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.
There are many variations on the theme of borscht and fragrant rich borscht with canned beans and cilantro will be just in time for lunch. The highlight of this recipe is cilantro and beans. This spice pairs well with legumes. And if there is ready-made broth in the refrigerator, then this greatly facilitates the task and cooking will take no more than 50 minutes. Even a young housewife can cook such borscht.
- Broth (from beef) - 1.5 liters.
- Beans (canned) - 150 g.
- Potato - 1 pc.
- Beets - 1 pc.
- Cabbage - 300 g.
- Garlic - 2 cloves
- Onion - 1 pc.
- tomato paste,
- fresh cilantro,
- pepper mix,
- Salt.
Borscht with canned beans and cilantro - recipe
Let the beef broth warm up on the stove. Pork will do too. At this time, chop the cabbage into strips as small as possible.
Put in boiling broth and cook until half cooked. Fresh cabbage is cooked faster than sauerkraut, so it is important not to overcook, otherwise the vegetable will simply turn sour. We make a refill. We cut the onion into small pieces.
Finely chop the garlic with a knife.
On coarse grater we rub the beets.
You need a little vegetable, about five tablespoons. We put everything in a frying pan in heated vegetable or ghee. Lightly fry until you smell delicious roasted garlic and bow. Add 2-3 tablespoons of tomato paste.
Cook, stirring constantly for a few more minutes to prevent burning. Tomato stewed in oil will give the dish a rich color. If you put the pasta directly into the borscht, this result will not work. Peeled, washed potatoes cut into cubes.
Transfer the dressing to the broth. Cook for five minutes, put the potatoes. Next, we send chopped leaves of fresh cilantro and a mixture of peppers (black, allspice, red, white).
You can buy ready-made spices or mix your own. Dried cilantro can be substituted for fresh cilantro. Let it boil, reduce the heat to a minimum and cook until tender. At the end, add half a can of canned beans (in a standard can 300-350 g), salt.
As soon as it boils, turn it off. Borscht with canned beans and cilantro ready. Do not put the beans earlier, as they will boil and lose appearance. You can use any, red or white, rolled up in a tomato or own juice. If you want borscht with sourness, you can add a teaspoon at the end lemon juice or a pinch of citric acid. Also you can cook
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 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 pieces and fry on a preheated 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 a little vegetable broth out of 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.
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 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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