Canned beans in borscht. Vegetarian borscht boiled with canned beans

When there is not enough time for cooking, but you want to taste a delicious first course and it is desirable that it be rich, cook this soup. Today we will tell you a step-by-step recipe for making delicious borscht with canned beans with a photo, which can be cooked in just 40 minutes. With this dish you can feed anyone, even the most hungry guest, the perfect first course for a hearty lunch.

As you know, real borscht consists of three components: meat and rich broth, beets and beans. The lion's share of time is spent preparing meat broth and fresh beans, so we will shorten these steps as much as possible and use canned beans and chicken broth in borscht.

How to cook borscht with canned beans

We will cook borsch from canned beans in a two-liter saucepan, the amount of ingredients is designed for just such a volume of dishes. It takes about 50 minutes to prepare the famous red soup.

Ingredients:

Chicken broth - 2 liters.
Canned beans - 400 gr.
Beets - 1 pc.
Potatoes - 3 pcs.
Celery root - 50 gr.
Cabbage - 1/4 head
Bulb - 1 pc.
Carrot - 1 pc.
Sweet pepper - 0.5 pcs.
Tomato paste - 1 teaspoon
Sunflower oil - 2 tbsp. spoons
Garlic - 2 cloves
Bay leaf - 2 pcs.

1. Put the prepared chicken broth on the stove and heat over medium heat until boiling. As soon as the broth boils, add coarsely grated beets to it. The beets should lose their color during the boil and the broth will turn red-orange, this will take about 11 minutes.

2. At this point, add pre-peeled and chopped potatoes and bay leaf.

3. After 8 minutes, place the chopped sweet bell pepper and coarsely grated celery root into the pan.

4. In a frying pan, fry chopped onions and coarsely grated carrots in oil. Constantly stirring the vegetables, continue to cook the borscht fry for 7 minutes, then pour in half a glass of water and tomato paste.

5. Continue to simmer the roast for 3 minutes. In this case, the heat of the stove can be reduced to almost a minimum. Transfer it to a bowl with vegetables.

6. Immediately after that, put the chopped fresh cabbage into the pan and salt the soup.

7. After ten minutes of slow boiling, potatoes and cabbage will be ready. It is time to add ready-made canned beans to the borscht, but the liquid from the jar will have to be drained first.

8. Finely chop the garlic cloves with a knife and add to the pan. Cover the soup with a lid and leave the dish to cook for 10 minutes.

To make the borscht more rich and thick, remove the peel from three medium potatoes, rinse the tubers and send to the pan. The capacity of the pot is 5 liters. Pour in cold water, approximately 3-3.5 liters and set on high heat. After boiling, cook for 20-25 minutes to make the tubers soft.

While the potatoes are cooking, let's fry. Peel large onions and large carrots. Cut the onion into pieces, grate the carrot on a large grater. Fry in hot vegetable oil until soft, about 8-10 minutes over moderate heat.

Pour thick homemade tomato juice, you can even with seeds. Stir. Fry over medium heat, stirring from time to time, so that most of the liquid evaporates, and the thickened tomato mass remains in the pan.

Peel the garlic. Use the amount according to your taste. Cut into small pieces and add to the tomato mass. Stir and simmer for 2-3 minutes over low heat. Then turn off the fire.

When the potatoes in the saucepan are soft, remove them from the boiling water and mash them with a fork to a puree consistency and set aside for now.

Peel small beet roots. Rinse and grate on a coarse grater. Add grated beets to boiling water. Boil and cook over medium heat for 20-25 minutes to make the broth lighter.

Peel the remaining potatoes. Cut into small pieces. Rinse and transfer to a bowl. Let it boil. Cook over medium heat for 10-15 minutes until half cooked.

Rinse the cabbage and chop into thin strips. Add to the rest of the ingredients. Stir.

Immediately add mashed potatoes. Stir and bring to a boil. Boil over medium heat for 8-10 minutes to soften the cabbage.

When all the ingredients are soft, add the vegetables in the tomato sauce. Stir.

Don't have time to cook? Follow the ideas of quick recipes on Instagram:

Open a can of canned beans in tomato sauce. Add to saucepan. Stir. Bring boiling water to desired volume. Add salt, bay leaf, ground black pepper to taste. Boil. Cook for 5-8 minutes over moderate heat.

Add chopped herbs and turn off the heat. Borscht with canned beans is ready.

Cover and let steep for 20-30 minutes. Serve with sour cream.

Bon appetit!

Borscht with beans - a delicious first, the origin of which is still debated, has forever entered the menu of home-cooked meals. There is nothing sacred in the dish: legumes are neutral and do not affect the taste of hot food, they are nutritious and replace meat components, they are healthy and affordable, and therefore they are constant participants in the international dish.

How to cook borscht with beans?

The traditional hot dish is a variety of vegetables, rich broth, sweet and sour taste and rich color. The vegetable set can change, thereby affecting the consistency of the dish, because in the right borscht "the spoon should stand." Legumes will add density, richness and will not delay cooking if you know how to quickly cook beans for borscht.

Cooking borscht with beans requires a long soaking of the latter. If there is not enough time, fill it with cold water 5 cm above the beans, bring to a boil and add water again. Repeat until you're done.
Another way is to add soda to the beans. This will speed up the process, but the taste will have to be adjusted with citric acid.
Salt the beans at the end of cooking.
You can cook the beans in parallel with the meat broth.

With beans - one of the varieties of the classic recipe, in which the main place is given to legumes. The key to a delicious dish is properly cooked products, and above all, white beans, crumbly and soft. To achieve saturation, it, already cooked, is laid simultaneously with potatoes and simmered to the end.

Ingredients:

beef - 250 g;
lard - 75 g;
beans - 80 g;
potatoes - 4 pcs.;
beets - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
cabbage - 150 g;
tomato paste - 100 g;
fresh parsley - a handful.

Cooking

Boil the beans until tender.
Boil the broth from the meat.
Put the meat, potatoes, cabbage and beans into the broth.
Fry lard with onions and carrots, add to borscht.
Fry beets, add pasta.
Ukrainian borscht with beans season with herbs.

The recipe for borscht with canned beans is similar to the traditional version of dry beans: the same food set and. Some technical differences - the speed of preparation, which is important with the existing basis, and the laying of the product a few minutes before the end, will not affect the taste of the hot.

Ingredients:

veal - 1.3 kg;
beets - 1 pc.;
cabbage - 150 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 4 pcs.;
canned red beans - 150 g;
paste - 70 g;
sugar - a pinch;
vinegar - 10 ml.

Cooking

Boil the meat, chop and return to the broth.
Send potatoes for him.
Fry carrots and onions.
Chop cabbage, add to vegetables.
Fry the beets with pasta, sugar and vinegar, add to the borscht.
Add red beans.
Take the borscht with red beans off the stove after 5 minutes.

Borscht with beans without meat

Borscht with beans - a recipe with which you can achieve a variety of flavors from the products at hand. A handful of beans and unpretentious vegetables are able to change the usual perception of a rich dish with meat and bacon, to a light dietary hot dish, which, regardless of the season, can please you with cold or hot serving.

Ingredients:

beans - 150 g;
potatoes - 6 pcs.;
cabbage - 150 g;
tomatoes - 3 pcs.;
sweet pepper - 1 pc.;
onion - 1 pc.

Cooking

Boil potatoes for 10 minutes.
Add cabbage.
Stew onions, carrots, peppers and tomatoes.
Combine everything and simmer dietary borscht with beans for 5 minutes.

Borscht with sprat and beans is an original recipe for those who want to diversify the menu with healthy and nutritious food without the participation of meat components. An unusual dish is popular on fasting and fasting days, having a great advantage - a high protein content, which is so necessary for the body when the seasons change.

Ingredients:

sprat in tomato sauce - 450 g;
beets - 1 pc.;
beans - 150 g;
potatoes - 5 pcs.;
pepper - 1 pc.;
cabbage - 150 g.

Cooking

Add potatoes to the boiled beans, after 5 minutes - beets.
Throw in cabbage and peppers.
Boil the sprat a little, and remove the borscht with beans from the stove.

And beans - a dish that can replace a full meal, given its multi-component and useful composition. The main convenience is sauerkraut, which is financially more affordable than young cabbage and surpasses the latter in vitamin reserves. Hearty and nutritious hot has many versions, but the most famous is in chicken broth.

Ingredients:

beans - 80 g;
sour cabbage - 250 g;
broth - 2.5 l;
carrots - 1 pc.;
paste - 55 g;
onion - 1 pc.

Cooking

Boil the beans, add to the broth.
Fry carrots and onions with pasta and cabbage. Pour in 200 ml of water and simmer for 7 minutes.
Add the mixture and cook the borscht with beans for another 5 minutes.

And beans - a nutritious dish, perfectly adapted to the "meat" nature of borscht. The main components - mushrooms and beans are rich in vegetable proteins, and therefore, they will adequately replace the traditional component without losing taste. The technology of preparation is sustained in accordance with the classical recipe and is available to everyone.

Ingredients:

dried mushrooms - 65 g;
cabbage - 250 g;
potatoes - 2 pcs.;
onion - 1 pc.;
beets - 1 pc.;
carrots - 1 pc.;
beans - 150 g;
tomato paste - 50 g.

Cooking

Boil the soaked beans for 30 minutes.
Add whole potatoes.
Pour dried mushrooms with water.
Fry beets, carrots and onions with pasta.
Crush potatoes, add cabbage, fried and mushrooms.
Boil 15 minutes.

Lenten borscht with canned beans is a proper and healthy dish, with which you can fast with benefit, while enjoying food. On fasting days, you want to quickly and tasty replenish the loss of vitamins, and this recipe is fully consistent with what you want. Store-bought beans will speed up time and support with protein.

Ingredients:

canned beans - 200 g;
potatoes - 2 pcs.;
beets - 1 pc.;
cabbage - 250 g;
tomato paste - 50 g;
onion - 1 pc.

Cooking

Dip potatoes in water.
Add cabbage after 10 minutes.
Fry beets and onions with pasta, put in borscht.
Next, send the beans and turn off after 10 minutes.

Borscht with beans in a slow cooker

Borsch with beans and meat is an ideal and healthy option created for a slow cooker. In it, the beans will acquire a soft, delicate texture and will be saturated with the aromas of neighboring components, while the meat will retain juiciness and add broth to the broth. Slow simmering in a modern machine guarantees a high-quality dish.

How to cook and cook vegetarian Ukrainian borscht with beans. Its calorie content and step by step recipe.

Here comes the Christmas post. Refusal to consume products containing animal proteins can be a serious test for the body. Fatigue, decreased performance, apathy, colds may appear. Therefore, you need to make sure that during the fasting period you have tasty, healthy and satisfying food on your table, which contains vitamins and contains a lot of protein for energy. Beans are one of the foods that contain easily digestible protein, the amount of which is close to that of meat and fish. Beans are also a source of many vitamins that will help the body fight infectious diseases. In addition, cooking borscht according to this recipe will require you only half an hour of free time.

Required Ingredients.

potatoes (5-6 pcs.);
white cabbage (300 g);
small beets (2 pieces);
ordinary tomatoes (2 pieces.);
small carrots (1 piece);
1 can of beans in tomato sauce;
salt pepper;
juice of half a lemon;
water (~ 2.5-3 liters.).

Recipe

Put a pot of water on the fire.
Until the water boils, peel the vegetables: first potatoes, then beets, carrots and tomatoes. The peel is easily removed from tomatoes if they are held in boiling water for 1 minute, and then poured over with cold water.

1. Finely chop the potatoes, preferably into identical cubes and throw into already boiling water.

2. Rub the beets on a coarse grater, and then simmer in a pan for about 7 minutes, add grated carrots to the beets, season with lemon juice, simmer for another 5 minutes. Add diced tomatoes and simmer for a couple of minutes. You can salt and pepper to taste. Try the dressing that you have made, it should be tasty and you should like it, because. it will give the main flavor to the borscht.

3. While the vegetables are stewing and the potatoes are boiling, it is necessary to finely chop the cabbage. There is a little secret here. To finely chop the cabbage, you need to cut the head of cabbage along the stalk, then the cabbage shavings turn out to be thin, like a thread.

The finale is approaching.

When the potatoes are cooked, mash them right in the pan in mashed potatoes.
Add chopped cabbage, dressing from a frying pan and a can of beans in tomato sauce to the resulting potato broth. Salt, pepper to taste.
Wait until it boils and turn off. Let it brew.

Borscht is ready!

Fragrant additions

Serve this magnificent Ukrainian borscht, recommended with sour cream and fresh herbs. If you like it spicy, you can crush a clove of garlic into a bowl. Want to add spice? Prepare black bread croutons with garlic and basil as an addition to our recipe.

Now in your assortment of culinary recipes there will be another recipe for a “quick” and healthy soup. And remember one more rule: the less time vegetables undergo heat treatment, the more vitamins and minerals remain in them, which means that your food will not only be deliciously tasty, but also truly healthy.

Bon appetit everyone!

Borscht is the greatest invention of culinary science. Borsch with beans is good both cold and hot in any season and time of day. This amazing meat-free dish is the only one of its kind that men favor.

Canned beans allow you to put the cooking process in just an hour. Otherwise, it should be pre-soaked until completely swollen.

The beets are boiled first so that they don't turn the potatoes red. At the end, some gourmets add a little prunes instead of garlic. Just a pinch of sugar is needed to bring out the flavor of the dish.

Ingredients

water - 3–4 l
white cabbage - 500 g
potatoes - 4–5 pcs.
carrots - 1 pc.
beets - 1 pc.
onion - 1 pc. (if large)
sunflower oil - 50 ml
garlic - 2-3 cloves
tomato paste - 2-3 tbsp. l.
canned beans - 1 can (450 g)
dill - 1 bunch
bay leaf - 2 pcs.
salt - to taste
ground allspice - to taste

Cooking

1. Grind medium-sized beets on a coarse grater. Pour 2-3 liters of cold water, put on a strong fire. As soon as the liquid boils, reduce the heat slightly and simmer for 15-20 minutes until the color of the beets changes.