Real red borsch with beans it is very simple to cook. Although there may be different ways laying vegetables, stewing tomato roast and so on, our version of borscht, I will call without a shadow of a doubt the most delicious. Beans add thickness to the borscht and rich taste, beets with the addition of a bite, bright shade, and pork ribs and the roots are a delicious scent that no one, especially your husband, can resist. It is rich not only in its taste, but also in the set useful microelements and vitamins, so it is advisable that red borscht be present in your family's diet. I will reveal the secrets of cooking borscht in, which is described below. Use step-by-step cooking correct Ukrainian borscht with beans with photo, and you will succeed unusually tasty dish For dinner.

Ingredients for making the right Ukrainian borscht with beans

Step-by-step preparation of the correct Ukrainian borscht with beans

1. Pour water into a saucepan with a volume of 3 liters, put the washed pork ribs into it. When the water boils, remove the foam.
   
2. Add the peeled small onion, parsley and celery roots, then the broth will be very aromatic and tasty. Cook until the beans and meat are cooked through.
3. After half an hour, add the beans soaked in advance for 6 hours to the broth. If the beans have not been soaked, toss them along with the meat and cook until the beans are tender.
   
4. Heat a skillet with oil, add the diced onions, fry until the onions are soft.
5. Now add the chopped thin straw carrots and simmer together with onions for a couple of minutes. Set the browning aside.
   
6. Heat oil in a pan again and add thinly chopped or grated beets, fry for 2 minutes.
7. Add then Apple vinegar and fry for another 2-3 minutes. This way the beets will retain their beautiful color.
8. Now pour 0.5 tbsp to the beets. broth from a saucepan, reduce heat, cover and simmer for 3 minutes.
   
9. Add the sautéed onion and carrot to the beets, stir. Add tomato paste and sugar, stir. So the borsch will turn out to be sweet and sour, and not insipid.
   
10. Season borscht with pepper and salt, add Bay leaf.
11. From the finished broth, take out the onion and roots, they can be thrown away. The meat can be removed from the ribs and the bones discarded. Add the missing volume of water.
    
12. Add the diced potatoes first, cook for 10 minutes.
13. Then add the chopped cabbage. Bookmarking time depends on preference, if you like soft cabbage add 15 minutes before cooking, if crispy 5 minutes.
    
14. When the borscht boils, add the dressing, stir. When the borscht boils again, taste it. If there is not enough acid, you can add a little citric acid.
15. Before turning off, add finely chopped garlic and herbs, cover and remove from heat. Red borsch with beans is ready, but it is better to let it brew for 20-30 minutes.

Red borscht is served with garlic donuts and sour cream. Serve white or Rye bread... Bon Appetit!

Hearty, aromatic, rich borscht can be cooked not only for meat broth... The variant with vegetables is not just not worse - it is many times more appetizing and tastier! And to make the soup more nutritious, it is better to cook this vegetable borsch with beans. The recipe is ideal not only for summer menu but also during fasting or dieting. All the charm of this borscht is in the rich vegetable dressing. With fresh herbs and seasonal vegetables it turns out very tasty, just incomparable! If you prepare beans for borscht in advance (I usually do this), or even easier - take canned beans, it will take you no more than 30 minutes to cook.

Ingredients:

• beans (I have small white) - 1/3 tbsp.,
• potatoes - 300 g,
• white cabbage - 150 g,
• beets (with leaves) –200 g,
• carrots - 100 g
• onions - 50 g,
• bulgarian pepper - 0.5 pcs.,
• tomato - 1 small
• celery - 2 sprigs,
• vegetable oil - 50-70 ml,
• sugar - 1 tsp.,
• lemon juice, spices and salt to taste.

How to cook an incomparable borscht with beans

Beans for such borscht can be taken both dry and canned. With canned food, everything is quite simple - we rinse and discard it in a colander in order to allow the liquid to drain properly.

Dry beans (like mine) at first for 5-7 hours cold water soak, then rinse and boil until cooked in water without salt. The average cooking time is 30-50 minutes.

We put the finished boiled beans aside for now - we need it only at the very end of cooking. Now let's get to the vegetables. Peel the potatoes, rinse and cut into small cubes or medium-sized cubes.

Dip the potatoes in boiling salted water and cook for 10 minutes. During this time, we shred cabbage with medium-sized strips.

The potatoes boiled at the right time - we load cabbage to it and cook everything together for another 2-3 minutes. (I have a young cabbage, she needs very little).

Next in line vegetable dressing to the soup. We begin to cook it with beets. We clean it and on coarse grater we rub, again, using the gifts of summer, I add a few more leaves to the beets beet tops and celery. In a frying pan, heat the oil and send the beets and herbs for overcooking.

We simmer the beets under the lid, while preparing the rest of the vegetables for overcooking. Three carrots on a coarse grater. Chop the onion, tomato and bell pepper into cubes, smaller or larger - at your discretion.

Let the beets stew for about 7 minutes and load the rest of the vegetables to it. Salt the overcooking, season with seasonings (to taste) and, closing the lid, simmer for a minute. 10 (until vegetables are soft).

Re-frying is ready.

We fill the soup with ready-made overcooking. We also send boiled beans there.

We throw bay leaves and herbs into a saucepan with soup, add sugar and salt, acidify to taste lemon juice... Bring the soup to a boil, boil it for just another minute - and you're done!

Well, what could be tastier than freshly brewed, appetizing, homemade borscht with beans, fresh vegetables and sour tomato juice? Try this recipe with step-by-step photos of delicious Ukrainian borsch... I am sure what is satisfying and tasty first the dish will not leave your household indifferent and you will come back to the recipe again and again.

Products for borscht in a three-liter saucepan:

• 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 peppers (frozen or fresh) - 1 pc. ;
• dill (fresh, dried or frozen) - 3 tbsp. lies .;
• tomato juice - 150 ml;
• lean oil - 40 ml;
• table salt - to taste.

How to cook borsch with beans

Starting to cook, we need to put the meat to cook. This is done according to the standard procedure for all first courses.

Then, it is necessary to send the beans washed and soaked in advance to cook in a saucepan with meat. If you could not soak it in advance, do not worry. Just remember that over time, these beans will take longer to cook.

Beets also take a long time to cook, so you can put them in the pot right after the beans. After the beets are thrown into the borscht, the broth can be salted to taste.

Well, now, it's time to prepare a dressing for our borscht. To do this, we need to peel the onions and carrots. Three carrots on a coarse grater, well, cut the onion into small cubes. I took the salad pepper in this version of borscht frozen in halves already without grains. We simply cut it into cubes 1X1 cm in size.

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

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

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

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

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

On the the last stage add dressing to our borscht.

Bring it to a boil again and turn it off.

Delicious homemade borsch with beans in Ukrainian is ready.

Serve a healthy and tasty first course with chopped onions and fresh bread. If you have time, you can please your family with beautiful and fragrant ones.

Borscht turns out to be much more nutritious if you add beans to it. This almost does not affect the taste, but the soup itself turns out to be more rich, more tender, its consistency becomes more uniform. So it was cooked in the old days.

General cooking principles

Borscht is cooked in water, vegetable or meat broth. This affects the taste, calorie content, and cooking time. Beans can be prepared in advance, or you can buy canned beans.

All vegetables are chopped in different ways: straws, cubes, cubes. The main thing is not to be too large. The more vegetables, the tastier the borscht turns out. Beets and tomatoes are definitely added not only for taste, but also for color.

Classic borsch with beans

Cooking time

calorie content per 100 grams

How to cook:

Advice: tomato sauce can be made from two spoons tomato paste and a glass of water.

Lean borsch with beans

Delicious soup that you can quickly fill up in fasting. Warms wonderfully!

How much time - 2 hours.

What is the calorie content - 18 calories.

How to cook:

1. Place beans soaked overnight in a saucepan and cover with water. Put to cook.
2. After twenty minutes, add the diced, peeled potatoes to it.
3. Cut the beets into cubes, fry a little, add to the soup.
4. Finely chop the carrots and onions, and fry them too.
5. Finely chop the tomatoes without stalks.
6. When the potatoes are ready, transfer the frying to the soup.
7. In the same pan, fry the tomatoes with finely chopped garlic.
8. Chop cabbage and bell peppers into strips, send to a saucepan.
9. Sugar the tomatoes, season them, add to the soup just before the end of cooking.
10. Finely chop the greens and sprinkle the finished borscht on top. Let it brew for ten minutes before serving.

Tip: so that the tomato skins do not interfere in the soup, you can remove them by pouring boiling water over the tomatoes.

Borscht with canned beans

Express recipe for borscht, for which you need or vegetable broth, or water.

How much time is 50 minutes.

What is the calorie content - 41 calories.

How to cook:

1. Put the broth to a boil.
2. Grate coarsely beets and carrots. Add the beets to the boiling broth and cook for ten minutes.
3. Chop the cabbage finely.
4. Dice the celery root and potatoes.
5. Finely chop the onion.
6. Cut the Bulgarian pepper into squares.
7. Send the potatoes to the beets, add celery and pepper after seven minutes.
8. Fry the carrots with the onion and finely chopped garlic. At the end, pour in half a glass of water and add tomato paste. Simmer for another two minutes.
9. Send the cabbage to the broth along with frying from the pan.
10. Cook for another ten minutes, then add the washed beans.
11. Season and turn off. Let it brew for fifteen minutes before serving.

Tip: you can take both red and white beans. The main thing is that it is not in tomato sauce.

How to cook with mushrooms

Wonderful scent forest mushrooms and real borscht - the perfect combination!

How much time - 1 hour 30 minutes.

What is the calorie content - 93 calories.

How to cook:

1. Cut the beets into cubes and fry them in a spoonful of oil with the addition of lemon juice.
2. Blanch the tomatoes, cut the pulp into cubes, add to the beets, simmer, covered, for seven minutes.
3. Cut the potatoes into cubes and cook for eight minutes.
4. Rinse the mushrooms and boil them for ten minutes. Then fry in oil for another five minutes.
5. Finely chop the onion, carrot and celery root and fry until soft.
6. Then transfer the mass to the beets, and then send everything together to the potatoes and cook for ten minutes.
7. Then add the mushrooms and boil for five minutes.
8. At the end, add chopped cabbage and beans, stir everything, cook for another two minutes. Season.
9. Serve after twenty minutes.

Tip: fresh cabbage for interesting taste can be exchanged for sauerkraut.

Ukrainian recipe

Generous Ukrainian recipe based on several types of meat. For better flavor you can cook everything with smoked bacon.

How much time - 3 hours.

What is the calorie content - 44 calories.

How to cook:

1. Simultaneously cook three types of meat and beans. Cook until tender. It takes about an hour and a half.
2. Remove the meat and cut into cubes, strain the broth. Return the meat and beans to the broth.
3. Put the beetroot here, cut into cubes.
4. After five minutes, add the potatoes, also chopped into cubes.
5. Finely chop celery, onions and carrots and sauté.
6. Add chopped tomatoes and tomato paste, simmer for another two minutes. Then transfer the whole mixture to the soup.
7. Chop the cabbage and add it after frying.
8. Finely chop the herbs, mix with spices and stir in the borscht.
9. Simmer for ten minutes under the lid. Turn off and let it brew for an hour. Serve with garlic donuts.

Advice: if there are no donuts, you can simply grind garlic with herbs and spices in a mortar and spread on bread.

In a recipe where mushrooms are used, you can not pour the broth from under them, but add directly to the soup. Then the taste of the mushrooms will be more pronounced. If you take champignons for soup, then you do not need to cook them, only roasting will be enough.

In addition to donuts and sour cream, borscht can be served with brown bread croutons, garlic sauce, smoked bacon, horseradish, pickled onions or with chives and salt. Fresh bread is always served.

To surprise the whole family original presentation borscht, you can do it all ready-made ingredients chop in mashed potatoes. Such a pink soup with sour cream is served. If it is cooked in broth, then you need to reheat it, and if in water, then you can eat it cold.

One of the most beloved and popular soups is borscht, this is one of better ways feed big family hearty and tasty. How bright, different and fragrant it is!

It is unlikely that culinary experts will ever agree on classic recipe borscht. But it is not needed, because it is the variety of cooking methods that is the highlight of this popular dish... I used to cook borscht. But sometimes I tried something new: I slightly changed the technique of processing vegetables, added or removed certain foods, spices. Most of the experimental options were successful, so they were part of our family daily menu... Just like that, for a change, I once cooked borscht with beans according to this recipe. It turned out very tasty, incomparable, delicious! Now, if I do not forget to soak the beans in the evening, I cook hearty lunch exactly.

Features of cooking borscht with beans

• Rich broth. Very important component delicious borscht. Traditionally, it is cooked in moderation. fatty meat, always with bones. Delicious base borscht goes out and on homemade chicken... If there is no meat or poultry, brain bones or a soup set will do.
• Cabbage. Depending on the degree of maturity of the vegetable, it is laid at the beginning or at the end of the preparation of the dish. Together with fresh cabbage, you can put a little sauerkraut. It will add a special piquancy to the borscht.
• Consistency. To achieve thickness, add 1-2 whole boiled and mashed potatoes to the borscht. The broth is also thickened with flour. It is added to carrots and onions for the final stage frying. Then put the tomato into the pan and pour in the water.
• Beans. Both dry and canned beans are suitable for this dish. Dry beans are pre-soaked and boiled until tender in a separate saucepan. Canned beans lay 10-15 minutes before the dish is ready. It tastes good with any beans - white, red.
• Beet. An obligatory ingredient in borscht. It is brought to readiness (boiled, baked) separately or tinder on a coarse grater and fried with onions and carrots. The most incomparable color is obtained with baked beets. See the rest of the tricks for making rich red borscht.
• Tomato. It is allowed to use tomato paste or tomato pulp, wiped from seeds.
• Spices. The main spices for borscht are: bay leaves, peas (broth); garlic, herbs, ground pepper, etc. Other seasonings may be added to taste.

Ingredients for a 4-5 liter saucepan:

How to cook an incomparable, thick borscht with boiled beans (very tasty recipe with photo):

Beans, if dry, soak overnight in cold clean water... It will swell, absorb almost all the water. Rinse, cook, adding cold drinking water(twice the volume of beans). Cook over low heat until tender (40-90 minutes). The duration of the boil usually depends on the type of beans. Wash the beets. Without removing the "uniform", send to cook or bake (first wrap the root vegetable with foil). Cooking time - 40-80 minutes (depending on the size of the vegetable). This time I cooked broth on a chicken back with minimal set spices. I did not add vegetables, since they are in enough are part of borscht. Rinse the meat (bones). Place in a saucepan of a suitable size. Add a couple of dried bay leaves, coriander, and peppercorns. Fill with filtered water. Put it on the stove, turn it on medium fire... After boiling, screw the hotplate to the minimum setting. Boil the broth for 1-2 hours, depending on the type and quality of the meat.
Smoked brisket(lard with meat layer, bacon) cut into cubes. Place in a dry skillet. Fry until golden brown. At the same time, the pieces of brisket will decrease in volume, and fat will be melted out of them. Carefully transfer the resulting greaves into a separate bowl. Use the melted fat for sautéing vegetables.
Peel the carrots, grate coarsely. Remove the husk from the onion, chop it into cubes. Remove the paprika core along with the seeds and tail. The rest - cut into thin strips (small squares). Heat the fat in a frying pan (if it is not enough, add oil). Put onion, fry until transparent. Send carrots to him. After 3 minutes, add the pepper. Cook vegetables over moderate heat until almost medium readiness.
Add tomato. Dilute with water to the desired consistency if paste is used. Boil the mass for 5-7 minutes with a low boil. If the tomato looks too sour, add a little sugar, it will improve taste qualities borscht.
Ready broth strain. Separate the chicken from the bones and skin. Cut or divide by hand into fibers. Set the meat aside for now. Peel the potatoes, cut into small pieces. Add to saucepan. Put it back on the stove.
While the broth is boiling again, chop the cabbage after adding the potatoes. Since I had an “old” vegetable with a rough texture, I put it in the borscht right away. It is better to put young cabbage in the borscht at the end so that it retains its shape and does not boil over. As soon as the contents of the saucepan boil, pour chopped cabbage into it. Let the dish cook without your participation for 10-15 minutes.
For now, tackle the other components. Cool the finished beets a little and peel. Grate coarsely. To prevent the beets from losing their color when cooking borscht, mix them with a small amount of acid - lemon juice or natural vinegar.
Chop the garlic coarsely and washed dill... Fold in a blender. Sprinkle with salt. Grind. You will get a fragrant paste.
When the potatoes and cabbage are half cooked, add a mixture of tomato and vegetables to them. Stir. Cook for about 10 minutes after boiling.
Add beets to the borscht.
Beans are next.
Then - brisket, chopped boiled chicken.
Add the dill seasoning last. Stir. Refuel the borsch ground pepper, be sure to try it with salt. Add salt if necessary. Continue cooking until all ingredients, from beans to cabbage, are in good condition. Turn off the stove.
Delicious ready-made, thick borscht with beans, leave under the lid for 20-30 minutes. Then serve. Incredibly delicious!