A simple recipe for borscht with canned beans. Borsch with beans - original recipes of a real Ukrainian dish

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!

First meal

Description

Ingredients

Steps

Send the chicken leg to the slow cooker, cover with cold water, add ground black pepper and bay leaf. Turn on the appliance to the "Cooking" mode, set the time to 2 hours.




While the broth is cooking, peel the potatoes, wash and dry the potatoes and cabbage. Potatoes should be cut into cubes, cabbage finely chopped. Put the vegetables in the broth and turn on the slow cooker on the “Cooking” mode, setting the time to 40 minutes.




Frying is more convenient to do in a pan. Onions and beets should be peeled, washed and dried. After that, grate the beets on a grater, and finely chop the onion. Put onions in a pan with heated vegetable oil, and when it becomes translucent, beets.



Then add tomato paste and sour cream to the frying. Mix the mass until smooth.



Simmer over medium heat for two to three minutes.



Check potatoes for softness. When the vegetable is ready, put the beans in tomato sauce in the broth.




Then add the roast and continue cooking for another fifteen minutes. Then the multicooker can be turned off. It remains to wash and chop the greens, pour it into the borscht. Close the slow cooker and let the first dish brew a little.



After that, you can pour the borsch with canned beans, made according to a simple recipe with visual photos, on plates and serve. Bon appetit!

Borscht is cooked with different ingredients such as:

1. with mushrooms;

   with paprika;

   with canned beans.

For this you will need the following ingredients: water, canned beans, potatoes, cabbage, carrots, beetroot, tomato paste or tomato juice, salt, garlic and sunflower oil. Chopped potatoes are thrown as the second ingredient, cook for another fifteen minutes, only then add chopped cabbage. Then, when the potatoes and cabbage are almost ready, you can add the frying.

Roasting is prepared in this way: finely chop the onion, fry it in a heated frying pan with vegetable oil. Grate the carrots on a medium grater and add to the fried onion until golden brown, and continue to cook the frying. Then add tomato paste or tomato juice, simmer our roast for another five minutes and it is ready.

We add it to the broth with vegetables, after which it will acquire a delicious reddish-orange hue. Let our borscht simmer a little on a small fire. 10 minutes before readiness, add grated beets and canned beans. At the very end, add salt, garlic, spices to taste. Garlic gives borscht an unusual aroma and taste.

Also, if you want, you can add finely chopped greens: dill, parsley, green onions, but this is all according to your personal taste! Borscht is very good served with sour cream, brown bread or donuts. Bon appetit!

Here's a little secret for you to keep the borscht bright red, add a little vinegar.

pork borscht recipe, it would seem, is standard, but for each hostess it turns out in a special way. But the obligatory ingredient of real Ukrainian borscht is beans. Dry beans require a lot of time to cook, so if you have limited time, you can safely replace them with canned ones. just as delicious and nutritious.

To prepare borscht with canned beans, you will need:

• water - 3 l;
• meat (pork) 400 gr.;
• beets - 1 medium head;
• potatoes - 4 - 5 tubers;
• onion - 1 large head;
• carrots - 1 pc.;
• tomato paste - 2-3 tablespoons;
• white cabbage - ¼ large head;
• sugar - 3 - 4 teaspoons;
• salt - 1 tbsp. l. without a slide;
• ground pepper - 1/4 tsp;
• vegetable oil - 3 tbsp. l.;
• garlic - 2 large cloves;
• parsley - 10 sprigs;
• canned white beans - 1 cup.

Pork borscht recipe:

1. Rinse the pork, cut into medium portions, put in a saucepan, cover with water and put on fire. After boiling, remove the foam, salt and cook the meat over moderate heat almost until tender, about 40 - 50 minutes. Peel the beets, rinse, cut half of the tuber into strips. Add to pork borscht.

2. Peel onions and carrots, rinse in cold water. Cut half of the onion into half rings, the rest into cubes. Cut a part of the carrot into strips, grate the second part on a coarse grater. Add coarsely chopped vegetables to the broth.

3. Peel the potatoes, rinse, cut into cubes. Finely chop the cabbage.

4. Put the potatoes in the borscht when the beets are soft.

5. In the meantime, let's start cooking frying.

6. Add sugar and a little boiled water to the tomato paste. Stir.

7. Heat sunflower oil. Fry the diced onion in it. When the vegetable becomes transparent, add the remaining parts of the beets and carrots, grated. Simmer vegetables until half cooked.

8. When the vegetables become soft, add the canned beans, simmer for a few minutes.

9. Add prepared tomato sauce to the frying.

10. Taste the potatoes for readiness, if it is ready, add cabbage. And it will immediately be followed by roasting. Let the borscht boil. Try for salt. Pepper.

Serve borscht with canned beans we recommend with sour cream and garlic, decorating the dish with parsley.
Now there's another new recipe in your notebook pork borscht.

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.

2. Cut the potatoes into arbitrary small slices, put in the same pan and bring to a boil. Boil until the potato pieces become a little softer.

3. Cut the onion into slices and fry in hot vegetable oil until golden.

4. Grate the carrots on a coarse grater, add to the fried onions. Reduce the heat and sauté for 5-8 minutes until the carrots are soft.

5. Add tomato paste, pour some vegetable broth from the pot and cook for 5-7 minutes.

6. Cut the cabbage into strips. Add to the rest of the ingredients and cook until all vegetables are soft. It will take approximately 20-25 minutes.

7. Add roast. Stir and bring to a boil again.

8. Open a jar of beans (beans can be in a tomato), add it to the pan. Stir and boil again.