Hi all! What do you like more: first or second courses? I know that some people cannot live even a day without soup. If they don’t sip the hot stew, then consider them hungry. It’s not like that in our family, but sometimes you really want something liquid. Especially after the long holidays!
I have already told you how to cook, with. Today I want to pay attention to borscht. Yes, not just plain, but with beans! Surely few people have tried it. I recommend it, it’s very tasty. After all, we are usually used to cooking it simply from vegetables and meat. Some people also like it with donuts. I will have another article with them. But the main thing for us is that it tastes good.
I don’t know about you, but my children only recognize this soup. They just turn their noses up at the rest. I don’t know why. Therefore, we have to cook it as often as possible, otherwise the girls will be hungry. Yes, my wife and I are not against this dish. We go full for a long time. Just imagine this deliciousness with sour cream, mmmm! My mouth is already watering from these thoughts.
There are a lot of recipes for this dish. But I decided not to bore you too much and tell you about the most delicious and simple ones. After all, many people like to do everything quickly. Therefore, choose the one you like and get down to business.
We have been cooking this way for years now. It turns out very tasty. The most important thing is to chop all the vegetables and not grate them. If you love very much thick soup, then you can take more vegetables or pour less water. But for more liquid, the opposite is true. I prefer the golden mean, which is not at all easy to achieve.
Ingredients:
- Pork ribs – 300 gr.;
- Onions – 2 pcs.;
- Carrots – 2 pcs.;
- Garlic – 4 cloves;
- Potatoes – 4 pcs.;
- Beets – 1 pc.;
- Beans – 1 cup;
- Tomato paste– 1 tbsp. l.;
- Vinegar 6% – 2 tbsp. l.;
- Sugar – 1 tsp;
- Salt - to taste;
- Bay leaf – 2 pcs.;
- Citric acid - to taste.
Preparation:
1. First of all, soak the beans in water. It will have to swell. If this is not done in advance, then cook it immediately together with the meat for 2 hours, or even more.
2. Place ribs or any other meat to taste in a saucepan. Fill with water (1.5 - 2 liters), add 1 whole peeled onion, then take it out. Place on the fire and cook for about 30 minutes. After boiling, remove the foam and reduce the gas. There is no need to let the broth boil too much.
3. Let's make the rest of the preparations. We clean all the vegetables. Cut the potatoes into 2 x 2 cm cubes. Chop the onion small pieces. We first cut the carrots and beets into plastics and then into strips. Place everything separately from each other. We also chop the garlic or pass it through a press. And also finely chop the cabbage.
4. The meat has been boiling for a long time. Let's add our swollen beans to it. And we take out the onion.
5. Place in a hot frying pan with vegetable oil onion. Fry until golden brown. Then add carrots. Cook until the vegetables become soft. Then transfer them to a plate.
6. Add oil to the same pan and discard the beets. Fry for about 4 minutes to make it softer. Add vinegar and simmer for about five minutes. This is done so that the vegetable retains its color. Then take half a glass of broth from the pan and pour it into the roast. Reduce heat and simmer under the lid for about 5 - 7 minutes.
7. After this time, add carrots and onions to the beets. Mix well and add tomato paste. If there is not enough liquid, you can add more broth. Simmer for about two minutes. Then add sugar, pepper, salt and bay leaf. Fry for a few more minutes and turn off the heat.
8. After a couple of hours of cooking the ribs, take them out and separate the flesh from the bones. Cut into portions and send back. There is not enough liquid in the pan, so add more water. Only there should be as much of it as you need soup.
9. Now it’s the potatoes’ turn. We add it to the broth and cook until half cooked. Then add cabbage. Let it cook for about 10 minutes.
10. The turn of overcooking has come. Place the vegetables in the pan and add salt after a couple of minutes. Let's also not forget about garlic. When we add it, after a minute we immediately turn off the heat and cover with a lid. Let the soup brew for 30 minutes.
If you try it and you don’t have enough sourness, add citric acid.
We serve our dish with sour cream and herbs.
Bean borscht - red bean recipe
I don't understand at all what the difference is? But for my wife this is important. He says that the soup gets a richer red color from the red beans. But for some reason I just can’t tell the difference. I agree that the color of the broth changes during cooking. But I don’t think that the borscht will become even brighter from these beans.
Ingredients:
- Beef on the bone – 500 gr.;
- Onions – 2 pcs.;
- Beets – 1 pc.;
- Carrots – 2 pcs.;
- Potatoes – 3 pcs.;
- White cabbage – 400 gr.;
- Tomato paste – 2 tbsp. l.;
- Garlic – 3 cloves;
- Red beans – 1 cup;
- Bay leaf – 3 pcs.;
- Black pepper in a pot – 10 pcs.;
- Sugar – 1 tbsp. l.;
- Salt, pepper - to taste;
- Vinegar 9% – 1.5 tbsp. l.
Preparation:
1. Wash the meat and put it in a pan. Place on the stove and after boiling, remove all the foam. Then add bay leaves, peppercorns, and peeled one onion and carrot. We also immediately throw in the beans, previously soaked in water. Reduce the heat to medium and cook under a closed lid for 1.5 hours.
2. Meanwhile, chop the beans into thin strips. Peel and cut the potatoes into cubes. Chop the onion into small pieces. And grate the carrots and beets on a fine grater.
3. Let's fry. Place the onion in a hot frying pan with vegetable oil. When it starts to turn golden, add carrots. Fry until soft. Then add tomato paste and mix everything. Cook for a couple more minutes and turn off. You can transfer it to another container.
4. Back on hot frying pan We send the beets with oil. Fry and add water (100 ml.). Simmer for 2 minutes and add vinegar, sugar and salt. Continue cooking for another 10 minutes. Then turn it off.
5. Remove everything from the pan except the beans. But we dump the cabbage into the broth. The meat has cooled down a little. It now needs to be cut into portioned pieces and sent there again. Cook for another 10 – 15 minutes.
6. It’s time for the potatoes. Throw it into the soup and cook for about 5 - 7 minutes. Then add the carrot sauté. Let it simmer for another 2 minutes. Afterwards we add more beetroot frying. Cook for another 5 minutes.
7. After this time, add salt and pepper. We'll definitely try it. If something is missing, we add it.
Ground pepper is added for flavor. And definitely freshly ground.
8. A minute before turning off, pass the garlic through a press directly into the pan. Then turn it off and close the lid. Let it sit for 15 – 20 minutes. This will allow all the ingredients to mix in the pan and the flavor will be richer.
Recipe for lean borscht with beans and mushrooms
What awaits us ahead Lent. And there are those who strictly observe it. Of course, I'm not one of them, but my wife spoils me with such fasting days. The soup turns out quite tasty, so I happily eat a couple of bowls. Try it, maybe you too will be among those fasting.
Ingredients:
- Water – 2 l.;
- Potatoes – 4 pcs.;
- White cabbage – 200 gr.;
- Carrots – 1 pc.;
- Beets – 1 pc.;
- Garlic – 3 cloves;
- Onion – 1 pc.;
- Mushrooms – 200 gr.;
- Beans – 100 gr.;
- Tomato paste – 2 tbsp. l.;
- Bay leaf – 2 pcs.;
- Table vinegar – 1 tsp;
- Salt - to taste;
- Vegetable oil - for frying.
Preparation:
1. You can boil the beans in advance. Or pour water into the pan and add it. Cook until it becomes soft. This usually takes 2 hours.
To speed up the process, you can use canned.
2. Clean the vegetables. Chop the onion into half rings. And three carrots and beets Korean grater. You can simply cut it into thin strips with a knife, but this takes quite a long time.
3. Pour the onions into a hot frying pan with vegetable oil and fry until transparent. Then add carrots. When it becomes soft, add chopped mushrooms. After 7 - 10 minutes you can add tomato paste. Continue stirring and, after 3 minutes, turn off. Transfer to another container.
4. Add oil to the pan again and discard the beets. When it softens a little, add chopped garlic. It has such an incredible smell. Add some water and vinegar. Simmer for 5-7 minutes and turn off.
5. Cut the potatoes into large cubes, but divide one tuber into 2 – 4 parts. Place in boiling water with beans.
6. Shred the cabbage into thin strips and also throw it into the broth. Cook for about 10 minutes.
7. Now add our carrots and beets. And we take out large potatoes and crush them. We send it back to the soup.
Crushed potatoes will give the dish the necessary thickness and richness.
8. Add bay leaf and salt to taste. Turn off the heat and let it brew for 15 minutes. Then pour into plates and serve with greens.
Incomparable recipe for vegetarian borscht
This method cooks the soup very quickly. But nevertheless it is very tasty. Let's add a little to it herbs and the aroma will simply amaze you. And if you also take fresh herbs from the garden, you’ll eat the whole pot at once!
Ingredients:
- Red beans – 1 cup;
- Potatoes – 4 pcs.;
- Carrots – 1 pc.;
- Beets – 1 pc.;
- Onion – 1 pc.;
- White cabbage – 200 gr.;
- Tomato paste – 1 tbsp. l.;
- Mixture provencal herbs– 1 tbsp. l.;
- Dried parsley – 1 tbsp. l.;
- Garlic – 3 cloves;
- Mixture of dried vegetables – 2 tbsp. l.;
- Salt, pepper - to taste;
- Vegetable oil - for frying;
- Water.
Preparation:
1. Be sure to soak the beans overnight. Then put it in a saucepan and fill it with water. Cook for 40 minutes.
2. Clean the vegetables. Cut the potatoes into arbitrary pieces. Chop the beets into strips. And carrots and onions small cubes.
3. Place the potatoes in the pan and cook for five minutes. And in a frying pan with vegetable oil, fry the onions, carrots and beets for two minutes. Then add broth (50 ml) and simmer under the lid over medium heat for another 5 minutes.
4. Add tomato paste and our refried mixture to the soup. Also salt, herbs, dried vegetables, ground pepper. Stir, close the lid and cook for another 5 - 7 minutes.
5. Shred the cabbage into thin strips. And chop the garlic into slices. Place in a saucepan and cook the same amount. Then turn it off and you can serve it.
Everything is simple and easy. And most importantly - delicious!
Video on how to cook borscht with beans and meat
I found an interesting video on the Internet. I’ll be honest, I’ve never heard of this recipe before. The author prepares the soup very quickly. At the same time, we do not fry the beets and do not add vinegar so that the vegetable retains its color. But the most interesting thing is that when frying vegetables, we add sour cream! I even wanted to try and cook one like this.
What do you think? Have you tried this somewhere or do you cook it this way yourself? Be sure to share your thoughts in the comments below. Let's discuss together. But judging by the video, it’s very tasty!
Delicious recipe for borscht with canned beans
As we already understood, it takes a very long time to cook beans. To do this, first soak it (preferably overnight), and only then cook it. It's very tedious. But there is nothing to do, I have to cook. You can, of course, speed up the process very much. To do this, just buy a jar in the store finished product and make soup.
Ingredients:
- Meat broth – 3 l.;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Beets – 1 pc.;
- Potatoes – 4 pcs.;
- Garlic – 3 cloves;
- Canned beans – 1 can;
- Tomato paste – 1 tbsp. l.;
- Tomato juice – 200 ml;
- White cabbage – 200 gr.;
- Bay leaf – 2 pcs.;
- Parsley – 1 bunch;
- Vegetable mixture – 1 tbsp. l.;
- Salt, pepper - to taste.
Preparation:
1. Wash and peel vegetables. Finely chop the onion and place it in a heated frying pan with vegetable oil. Fry it until transparent. Meanwhile, grate the carrots and beets. We dump one by one into the onion. When the vegetables have softened a little, add beans, tomato paste and juice. Stir and simmer for 10 minutes.
2. Cut the potatoes into cubes and place in a saucepan. Cook until half cooked. Add our overcooking and cook for another five minutes.
3. During this time, chop the cabbage thinly. We put it in our soup. We salt and pepper everything. Also, don’t forget about a mixture of vegetables or peppers. Add bay leaf. Leave on the fire for another 5 minutes.
4. Rinse and dry the parsley. Now chop it finely and put it in a saucepan. We also pass the garlic through a press directly into the soup. Turn it off and let it brew for a little while with the lid closed.
This yummy food should be eaten with sour cream, bread and homemade lard!
Recipe for borscht with sauerkraut
Winter time is mostly desirable sour soup. Therefore, for this case, we will add not fresh cabbage, but sauerkraut. Then the soup will have predominantly this taste. Wow, I even wanted to eat a plate of this yummy!
Ingredients:
- Beef on the bone – 1 kg;
- Potatoes – 4 pcs.;
- Boiled beets – 1 pc.;
- Onions – 2 pcs.;
- Sauerkraut – 250 gr.;
- Tomato paste – 1 tbsp. l.;
- Sweet and sour sauce – 3 tbsp. l.;
- Paprika – 1 tbsp. l.;
- Bay leaf – 2 pcs.;
- Garlic – 2 cloves;
- Greens (any) – 1 bunch;
- Salt, pepper - to taste.
Preparation:
1. Wash the beef and place it in a pan. Bring to a boil, then drain this water and add new water. Cook for 30 minutes. Do not forget to remove the foam.
2. The beans were soaked in advance. I did this this evening. Add to the pan with the meat and cook for the same amount. Then add the peeled onion to the broth. Leave for another 20 minutes.
3. Peel and cut the potatoes into small pieces or cubes. Place in a saucepan.
4. Pour finely chopped onion into a hot frying pan with vegetable oil. Fry until golden brown. Next add the chopped beets. let it warm up for 2 minutes. Add sauce, tomato paste, paprika. Mix. After a couple of minutes, pour in 100 ml. broth. Simmer for five minutes and turn off.
5. Salt the soup and after five minutes take out the meat and onion. At the same time, put the sauerkraut, previously soaked in boiling water, into a pan. We also add a bay leaf. After 10 minutes, transfer the roast there along with the meat, chopped into portioned pieces.
6. Finely chop the garlic and add it to the soup. Turn off the fire immediately. Cover with a lid and let it brew.
Cooking borscht with beans in a slow cooker
I really like using this technique. Since it greatly reduces the cooking time and there is absolutely no need to stand near the stove and watch so that something does not run away. Everything is cooked in it, and then infused very well. The taste is simply incredible.
Ingredients:
- Chicken – 500 gr.;
- White cabbage – 150 gr.;
- Beans – 100 gr.;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Beets – 1 pc.;
- Tomato – 2 pcs.;
- Sunflower oil - for frying;
- Sugar – 2 tsp;
- Salt, pepper - to taste.
Preparation:
1. Soak the beans in advance and boil until half cooked. Or you can use canned.
2. On the multicooker, turn on the “Frying” mode and set the timer for 20 minutes. Pour oil into a bowl and heat it up. Then add finely diced onion into it. Close the lid for 2 minutes. Now add the carrots grated on a coarse grater. Close again for a couple of minutes.
3. During this time, three beets and cut the tomato into cubes. If you don't have fresh, add pasta. We send it to the multicooker. Add salt (1 tsp) and sugar there. Mix well and leave for the remaining time. Then transfer it to another container.
4. Pour water (1 liter) into the bowl and add the chicken. First cut it into pieces. Set the “Soup” mode for 30 minutes. If you have pork or beef, then set the time to 1 hour.
5. During this time, cut the potatoes into pieces. After time has passed, we send it to the meat along with the beans and cook for another 15 minutes.
6. Shred the cabbage into thin strips. We put it in our soup along with the frying. Add water and try. If there is not enough salt, then add it. Set the timer for 20 minutes.
Try not to let the liquid reach about 1 - 2 cm from the edges.
The soup is ready and you can call it to the table.
OK it's all over Now! I hope you liked our recipes and are already rushing to the kitchen to prepare a soup using one of them. Be sure to prepare it, you won’t regret it. And your family will be full for a long time. And now I say goodbye to you, see you soon!
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 coarse grater beets. 
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 
There are many variations on the theme of borscht and it is aromatic and rich borscht with canned beans and cilantro It will be just right for lunch, by the way. The highlight of this recipe is cilantro and beans. This spice goes well with legumes. And if you have ready-made broth in the refrigerator, this makes the task much easier and cooking will take no more than 50 minutes. Even a young housewife can prepare such borscht.
- Broth (beef) – 1.5 l.
- Beans (canned) – 150 g.
- Potatoes – 1 pc.
- Beets – 1 pc.
- Cabbage – 300 g.
- Garlic – 2 cloves
- Onion – 1 pc.
- Tomato paste,
- Fresh cilantro,
- Pepper mixture,
- Salt.
Borscht with canned beans and cilantro - recipe
Place the beef broth on the stove to heat up. Pork will also do. At this time, chop the cabbage into strips as finely as possible.
Place in boiling broth and cook until half cooked. Fresh cabbage cooks faster than sauerkraut, so it is important not to overcook it, otherwise the vegetable will simply turn sour. Let's make the gas station. Cut the onion into small pieces.
Using a knife, finely chop the garlic.
Grate the beets on a coarse grater.
You only need a little vegetable, about five tablespoons. Place everything in a frying pan in heated vegetable or ghee oil. Fry lightly until you smell a delicious aroma. fried garlic and onions. Add 2-3 tablespoons of tomato paste.
Cook, stirring constantly, for a few more minutes to prevent it from burning. Tomato poached in oil will give the dish a rich color. If you put the paste directly into the borscht, this result will not work. Cut the peeled, washed potatoes into cubes.
Transfer the dressing into the broth. Cook for about five minutes, add 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 it yourself. Fresh cilantro can be replaced with dried. Let it boil, reduce the heat to low and cook until done. At the end, add half a can of canned beans (a standard can contains 300-350 g), salt.
As soon as it boils, turn it off. Borscht with canned beans and cilantro ready. You should not put the beans in earlier, as they will boil and lose appearance. You can use any, red or white, rolled in 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. You can also cook
To make the borscht more rich and thick, remove the skins from three medium potatoes, rinse the tubers and place in a saucepan. The volume of the pan is designed for 5 liters. Pour cold water, approximately 3-3.5 liters and set over high heat. After boiling, cook for 20-25 minutes until the tubers become soft.
While the potatoes are cooking, let's fry them. Peel large onions and large carrots. Cut the onion into pieces, grate the carrots on a large grater. Fry in heated 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 occasionally, 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 become soft, remove them from the boiling water and mash them with a fork to a puree consistency and set them aside for now.
Peel the 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 until the broth becomes lighter in color.
Peel the remaining potatoes. Cut into small slices. Rinse and transfer to a saucepan. Let it boil. Cook over medium heat for 10-15 minutes until half cooked.
Wash the cabbage and chop it into thin strips. Add to other 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 ingredients are soft, add vegetables to tomato dressing. Stir.
No time to cook? Subscribe for ideas quick recipes on Instagram: 
Open a can of canned beans tomato sauce. Add to the pan. Stir. Bring boiling water to the required volume. Add salt, bay leaf, ground black pepper to taste. Boil it. Cook for 5-8 minutes over moderate heat.
Add chopped herbs and turn off the heat. Borscht with canned beans is ready.
Cover with a lid and let sit for 20-30 minutes. Serve with sour cream.
Bon appetit!
Products for cooking homemade borscht for a 4 liter saucepan:
- pork (who likes how much) I have 400 grams
- beets 500 grams
- potatoes 5 medium tubers
- one can of beans in tomato 0.5 liters
- white cabbage 250 grams
- onion 1 head
- 1 carrot
- sweet pepper 1 joke
- tomato paste 1 heaped tablespoon
- sugar 1 teaspoon
- sea salt, allspice to taste
- vegetable oil for dressing
- dill and parsley
Recipe homemade borscht:
Rinse the meat, cut into medium pieces, put in a saucepan, add water and put on fire.
When the meat boils, remove the foam and cook over medium heat with the lid ajar until almost done, this will take about 45 minutes.
Meanwhile, chop the vegetables.
Peel the beets, rinse under running water and cut into small strips. Then put it on a plate without washing the chopped vegetable. If the beets are young, they cook faster than winter beets. So you need to add it to borscht when the meat is half cooked, and if it’s winter, add it after about 20 minutes, from the moment the meat boils.
Peel the potatoes, cut into medium cubes and place in a bowl of water.
I add the chopped potatoes to the pan when the beets are already soft.
After the broth with potatoes boils, add salt.
In the meantime, let's prepare:
Cut the onion into medium cubes.
Peel the carrots, wash them, grate them on a coarse grater.
Cut the lettuce pepper into small cubes.
The dressing is prepared over medium heat.
Throw onions into a heated frying pan with vegetable oil and fry until pale golden brown. After this, add chopped carrots to the pan and mix.
After 2 minutes, add bell pepper.
When the onion has turned golden, add a tablespoon of tomato, a teaspoon of sugar, and add a little water, mix, the mass should be liquid. Simmer the vegetables for 3 minutes and remove from heat.
When the potatoes are cooked, add the dressing and the beans in the tomato sauce.
Cut the head of cabbage into half, chop finely, add to the borscht.
If the borscht turns out thick, I add boiled water. Cook the borscht for a couple of minutes, add spices: allspice, peas and salt to taste, summer time instead of bay leaf I add greens. At the end of cooking, I add finely chopped parsley and dill. Boil after boiling for another 2-3 minutes. Then turn off the heat and let the borscht brew under the lid closed.
The taste of borscht will be enhanced by homemade sour cream or cream.
