Vegetarian borscht cooked with canned beans. Borscht with canned beans

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, beet, tomato paste or tomato juice, salt, garlic and sunflower oil. The second ingredient is chopped potatoes, cook for another fifteen minutes, only then add chopped cabbage. Then, when the potatoes and cabbage are almost ready, you can add the frying.

The frying is prepared as follows: Finely chop the onion and 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 preparing the frying. Then we add tomato paste or tomato juice, simmer our roast for another five minutes and it’s ready.

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

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

There you are little secret To keep the borscht bright red in color, add a little vinegar.

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

The Nativity Fast has arrived. Refusal to consume foods containing animal proteins can be a serious test for the body. Fatigue, decreased performance, apathy, and 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 products containing easily digestible protein, the amount of which is close to meat and fish. Beans are also a source of many vitamins, which will help the body fight infectious diseases. In addition, preparing borscht according to this recipe will require only half an hour of free time.

Required ingredients.

potatoes (5-6 pcs.);
white cabbage (300 g);
small beets (2 pieces);
regular 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

Place a pan of water on the fire.
Before the water boils, peel the vegetables: first the potatoes, then the beets, carrots and tomatoes. The skin can be easily removed from tomatoes if you hold them in boiling water for 1 minute and then pour them over cold water.

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

2. Grate the beets on a coarse grater, and then simmer in a frying pan for about 7 minutes, add grated carrots to the beets, season lemon juice, simmer for another 5 minutes. Add diced tomatoes and simmer for a couple of minutes. You can add salt and pepper to taste. Try the dressing you got, 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, you need to finely chop the cabbage. There's a little secret here. To thinly shred cabbage, you need to cut the head of cabbage along the stalk, then the cabbage shavings will turn out thin, like a thread.

The cherished finale is approaching.

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

Borscht is ready!

Flavorful Additions

This excellent Ukrainian borscht is recommended to be served with sour cream and fresh herbs. If you like it spicier, you can crush a clove of garlic into a plate. Want to add some spice? Prepare brown bread croutons with garlic and basil as an addition to our recipe.

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

Bon appetit everyone!

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

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

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.

Ingredients for borscht base:

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

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 oil;
1 medium-sized onion can be replaced with asafoetida - ¼ teaspoon;
0.5 cups tomato paste when using store-bought pasta, also in these cases an additional 0.5 cup of water is used. If
paste homemade, then 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 don’t pre-soak the beans, you can cook them this way, but it will take a little longer until they are completely cooked.

Pour the prepared broth into a 5 liter saucepan and place over medium heat. When the water boils, beans are poured into the pan, and the heat is reduced to almost a minimum.

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

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

To prevent the remaining ingredients of the dish from drying out ahead of time, they must be cleaned and cut immediately before use, namely, when the beans are almost completely boiled.

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

Finely grated carrots are poured into a well-heated frying pan, after which the pepper is immediately added and sautéed until the food becomes soft.

After this, the contents are filled with tomato paste, sugar and salt are added;

After three to five minutes, add finely chopped onion or asafoetida. After this, the lid of the pan is tightly closed, and the contents are simmered until cooked.

While the roast is stewing, prepare the broth. Season the dish with spices. After this, finely grated beets are placed in the broth,

and then finely diced potatoes.

After 10 minutes, shredded cabbage is added to the pan.

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

After thirty to forty minutes you can start drinking.

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.;
Beetroot – 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 boil for an hour to an hour and a half until fully cooked. Drain the water and set aside for now. While the beans are cooking, large saucepan pour 3 liters of water, add salt, add meat and cook for about 1 hour. We take out the meat.

Finely chop the cabbage, add to the broth and cook for 10 minutes.

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

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 flavors and aromas.

Grate the carrots.

Cut the onion into cubes.

Place the whole tomatoes in the pan, after removing the core. KhozOboz recommends using small vegetables.

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

We send the overcooked food to the future borscht, add Bay leaf and pepper, cook for about 5 minutes. That’s it, you can pour it into plates, garnishing with herbs.

Recipe 3: borscht with canned beans

This recipe simplifies the procedure for preparing beans, since they need to be boiled for a very long time, so you can just buy a jar of canned beans, by the way, the borscht with it turns out just as good, although of course not as rich.

A good borscht is one that has plenty of everything, and this recipe should have a lot of beans. So, below see how to cook borscht with beans.

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

On initial stage I'm preparing everything necessary ingredients to prepare borscht, rinsing all ingredients under running water.

You can use more beans than in this borscht recipe.

I cut the bell pepper into small cubes.

I chop the onion thinly and thinly.

I cut the potatoes into strips.

I chop the garlic.

I cut the beets into thin strips.

I cut the carrots into slices.

I chop the cabbage.

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

Fry for 3 minutes.

Then I add two tablespoons of tomato and bell pepper.

Fry for another 2-3 minutes, add garlic.

I put a pan with potatoes and a bay leaf, filled with water, on the fire.

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

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

I pour the roast into the pan.

And after 5 minutes I pour out the cabbage.

I cook the borscht with the cabbage for another 3 minutes, add salt to taste, add the herbs and turn off the gas.

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

Recipe 4: the most delicious borscht with beans and meat

Amazing dish - borscht! It never gets boring, especially if you cook it with a little variety from time to time. We prepare thick, rich and flavorful borscht with beans and meat. Great dish for a family lunch!

500 g of meat on the bone (turkey drumstick here);
200 g white beans;
1 beet;
1 carrot;
1-2 onions;
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, add two liters of water and cook. When the water boils, carefully skim off all the foam and simmer the broth over low heat for about 1 hour.

The most delicious, rich and aromatic borscht with beans and meat is ready. Delicious!

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

Well, what could be tastier than freshly cooked, appetizing, homemade borscht with beans, fresh vegetables and sour tomato juice? Try preparing delicious Ukrainian borscht using this recipe with step-by-step photos. I'm sure it's nourishing and delicious first the dish will not leave your household indifferent and you will return to the recipe again and again.

beef meat (rib or shoulder) – 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.

When starting to cook, we need to let the meat cook. This is done according to the standard procedure for all first courses.

Then, you need to send the beans, washed and soaked in advance, to cook in a pan with meat. If you weren’t able to soak it in advance, don’t worry. Just remember that these beans will take longer to cook.

Beets also take a long time to cook, so they can be placed in the pan immediately after the beans. After adding beets to the borscht, you can add salt to the broth to taste.

Well, now it’s time to prepare the dressing for our borscht. To do this, we need to peel the onions and carrots. Three carrots coarse grater, well, cut the onion into small cubes. I took the lettuce peppers in this version of borscht frozen in halves without grains. Simply cut it into cubes measuring 1x1 cm.

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

When you see that the onion has become transparent, you need to add tomato juice, fruit drink or tomato diluted to the appropriate thickness to the dressing. 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, add dill and chopped garlic to the dressing.

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

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

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

At the last stage, add dressing to our borscht.

Bring it to a boil again and turn it off.

Delicious homemade borscht with beans in Ukrainian is ready.

Recipe 6: incomparable borscht with beans in Ukrainian

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

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

Before cooking, I take out the meat and rinse it in cold water. For borscht, I most often use pork bone with meat, but it is no less tasty with chicken or other broth.

Then I put the meat in the pan, pour in the soaked beans and put it on the stove to let the broth simmer.

While the broth is cooking, let's prepare the remaining ingredients. Peel the potatoes and cut them into medium-sized cubes.

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

Peel the carrots and grate them on a coarse grater.

Peel the onion and cut it finely.

The cabbage should also be finely chopped.

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 put the potatoes in the pan. At the same time, I usually salt the broth, add bay leaf and peppercorns.

While the potatoes are cooking, let's start preparing the frying, which will determine how red our borscht turns out. Heat a frying pan over lard and fry the onion until translucent.

Then add carrots to the onion and fry a little.

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

We are waiting for the vegetables to stew a little.

Take tomato paste.

Dilute it with a little water (if using tomato sauce, then there is no need to breed it).

And we send it to fry. Simmer everything together a little more until the beets are almost ready, and remove the frying from the stove.

Place the finished frying into a saucepan in which the broth with potatoes and beans is cooked.

When the borscht is almost ready, add cabbage to the pan. If you like the cabbage to crunch, then add it almost before the end of cooking. Our family likes 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, however), let it boil and remove from the stove. To make the borscht more tasty, you need to let it brew for an hour or two. During this time you will have time to prepare the lard. To do this, cut the lard into thin slices, sprinkle black on top ground pepper, sprinkle a little vinegar on it and put it in the freezer for an hour - it turns out very tasty additive to the red borscht. Borscht should be served with sour cream, preferably homemade. Bon appetit!

Recipe 7: Beef borscht with white beans

Thanks to its versatility, borscht with beans remains a priority for many housewives. Our step-by-step recipe with photos will tell you how to deliciously cook borscht with beans. We will try to reveal the main secrets of preparing the popular first course and show you 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.
Carrots - 1 pc.
Onion - 2 pcs.
Potatoes - 3 pcs.
Lemon - ½ pc.
Fresh cabbage - ½ fork
Greenery
Sweet pepper - 1 pc.
Hot pepper - ½ pc.
Butter (sunflower and butter) - 70 gr.

Place the meat in a saucepan with water and place the container over high heat. Pour out the first boiled liquid and rinse the meat thoroughly. Fill a clean bowl with two liters of drinking water and place the prepared piece of meat into it. Add half a head of washed onion along with the peel, a slice of peeled carrot, a sprig of fresh parsley, celery, dill, and put the dishes with food back on the fire.

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

An important condition for obtaining high-quality broth is the heating method. The flame of the burner should only support the activity of the “nascent” dish. Otherwise, the liquid will take on a cloudy and not very beautiful appearance. Move the pan slightly away from the heat so that the film of fat that forms during the cooking process remains intact.

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

We clean and rinse the vegetables well.

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

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

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

Well, now let’s proceed to the correct laying of the component of the bean borscht. We remove all the ingredients from the broth, cut the meat into small pieces, and discard the rest.

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

Cook the ingredients until cooked, then add the shredded cabbage.

Prepared dressing and chopped pieces of meat.

We wait until the boil starts again, after five minutes turn off the heat and add the chopped herbs. Close the pan and leave the food to steep for 20 minutes.

While pouring the borscht and beans into bowls, add a spoonful of fresh sour cream.

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

Recipe 8: bean borscht on pork ribs

pork ribs— 1500 gr
beets - 1 piece
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 like this: I buy young meat on the bone and cut off the main part for other dishes. I freeze the remaining ribs, but with good pieces of pulp and fat, and they go to our first course.

I peel carrots, onions and potatoes and put them in water for 30 minutes.

Fill with running water rack of pork ribs, put a saucepan (3 liters) on the fire and bring to a boil.

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

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

Sauté the pre-grated beets with the addition of table vinegar and salt.

Meanwhile, let's chop the cabbage.

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

Let's stew the carrots, onions and tomatoes, and then put them in a separate plate.

We peel the garlic, I grate 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 meat with bones, fried bright vegetable mixture into the broth with potatoes, cabbage and peppers. I opened the jar ahead of time and rinsed half the canned beans so I could add them, along with the chopped parsley, as a finishing touch. Bring to a boil and quickly remove from the stove. To get a special taste, I strongly advise you to let the borscht brew.

Recipe 9: how to cook delicious borscht with beans

Each housewife has her own favorite recipe for making this Ukrainian dish, but among all the recipes I would like to especially highlight borscht with beans, a step-by-step recipe with a photo of which I will present to you below. In addition to providing a hearty meat broth, beans also provide a feeling of fullness that lasts for a long time after the meal. Beans can be added to borscht raw or canned. The type of bean does not really matter; the only thing to consider is the cooking time. Beans that cook quickly are best added midway through the process to prevent them from overcooking. Well, let's see how to cook borscht with beans and 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, herbs, herbs.

To fry vegetables you will need carrots, onions and beets. All vegetables are medium sized. After peeling the onion, cut it into cubes. After washing the carrots thoroughly, grate them on a coarse grater. At the same time, put a pan of water on the stove and place the meat there, preferably on the bones. It could be beef, pork or chicken.

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

Wash and chop the cabbage sharp knife into thin strips of arbitrary length.

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

Place onions and carrots in a heated frying pan, greased with vegetable oil, and stir.

Peel the beets and grate them on a coarse grater, then place them in a frying pan. Continue sauteing the vegetables over low heat.

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

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

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

Recipe 10: Lenten borscht with beans (with photo)

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

This dish turns out to be quite rich. That is why Lenten borscht- the dish is hearty, and also not too high in calories. For this reason, it should be included in the diet of those people who watch their figure.

In general, lean borscht is a quite healthy dish. It is rich in many vitamins, microelements, and fiber. That is why you should eat it at least several times a week!

So, we invite you to join us in studying the photo recipe for preparing delicious lean borscht with beans!

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

First of all, when preparing lean borscht, you need to deal with the beans. It needs to be soaked in water in advance (preferably overnight). In general, three to four hours will be enough. If you don’t have time to soak the beans, you can replace them with canned beans.

So, we put the already soaked broad beans in a saucepan on the stove and bring them to a boil. Then turn down the heat.

Peel the potatoes and be sure to wash them. After that, chop, but not too coarsely. Then we place the potatoes in a saucepan with bean broth.

Now let's move on to the beets. It also needs to be peeled and washed thoroughly in water. After this, cut the beets into strips and fry them in small quantity vegetable oil (this is necessary so that during further cooking the beets do not boil down and lose their color).

After a few minutes of frying, we place our beets in a pan with beans.

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

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

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

As soon as we are done with the tomatoes, we can remove the frying from the stove, and then we will add it to our lean borscht.

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

Meanwhile, while the tomatoes are cooking in the frying pan, we will chop the cabbage and then add it to the borscht.

This time it's the pepper's turn. It should be cut into medium-sized strips and then placed in a 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 (depending on what you like), hot dry pepper and simmer it all for a couple more minutes.

Now the tomato mixture can be safely added to our borscht.

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

Sprinkle the borscht with herbs, and also add peppercorns and bay leaves to it.

Let's add a couple of pieces of refined sugar to our dish. After this, 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.

Serve ready-made Lenten borscht seasoned with sour cream and garnished with a sprig of herbs.

There is an opinion that the most correct borscht obtained under two conditions: it is welded on meat broth and it has beans in it. But if you can prepare the broth in advance, or use, for example, “quick” chicken broth, then with beans it is more difficult. Beans are a product that requires time, and there is not always enough of it. Ideal for such cases the recipe will do borscht with canned beans.

Cooking time: about 40 minutes / Yield: 2 l

Ingredients

1.5 liters prepared chicken or vegetable broth
1 can canned beans (no added tomato)
1 small beet
2 medium potatoes
70 grams celery root
½ sweet pepper
1 medium onion
1 medium carrot
2 tbsp. spoons of vegetable oil
1 teaspoon tomato paste
¼ small head of cabbage (can be replaced with sauerkraut)
1 clove of garlic
1 bay leaf
salt - to taste

Step-by-step cooking recipe

Pour the broth into the pan and put on fire. Meanwhile, peel and grate the beets on a coarse grater.
When the broth boils, add the grated beets and cook until they begin to lose color: first the broth turns ruby in color, and then gradually turns red-orange. This will take about 10 minutes.

While the beets are cooking, peel and cut the potatoes into cubes, grate the celery on a coarse grater, and chop the pepper into strips.

Add potatoes and bay leaves to the broth.

After 5-7 minutes, add the celery and bell pepper to the pan.

Prepare the roast. To do this, cut the onion into small cubes and grate the carrots.

Heat vegetable oil in a frying pan and fry the onion in it until it begins to turn golden, then add the carrots to the onion.

After 2-3 minutes, pour half a glass of water into the pan and add tomato paste. You can replace the pasta water with tomato juice.

Simmer the roast for about 3 minutes over low heat, then add it to the broth with the vegetables.

Finely chop the cabbage. If you like sour borscht, you can add sauerkraut or replace the entire quantity with it. Add the cabbage to the borscht immediately after frying. Salt the dish to taste.

Cook the borscht for about 10 minutes. The potatoes should begin to fall apart and the cabbage should become soft.

Since canned beans are already ready to eat, you need to add them to the borscht at the very end of cooking. Drain the beans and add them to the borscht.

Finely chop a clove of garlic, add it to the borscht, cover the pan with a lid and turn off the heat.

Let the dish sit for 15 minutes before serving.

Other cooking details

Recipe for borscht with pork, it would seem standard, but each housewife turns it out in a special way. But the obligatory ingredient of real Ukrainian borscht is beans. Dry beans take a lot of time to cook, so if you have limited time, you can safely substitute canned beans. It turns out just as tasty 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 spoons;
white cabbage – ¼ large cabbage;
sugar – 3 – 4 tsp;
salt - 1 tbsp. l. without 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, place in a saucepan, add water and put on fire. After boiling, skim off the foam, add salt and cook the meat over moderate heat until almost done, about 40 - 50 minutes. Peel the beets, rinse, cut half of the tuber into strips. Add pork to borscht.

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

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

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

5. Meanwhile, let's start preparing the frying.

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

7. Heat the sunflower oil. Fry diced onion on it. When the vegetable becomes translucent, add the remaining beets and carrots, grated. Stew the vegetables until half cooked.

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

9. Add prepared tomato sauce to the roast.

10. Test the potatoes for doneness; if they are ready, add cabbage. And frying will immediately follow. Let the borscht boil. Taste for salt. Pepper it.

Serve borscht with canned beans We recommend it with sour cream and garlic, garnishing the dish with parsley.
Now there's one more in your notebook new recipe borscht with pork.