How to cook a delicious and satisfying borscht with beans - step by step with a photo. Appetizing and hearty lunch for everyone - borscht with beans

The variety of recipes for borscht with beans is as wide as the number of housewives preparing it. The options given here will become the basis for culinary creativity, push the imagination, reveal new tastes and secrets. Try each of them, choose the most delicious, use the ideas you like and start creating. The uniqueness of borscht with beans is that legumes are an excellent substitute for meat, so even a vegetarian dish with them turns out to be satisfying.

The five most nutritious recipes for borscht with beans:

Traditionally, red beans are used for this dish. It has a good taste, floury structure, quickly boils soft, due to which the borscht gets thick. But if you cook it directly in the broth, it will acquire a grayish tint, although this will not affect the taste in any way. Therefore, they proceed as follows.

Soak red beans overnight.

Drain water.

Boil for an hour, until soft.

Drain water.

Now you can put legumes directly into borscht according to the recipe.

Borscht is cooked with white beans. It retains integrity better, the taste is different, but also pleasant. To make borscht cook faster, boil white beans like red beans.

Borscht with beans is prepared in the same way as a regular one. Beans are added either when boiling the broth, if it is raw, or with potatoes and cabbage, if it is boiled or canned.

Boil the broth; for vegetarian borscht, omit this item.

Chop the cabbage and boil it for 10 minutes in the broth.

Add diced potatoes, cook for five minutes.

Add beets, cubes or straws, pre-baked, boiled or sautéed.

Fry carrots with onions, add tomatoes, tomato juice or paste to them, send to the broth.

Put spices, herbs, let it boil, then turn it off, cover and leave for five minutes.

Borsch is served with beans and sour cream.

The five most low-calorie recipes for borscht with beans:

Give borsch with beans a twist:

try putting cabbage at the end of cooking, before spices and herbs - then it will be crispy;

use several types of meat for the broth, it is much tastier;

if there is little acid, add sauerkraut, pickled apples, salted or pickled grated cucumbers, beet kvass or a spoonful of vinegar.

In this article, you will learn how to cook borscht with beans. This borscht has long been known and enjoys well-deserved popularity in the countries of the former Soviet Union.

This unusual soup in its composition can be either vegetarian or cooked with meat or mushrooms.

Borsch with beans is familiar to everyone as "Ukrainian". This country even included it in the list of the best national dishes, and every Ukrainian housewife knows how to cook it.

For cooking you will need:

100 gr. bone-in beef,
15 gr. salted fat,
100 gr. beans,
200 gr. potato,
200 gr. beets,
½ head white cabbage
1 onion
50 gr. fresh carrots,
50 gr. tomato paste,
2 pcs. bell pepper,
vegetable oil,
sour cream, garlic, herbs, salt, sugar.

The cooking process can be divided into several stages:

1. Pre-soak the beans for 4 hours. Then boil it for 1½ hours, drain the water, rinse the product and put it aside.

You need to salt the beans at the end of cooking, otherwise they will become tough and will have an unpleasant aftertaste. Also, do not add additional cold water while boiling the beans, otherwise you will have to cook them much longer.

2. We lower a piece of beef into a saucepan with cold water, bring to a boil and carefully remove the foam. Then cook the meat for 1½ hours until cooked (the finished product should easily fall behind the bones).

Take out the meat and set it aside. At this time, we filter the broth through a sieve and put it on fire again. It will continue to prepare the main course.

3. Cut the boiled meat into pieces, and cut the pre-peeled potatoes into strips. We lower the products into a boiling broth and add a little salt.

4. At this time, fry the bacon cut into small pieces in a hot frying pan. Add chopped onion there and pass it in fat until golden brown.

Pour the grated carrots into the same pan and continue to fry everything together until the carrots turn orange. We add the frying to the broth, in which the meat and potatoes are already cooked.

5. At the same time, we lower the beans into the pan along with the broth.

6. Cut fresh peeled beets into thin strips or rub on a coarse grater. The crushed product is lightly fried, and then stewed, covered with a lid, in a pan, adding a little water, salt and sugar. The beets should be quite soft.

At the very end, add a little vinegar to the pan to preserve the color of the product. Add the stewed beets to the pan as soon as the potatoes are ready. Otherwise, it will not boil to the end and will be hard.

7. Add the cabbage to the borscht, after cutting it into strips. We also send washed, seeded and diced bell pepper there. After 15 minutes, when all the products are ready, it's time for additives and spices.

Hearty, fragrant, rich borscht can be cooked not only on meat broth. The option with vegetables is not only not worse - at times more appetizing and tastier! And to make the soup more nutritious, it is better to cook such a vegetable borscht with beans. The recipe is ideal not only for the summer menu, but also during fasting or dieting. The beauty of this borscht is in the rich vegetable dressing. With fresh herbs and seasonal vegetables, it turns out very tasty, just incomparable! If you prepare beans for borsch in advance (I usually do this), or even easier - take canned beans, it will take you no more than 30 minutes to cook.

Ingredients:

beans (I have small white) - 1/3 tbsp.,
potatoes - 300 g,
white cabbage - 150 g,
beets (possible with leaves) -200 g,
carrots - 100 g,
onion - 50 g,
Bulgarian pepper - 0.5 pcs.,
tomato - 1 small,
celery - 2 branches,
vegetable oil - 50-70 ml,
sugar - 1 tsp,
lemon juice, seasonings and salt - to taste.

How to cook an incomparable borscht with beans

Beans for such borscht can be taken both dry and canned. With canned food, everything is quite simple - we wash it and put it in a colander in order to allow the liquid to drain well.

Dry beans (like mine) are first soaked for 5-7 hours in cold water, then washed and boiled until tender in water without salt. The average cooking time is 30-50 minutes.

For now, we remove the finished boiled beans to the side - we will need it only at the very end of cooking. Now let's get to the vegetables. Peel the potatoes, rinse and cut into cubes or cubes of medium size.

Dip the potatoes in boiling salted water and cook for 10 minutes. During this time, chop the cabbage into medium-sized straws.

The potatoes have boiled for the right time - we load the cabbage to it and cook everything together for another 2-3 minutes. (I have a young cabbage, it needs quite a bit).

Next in line is the vegetable dressing for the soup. We start cooking it with beets. We clean it and rub it on a coarse grater, again, using the gifts of summer, I add a few more leaves of beet tops and celery to the beets. We heat the oil in a frying pan and send the beets and greens for overcooking.

Stew the beets under the lid, while preparing the rest of the vegetables for overcooking. Three carrots on a coarse grater. We chop the onion, tomato and bell pepper into a cube, smaller or larger - at your discretion.

Let the beets stew for 7 minutes and load the rest of the vegetables to it. We add salt to the overcooking, season with seasonings (to taste) and, having closed the lid, simmer for still min. 10 (until vegetables are soft).

The overcooking is ready.

We fill the soup with ready-made overcooking. We send boiled beans there.

We throw bay leaves and herbs into a saucepan with soup, add sugar and salt, acidify to taste with lemon juice. Bring the soup to a boil, boil for just a minute more - and you're done!

Rich, tasty, thick borscht with beans is a favorite dish of many. Prepare it with fresh or canned beans.

Borscht with beans is a type of classic red borscht. At the same time, the beans make the taste of the first dish more intense, and the calorie content is higher. The fruits of bean beans have a huge complex of vitamins and minerals, which makes the dish very useful.

Therefore, it can become a staple in the diet of vegetarians or people who fast. At the same time, the body will receive a full portion of all the necessary proteins, fats and minerals.

Borscht base ingredients:

1 cup white or red beans;
3 liters of broth made from chicken or beef;
2 medium sized beets;
4 potatoes;
¼ of a head of cabbage;
Several branches of parsley and dill;
Spices to taste.

A set of products for frying:

1 large carrot;
1 bell pepper, you can take dried or fresh;
4 tablespoons of vegetable oil, you can use olive;
1 medium-sized onion can be replaced with asafoetida - ¼ teaspoon;
0.5 cups of tomato paste when using store-bought paste, also in these cases, additionally use 0.5 cups of water. If
homemade pasta, it is enough to use only 1 glass;
1-2 tablespoons of sugar (the amount of sugar can be increased or decreased - it all depends on the degree of acidity of the tomato paste).

Initially, you should soak the beans in water for about one day. The fruits will swell and cook much faster. If you do not pre-soak the beans, then you can cook it like that, but it will take a little longer until it is fully cooked.

Pour the finished broth into a 5 l saucepan and put on medium heat. When the water boils, the beans are poured into the pan, and the fire is reduced to almost a minimum.

The broth should be slightly salted. This will speed up the cooking process.

The beans should be partially boiled. This process can last approximately 40-120 minutes - everything will depend on the initial state of the beans.

In order for the rest of the ingredients of the dish not to dry out ahead of time, they must be cleaned and cut immediately before use, namely, when the beans are almost completely boiled.

In parallel with the preparation of the base, you need to start frying:

The carrots, grated on a fine grater, are poured into a well-heated pan, after which pepper is immediately poured and sautéed until the products become soft.

After that, the contents are poured with tomato paste, sugar and salt are added there;

After three to five minutes, finely chopped onion or asafoetida is added. After that, the lid of the pan closes tightly, and the contents are stewed until cooked.

While the roast is simmering, prepare the broth. We season the dish with spices. After that, beets, grated on a fine grater, fit into the broth,

and then finely diced potatoes.

After 10 minutes, chopped cabbage is sent to the pan.

And all the ingredients are cooked for another 3-4 minutes. Now the broth is seasoned with ready-made frying and salted to taste.

After thirty to forty minutes, you can begin to use.

Recipe 2, step by step: borscht with beans and tomatoes

Beef (preferably on the bone) - 0.5 kg;
Beans - 200 gr.;
Cabbage - 1/4 head;
Onion - 1 pc.;
Potatoes - 4 pcs.;
Beets - 2 small or 1 medium root vegetable;
Carrots - 1 pc.;
Garlic - 2 heads;
Tomatoes - 3 small, very ripe vegetables or 2 tbsp. l. tomato paste;
Salt, black peppercorns - to taste;
Greens - 100 g;
Bay leaf - 2 leaves, vegetable oil - 2 tbsp. l.
Vegetable oil (for frying)

Prepare the beans as they will take the longest to cook. Legumes should be washed, soaked for about an hour in cold water, and then boiled for an hour and a half until fully cooked. Drain the water and set aside. While the beans are cooking, pour 3 liters of water into a large saucepan, salt, send the meat into it and cook for about 1 hour. We take out the meat.

Finely chop the cabbage, put in the broth and cook for 10 minutes.

Cut the potatoes into cubes, throw into the broth, cook for 5 minutes.

We cut the beets into cubes.

Fry the beets in vegetable oil for 5 minutes. You can also send peeled heads of garlic there, so this vegetable will better reveal its bright palette of tastes and aromas.

We rub the carrots on a grater.

Onion cut into cubes.

We spread the whole tomatoes in the pan, after removing the core. HozOboz recommends using small vegetables.

Mash the tomatoes with a fork in a puree and fry for a couple more minutes. If you used tomato paste, add it 1 minute before the frying is ready.

We send overcooking to the future borscht, add bay leaf and pepper, cook for about 5 minutes. That's it, you can pour it into plates, decorating with herbs.

Recipe 3: borscht with canned beans

In this recipe, the procedure for preparing beans is simplified, since it takes a very long time to boil, so you can just buy a jar of canned beans, by the way, borscht turns out no worse with it, although of course not so rich.

The borscht is good, in which there is plenty of everything, and in this recipe there should be a lot of beans. So, below, see how to cook borscht with beans.

beets (1 pc.)
cabbage (half head)
parsley
dill
bell pepper (1 pc.)
potatoes (3 pcs.)
carrot (1 pc.)
bay leaf (1 pc.)
tomato paste (2 tablespoons)
beans (1 jar of canned beans), if desired, you can add two jars
butter

At the initial stage, I prepare all the necessary ingredients for making borscht by washing all the products under running water.

You can use more beans than in this borscht recipe.

Bulgarian pepper cut into small cubes.

I cut the onion thinly.

I cut the potatoes into strips.

I cut the garlic.

I cut the beets into thin strips.

I cut the carrot into slices.

I chop cabbage.

I pour carrots, onions and beets into a frying pan with butter.

I fry for 3 minutes.

Then I add two tablespoons of tomato and bell pepper.

Saute for another 2-3 minutes, add garlic.

On the fire I put a pot with potatoes and bay leaves, filled with water.

I pour half of the chopped carrots into the same pan.

As soon as the potatoes are almost boiled, I pour the beans.

I pour the roast into the pan.

And after 5 minutes I pour out the cabbage.

I cook the borscht with cabbage for another 3 minutes, salt to taste, pour out the greens and turn off the gas.

I let the borscht brew for half an hour, after which I serve it on the table along with sour cream, mustard or horseradish.

Recipe 4: the most delicious borscht with beans and meat

An amazing dish - borscht! It never gets boring, especially if you cook it with a little variety from time to time. Cooking thick, rich and fragrant borscht with beans and meat. Great meal for a family dinner!

500 g of meat on the bone (here is a turkey drumstick);
200 g white beans;
1 beet;
1 carrot;
1-2 bulbs;
1 red bell pepper;
2 potatoes;
2 tbsp. l. tomato paste;
2 cloves of garlic;
250 g fresh cabbage;
vegetable oil for frying;
salt, ground black pepper, bay leaf - to taste.

Wash the meat, pour two liters of water and put to boil. When the water boils, carefully remove all the foam and simmer the broth over low heat for about 1 hour.

Delicious, rich and fragrant borscht with beans and meat is ready. Delicious!

Recipe 5: Ukrainian borscht with beans (step by step)

Well, what could be tastier than freshly brewed, mouth-watering, homemade borscht with beans, fresh vegetables and sour tomato juice? Try to cook delicious Ukrainian borscht according to this recipe with step by step photos. I am sure that such a hearty and tasty first course will not leave your household indifferent and you will return to the recipe again and again.

beef meat (rib or shoulder part) - 300 grams;
beans - 150 grams;
potatoes - 4 pcs.;
beets - 1 pc.;
cabbage - 300-400 grams.
carrots - 1 pc.;
onions - 1-2 pcs.;
garlic - 1 head (medium);
salad pepper (frozen or fresh) - 1 pc. ;
dill (fresh, dried or frozen) - 3 tbsp. false;
tomato juice - 150 ml;
vegetable oil - 40 ml;
table salt - to taste.

Starting to cook, we need to put the meat on to cook. This is done according to the standard procedure for all first courses.

Then, it is necessary to send the washed and pre-soaked beans to cook in a pan with meat. If you failed to soak it in advance - do not be discouraged. Just remember that in time, such beans will be cooked longer.

Beets are also cooked for a long time, therefore, they can be sent to the pan immediately after the beans. After the beets are thrown into the borscht, the broth can be salted to taste.

Well, now, it's time to prepare a dressing for our borscht. To do this, we need to peel the onions and carrots. Three carrots on a coarse grater, but onion, cut into small cubes. Salad pepper in this variant of borscht I took frozen in halves already without grains. Just cut it into 1x1 cm cubes.

Then, in vegetable oil, stirring occasionally, we fry the chopped vegetables.

When you see that the onion has become transparent in the dressing, you need to add tomato juice, fruit drink or tomato diluted to the appropriate density. After adding the tomato component, we need to continue to simmer the dressing for another ten minutes over low heat. Usually, during this time, the liquid from the tomato evaporates and the dressing becomes thick.

At the end, put the dill and chopped garlic in the dressing.

During the time while we were preparing the dressing, the meat usually has time to cook. We need to get it out of the broth, cut into portions and put it back in the pan.

First, we add potatoes to the borscht and cook it for five minutes.

Then, you need to add cabbage. Cook until vegetables are ready.

At the last stage, we add dressing to our borscht.

Bring it to a boil again and turn it off.

Delicious homemade borsch with Ukrainian beans is ready.

Recipe 6: incomparable Ukrainian borscht with beans

Meat on the bone
white beans - 200-300 grams
4-5 medium potatoes
1 large beetroot
1 medium carrot
1 small onion
Half a small cabbage
Tomato sauce or pasta
Parsley and dill greens
Bay leaf, black peppercorns
Salt, ground black pepper to taste
Lard (can be replaced with refined sunflower oil)

I start cooking borscht in the evening, or to be more precise, I start preparing the ingredients. To do this, I pour the beans into a bowl, fill it with cold water and leave it overnight - then it will cook faster.

Before cooking, I take out the meat, wash it in cold water. For borsch, I most often use pork bone with meat, but it turns out to be no less tasty with chicken or other broth.

Then I put the meat into the pan, pour the soaked beans and put it on the stove to boil the broth.

While the broth is cooking, prepare the rest of the ingredients. We clean the potatoes and cut them into medium-sized cubes.

We also clean the beets and cut them into thin strips. Some housewives rub beets on a coarse grater, but I prefer straws, and it seems tastier that way. In addition, borsch does not turn into porridge.

We clean the carrot and rub it on a coarse grater.

We clean the onion from the husk and cut it finely.

Cabbage should also be finely chopped.

We finely chop the greens. All preparatory work is completed, and during this time both the broth and the beans are half cooked.

It's time to send the potatoes to the pan. At the same time, I usually salt the broth, add bay leaves and peppercorns.

While the potatoes are cooking, let's start cooking the frying, on which it will depend on how red our borsch will turn out. Heat a frying pan over lard and fry the onion in it until translucent.

Then add carrots to the onion, fry a little.

We send beets there. Cover with a lid and let all the vegetables stew over low heat. A little later, you can add a little water to them.

We are waiting for the vegetables to stew a little.

We take tomato paste.

We dilute it with a little water (if you use tomato sauce, then you do not need to dilute it).

And we send it to the fryer. We simmer a little more together until the beets are almost ready, and remove the frying from the stove.

We send the finished frying to the pan, in which the broth with potatoes and beans is cooked.

When the borscht is almost ready, add cabbage to the pan. If you like cabbage to crunch, then add it almost before the end of cooking. In our family, they like it more when the cabbage is soft, so I cook it for another 5-10 minutes.

At the very end, add chopped parsley and dill to the borscht (I only have parsley, though), let it boil and remove from the stove. To make borscht more delicious, you need to let it brew for an hour or two. During this time, you will have time to prepare the fat. To do this, cut the fat into thin slices, sprinkle with black ground pepper on top, sprinkle a little vinegar on it and send it to the freezer for an hour - it turns out a very tasty addition to red borscht. Borscht should be served with sour cream, preferably homemade. Bon appetit!

Recipe 7: Beef Borscht with White Beans

Due to its versatility, borscht with beans remains a priority for many housewives. Our step-by-step recipe with photos will tell you how to cook borscht with beans deliciously. We will try to reveal the main secrets of preparing a popular first course and show a proven method for preparing a very tasty soup.

Beef - 0.5 kg.
Large beets -1 pc.
White beans - 100 gr.
Tomato paste - 30 gr.
Carrot - 1 pc.
Onion - 2 pcs.
Potatoes - 3 pcs.
Lemon - ½ pc.
Fresh cabbage - ½ fork
Greenery
Sweet pepper - 1 pc.
Hot pepper - ½ pc.
Oil (sunflower and butter) - 70 gr.

We put the meat in a pot of water, put the container on a strong fire. Pour the first boiled liquid, rinse the meat thoroughly. We fill clean dishes with two liters of drinking water, lower the prepared piece of meat into it. We add half the head of the washed onion along with the husk, a slice of peeled carrots, a sprig of fresh parsley, celery, dill, put the dishes with food on the fire again.

When boiling begins, reduce the heating intensity to a minimum. The broth should be cooked for at least two hours in a closed form.

An important condition for obtaining high-quality broth is the method of heating. The burner flame should only support the activity of the "nascent" dish. Otherwise, the liquid will become cloudy and not very beautiful. We move the pan slightly away from the fire so that the film of fat that forms during the heat treatment remains intact.

In a separate pan, boil the pre-soaked beans.

We clean and wash vegetables well.

Grind the hot pepper, cut the sweet pod into small strips, chop the onion and carrot into strips, peeled potatoes into small cubes.

We add grated beets, pour them with lemon juice so that the root crop retains its bright color, transfers it to borscht, and fills the food with a special taste.

Simmer vegetables over low heat. After half an hour, spread the chopped tomatoes and tomato paste, mix the products, cook for another five minutes.

Well, now we proceed to the correct laying of the component of the bean borscht. We remove all the placed products from the broth, cut the meat into small pieces, and discard the rest.

Dip potatoes, boiled beans, peppers and carrots into the pan, salt the food to taste.

Cook food until cooked, then add chopped cabbage.

Prepared dressing and chopped pieces of meat.

We wait for the start of re-boiling, after five minutes turn off the fire, add chopped greens. Close the pan, leave the dish for 20 minutes to infuse.

Pouring borsch with beans on plates, add a spoonful of fresh sour cream.

The next day, the first dish will become even tastier and more aromatic, its appearance will acquire more saturated notes and very appetizing colors. While cooking borscht with beans, you must always remember that its best qualities depend on our patience and maximum attention.

Recipe 8: Bean Borscht on Pork Ribs

pork ribs - 1500 gr
beets - 1 pc.
potatoes - 6 pcs
onion - 1 head
carrots - 1 pc.
white cabbage - ½ piece
vegetable oil
tomato - 2 pcs
green bell pepper - ½ piece
garlic - 5 cloves
parsley - 1 bunch
canned red beans - 200 gr
bay leaf - 1 pc.
sour cream - to taste
vinegar 9% - 1 tsp

We defrost and wash the pork ribs prepared in advance as follows: I buy young meat on the bone and cut off the main part for other dishes The remaining ribs, but with good pieces of pulp and fat, I freeze them, they go to our first course.

I peel carrots, onions and potatoes and into the water for 30 minutes.

Pour the pork ribs with running water, put the pan (3 liters) on the fire and bring to a boil.

Drain the liquid, rinse the container and wash the meat in a colander.

I advise you to cook meat soups on the second broth: Pour water again, but already filtered and boil the ribs, removing the foam. Put in a saucepan: carrots (cut into 3 parts); half an onion; bay leaf and salt.

Pass until cooked, pre-grated beets with the addition of table vinegar and salt.

In the meantime, chop the cabbage.

Boiled onions, carrots and meat bones (without separating the pulp) I throw into a colander Potatoes (cut into strips), cabbage and bell peppers (prepared for the winter), add to the broth and cook for 30 minutes.

Put out the carrots, onions and tomatoes, and then also put them in a separate plate.

We clean the garlic, I rub it on a fine grater, you can chop it in a convenient way. Add it to the vegetables that are prepared for the last stage of cooking, our delicious soup.

We start the meat with a bone, a fried bright vegetable mixture into the broth for potatoes, cabbage and peppers. I opened the jar beforehand and washed half of the canned beans to add them, along with chopped parsley, at the final moment. Bring to a boil and remove quickly from the stove. To get a special taste, I strongly advise you to let the borscht infuse.

Recipe 9: how to cook a delicious borscht with beans

Each hostess has her own favorite recipe for this Ukrainian dish, but among all the recipes, I would especially like to highlight borscht with beans, a step-by-step recipe with a photo of which I will present to you below. In addition to a hearty meat broth, beans also give a feeling of satiety that does not go away for a long time after a meal. Beans can be added to borscht raw or canned. The variety of beans doesn't really matter, the only thing to consider is the cooking time. Beans that cook quickly are best added in the middle of the process so that they do not overcook. Well, let's already see how to cook borscht with beans with meat.

1 onion
1 carrot
200 g white cabbage,
250 g meat for broth,
4 potatoes
200 g canned beans
2 tbsp frying oils,
2 tsp salt,
1.5 tbsp tomato paste (200 ml tomato juice),
1 beet
spices, spices, herbs.

For frying vegetables, you will need carrots, onions and beets. All vegetables are medium in size. After removing the husk from the onion, cut it into cubes. After washing the carrots well, grate it on a coarse grater. At the same time, put a pot of water on the stove and place the meat there, preferably on the bones. It can be beef, pork or chicken.

Potatoes need to be peeled and washed, then cut into sticks or cubes.

Rinse the cabbage and chop with a sharp knife into thin strips of arbitrary length.

After the broth boils for 25-30 minutes, add the cabbage to the pan, stir and continue to cook over low heat.

In a preheated pan, greased with vegetable oil, put onions and carrots, mix.

Peel the beets and grate on a coarse grater, then transfer to the pan. Continue sautéing vegetables over low heat.

Add beans, a little water and tomato paste to the pan, mix and simmer for 15 minutes over low heat with the lid closed. Instead of tomato paste, you can take tomato juice or grated tomatoes.

Transfer the chopped potatoes and tomato dressing with vegetables and beans to a saucepan. Stir, add salt and spices, cook over low heat for 20 minutes. Determine the readiness of borscht by the softness of the potatoes.

Serve borsch with beans and meat hot, add some fresh herbs and sour cream to the plate if desired.

Recipe 10: lean borscht with beans (with photo)

Lenten borscht with beans is a dish traditional for the national cuisines of Ukraine, Russia and Belarus. They cook it quite often, and especially during fasting. Its peculiarity lies in the fact that it does not contain meat. This ingredient is replaced in lean borscht with a variety of vegetables, no less nutritious and healthy.

Such a dish turns out to be quite rich. That is why lean borsch is a hearty dish, and besides, not too high in calories. For this reason, it should be introduced into the diet of those people who are watching their figure.

In general, lean borscht is a rather healthy dish. It is rich in many vitamins, trace elements, as well as fiber. That is why you should eat it at least several times a week!

So, we invite you to join the study of the photo recipe for making delicious lean borscht with beans!

red beans - 1 cup
potatoes - 2 pcs
carrots - 1 pc.
beets - 1 pc.
onion - 1 pc.
white cabbage - ½ head
garlic - 3 cloves
tomato - 2 pcs
sweet bell pepper - 1 pc.
parsley, dill - to taste
black peppercorns - to taste
bay leaf - 2 pcs
refined sugar - 2 cubes
fresh herbs - to taste

First things first, in the preparation of lean borscht, you need to do the beans. It must be soaked in water in advance (preferably overnight). In general, three to four hours is enough. If there is no time to soak the beans, then you can replace it with canned beans.

So, we send the already soaked beans in a saucepan to the stove and bring them to a boil. Then we turn off the fire.

We peel the potatoes, and be sure to wash them. After that, cut, but not too large. Then we send the potatoes to the pan with the bean broth.

Now let's take a look at the beets. It also needs to be peeled and rinsed well in water. After that, cut the beets into strips and fry them in a small amount of vegetable oil (this is necessary so that the beets do not boil out and lose their color during further cooking).

After a few minutes of frying, we send our beets to the pan with beans.

At this stage, we will prepare the onion. Before sending it to the pan, it must be finely chopped and fried in a pan (until it becomes translucent).

As soon as the onion acquires some transparency, we will send a carrot to it, previously cut into strips.

While the frying is being prepared in our frying pan, we will take care of the tomatoes. They need to be cut into small pieces (you can first remove the peel, but this is not necessary).

Once we're done with the tomatoes, we can take the roast off the stove and then we'll add it to our lean borscht.

Now fry the chopped tomatoes, adding finely chopped garlic to them.

In the meantime, while the tomatoes reach the pan, we will chop the cabbage, and then send it to the borscht.

This time it's the pepper's turn. It should be cut into medium-sized strips, and then sent to the pan.

While we were working on cabbage and peppers, the tomatoes softened well in the pan and absorbed the smell of garlic. Now we will add to them a little ketchup or tomato paste (whoever loves it here), hot dry pepper and simmer it all for a couple more minutes.

Now the mixture of tomatoes can be safely sent to our borscht.

At this stage, the borscht should be mixed and salted (in this case, black salt was used, but, in general, this is not important).

Sprinkle the borschik with herbs, and also add peppercorns and bay leaf to it.

Let's add a couple of pieces of refined sugar to our dish. After that, boil it for a couple more minutes, and then you can turn off the fire. Let's leave the lean borscht to brew for at least an hour.

We serve ready-made lean borscht seasoned with sour cream and garnished with a sprig of greens.

Real red borscht with beans very easy to cook. Although there may be different ways of laying vegetables, stewing tomato fried, etc., I will call our version of borscht without a shadow of a doubt the most delicious. The beans give the borscht thick and rich taste, the beets with the addition of a bite, a bright shade, and the pork ribs and roots have a delicious aroma that no one, especially your husband, can resist. It is rich not only in its taste, but also in a set of useful trace elements and vitamins, so it is desirable that red borscht be present in your family's diet. I will reveal the secrets of cooking borscht to you in, which is described below. Use step-by-step preparation of the correct Ukrainian borscht with beans with a photo, and you will get an unusually tasty dish for dinner.

Ingredients for making the right Ukrainian borscht with beans

Step by step preparation of the correct Ukrainian borscht with beans

Pour water into a 3-liter saucepan, throw the washed pork ribs into it. When the water boils, remove the foam.
Add a peeled small onion, parsley and celery roots, then the broth will turn out to be very fragrant and tasty. Simmer until beans and meat are cooked.
After half an hour, add beans soaked in advance for 6 hours to the broth. If the beans have not been soaked, throw them in with the meat and cook until the beans are done.
Heat a frying pan with oil, add the diced onion, fry until the onion is soft.
Now add the carrots cut into thin strips and simmer with onions for a couple more minutes. Set the roast aside.
Again, heat the oil in the pan and add the thinly sliced or grated beets, fry for 2 minutes.
Then add apple cider vinegar and sauté for 2-3 more minutes. This way the beets will retain their beautiful color.
Now pour 0.5 tbsp. broth from the pan, reduce heat, cover and simmer for 3 minutes.
Add onion and carrot sauté to the beets, mix. Add tomato paste and sugar, stir. So borsch will turn out sweet and sour, not bland.
Pepper and salt the dressing for borscht, add bay leaf.
From the finished broth, remove the onions and roots, they can be thrown away. The meat can be separated from the ribs and the bones thrown away. Add the missing volume of water.
Throw in the diced potatoes first, cook for 10 minutes.
Then add shredded cabbage. The time of its bookmarking depends on preferences, if you like soft cabbage, add it 15 minutes before cooking, if crispy, 5 minutes.
When the borscht boils, add the dressing, stir. When the borscht boils again, taste it. If there is not enough acid, you can add a little citric acid.
Before turning off, add finely chopped garlic and herbs, cover and remove from heat. Red borsch with beans is ready, but it is better to let it brew for 20-30 minutes.