must be taken into account when planning to serve the dish for lunch or dinner. There are also varieties of beans that do not require soaking. Having these legumes in the kitchen makes preparing dishes with beans much easier.
- Hard boil the eggs and leave to cool in cold water.
- Peel the beets and grate them on a coarse or medium grater. Simmer for 5–10 minutes, adding 1 tablespoon. l. butter, and finally - tomato paste.
- Make a fry. Peel the onion and cut into cubes. Heat vegetable oil in a frying pan and add chopped onion. When the onion is browned, add grated carrots to it. Fry them together, stirring, for about 10 minutes.
- While stewing vegetables, pour water into the pan and put it on the fire. After boiling, put the pre-soaked beans there (drain the water in which they were lying to remove substances that are difficult for the body to absorb), cook for at least 30–40 minutes.
- While the broth with beans is cooking, prepare the potatoes and cabbage. Peel the potatoes and cut them into any pieces - these can be cubes, slices, or straws, which fit especially well in shape with long and narrow sprat. Chop the cabbage thinner, you can squeeze the juice out of it with your hands to make it soft.
- The time for adding vegetables depends on the taste preferences of consumers. Some people like soft cabbage in borscht, then you should put it in first and cook for 10 minutes before adding the potatoes. If you like slightly crispy, almost fresh cabbage, then it should be added 5-10 minutes before the borscht is ready.
- When the potatoes and cabbage are almost cooked, add stewed beets, fried carrots and onions, and sprat in tomato to the broth. As for canned fish, you should choose it very pickily so that you don’t have to give a whole pot of borscht for the cats to eat. Although the animals may be happy with this scenario. Salt, pepper, add herbs (dill, parsley, dried green onions).
- To make the broth thicker, sometimes some of the potatoes are taken out of the soup and mashed with a masher, and then put back into the pan.
- Chop the boiled eggs, add to the borscht, remove from the heat. Or 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 dish is quite light, but at the same time satisfying due to ingredients such as fish, eggs and beans. The recipe will not break the budget, because it does not contain expensive or rare ingredients. If you liked the dish, you can diversify the taste of borscht next time by replacing fresh cabbage with sauerkraut.
Borscht with canned fish is good both in summer and winter. Since the broth does not contain fatty meat or bones, it will not harden and turn into jelly. Moreover, cold borscht is no less tasty than hot one, and will delight family and guests in the summer heat. It is delicious to eat with fresh green onions or with garlic donuts and croutons, which perfectly complement the taste and aroma of borscht.
In contact with
Previously, I believed that borscht was cooked exclusively with meat broth, although I also assumed the presence of lean borscht. But one day I tried borscht with sprat while visiting a friend. I liked this dish. The borscht will be tasty, aromatic and quite filling. Soon I cooked borscht with sprat in tomato on my own when there was no meat at home. I will now share this recipe with you.
Method of preparation: boiling.
Ingredients:
- 2 liters of water
- 6 potato tubers
- 1 onion
- 1 large carrot
- 1 medium beet
- ½ head of white cabbage
- 2 tbsp. spoons of thick tomato paste or 250–300 ml. tomato juice
- vegetable oil for frying
- 2 cloves garlic
- 1 can of sprat in tomato
- spices, salt to taste
- fresh greens.
Cooking method
Pour water into a saucepan and put on fire. Peel and wash the potato tubers and cut them into small cubes. After the water boils, add the potatoes and cook until tender. If desired, you can first fry the potatoes a little in vegetable oil until golden brown.
In the meantime, let's start preparing the frying. Cut the onion into cubes and the carrots into thin strips. Fry the vegetables, stirring occasionally, in vegetable oil.
Then add the beets, mix and fry.
Then put chopped bell peppers into the pan, stir and add tomato paste. Pour 1 cup of boiling water over the roast and simmer for 10 - 15 minutes over medium heat.
Then place the stewed vegetables in a pan with boiling potatoes. Cook until the beets change color.
When the beets and carrots become soft and the borscht turns a pleasant orange hue, add salt and spices.
Then add canned fish - sprat - along with tomato sauce into the broth, stir and cook for 5-7 minutes.
After this, add 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 garlic cloves. Let the borscht brew for 2 hours with the lid closed.
Previously, I believed that borscht was cooked exclusively with meat broth, although I also assumed the presence of lean borscht. But one day I tried borscht with sprat while visiting a friend. I liked this dish. The borscht will be tasty, aromatic and quite filling. Soon I prepared borscht with sprat in tomato on my own when I wasn’t at home...
[email protected] Administrator Feast-onlineRelated Categorized Posts
Humanity has known about the benefits of lentils for a long time. This legume is very nutritious, but at the same time contains a small amount of fat, which makes it an ideal product for dietary and healthy...
I want to offer you an excellent recipe for pea soup with meatballs and buckwheat. If you have fresh or frozen green peas, then be sure to cook this soup, and you will definitely...
There are a lot of different recipes for lean borscht, and today I invite the cooks to cook with me in a slow cooker a delicious, delicious, thick and appetizing lean borscht with sprat in tomato. This borscht is prepared quickly and simply from the most affordable and simple products. I tried to make the description of the stages of preparing lean borscht with sprat as detailed as possible and provided the recipe with step-by-step photos.
Products for Lenten Borscht:
- Sprat in tomato – 260 g;
- Potatoes - 300 gr;
- Beets – 200 gr;
- Cabbage – 500 gr;
- Onion – 50 gr;
- Carrot – 100 gr;
- Frozen salad pepper (or fresh) – 50 g;
- Garlic - 1 head;
- Vegetable oil – 50 ml;
- Frozen dill (or fresh) – 20 g;
- Tomato paste – 30 g;
- Salt – 15 g;
- 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 sticks, and cut the onion in half and chop it into 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 preheated slow cooker and fry.
While the vegetables are sautéing, you need to peel the beets and cut them into cubes, just as we cut the carrots before.
Add chopped beetroot to the carrots and onions that have already browned, add 150 ml to the bowl, water and set the multicooker to “stew” mode.
During this time we need to have time to peel and cut the potatoes. Shred the potatoes for borscht a little larger than for soup.
We also finely chop the cabbage using a shredder or a knife.
Look, the water from the multicooker bowl has evaporated. You can try the beet, it’s almost ready.
At the next stage, place potatoes and cabbage in the multicooker bowl.
Add water, salt and turn on the multicooker to the “cook” mode for thirty minutes.
Ten minutes before the end of cooking the lean borscht, open the lid of the multicooker and add the sprat in the tomato.
We need to add garlic, frozen salad peppers, dill and tomatoes to the borscht two to three minutes before the end of its preparation.
This is how we got this thick and appetizing lean borscht with sprat in a tomato sauce in a slow cooker.
Pour the aromatic and tasty borscht into plates and serve it to your 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. 😉
Borscht is a traditional dish of Ukrainian cuisine, which is classically prepared with pork. However, there are already a lot of variations of this beloved soup. For example, here is an ideal Lenten dish - borscht with sprat in tomato.
Suitable for those who fast, are on a diet and simply do not want to overload the body with too fatty foods. Try it and be surprised how tasty and simple it is.
Ingredients for borscht with sprat in tomato
Number of servings: 8
Recipe for borscht with sprat in tomato
- Peel the beets, grate them on a coarse grater and simmer over low heat for about 5-7 minutes with the addition of 1 tbsp. spoons of vinegar or juice of half a lemon.
- Peel all other vegetables.
- Cut the onion into small cubes, grate the carrots on a coarse grater, and chop the pepper into strips.
- Scald the tomatoes with boiling water, remove the skin and grind in a blender.
- Pour a little vegetable oil into a well-heated frying pan and add onion, sauté for 1-2 minutes.
- Add carrots and peppers, fry for a couple more minutes.
- Add tomato puree to the vegetables, simmer for 10 minutes, stirring constantly.
- Bring water to a boil, add chopped potatoes and cabbage, as well as sprat. At this point, you should taste the soup and, if necessary, add salt and spices (bay leaf and black peppercorns). Cook for 5 minutes.
- Pour the roast into the broth and cook over low heat for about 10 minutes until the vegetables are fully cooked.
- At the end of cooking, add stewed beets, finely chopped garlic and herbs.
- Bring to a boil, cook for 1-2 minutes.
Cooking time: 40 minutes.
Calorie content: 25 Kcal per 100 grams of product.
Serve with sour cream and herbs.
Advice: of course, you don’t have to fry the vegetables to achieve the ideal benefit, but the essence of this recipe, the whole taste of the dish, is determined by the frying, so it’s better to stick to the recipe described.
And one more thing, beets are stewed with vinegar or lemon juice to preserve their 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 new look at borscht!
Ingredients:
- 1 large onion
- 400 g cabbage
- 2 small carrots
- 1 beet
- dill for decoration, salt
- 5 potatoes
- 200 g sprat in tomato
- vegetable oil
Preparation:
Pour purified water into a large saucepan. We put the container on gas.
We peel the onion, rinse it under running water and put it in the future borscht.
Peel the beets using a vegetable peeler and wash. Cut into small cubes or grate.
Peel the carrots. Chop the washed vegetables with a knife or grate them on a coarse grater.
We send the beets and carrots to sauté in vegetable oil in a frying pan. Place the lightly fried vegetables in a saucepan with onions, which can now be thrown away.
Shred the prepared cabbage with a sharp knife and place it in the future borscht.
Peel the potatoes, wash them thoroughly, cut them into pieces and add them to the rest of the vegetables.
Lastly, add canned fish in tomato and salt.
After a few minutes of boiling, it’s time to turn off the gas under the pot of borscht!
Bon appetit!
Ingredients:
- Sprat in tomato 1 can
- Beans 1 cup
- Potatoes 400 gr
- Carrots 2 pcs
- Onion 2 pcs
- Beetroot 2 pcs
- Cabbage 300 gr
- Vegetable oil 4 table l
- Salt to taste
- Bay leaf 2 pcs
- Garlic 2 teeth
Preparation:
Rinse the beans and soak in cold water for 6-12 hours. Then drain the water, put it in a saucepan, add 3 liters of water and cook for 1 hour.
After 1 hour, chop the cabbage and put it in the pan where the beans are cooked.
Peel the potatoes, cut them into cubes and put them in the borscht.
Grate the carrots, finely chop the onion, put everything in a frying pan and simmer over low heat for 10 minutes. Add to borscht. Salt, add bay leaf and other spices to taste.
10-15 minutes before the end of cooking, add the sprat in tomato.
Three beets on a coarse grater, simmer over low heat under a lid until soft.
When the potatoes and beans in the borscht are ready, remove the borscht from the heat and put the stewed beets in it. In order for the beautiful color of the borscht to be preserved, it must not boil after adding beets.
Ingredients:
- Beets - 2 pcs;
- Carrots - 1 large or 2 medium;
- Onions - 1 piece;
- Bell pepper - 1 piece;
- Tomatoes - 2-3 pcs;
- Potatoes - 5-6 pcs;
- Cabbage - 400 g (half a medium head or 1 small);
- Canned food “Sprat in tomato” - 1 can;
- Garlic - 3 cloves;
- Vegetable oil;
- Bay leaf;
- Greenery;
- salt and pepper - to taste.
Preparation:
Peel the beets, grate them on a coarse grater and simmer over low heat for about 5-7 minutes with the addition of 1 tbsp. spoons of vinegar or juice of half a lemon.
Peel all other vegetables.
Cut the onion into small cubes, grate the carrots on a coarse grater, and chop the pepper into strips.
Scald the tomatoes with boiling water, remove the skin and grind in a blender.
Pour a little vegetable oil into a well-heated frying pan and add onion, sauté for 1-2 minutes.
Add carrots and peppers, fry for a couple more minutes.
Add tomato puree to the vegetables, simmer for 10 minutes, stirring constantly.
Bring water to a boil, add chopped potatoes and cabbage, as well as sprat. At this point, you should taste the soup and, if necessary, add salt and spices (bay leaf and black peppercorns). Cook for 5 minutes.
Pour the roast into the broth and cook over low heat for about 10 minutes until the vegetables are fully cooked.
At the end of cooking, add stewed beets, finely chopped garlic and herbs.
Bring to a boil, cook for 1-2 minutes.
Ingredients:
- 2 liters of water:
- sprat in tomato sauce - 1 can;
- white cabbage - 1/3 head;
- potatoes - 4 pcs;
- carrots - 1 piece;
- onion - 1 piece;
- tomato paste - 2 tbsp;
- salt to taste;
- black peppercorns;
- bay leaves;
- vegetable oil for frying.
Preparation:
Pour water into a saucepan and bring to a boil.
Finely chop the cabbage and place in a saucepan.
Chop the potatoes and add to the cabbage.
Finely chop the onion, grate the carrots on a coarse grater and fry in vegetable oil until golden brown, add 2 tbsp. tomato paste, stir and turn off the heat.
When the potatoes are almost ready, add canned sprat in tomato sauce and fried onions and carrots to the pan.
Salt the borscht, add peppercorns and bay leaves.
Cook until the potatoes are ready over low heat.
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, borscht seasoning, pepper - to your taste
Preparation:
Cook the beans until tender in a saucepan in which the borscht will also be cooked. If you don't have pure white beans, the water will turn dark - that's how it should be.
While the beans are cooking, fry them. To do this, cut the beets into thin strips and sauté over very low heat until soft.
Also cut the carrots into strips. Add to almost finished beets and continue to simmer.
Peel the onion and cut into half rings. Place in the pan with other vegetables.
After the onion is lightly fried, add the tomato and your favorite borscht spices. Let it boil and turn it off.
Place the sprat in the tomato into the frying pan. Let the roast sit.
Cut the potatoes into strips and add them to the prepared beans.
Slice the cabbage thinly. It should be put into the borscht after the potatoes are cooked.
Immediately pour in the fried sprat in tomato and vegetables. Make the heat higher than medium. After the borscht boils, turn it off if you like your cabbage crispy, or simmer for a few minutes to soften it.
When serving, sprinkle the lean borscht with beans and sprat in tomato with chopped herbs. Sour cream goes well with it, just like with regular borscht.
Ingredients:
- 2 liters of water
- 6 potato tubers
- 1 onion
- 1 large carrot
- 1 medium beet
- 1/2 head of white cabbage
- 2 tbsp. spoons of thick tomato paste or 250–300 ml. tomato juice
- vegetable oil for frying
- 2 cloves garlic
- 1 can of sprat in tomato
- spices, salt to taste
- fresh greens.
Preparation:
Pour water into a saucepan and put on fire.
Peel and wash the potato tubers and cut them into small cubes.
After the water boils, add the potatoes and cook until tender.
If desired, you can first fry the potatoes a little in vegetable oil until golden brown.
In the meantime, let's start preparing the frying. Cut the onion into cubes and the carrots into thin strips. Fry the vegetables, stirring occasionally, in vegetable oil.
Then add the beets, mix and fry.
Then put chopped bell peppers into the pan, stir and add tomato paste. Pour 1 cup of boiling water over the roast and simmer for 10 - 15 minutes over medium heat.
Then place the stewed vegetables in a pan with boiling potatoes. Cook until the beets change color.
When the beets and carrots become soft and the borscht turns a pleasant orange hue, add salt and spices.
Then add canned fish - sprat - along with tomato sauce into the broth, stir and cook for 5-7 minutes.
After this, add 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 garlic cloves. Let the borscht brew for 2 hours with the lid closed.
