I think you will certainly agree with me that one of the most popular lunch dishes is borscht. However, even the most delicious dish becomes boring over time, so any of us strives to add something new to each recipe. Borscht is no exception in this situation. In addition to the main ingredients (cabbage, beets, onions, etc.), for a change, we add various vegetables and herbs, mushrooms, legumes, meat and fish, aromatic spices and seasonings to the appetizing soup. And one of my last experiments was borscht with peas. It so happened that after making my favorite salad, a little canned green peas remained and, so that the product did not disappear, I decided to put it in a saucepan with a borschik gurgling on the stove. It turned out to be just a delicious dish! It seems familiar, but not quite ordinary ... Try it too!

To cook borscht with peas, you will need:

beef - 300-400 g
white cabbage - 250-300 g
potatoes - 1 pc.
beets - 1 pc.
onions - 1 pc.
canned green peas - 5-6 tbsp. l.
bay leaf - 1-2 pcs.
black peppercorns
ground black pepper
salt

How to cook borscht with peas:

1. Thoroughly wash the beef under running water, place in a saucepan and cover with water. Put bay leaf and a few black peppercorns in a saucepan. Place the pot on the stove, bring the water to a boil, constantly skimming off the foam. Reduce heat and cook broth for 2-2.5 hours. Salt the finished broth to taste, strain through cheesecloth (or a sieve) and pour into a clean saucepan.
2. Put the pot with broth back on the stove.
3. Peel, wash, and grate the beets on a coarse or medium grater.
4. Cut the white cabbage into medium-sized strips.
5. Put beets and cabbage in a saucepan with boiling broth, cook for 20 minutes.
6. Peel and wash potatoes and onions. Cut the potatoes into small cubes, finely chop the onions with a knife.
7. 15 minutes before the end of cooking, put potatoes, onions and canned green peas in a saucepan with the future borscht.
8. Try borscht. Season with black pepper to taste and add salt if necessary.
9. Remove the saucepan from the heat, let it brew for 10-15 minutes, then pour into portioned plates and serve.

To prepare borscht with peas, you can use not only beef, but also pork broth. In the second case, it is worth knowing and remembering that pork is cooked faster, so the cooking time for meat should be about 1.5 hours. In addition, you can cook lean borscht with peas - in vegetable broth or in water.

The meat from which the broth was cooked can be cut into small pieces and put directly into the borscht, or offered as a separate snack. Among other things, I want to add that borscht with peas will turn out to be even tastier and more satisfying if you put half a hard-boiled egg in each plate before serving. Do not forget to add sour cream and fresh herbs to your meal!

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Soups and borscht are never enough! Especially if they are all different, and they cannot get bored 🙂 And what vegetables do you most often put to borscht? Beets, carrots, onions, potatoes, cabbage, and maybe a little more bell pepper? What about legumes? In addition to the traditional beans for lean borscht, we advise you to experiment with green peas! It will turn out to be a wonderful and satisfying dish - lean borsch with green peas, - which can be served to your family on weekdays and on holidays, the menu of which excludes meat.

Ingredients (per 5 liter pot of borscht):

• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Cabbage - a quarter of a head of cabbage
• Beets - 1 pc. small or half large
• Beans (young, canned, or frozen) - a handful
• Green peas (young or frozen) - a handful
• Tomato paste - 3 tablespoons
• Garlic - 2 prongs
• Dill and parsley - half a bunch (average)
• Salt to taste
• Sunflower oil for frying ingredients

Preparation:

1. Peel the young beans and put them in a saucepan. Pour 2 liters of water over them and put them on fire to cook slowly. Beans contain a lot of protein, so be careful: the water will boil away, just like when cooking meat. So, keep the fire low, and do not completely cover the pan.

2. Peel potatoes, cut them into soup cubes. Transfer the potato slices to boiling water in a pot of beans.

3. Place a frying pan on the fire and pour oil on the bottom. While the skillet is heating, peel and dice the onion. Place the onion pieces in a skillet and fry, stirring occasionally.

4. Meanwhile, peel and coarsely grate the carrots. Send it to a skillet with onions, stir and fry a little, stirring occasionally (carrots give off a lot of juice, so be careful not to burn them).

5. When the onions and carrots are browned, add three tablespoons of tomato paste to them and stir well.

6. Peel and grate vegetables or cut into thin slices. Transfer the beetroot pieces to a saucepan where the water, beans and potatoes are boiling.

7. Cut the cabbage thinly and also send it to the pot with the future lean borscht.

8. Add the fried part to the borscht - onion with carrots and tomato paste.

9. Salt the dish to taste and add finely chopped greens to the borscht.

10. Green peas will be the last to go to the pan so as not to lose their sweet taste and vitamins. Next, cook the borscht until fully cooked, from time to time checking the ingredients to taste.

11. Squeezed garlic should be added to the plates separately. Or a whole pot if you plan on emptying it from the borscht in one go 🙂

Ready! It's delicious, nutritious and not too heavy on the stomach!

Bon appetite!

One of the most popular homemade soups in our country, one of the symbols of Ukrainian cuisine, borscht is very tasty, nourishing and healthy. How to diversify the most common bored one Borsch? You just need to introduce a new ingredient into the usual soup. We suggest you add canned green peas to your borscht, which will give this dish an unusual aroma and taste.

Borscht recipe with green peas

Ingredients (2.5 L saucepan):

Cooking borscht with green peas

1 Boil the meat broth. In a saucepan of 2-2.5 liters. take 300-400g of meat, rinse, transfer to a saucepan, add water, salt and pepper. Cook pork for 1.5 hours, beef for 2-2.5 hours. The meat can be boiled with onions. At the end of cooking, remove the meat from the broth and use it to prepare other dishes or serve as a snack. If desired, cut some of the meat into pieces and leave in the broth.

2 Grate the beets, chop the cabbage into strips and transfer to the finished broth. Cook for 20 minutes. Wash, peel and cut the potatoes into medium cubes. Peel the onion and cut into small cubes (half rings).

3 After 20 minutes, add green peas, potatoes and finely chopped onions to the borscht. Cook for another 10-15 minutes. Add bay leaves at the end.

1 When serving, you can put half a boiled egg on a plate and garnish with dill or finely chopped green onions.

2 Onions for borscht can be pre-sautéed in oil along with chopped clove of garlic. Add to soup at the end of cooking.

3 Soup can also be boiled in water - you get a lean version.

Borsch with green peas can be served hot or cold. If you want, then you can cook this borscht in meat broth. Borscht with green peas - cooking method. First you need to start preparing vegetables - the potatoes are peeled and cut into thin slices.

A saucepan is placed on the stove, cold water is poured, brought to a boil, then the sliced ​​potatoes are shifted, after the potatoes boil, it is necessary to remove the foam that has appeared. Boil the potatoes over low heat for 20 minutes. The onions are peeled and cut into small cubes, the carrots are washed, peeled and rubbed on a coarse grater.

A clean frying pan is placed on the stove, heated, then a small amount of vegetable oil is added. As soon as the oil warms up well, it is necessary to lightly fry the onion until it becomes a light golden hue, then the carrots are added and everything is fried for a few minutes.

Borscht with peas is very easy to prepare and at the next stage of cooking it is necessary to transfer the fried vegetables into a saucepan with potatoes, then green peas are added. Everything is cooked for a few minutes, then seasoned with a small amount of ground black pepper, salt, bay leaves are added and everything is cooked together for 15 minutes.

Sorrel is well washed, then finely chopped and laid out in pots, everything is cooked together for another 15 minutes. Then add chopped parsley, dill and green onions, cook for another five minutes. Ready borscht must be left for half an hour so that it can brew, after which it is poured into portioned plates. Sour cream should be served separately.