Borscht with red currant juice (easy dietary recipe for the whole family)

Borscht with red currant juice (easy dietary recipe for the whole family)

Category: First meal

Ingredients
Cabbage	1/3 medium head
Beet	1 PC. medium size
Carrots and onions	1 piece + 1 piece
Red pepper	1/2 pcs.
Zucchini (zucchini)	1/3 medium
Greens (beet leaves or spinach), dill, cilantro, parsley.
Red currant juice	0.5 tbsp.
Garlic, spices, cloves.	taste
Vegetable oil	2 tbsp. l
Prunes	10 pieces.
Sugar and salt	taste
Water (broth)	2 liters
Greens and sour cream for serving	Taste

Cooking method

• Until the season of red currants has passed, take advantage of this moment and try to cook this delicious dietary borscht. It does not have a distinct berry specificity in its taste, but the taste is richer and fresher than borscht on tomatoes.
• I will say right away that in summer I always replace potatoes in borscht with zucchini, and it is in this recipe that it especially sounds!
• - We extract red currant juice, even from frozen ones. (If you don't have a juicer, you can simply blanch the berries and rub through a sieve, freeing them from the seeds.)
• - Rub the beets on a coarse grater and fill them with red currant juice. Let stand for 10 minutes.
• - Saute chopped onions and carrots in vegetable oil, then add red pepper cut into thin strips and continue to simmer, stirring occasionally.
• (I do all this in a thick-walled saucepan or in a multicooker - Orsson pressure cooker in baking mode with the lid open)
• - Next, squeeze the grated beets, save the juice and send the beets to a saucepan, add half the juice, a little water, salt, allspice, bay leaf, crushed garlic, 1 clove, spices, chopped herbs, sugar (at least 1 tablespoon) Close lid and simmer until the beets are cooked for about 20 minutes over low heat.
• (In Orsson - 20 minutes on the extinguishing program, pressure 2)
• - Then open the saucepan, add the young cabbage cut into thin strips, the zucchini or zucchini cut into strips (if there is spinach or young beet leaves) and add two liters of boiling! water from the kettle. (or broth) If boiled in water, add vegetable broth cube
• - Add some salt, you can add more sugar if it seems sour and cook over low heat for 10 minutes until the cabbage and zucchini are soft. (Orsson - braising 15 minutes)
• - At the end, add the remaining juice to a slightly boiling borscht, taste sugar for salt, add prunes if desired and turn off. Let it brew and serve with sour cream.
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Note

If you can't live without potatoes, then add them too, just a little!
Red currant juice can be very sour, it is better not to add to the first tab than to pour. In the end, you can adjust the taste by the amount of juice.
For home-made pickings for the first time, information about replacing tomatoes with juice is optional - they will not bite you!

AAA! The same promised soup! Just what the doctor ordered! Thank you, my dear!

[Kara]

Kara, the same one !! And no vinegar !!!

Ohhhhhhh !!!!!! Olenka, I still can't get away from cottage cheese in a cutlet, but here currants in borscht !!!!! Wahhhhhhhhh !!!!

[Matilda_81]

Matilda_81, this year I will specially close a couple of small jars of juice for this borscht! Thank you for encouraging me and Kara to post this recipe

Give 90 * 60 * 90 and this is just the muzzle of the face

[Rada-dms]

Rada-dms, very tasty and you will never guess that currant juice was used without tomatoes. They did it without potatoes, since there are people in the family who are on a diet.We will definitely cook more, if possible. Thank you!

Thanks for rating the recipe! Cook for health and joy!

hmm, you have currants there right on the streets and pedestrian tracks to grow, but here there is no such miracle, so, WHAT do I now-to measure from hungry envy? If a woman wants, then she needs to be given (Alla sang), but what about chito?

Luda, a woman needs to be given EVERYTHING !!! And even what she hasn't yet begun to want

[lu_estrada]

lu_estrada, Kara, today I say to my husband, do not remember where the link to our last pribluda is. And he looked at me so seriously and said: “Not the last, but the extreme!” And he had never even uttered such a word in such a context before!

[lu_estrada]

lu_estrada, can there be juice?

[lu_estrada]

lu_estrada, Kara, today I say to my husband, do not remember where the link to our last pribluda is. And he looked at me so seriously and said: “Not the last, but the extreme!” And he had never even uttered such a word in such a context before!

Good husband! Right!

And how did I miss such a recipe
Not in order! Very nice and useful! I'm taking it!

I took apart the freezer. That currant was half a freezer. I squeezed out the juice to store it more compactly.
And here is a recipe.
Cooked into the night. I wanted to serve lunch tomorrow. I tried - and could not resist. I put on a plate of borschik. Although at night cracking soups is unusual.
The whole recipe is a godsend. Currant juice - a godsend - it gives such a bright taste! And the smell is more interesting than that of tomato juice. Zucchini in borscht is a godsend - it sounds much nicer than potato. Spinach - generally unusual - but deliciously disgraceful.
I didn't add prunes, and it's so bright. The only digression - I did not throw garlic in the saucepan. I love to chop fresh garlic in a plate. He slightly conflicts with the taste of this borscht, is harsh. But it's still delicious.
Thank you for the amazing version of the well-known superstar!

Borscht with red currant juice (easy dietary recipe for the whole family)

Irish, soon the currant will ripen, try to cook it for your friends, it is a vitamin option and more delicate in taste, the child should like it!

Added Wednesday 15 Jun 2016 11:11 PM

Thank you for the amazing version of the well-known superstar!

The whole recipe is a godsend. Currant juice - a godsend - it gives such a bright taste!

Irish, you yourself are a godsend! To write such a review beautiful and detailed!
I put everything on the shelves, do not subtract and add, so I subscribe to every word and advise everyone to try this option. I cook it from fresh, but I didn't finish it from frozen ... So, thank you, Irochka, I still have a wagon and a cart of that currant, now I will do the same - first the juice, and then it will go to the borschik. Oh, how the recipe started playing after such pleasant words!