Borscht is prepared with different ingredients, such as:
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!
There you are little secret to keep the borscht bright red, add a little vinegar.
When there is not enough time to cook, but you want to taste delicious first dishes and it is desirable that it be rich, cook this soup. Today we will tell step by step recipe cooking delicious borscht With canned beans with a photo that 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 is known, real borscht consists of three components: meat and rich broth, beets and beans. The lion's share of the time takes cooking meat broth and fresh beans, so we will shorten these stages as much as possible and in borscht we will use canned beans and chicken bouillon.
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 into the pan bell pepper and coarsely grated celery root.
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.
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 to the tomato paste and a little boiled water. 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 one in your notebook new recipe pork borscht.
Delicious and nutritious but lean borscht with canned beans will make it easier to transfer fasting or diet. For convinced vegetarians, the dish will become an indispensable source of B vitamins, fiber and proteins. This recipe allows you to cook hearty soup with a calorie content of only 93 kcal per 100 g.
Ingredients
To comply with the original recipe, you need to prepare a set consisting of quite familiar products. You will need:
- canned beans - 1 can;
- beets - 2 pcs.;
- potatoes - 3 tubers;
- cabbage - a third or a quarter of a medium-sized head of cabbage;
- carrots - 1 pc.;
- onions - 1 pc.;
- tomato - 1 pc.;
- dill and parsley - several sprigs of herbs of each type;
- salt to taste;
- water - 2 l;
- vegetable oil - 2 tbsp. l.
Cooking technology
This recipe will take 40 minutes.
The result is 5 servings of fragrant soup.
A simple recipe for borscht with canned beans
- A three-liter pan is filled with water and put on a strong fire.
- Potatoes are washed in running water, peeled and cut.
- The upper spoiled leaves are removed from the cabbage, washed and finely chopped into strips.
- Transfer the potatoes to boiled water.
- Cabbage is lowered into the pan after boiling water again, already loaded with potato slices. When the water boils again after laying the vegetables, the fire is reduced to a minimum, and the pan is covered with a lid.
- Onions, beets and carrots are washed and peeled. The onion is cut into cubes, and the roots are rubbed on a coarse grater.
- Pour the oil into the pan and brush the bottom with it. The dishes are heated over medium heat.
- From the washed tomato, previously doused with boiling water, remove the skin. The tomato is cut into cubes.
- When the oil begins to sizzle, vegetables are laid out on it for frying: first, the onion, spreading it evenly over the bottom, then also lay out a layer of beets. The pan is closed with a lid.
10. After another five minutes, a layer consisting of grated carrots is removed. After stewing the vegetables for 3-4 minutes, add a tomato to them and mix. The roast will be ready when the vegetables are completely softened. Then the fire under the pan is turned off. The mixture is stirred periodically during the process.
11. The finished frying is transferred to the pan, after boiling the broth again. Beans and juice from a can from it are also sent there. The recipe involves mixing the contents of the pan. The soup should boil again. Next, the fire is reduced, and the dishes are covered with a lid. Borscht only takes 5 minutes to cook.
12. Greens are washed and finely cut. It is laid in the soup, which can now be salted.
13. The borsch is re-mixed, the fire is turned on to the maximum so that the soup boils. The pot is left like this for a couple of minutes, after which the fire is turned off.
Bon appetit! Borscht without meat with canned beans is ready!
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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 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 coarse grater, and then simmer in a pan for about 7 minutes, add grated carrots to the beets, season lemon juice, simmer 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 it gorgeous Ukrainian borsch, 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 recipes there will be another recipe for "quick" and healthy soup. And remember one more rule: the less time the vegetables pass heat treatment, topics large quantity vitamins and minerals remain in them, which means that your food will not only be deliciously delicious, but also truly healthy.
Bon appetit everyone!
