The variety of recipes for borsch with beans is as wide as the number of housewives preparing it. The options presented here will become the basis for culinary creativity, encourage imagination, and reveal new tastes and secrets. Try each of them, choose the most delicious, use your favorite ideas and start your creativity. The uniqueness of borsch with beans is that legumes are an excellent substitute for meat, because even a vegetarian dish with them is hearty.

The five most nutritious recipes for borsch with beans:

Traditionally, red beans are used for this dish. It has a good taste, mealy structure, quickly digests, so that the borscht gets thick. But if you cook it directly in the broth, it will acquire a grayish tint, although it will not affect the taste in any way. Therefore, they act as follows.

1. Soak red beans overnight.


2. Drain the water.


3. Boil for an hour, until soft.


4. Drain the water.


5. Now you can put the beans directly into the borscht according to the recipe.

Cooked borscht and with white beans. It preserves integrity better, the taste is different, but also pleasant. To quickly cook the borscht itself, boil the white beans as red.

Preparing borsch with beans in the same way as usual. Beans are added either when cooking the broth, if it is raw, or with potatoes and cabbage, if it is boiled or canned.

1. Cook the broth, for vegetarian borscht, omit this point.


2. Chop the cabbage and boil it for 10 minutes in the broth.


3. Add diced potatoes, cook for five minutes.


4. Add beets, cubes or straws, previously baked, boiled or sautéed.


5. Fry carrots with onions, add tomatoes, tomato juice or pasta to them, send to the broth.


6. Put spices, herbs, let it boil, then turn it off, cover and leave for five minutes.

Serve borsch with beans and sour cream.

The five most low-calorie recipes for borsch with beans:

Give zest to borsch with beans:

• try putting cabbage at the end of cooking, before spices and herbs - then it will be crispy;


• use several types of meat for the broth, it’s much tastier;


• if there is little acid, add sauerkraut, soaked apples, salted or pickled grated cucumbers, beet kvass or a spoonful of vinegar.

When I lived in a dormitory as a student (still that school of life!), We had one girl in the section who managed to cook borsch in 20 minutes before her husband arrived. He was seething, boiling unrealistic, but was, in principle, ready. So, I declare to you with all responsibility: this is not borsch! We will call it tomato soup. ... And remember, if you need to cook something quick for dinner, it will definitely not be borsch, because real borsch is cooked for a long time, it is more likely to boil, it is boiled.

For homemade borsch with beans, we will need standard products, the difference will be only in the availability of beans: potatoes, onions, beets, carrots, garlic, bell peppers, beans, tomatoes (or tomato paste), cabbage and greens.

I will dwell on the selection of some products.

First of all, let's talk about tomatoes. For frying, you need fresh tomatoes or canned in their own juice. Homemade tomato is perfect, and in its absence - and tomato paste. This time I cooked with tomato paste due to the lack of everything else.

We put sweet pepper in borscht according to tradition, this is not an obligatory ingredient, and you can safely do without it.

Of greens, it is best to use the standard set: parsley, dill, green onions.

Now about the broth. I usually cook borsch on meat and bone broth. Of course, pork borscht will be the most delicious, but veal and chicken are quite suitable. But if you do not really like broths, you can easily cook "empty" borsch on the water. And believe me, it will be no less delicious! Moreover, the presence of beans will fully justify the lack of meat.

Since cooking borscht is a long process, I can tell you how to cook it with a saving of time.

1. For example, I always cook the broth the day before. This time there was a brisket of pork bones with a little meat. After readiness, I took out the bones, removed all the meat from them, put the bones in a bag (then my son will take them to homeless animals), and left the meat for storage in a plate.

2. In addition, in the evening I soak the beans. To do this, fill the beans with water at room temperature, the water level should be significantly higher than the level of the beans, because during the night the beans absorb water and swell. If you pour a little water, the beans will remain dry, which means that it will then be cooked for a long time.

3. Moreover, if you have time in the evening, even frying can be done in advance! It will be infused and will only taste better. But if there is no time, then you can peel and chop vegetables for frying.

As you can see, if desired, the cooking process is easily divided into 2 days.

So, the broth is ready, the beans are soaked. Now the main thing is to do the roasting.

My mother always said that frying should be tasty in itself, this is a guarantee of delicious borsch. You need to make it so delicious that immediately, hot, right from the pan, spread on bread and eat, squinting with pleasure.

Getting to the main magic?

You need to peel beets, carrots, onions and garlic. Dice vegetables (garlic, naturally, finer). Although the principle of slicing is not so important. Sometimes I want to cut into long sticks. But most importantly - I always cut vegetables, and not rub on the grater. This is your choice, but in my opinion it seems to me tastier :)

In a pan, heat the vegetable oil (you can melt the fat from the fat or take the butter), throw the beets, fry them a little, then add the onions, garlic, bell pepper and carrots.

About sweet pepper. Usually I take a whole peppercorn, cut it in half. I cut one part into small cubes and send it to the roast, and the second part at the very end of the preparation I cut into half rings and throw into an almost ready borsch.

Fry all together until cooked. Now put 1-2 tbsp. tablespoons flour, passer. It's time for the tomatoes. Since I have tomato paste this time, I diluted it with boiling water in a cup, and then, in such a liquid form, poured into a pan. Mix, cover and simmer over low heat. Do not forget to stir!

By the way, while frying is fried, we need to start 3 more processes.

1. Put the boiled beans. Yes, we will cook it separately! We drain the water from the pan, where the beans were soaked. Pour a little broth (or cold water), just to slightly cover the beans, put on fire. Even soaked beans need to be cooked for a long time. But there are a few secrets.

They say that you can pour a little soda, then the beans will boil faster. I don’t know, I feel the aroma of soda everywhere, for me this is not an option. Therefore, I do this: as soon as the beans boil, add a little cold water, boil again - still some water. And so I repeat about 3 times. As a result, the beans are ready in less than an hour (at the end of cooking, salt it, please).

Although all this is very relative, because it depends on the variety of beans: there is a fast-digesting one, there is one that is cooked for a very long time, there is sugar, etc. This time I have a mix: white sugar and that speckled one is beautiful, but I forgot its name.

2. Put the broth on the fire.

3. In parallel with all this, we are trying to peel potatoes.

We return in the meantime to frying. If you think she is ready, then it's time to give her a real taste. Salt to taste, pepper. If I cook with tomato paste, I usually add 1-1.5 tsp. Sahara. In general, we need to make an incredibly delicious and thick tomato sauce. Are you done? Set it aside for now - let it insist.

We check what we have done by this time: the frying is completely ready, the beans are cooked, already chopped potatoes gurgle quietly in the broth.

When the potato is completely ready (didn’t forget to salt it?), We throw the beans to it along with the broth in which it was cooked. This is logical: we combine 2 finished products. Now add the frying to the future borsch. And we wait until all this boils.

But we wait not idly, but shred the cabbage. I always cut it not coarsely or finely, but approximately as in the photo.

Meanwhile, the borsch is boiling, which means we throw cabbage and sliced \u200b\u200bbell peppers (half). Cook until cabbage is soft, throw finely chopped greens and pre-cooked meat (if you cooked the broth, of course). Be sure to try the borscht! Salt, pepper, bay leaf - is there enough? Yummy? Are you done? Turn off the heat, cover the pan with a lid and let it brew. This is a mandatory step. And only then, after at least half an hour, pour the borscht on plates and call the family to the table.

By the way, very many will agree with me when I say that borscht tastes best on the second day. It's true!

Don't be scared by the length of the process. Borsch is cooked simply, the main thing is to fill your hand and “feel” the dish. Then you will get the most delicious Ukrainian borsch!

Pour the beans with water, take half a glass of two glasses of water. We leave it for 6-8 hours at night or, if possible, change the water two to three times.

Pour the meat with cold water, let it boil. We collect the foam or drain the first broth and bring to a boil again. Cook the meat until cooked, depending on the softness, it will be ready in 1.5-2 hours.

Drain the water from the beans, rinse and transfer to a pan. Pour two glasses of clean cold water. After boiling, remove the foam, cook without adding salt for 45-60 minutes. Drain the broth, cover the beans so as not to dry.

Extract the meat from the broth. After filtering the broth, we put in it potatoes, diced or cubes. Leave to cook for 20 minutes.

Simultaneously with the cooking of potatoes, we extinguish the beets on the next burner. Cut the beets into thin strips, pour into a frying pan with heated oil and leave on low heat for 20 minutes, covering with a lid.

In another skillet, fry finely chopped onions, chopped carrots. Bringing the vegetables to softness, add the grated tomatoes (for frying we take two or three pieces).

When the potatoes are boiled, and the beets become soft, add it to the pan and after boiling continue cooking for another five to ten minutes.

We shred cabbage with not very thin straws. We send to the pan, add salt. Cook the borsch until the beets and cabbage are tender.

Add fresh tomatoes and peppers to the borsch, cut into small pieces.

After ten minutes, add the finished vegetable fry and boiled beans. Cover loosely with a lid, leave to simmer until the tomatoes soften.

Before turning off, season the borsch with fresh dill (or add greens to the plates), garlic and lavrushka. Turn off, leave to insist. Warm up before serving. Enjoy your meal!

Such a dish as borsch is prepared in all Slavic countries, even if it is called in different ways. Moreover, every housewife has her own tricks, how to cook, for example, borsch with beans. The recipe may differ from others not only in the list of components included in it, but also in the way they are prepared before reuniting in the final dish. However, in any of the culinary fantasies on this subject, cabbage, beets and legumes are always present.

Tasty and satisfying

We’ll warn you right away that when you cook borsch with beans, the recipe simply cannot differ with particular accuracy. Someone loves thick soups, right so that the ladle can hardly rotate, and someone more like the abundance of a liquid base. However, an approximate distribution of products can be estimated.

First of all, to make the broth more rich, a pound of meat, preferably ribs, is taken on a three-liter pan. A glass of beans is soaked overnight in cold water. If you do not want to wait long, or you forget to do it - outsmart nature. Put the beans in a very small volume of water and constantly add half a cup as you boil it. So the beans are cooked pretty quickly.

The broth is cooked separately; in anticipation of its readiness, cabbage is cut (medium-sized head) and, after taking out the meat, it is laid in a pan. Ten minutes later, the next five add four chopped potatoes. The medium beetroot and large onion are chopped into cubes, carrots rub on a grater. All together, it is stewed in vegetable oil with the addition of two heads of garlic, sorted into slices. Before cooking, add a couple of spoons of tomato paste. When it boils, cooked beans and ribs cut along the seeds are laid. Greens can be poured directly into the pan, can be served separately. And certainly - sour cream!

At the time of fasting

What beans are good for is their fullness and "independence." Using them, you can completely do without meat broth, which is very important for vegetarians, those who are on a diet or are observing church fasts. What is especially nice - the main taste features of the dish are completely preserved. To cook lean borsch with beans, the recipe again advises soaking it overnight. The number of beans, either the same as in the previous recipe, or one and a half times more - depends on how rich the meal you intend to get.

The next morning the beans are cooked (from an hour to two, depending on the variety and degree of freshness; dry, of course, takes longer to cook). When it becomes soft, potato cubes are thrown, and after five minutes - chopped cabbage. While it is boiling, beets, onions and carrots are fried. Such a recipe for red borsch with beans requires adding not only tomato paste (or peeled chopped tomatoes) to the frying, but also a tablespoon of vinegar and half the same spoon of sugar. Stew together for about 6 minutes, then pour into the borsch and cook for another 10 minutes. After turning off the fire, add chopped dill with parsley into the borsch and leave it to brew for a while.

Borsch with green beans

Some people do not like ordinary, red or white beans too much. Or maybe they just don’t trust these beans, believing that they cause bloating and gas. They can be advised to cook borsch with beans, the recipe of which replaces the usual beans for us with string beans. It can be cooked both in lean version and in meat broth.

If the first option is chosen, the chopped onion is first fried with chopped straws (it is better to cut, not to rub here) with carrots. At the same time, beets, also shredded by straws, are laid in three liters of boiled water. A quarter kilogram of green beans is cut into squares and added to the vegetables in the pan. Together they will be fried for about ten minutes, but at the same time, the container must be covered. Then 2 cups of tomato juice are poured under the lid, the frying is mixed, strips of bell pepper, salt, pepper and chopped greens are added to it. Having put out still 15 minutes, the fire is turned off. In the pan, when the beetroot is slightly discolored, the potatoes are put in, as it is boiled a little - cabbage, and almost immediately - roast. After a few minutes of general cooking, the borscht is turned off and traditionally served on the table, with sour cream.

Carpathian borsch

Very delicious and aromatic is the dish that describes the recipe for Ukrainian borsch with beans and mushrooms. They like to cook it in the Carpathians; there, of course, forest mushrooms are added, but it has been checked by many culinary experts - with mushrooms it also turns out quite well. The main cooking techniques, the calculation of the products and the sequence of actions are the same, only an additional half-glass of beans and 200 grams of fresh mushrooms are taken to the same three-liter pan. While beans are boiled as a standard and frying is done, chopped champignons are allowed in vegetable oil. Note: mushrooms are greatly reduced during processing, so they must not be fried to the end. In addition, if you evaporate all the liquid, the mushroom aroma in the borsch will be significantly less. Add champignons to a common pan before the end of cooking, and after 5-10 minutes of boiling, remove the container from the stove and leave to brew a little.

To borsch was in the winter

Of course, it is much tastier when prepared from fresh vegetables. However, in the colder months they cost more, and the quality is worse. So the fans of this Slavic dish take care that they have in stock a dressing for borsch with beans. In principle, it is also used with pleasure at the height of the vegetable season, since it significantly speeds up the cooking process. It is made according to your favorite recipe, but it should definitely include refried onions, carrots and beets. Many also add bell peppers, and tomato paste is replaced with peeled tomatoes. The main difference from the standard cooking of frying is a fairly large amount of table vinegar, added during the stew. It requires 150 ml per 5 kg of dressing. To avoid excess acidity, 3 more tablespoons of sugar are added. When refueling is ready, it is laid out in sterile jars, corked and hidden in storage.

Creative approach to the idea of \u200b\u200bborsch

It is curious that in the old days, when borsch with beans was "invented", the recipe did not imply the obligatory frying of individual products. Opponents of frying may well follow the commandments of previous generations of culinary specialists and lay all vegetables raw.

Those who prefer a more uniform first, it is recommended not to cut the beets, and rub it like carrots.

Many housewives advise not to fry the garlic with the other vegetables, but to squeeze it through a press before the dish is ready.

Love smoked meats - remove meat from the base, cook vegetable borsch with beans (the recipe is similar to the lean option), and a quarter of an hour before removing, put smoked ribs, chopped sausages or sausage in the soup. You will get Moscow borscht.

Do not want to do only vegetables, but want a less fatty dish - cook cabbage soup based on chicken. It turns out delicious and dietary food.

The recipe for Ukrainian borsch with beans implies either frying vegetables in fat, or adding it at the end of cooking, grated with chopped garlic. Choose the option that suits you best!

Present red borsch with beans welding is very simple. Although there may be different ways of laying vegetables, stewing tomato frying, etc., I will call our version of borscht without a shadow of doubt the most delicious. Beans add borscht density and rich taste, beets with the addition of a bite, a bright shade, and pork ribs and roots are a delicious aroma that no one, especially your husband, can resist. It is rich not only in its taste, but also in a set of useful trace elements and vitamins, therefore it is desirable that red borsch is present in the diet of your family. I will reveal the secrets of cooking borsch to you, which is described below. Use step-by-step preparation of the correct Ukrainian borsch with beans with a photo, and you will get an unusually delicious dinner dish.

Ingredients for making the right Ukrainian borsch with beans

Step by step cooking the right Ukrainian borsch with beans

1. Pour water into a 3-liter pan, throw 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 beans and meat until cooked.
3. After half an hour, add beans soaked in advance for 6 hours to the broth. If the beans are not soaked, throw them with the meat and cook until the beans are ready.
   
4. Heat a pan with oil, add diced onions, fry until the onions are soft.
5. Now add the carrots chopped into thin strips and stew with the onion for a couple more minutes. Set the roast aside.
   
6. Heat the oil again in a pan and add the beets finely chopped or grated, and fry for 2 minutes.
7. Then add apple cider vinegar and fry for another 2-3 minutes. So beets will retain their beautiful shade.
8. Now pour 0.5 tablespoons to the beets. broth from the pan, reduce heat, cover and simmer for 3 minutes.
   
9. Add the onions and carrots to the beets, mix. Add tomato paste and sugar, mix. So borscht will turn out sweet and sour, but not fresh.
   
10. Pepper and salt the borsch dressing, add bay leaf.
11. From the finished broth, get the onions and roots, they can be thrown away. The meat can be separated from the ribs and discarded bones. Add the missing amount of water.
    
12. Throw the diced potatoes first, cook for 10 minutes.
13. Then add chopped cabbage. Its laying time depends on preferences, if you like soft cabbage, add it 15 minutes before cooking, if crispy, 5 minutes.
    
14. When the soup begins to boil, add dressing, mix. When the soup begins to boil again, try the taste. If there is not enough acid, you can add a little lemon.
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 borsch served with garlic and sour cream donuts. Serve white or rye bread with this dish. Enjoy your meal!