Borscht with dry beans. Incomparably delicious red borscht with beans and cabbage

Whatever you say, you can’t imagine without a hot first course hearty lunch. There are many delicious and a variety of recipes cooking first courses and each of them is good in its own way. Today I want to tell you how to cook incomparably delicious Ukrainian borsch with beans and more step by step recipe with photo. Preparing such a dish is not difficult at all, as I thought before, but how hearty and rich it turns out.

I cook borscht with beans, always in meat broth. Well, it seems to me that without meat the taste is not at all the same. I have tried cooking before. Lenten dishes, but that's not it at all. But if you want to do lean borscht with beans, then just do not add meat and that's it.

By the way, if you want to save a little time, you can instead regular beans cook borscht with canned beans. I'm sure this soup will taste even better.

How to cook borscht with beans

Products

• Meat on the bone - 400 gr. (chicken, pork or beef)
• Potatoes - 4-5 pcs.
• Beans - 100 gr.
• Onions - 1-2 pcs.
• Carrot - 1 pc.
• Beets - 2 pcs. (small)
• Salt, spices to taste

Step-by-step recipe for cooking borscht with beans

Video recipe for borscht:

You can start preparing this borscht in the evening. In the evening I wash the beans under running water I fill it with water and leave it to swell.

In the morning, you can put the meat broth to boil. For meat broth You can take any meat and better on the bones. For some reason, it is on the bone that soups turn out much tastier. I basically cook all soups with chicken. For some reason, it seems to me that the soup is much tastier with chicken. Pork makes soups more fatty, and I don't like the smell of beef when cooked. What kind of meat to use for soup. It's up to you to decide.

So, fill the meat with water and put on fire. When the water boils, foam begins to form, which must be removed. I somehow don't like the idea of ​​standing at the stove with a spoon and skimming, so I drain the water, thoroughly wash the pan, and rinse the meat. Then, I put the meat back into the pan, pour a new portion of water and put it back on the fire.

At the same time, I drain the water from the beans and put them in a saucepan with meat. I cook the soup for at least an hour (preferably 1.5 hours).

In the meantime, the beans and meat are being cooked, you can prepare other products, make dressing for borscht.

Wash the onion, peel and cut into small pieces.

Place the onion in the hot skillet and cook until golden color.

While the onion is frying, peel the carrots and grate on coarse grater.

We spread the carrots to the onion and fry until cooked.

Peel the beets and grate on a coarse grater.

Put the grated beets in a pan with onions and carrots and fry until cooked. At the end, add spices to the pan, a little sugar (literally 0.5 tsp) and fry for another minute. And at the last moment add 0.4 tsp. citric acid, mix everything and immediately turn off the fire.

Peel potatoes, wash and cut into small cubes. If the beans with meat have not yet been cooked, then the potatoes need to be poured cold water otherwise it may turn black.

Put the potatoes in a saucepan and cook the soup until the potatoes are ready.

When the potatoes are cooked, add salt to taste and lay out the dressing. Let the soup boil and you can immediately turn off the gas.

Leave borscht with beans to infuse for 10-15 minutes and you can serve. They eat borscht with sour cream or mayonnaise.

Bon appetit!

It is unlikely that culinary experts will ever agree on classic recipe borscht. But it is not needed, because it is the variety of cooking methods that is the highlight of this popular dish. I used to cook borscht. But sometimes I tried something new: I slightly changed the technique of processing vegetables, added or removed certain foods, spices. Most of the experimental options succeeded, so they were part of our family daily menu. That's right, for a change, I once cooked borscht with beans according to this recipe. It turned out very tasty, incomparably, appetizing! Now, if I remember to soak the beans in the evening, I cook a hearty dinner that way.

Features of cooking borscht with the addition of beans

• Bouillon. Very important component delicious borscht. Traditionally, it is cooked in moderation. fatty meat, necessarily with bones. delicious base borscht comes out and on domestic chicken. If there is no meat or poultry, brain bones or a soup set will do.
• Cabbage. Depending on the degree of maturity of the vegetable, it is laid at the beginning or at the end of the preparation of the dish. Together with fresh cabbage, you can put a little sauerkraut. She will give borscht a special piquancy.
• Consistency. To achieve density, 1-2 boiled whole and mashed potatoes are added to the borscht. Also, the broth is thickened with flour. It is added to carrots and onions for final stage frying. Then put the tomato in the pan and pour in the water.
• Beans. For this dish, both dry and canned beans. Dry beans are pre-soaked and boiled until cooked in separate saucepan. canned beans lay 10-15 minutes before the dish is ready. It turns out delicious with any beans - white, red.
• Beet. An essential ingredient in borscht. It is brought to readiness (boiled, baked) separately or rubbed on a coarse grater and fried with onions and carrots. The most incomparable color is obtained with baked beets. See the rest of the tricks for making rich red borscht.
• Tomato. It is allowed to use tomato paste or tomato pulp, wiped from seeds.
• Spices. Main spices for borscht: Bay leaf, peppercorns (broth); garlic, herbs, ground pepper, etc. Other seasonings can be added to taste.

Ingredients for a 4-5 liter pot:

How to cook an incomparable, thick borscht with boiled beans (delicious recipe with photos):

Beans, if dry, soak overnight in cold clean water. It will swell, absorb almost all the water. Rinse, put to boil, adding cold drinking water(twice the volume of beans). Simmer over low heat until tender (40-90 minutes). Cooking time usually depends on the variety of beans. Wash the beets. Without removing the "uniform", send to boil or bake (pre-wrap the root crop with foil). Cooking time - 40-80 minutes (depending on the size of the vegetable). This time I cooked the broth on chicken back With minimum set spices. I didn't add vegetables because they are enough are part of borscht. Rinse the meat (bones). Place in a suitably sized pot. Add a couple of dried bay leaves, coriander, peppercorns. Fill with filtered water. Put it on the stove, turn it on medium fire. After waiting for the boil, screw the burner to the minimum value. Boil the broth for 1-2 hours, depending on the type and quality of the meat.
Smoked brisket(lard with meat layer, bacon) cut into cubes. Place on a dry skillet. Fry until golden brown. At the same time, the pieces of brisket will decrease in volume, fat will be rendered out of them. Carefully transfer the resulting cracklings to a separate bowl. Use the rendered fat to fry vegetables.
Peel the carrots, grate coarsely. Remove the husk from the onion, chop into cubes. Remove the core of the bell pepper along with the seeds and tail. The rest - cut into thin strips (small squares). Heat the fat in a frying pan (if it turned out to be low, add oil). Add onion, fry until translucent. Send him a carrot. After 3 minutes - lay the pepper. Cook vegetables over moderate heat until almost medium degree readiness.
Add a tomato. Dilute with water to desired consistency if paste is used. Boil the mass for 5-7 minutes at a low boil. If the tomato seems too sour, add some sugar, this will improve taste qualities borscht.
Ready broth strain. Separate the chicken from the bones and skin. Cut or shred with your hands. Set the meat aside for now. Peel potatoes, cut in small pieces. Add to saucepan. Put it back on the stove.
While the broth boils again, after adding the potatoes, chop the cabbage. Since I had an "old" vegetable with a coarse texture, I put it in borscht right away. It is better to put young cabbage in borscht at the end so that it retains its shape and does not boil. As soon as the contents of the pan boil, pour the chopped cabbage into it. Let the dish cook without your participation for 10-15 minutes.
For now, take care of the other components. Cool the cooked beetroot a little and clean it. Rub coarsely. So that the beets do not lose their color when cooking borscht, mix it with a small amount of acid - lemon juice or natural vinegar.
Coarsely chop the garlic and washed dill. Put in a blender. Sprinkle with salt. Grind. You will get a fragrant paste.
When potatoes and cabbage are half cooked, put a mixture of tomato and vegetables to them. Stir. Simmer for about 10 minutes after boiling.
Put the beets into the borscht.
Next is beans.
Then - brisket, chopped boiled chicken.
Lastly, add dill seasoning. Stir. Season the borscht ground pepper be sure to try the salt. If necessary - add salt. Continue cooking until all the ingredients, from beans to cabbage, have reached the desired condition. Turn off the stove.
Ready tasty, thick borscht with beans, insist under the lid for 20-30 minutes. Then serve. Incredibly appetizing!

Borscht with beans, one of the richest and delicious meals Ukrainian cuisine, the history of which goes far with its roots in the past. heart this dish is beets and beans, it is these two ingredients that give a characteristic shade, as well as rich aroma. Borscht also includes some other vegetables, such as carrots and onions, potatoes, cabbage (optional), as well as meat, lard, garlic and tomato paste or tomatoes, sour cream. Therefore, the dish is not just tasty and rich, it is very healthy, rich in vitamins, proteins, healthy carbohydrates.

Ingredients:

for 3-4 liters. water

Beef(pork) on the bone - 700-800 grams

Beans- 100-150 grams

Potato- 2-3 medium potatoes (200-300 grams)

Beet- 2 small or 1 medium (100-150 grams)

Carrot- 1 piece of medium size (75-100 grams)

Onion onion- 1 medium-sized onion (75-100 grams)

tomato paste- 1 tbsp. spoon, or 1 small tomato

Oil vegetable for roasting

Garlic- 2 cloves

Spices: salt, ground black pepper, bay leaf, herbs (dill, parsley, basil).

How to cook borscht with beans

1 . Let's prepare the beans. If the beans are young, they can be washed and put into the soup along with the meat, in 1-1.5 hours it will have time to cook. Dried (old) beans require pre-training. It can be soaked in cold water for 5-6 hours (changing water 3 times). Or boil in a separate bowl, over low heat, about 3 hours. Rinse the meat on the bone and put on slow fire until ready, 1-1.5 hours.

Secret: if you cover a pot with beans, it will get a dark shade, when open lid it will remain light and will not lose color.

2 . When the meat is easily separated from the bone, it must be removed from the pan and left to cool. Then separate the meat from the bones and send it back to the borscht. Peel the potatoes, cut into cubes and add to the pot. It is advisable to cook borscht over low heat. At this stage, you can already add salt, pepper and bay leaf.

3 . Peel the beets, grate or chop with a knife. Place in skillet over medium heat, stirring occasionally. When the beets are soft, add tomato paste and slightly acidify (drop lemon juice or a little apple cider vinegar).

4 . Add the beets to the borsch with beans when the broth boils.

5 . Prepare fried onions and carrots. And add to the soup when it boils again. Add finely chopped or dried herbs and garlic. Optionally, at the very end, you can add a teaspoon of sugar to the borscht.

Delicious borscht with beans is ready

Bon appetit!

Borscht with beans, cooking secrets

Who doesn't love hot first courses? Probably, there are those who will say "I". Apparently, you tried something that you didn’t know how to cook properly.

Before soaking or boiling beans, regardless of their age, they must be washed well with cold water, allowed to drain, and then carry out various manipulations and cook borscht with beans. After you boil the beans (in case they are cooked separately), also rinse the beans with cold water.

The most basic question is how to add beans correctly so that it reaches the desired condition, is not hard or crumbly, so that it boils like all other components. If you decide to cook borscht with beans recipe which involves the use of beef on the bone, you can safely put these two ingredients together. If the beans are young, recently plucked, an hour is enough for her while you cook the broth. Just skim off the foam and the beans will be at the bottom of the pot.

If you use dried beans, which usually lie for a long time, become hard, just put them to cook separately. For example, put the beans on medium heat, pour well with water, and stir occasionally. Beans need about 3 hours of time to boil, then you can put them together with meat and cook in borscht for an hour and a half.

You can also soak the old beans overnight and just leave. And the very next day, when you put borsch, throw it with meat, it will swell and boil quickly. Remember, the water will need to be changed several times, so if you have a lot of time, watch and fill with cold water every 40 minutes - an hour. It is thanks to the constant addition of cold water that the beans will cook faster.

Put green beans together with cabbage and potatoes, they will cook quickly. Such borscht with beans it will not be as rich as with the old one, but the taste will not suffer much from this and you won’t have to bother with soaking and pre-cooking.

Can arrange beans water bath. Cover the pot with a lid, cook over high heat for 5 minutes. Then remove, but without opening the lid, let the bean brew for about 1 hour, and then cook for 2 hours. This recipe is suitable for red old beans and plain dried white beans.

There are several more ways. For example, in the water in which you boil the beans, put sugar (for each liter of water - 1 spoon). After 40 minutes, any beans, in the sense of any hardness, will be ready for you. Remember that white beans always cook longer than red ones, not for long, but still. In the same way, not sugar is added, but soda, but they take teaspoons, the taste of the beans will not change from this, and they will not absorb it, but they will cook much faster, almost for 2 hours.

A dish such as borscht is prepared in all Slavic countries, even if they call it differently. Moreover, every housewife has her own tricks on how to cook, for example, borscht with beans. A recipe may differ from others not only in the list of ingredients included in it, but also in the way they are prepared before being reunited in the final dish. However, in any of culinary fantasies cabbage, beets and legumes are sure to be present on this topic.

Tasty and satisfying

We’ll warn you right away that when you cook borscht with beans, the recipe simply cannot differ with particular accuracy. Someone loves thick soups, right so that the ladle turns with difficulty, and someone more likes an abundance liquid base. However, the approximate distribution of products can be estimated.

First of all, to make the broth more rich, three-liter pan half a kilo of meat is taken, preferably ribs. A glass of beans is soaked overnight in cold water. If you don't feel like waiting for a long time, or you forgot to do it, outsmart nature. Put the beans to boil in a very small amount of water and constantly, as it boils, add half a cup. This will cook the beans pretty quickly.

The broth is cooked separately; in anticipation of its readiness, cabbage is cut (a medium-sized head) and, after taking out the meat, is laid in a saucepan. Ten minutes later, four chopped potatoes are added for the next five. Medium beetroot and large onion are chopped into cubes, carrots are rubbed on a grater. Everything together is put on vegetable oil with the addition of two heads of garlic, disassembled into cloves. Before readiness, a couple of tablespoons of tomato paste are added. When it boils, boiled beans and ribs cut along the bones are laid. Greens can be poured directly into the pan, can be served separately. And of course - sour cream!

At the time of fasting

What beans are good for is their satiety and "independence". Using them, you can completely do without meat broth, which is very important for vegetarians, those who are on a diet or church posts. What is especially pleasant - the main taste features dishes are well preserved. To cook lean borscht with beans, the recipe again advises soaking it overnight. Number of beans or the same as in previous recipe, or one and a half times more - depends on how rich the dish you intend to get.

The next morning, the beans are cooked (from an hour to two, depending on the variety and degree of freshness; dry, of course, takes longer to cook). When it becomes soft, cubes of potatoes are thrown, and after five minutes - chopped cabbage. While it is cooking, beets, onions and carrots are fried. Such a recipe for red borscht with beans requires adding not only tomato paste (or peeled chopped tomatoes), but also a tablespoon of vinegar and half the same spoon of sugar to the fry. It is necessary to simmer everything together for about 6 minutes, then pour it into the borscht and cook it for another 10 minutes. After turning off the fire, chopped dill and parsley are poured into the borscht and left to brew for a while.

Borscht with green beans

Some people are not too fond of plain, red or white beans. Or maybe they just don’t trust these beans, believing that they cause bloating and gas. They can be advised to cook borsch with beans, the recipe of which replaces the beans we are used to with green beans. It can be cooked both in a lean version and in meat broth.

If the first option is chosen, the chopped onion is first fried with chopped straws (here it is better to cut rather than grate) with carrots. At the same time, beets, also chopped into straws, are placed in three liters of boiled water. A quarter kilogram of green beans are cut into squares and added to the vegetables in the pan. Together they will fry for about ten minutes, but at the same time the container must be covered. Then 2 glasses are poured under the lid tomato juice, frying is mixed, strips of bell pepper, salt, pepper and chopped herbs are added to it. After extinguishing everything for another 15 minutes, the fire is turned off. In the pan, when the beetroot is slightly discolored, potatoes are put, as it boils a little - cabbage, and almost immediately - frying. In a few minutes general cooking borscht is turned off and served traditionally, with sour cream.

Carpathian borscht

Very appetizing and fragrant is a dish that describes the recipe for Ukrainian borscht with beans and mushrooms. They like to cook it in the Carpathians; there, of course, add Forest mushrooms, but it has been verified by many culinary specialists - it also turns out very well with champignons. The basic cooking techniques, the calculation of products and the sequence of actions are the same, only in addition to the same three-liter pan, only half a glass of beans and 200 grams are taken fresh mushrooms. While the beans are boiled as standard and roasted, chopped champignons are stewed in vegetable oil. Please note: mushrooms are greatly reduced during processing, so they should not be fried completely. Besides, if you evaporate all the liquid, mushroom flavor in borscht will be significantly less. It is necessary to add champignons to the common pan just before the end of cooking, and after 5-10 minutes of boiling, remove the container from the stove and leave to brew for a bit.

To have borscht in winter

Of course, it tastes much better when cooked from fresh vegetables. However, in the cold months they are more expensive and the quality is worse. So fans of this Slavic dishes make sure that they have a dressing for borscht with beans in stock. In principle, it is also readily used at the height of the vegetable season, since it significantly speeds up the cooking process. It is made according to your favorite recipe, but it should definitely include overcooked onions, carrots and beets. Many also add bell pepper, and tomato paste is replaced with tomatoes with skinned. The main difference from standard cooking frying is pretty in large numbers table vinegar added during the quenching process. It requires 150 ml per 5 kg dressing. To avoid excess sourness, 3 tablespoons (tablespoons) of sugar are also added. When the dressing is ready, it is laid out in sterile jars, sealed and hidden for storage.

Creative approach to the idea of ​​borscht

It is curious that in the old days, when borscht with beans was "invented", the recipe did not require obligatory frying. individual products. Opponents of frying may well follow the precepts of previous generations of cooks and lay all vegetables raw.

For those who prefer a more uniform first, it is recommended not to cut the beetroot, but to rub it in the same way as a carrot.

Many housewives advise not to fry garlic with other vegetables, but to squeeze it through a press just before the dish is ready.

Love smoked meats - remove meat from the base, cook vegetable borscht with beans (the recipe is similar to lean version), and a quarter of an hour before removing, put in the soup smoked ribs, sliced ​​sausages or sausage. You will get Moscow borscht.

Don't want to make do with just vegetables, but want less fatty dish- brew cabbage soup chicken based. It turns out tasty and diet food.

The recipe for Ukrainian borsch with beans involves either frying vegetables in lard, or adding it at the end of cooking, grated with chopped garlic. Choose the option that suits you best!