Summer borscht with beet tops and green peas. Lean borsch with green peas Borsch with canned green peas

Borsch with the addition of green peas can be served both hot and cold. If you wish, then you can cook this borscht in meat broth. Borscht with green peas - a cooking method. First you need to do the preparation of vegetables - the potatoes are peeled and cut into thin slices.

A pan is placed on the stove, cold water is poured, brought to a boil, then chopped potatoes are transferred, after the potatoes boil, it is necessary to remove the foam that has appeared. Potatoes are boiled over low heat for 20 minutes. Onions are peeled and cut into small cubes, carrots are washed, peeled and rubbed on a coarse grater.

A clean frying pan is placed on the stove, heated, then a small amount of vegetable oil is added. Once the oil is well heated, you need to lightly fry the onion until it becomes a light golden hue, then the carrots are added and everything is fried for a few minutes.

Borscht with peas is prepared very easily and at the next stage of cooking it is necessary to shift the fried vegetables into a saucepan with potatoes, then green peas are added. Everything is boiled for several minutes, then seasoned with a little ground black pepper, salt, bay leaf is added and everything is boiled together for 15 minutes.

The sorrel is washed well, then finely chopped and laid out in pots, everything is cooked together for another 15 minutes. After that, chopped parsley, dill and green onions are added, cooked for another five minutes. Ready borscht should be left for half an hour so that it can brew, after which it is poured into portioned plates. Sour cream should be served separately.

One of our most popular homemade soups, one of the symbols of Ukrainian cuisine, borscht is very tasty, satisfying and healthy. How to diversify the most common bored borsch? You just need to introduce a new ingredient into the usual soup. We suggest you add canned green peas to your borsch, which will give this dish an unusual aroma and taste.

Recipe for borscht with green peas

Ingredients (pot 2.5 l):

Cooking borscht with green peas

1 Boil the meat broth. On a pan 2-2.5 liters. take 300-400g of meat, rinse, transfer to a saucepan, add water, salt and pepper. Boil pork for 1.5 hours, beef - 2-2.5 hours. Meat can be boiled with onions. At the end of cooking, remove the meat from the broth and use it for cooking other dishes or serve as an appetizer. If desired, cut some of the meat into pieces and leave in the broth.

2 Grate the beets, chop the cabbage into strips and transfer to the prepared broth. Cook for 20 minutes. Wash potatoes, peel and cut into medium cubes. Peel the onion and cut into small cubes (half rings).

3 After 20 minutes, add green peas, potatoes and finely chopped onions to the borscht. Cook for another 10-15 minutes. At the end add bay leaf.

1 When serving, you can put the halves of a boiled egg on a plate and garnish with dill or finely chopped green onions.

2 Onions for borscht can be pre-fried in oil along with a chopped clove of garlic. Add to soup at the end of cooking.

3 Soup can also be boiled on water - you get a lean version.

Delicious summer borscht made from young vegetables and herbs! Cooked with beet tops, it also turns out to be healthy, since young beet tops are a very valuable and tasty product. I advise you to prepare.

Ingredients

Beef-700g (I have beef brisket).
Young beets with tops - 1-2 pcs.
Young cabbage - 1/3 head.
Potatoes-4-5pcs (medium size).
Carrot-1pc.
Peeled green peas - 1 cup (fresh or frozen).
Tomatoes-2-3pcs.
Bow-1-2pcs.
Tomato paste-1st.l.
Garlic - 2-3 cloves (or to taste)
Vinegar 9% - 1 tbsp.
Sugar-0.5 tsp

Besides:

Bay leaf.
Salt.
Freshly ground pepper.
Vegetable oil.
Greens of dill, parsley, lovage.

STAGE 1

Pour the meat with cold water and put to boil. As it boils, remove the foam. After that, reduce the fire and cook over medium heat until the meat is cooked.

We take out the finished meat from the broth, cool it, cut it into portioned pieces and return it back to the broth.

STAGE 2

Let's prepare the vegetables: Wash the young beets with tops well under running water. We clean the root crop and grate on a coarse grater or cut into thin strips. Add sugar and vinegar. Let's mix.

We cut large tops.

STAGE 3

Peel the carrots and rub on a coarse grater.

We chop cabbage.

STAGE 4

Peel young green peas.

STAGE 5

Prepare the frying: Peel the onion, cut into cubes and fry in vegetable oil until soft.

STAGE 6

Add carrots, stir and fry for 1-2 minutes.

STAGE 7

Then add chopped tomatoes and tomato paste, salt a little. Stir and simmer over medium heat for 5-7 minutes.

STAGE 8

Add the grated beets, mix and simmer under a closed lid for 5-7 minutes until the beets are soft. If necessary, add a little water or broth.

STAGE 9

While the beets are stewing, add the peeled and diced potatoes to the boiling meat broth.

STAGE 10

After boiling, add cabbage and cook for 10 minutes.

STAGE 11

Then add young green peas and tops. Cook for 5 more minutes.

STAGE 12

Add the roast, bay leaf, salt, pepper to taste and cook for another 5 minutes.

STAGE 13

1 - 2 minutes before readiness, add finely chopped garlic and herbs.

We turn off the fire and let it brew for 7 - 10 minutes under the lid.

BON APPETIT!

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To make borscht with peas, you will need:

beef - 300-400 g
white cabbage - 250-300 g
potatoes - 1 pc.
beets - 1 pc.
onion - 1 pc.
canned green peas - 5-6 tbsp. l.
bay leaf - 1-2 pcs.
black peppercorns
ground black pepper
salt

How to cook borscht with peas:

1. Wash the beef thoroughly under running water, place in a saucepan and cover with water. Place the bay leaf and a few black peppercorns in a saucepan. Place the pot on the stove, bring the water to a boil, constantly skimming off the foam. Reduce the heat and simmer the broth for 2-2.5 hours. Salt the finished broth to taste, strain through cheesecloth (or a sieve) and pour into a clean saucepan.
2. Put the pot of broth back on the stove.
3. Peel, wash, and grate the beets on a coarse or medium grater.
4. Cut white cabbage into medium-sized strips.
5. Put the beets and cabbage in a pot of boiling broth, cook for 20 minutes.
6. Peel and wash potatoes and onions. Cut the potatoes into small cubes, finely chop the onion with a knife.
7. 15 minutes before the end of cooking, put the potatoes, onions and canned green peas into the pan with the future borscht.
8. Try borscht. Season with black pepper to taste and, if necessary, add salt.
9. Remove the pan from the heat, let the food brew for 10-15 minutes, then pour into portioned plates and serve.

To prepare borscht with peas, you can use not only beef, but also pork broth. In the second case, it is worth knowing and remembering that pork is cooked faster, so the cooking time for meat should be about 1.5 hours. In addition, you can cook lean borscht with peas - in vegetable broth or in water.

The meat from which the broth was cooked can be cut into small pieces and put directly into the borscht or offered as a separate snack. Among other things, I want to add that borsch with peas will turn out even tastier and more satisfying if you put half a hard-boiled egg in each plate before serving. Do not forget to add sour cream and fresh herbs to the dish!

Summer borscht with beet tops and green peas. Lean borsch with green peas Borsch with canned green peas