Borsch is one of the first dishes popular among many Slavic peoples, as it is tasty, healthy and satisfying, especially if it is cooked in meat broth. But lean versions of this soup can saturate and deliver gastronomic pleasure. When you want to make it more high-calorie and thicker, people who temporarily or constantly do not eat meat add other protein-rich foods to it. Borsch with beans can be lean or with meat, in any case it will turn out thick, appetizing and tasty, if you follow the recipe and cooking technology of this dish.

Cooking features

The ability to cook borsch is a big plus for any housewife. Most men respect this dish. But not everyone succeeds. Instead of bright, appetizing and thick borsch, some inexperienced culinary specialists get liquid soup of a muddy-burgundy color, which I do not even want to try. No mistakes will allow knowledge of the technology of cooking real borsch.

• Regardless of whether you cook borsch with meat or without meat, it should be thick and rich. Do not save products and disrupt the recipe.
• The most difficult and at the same time important task when cooking borsch is to make it red, to prevent beets from losing their color. It is boiled for a long time, and if you run it into a raw broth, by the end of cooking it will discolor. A little trick allows you to avoid this: a red vegetable is added to the borscht already cooked, previously fried, stewed or baked in the oven. As a result, it is enough to cook the beets in the soup for 5-10 minutes.
• Keeping the beets saturated in color also helps treat it with vinegar, lemon juice.
• The soup will turn out much more appetizing if you grind the ingredients carefully, in even medium-sized pieces. Beets and carrots look beautiful in borsch, if they are cut into thin strips or grated for Korean salads. If tomatoes are used for cooking, they are first cleaned. Chop the cabbage as finely as possible, cut the potatoes into pieces of the same shape and size, usually cubes or whetstones.
• Beans are cooked longer than other products. To reduce cooking time allows prolonged soaking of beans in cool water (for 6-12 hours). Beans are placed in the broth first or boiled separately. Ready beans are laid in soup after cabbage. String beans are also added after potatoes and cabbage.
• Gourmets say: if you let the borscht brew, it tastes better. Do not be afraid to cook it a lot, for 2-3 days. Be sure to give him the opportunity to stand for at least half an hour under the lid before pouring on plates.

Serve borsch with beans can be with sour cream, garlic, herbs. It will be well supplemented with garlic croutons or Ukrainian donuts. If you fast, sour cream can be replaced with lean mayonnaise.

Borsch with beans and meat

• pork or beef on the bone (or soup set) - 0.5 kg;
• dry beans - 120 g;
• beets - 150 g;
• cabbage - 0.3 kg;
• garlic - 2 cloves;
• sweet pepper - 150 g;
• carrots - 100 g;
• onions - 100 g;
• potatoes - 0.7 kg;
• tomato paste - 60 g;
• vegetable oil - 60 ml;
• table vinegar (9 percent) - 5 ml;
• water - 3 l;
• salt, pepper, bay leaf - to taste.

Cooking method:

• Sort beans, rinse, fill with cool water. Leave for 6 hours. Rinse again.
• Wash the meat, put in a pan. Fill with water, put on medium heat. After boiling water, remove the foam, add salt and spices, reduce the heat. Cover with a lid, cook for 1.5 hours.
• Take out the meat, cool. Strain the broth.
• Separate the meat from the bones, cut into portions, return to the broth.
• Pour the beans into it, set to boil.
• Wash the cabbage, removing the top leaves, finely chop.
• Peel the potatoes. Dice one and a half centimeters.
• Peel the beets, cut into thin strips.
• Scrape, wash the carrots. Chop like beets.
• Free the onion from the husk, cut it into halves or quarters of the rings.
• Wash the pepper, remove the stalk with seeds. Dice the flesh into about a centimeter.
• After 20 minutes after the beans, add potatoes to the soup, after another 5 minutes - cabbage and pepper.
• Heat the oil in a pan, fry the onions in it until golden, add carrots and beets, fry them for 5 minutes.
• Sprinkle with vinegar, after a couple of minutes add the tomato paste and garlic passed through the press. Sauté the vegetables with tomato paste until they are soft.
• Put the vegetable frying in the borsch, cook it for 7-8 minutes.

Remove the pan from the heat and cover. After half an hour, it remains to pour borsch with beans and meat on plates, season with sour cream and serve.

Borsch with beans and mushrooms

• fresh champignons - 0.25 kg;
• canned beans - 0.25 kg;
• tomatoes - 0.3 kg;
• beets - 150 g;
• potatoes - 0.4 kg;
• cabbage - 0.3 kg;
• carrots - 100 g;
• onions - 100 g;
• lemon juice - 20 ml;
• water - 3 l;
• vegetable oil - 80 ml;
• salt, spices, garlic, fresh herbs - to taste.

Cooking method:

• Wash the mushrooms, blot with a napkin, cut into medium-sized cubes.
• Peel, medium-sized chop the onion.
• Peel the beets and carrots, chop on a coarse grater.
• Pour the tomatoes with boiling water, remove the skin from them, cut the seal in the area of \u200b\u200bthe stalk. Smash the tomato pulp with a blender.
• Finely chop the cabbage.
• Peeling potatoes, cut into medium-sized cubes.
• Heat half the oil in a pan, fry the onions and mushrooms in it. Fry until the liquid released from the champignons almost completely evaporates.
• Heat the remaining oil in a saucepan, brown the carrots and beets in it. Pour them with lemon juice, cook for 5 minutes. Pour the tomato mass and simmer vegetables under the lid until soft.
• Boil water, salt, pepper. Put the potatoes.
• After 5 minutes add the cabbage.
• After the same time, put the beans in the pan along with the juice in which it was canned.
• 5 minutes after adding the beans, put the mushrooms in the soup, after 10 minutes, enter the vegetable frying, cook for another 10 minutes.
• 3 minutes before the soup is ready, throw finely chopped garlic and herbs into the pan.

After the soup is infused, it can be poured on plates and served. This soup option is suitable for a vegetarian table, it can be consumed in fasting. If you do not adhere to the principles of vegetarianism and do not fast, mushrooms with onions can be fried not in vegetable oil, but in butter. Then the soup will come out even more delicious. If champignons are replaced with porcini mushrooms, this will give the dish an even more seductive aroma.

Borsch with green beans

• beets - 0.2 kg;
• white cabbage - 0.2 kg;
• green beans (fresh or frozen) - 0.4 kg;
• potatoes - 1 kg;
• tomatoes - 0.5 kg;
• carrots - 150 g;
• onions - 100 g;
• water - 2.5–3 l;
• salt, spices - to taste.

Cooking method:

• Wash the carrots and onions, peel, cut into small cubes.
• Chop the cabbage with a thin and short straw.
• Wash beans, dry, cut into 2-3 cm pieces. If you use a frozen product, it does not need preliminary preparation.
• Pour the tomatoes over boiling water. Peel, cut into cubes and a half centimeters.
• Cut the potato into medium-sized bars. The optimal size is 1 cm by 2 cm.
• Wash the beets, wrap in foil, bake in the oven at 180 degrees for 40-50 minutes. Cool, peel, grind on a coarse grater.
• Boil water, put potatoes in it. When the water boils again, add the cabbage.
• 5 minutes after cabbage, add beans and tomatoes, 5 minutes after them - onions and carrots. Salt and season to taste.
• After cooking the soup for 15 minutes, add the beets to it. You can put greens, garlic.
• After 5 minutes, the soup is ready. Give it a little insist and serve.

Borsch cooked according to the recipe is a diet dish, people who are watching their health will like it. It will be tastier if seasoned with sour cream.

Borsch with beans is hearty, even if it is boiled in water. Knowing the intricacies of preparing a dish, even an inexperienced chef can make it tasty and appetizing. Such a soup can be eaten in fasting. It is suitable for a vegetarian table.

Borsch is much more nutritious if you add beans to it. It almost does not affect the taste, but the soup itself is more rich, tender, its consistency becomes more uniform. So they prepared in the old days.

General principles of cooking

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

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

Classic Bean Borsch

Time for preparing

calories per 100 grams

How to cook:

Tip: tomato sauce can be made from two tablespoons of tomato paste and a glass of water.

Lean borsch with beans

A delicious soup that you can quickly eat in fasting. Wonderfully warms!

How much time - 2 hours.

What is the calorie content - 18 calories.

How to cook:

1. Place the beans soaked overnight in a pan and add water. Put to cook.
2. Twenty minutes later add diced potato to it, diced.
3. Cut beets into small cubes, fry a little, add to soup.
4. Finely chop the carrots and onions, also fry them.
5. Finely chop the tomatoes without the stem.
6. When the potatoes are ready, put the frying in the soup.
7. Fry tomatoes with finely chopped garlic in the same pan.
8. Chop cabbage and bell pepper into strips, send to the pan.
9. Sugar the tomatoes, season them, add to the soup just before cooking.
10. Finely chop the greens and sprinkle the finished borsch on top. Allow ten minutes to serve.

Tip: so that tomato skins do not interfere in the soup, they can be removed by pouring boiling water over the tomatoes.

Borsch with canned beans

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

How much time - 50 minutes.

What is the calorie content - 41 calories.

How to cook:

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

Tip: beans can be taken both red and white. The main thing is that she should not be in tomato sauce.

How to cook with mushrooms

Wonderful aroma of wild mushrooms and real borsch - the perfect combination!

How long is 1 hour 30 minutes.

What is the calorie content - 93 calories.

How to cook:

1. Cut the beets into cubes and fry them on a spoonful of oil with lemon juice.
2. Blanch the tomatoes, cut into pulp cubes, add to the beets, simmer for seven minutes under the lid.
3. Cut the potatoes into cubes and send to 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 onions, carrots and celery root and fry them until soft.
6. Then shift 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. To season.
9. Serve in twenty minutes.

Tip: fresh cabbage for an interesting taste can be changed to sauerkraut.

Ukrainian recipe

Generous Ukrainian recipe based on several types of meat. For the best flavor, you can cook everything on smoked bacon.

How much time - 3 hours.

What is the calorie content - 44 calories.

How to cook:

1. At the same time, put three types of meat and beans to cook. 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 beets chopped into small cubes here.
4. Five minutes later add potatoes, also chopped with cubes.
5. Finely chop celery, onions and carrots and sauté.
6. Add chopped tomatoes and tomato paste, simmer another two minutes. Then transfer the whole mixture to soup.
7. Chop cabbage and add it after frying.
8. Finely chop the herbs, mix with spices and mix in the borsch.
9. Languish under the lid for ten minutes. Turn off and let it brew for an hour. Serve with garlic donuts.

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

In the recipe, where mushrooms are used, the decoction from under them can not be poured, but added directly to the soup. Then the taste of mushrooms will be more pronounced. If you take champignons for the soup, then you don’t need to cook them, just roasting will be enough.

In addition to donuts and sour cream, borsch can be served with croutons of brown bread, garlic sauce, smoked bacon, horseradish, pickled onions or with green onion feathers and salt. Fresh bread is required.

To surprise the whole family with the original serving of borsch, you can grind all its prepared ingredients in mashed potatoes. Served such a pink soup with sour cream. If it is cooked on a broth, then you need to heat it, and if on water, you can eat it cold.

One of the most beloved and popular soups is borsch, this is one of the best ways to feed a large family hearty and tasty. What bright, different and fragrant it is!

Hot nourishing borscht has taken its rightful place in our daily diet. Having tried this culinary masterpiece once, a person is unlikely to refuse to eat it regularly. But they like borsch with the addition of beans, not only for their amazing taste and colorful rich appearance, but also for useful properties. Thanks to a harmonious combination of products, even a small portion of borsch provides the body with the minerals and vitamins necessary for life.

Beetroot recipes with beans

The main dish of Ukrainian cooks - bean borsch has long been popular outside Ukraine. Each hostess cooks up this delicious dish in her own way: some cook on meat broth, others on mushroom or fish, some prefer to use fresh red, white beans or chilli, others prefer a canned product. There are many variations in the recipe for cooking borsch. Use the recipes below to choose the most delicious for yourself.

Vegetarian with cabbage and mushrooms

The main difference between vegetarian and ordinary borsch is that it is cooked on a vegetable broth, instead of meat. But for the normal functioning of our body and good health, protein food is also necessary. Therefore, such a dish for vegetarians must be supplemented with vegetable protein: mushrooms and beans. It will turn out very tasty, satisfying and nutritious.

Amount - 10 servings.

Cooking time - 60 minutes.

Calorie content - 40-45 kcal.

You will need:

• 1 onion
• 250 g of fresh oyster mushrooms or champignons
• 2 tomatoes
• 300 g cabbage
• 1 small beetroot
• 3 potatoes
• 1 medium sized carrot
• 100-150 g of beans
• 1 bell pepper
• 3 cloves of garlic
• 3 l of water
• 2-3 pcs. lavrushki
• spices, salt, greens a few pinches

Cooking method:

• From early morning or a few hours before the start of cooking, pre-soak the washed beans in water.
• At the end of time, move it to the pan, pour boiling water, simmer over low heat until cooked for 1-1.5 hours.
• While the beans are boiling, prepare the remaining vegetables. Onion, pepper cut into small cubes. Peeled carrots, beets, grind. We chop the potatoes into small slices, finely chop the cabbage. Remove the peel from the tomatoes and three on a grater to make tomato puree. Mushrooms are cut into plates.
• In a preheated pan with sunflower oil, fry the onions for several minutes, until a golden crust forms on it. Then you need to add the carrots and simmer still 3-4 minutes.
• In the soup you need to put potatoes and fry onions with carrots, cook for another 10-15 minutes.
• Pour bell pepper and cabbage.
• In vegetable oil, slightly fry the beets, which we put in a pan with borsch. Salt, pepper, add the lavrushka. Boil for 5-7 minutes.
• Tomatoes and lightly fried mushrooms in sunflower oil are placed in borsch. Cook for another 10 minutes, then squeeze the garlic, crush with parsley.
• Remove the finished dish from the fire, cover with a lid and let it brew for 20-25 minutes.

With meat, meatballs or fish

Delicious borsch is cooked not only with meat, but fish is also added to it, sometimes minced meatballs. Use a simple, quick and very tasty recipe for making real borsch with beets and beans. In an hour, you will prepare an original first course that will appeal to you and your family. Replace meat with meatballs, this will save you time. It is best to use minced pork and beef.

Amount - 8 servings.

Cooking time - 55-60 minutes.

Calorie content - 80-85 kcal.

Ingredients:

• 2-3 small beets
• 1 can of beans in tomato
• 2-3 cloves of garlic
• 1 small carrot
• 200-250 g of fresh white cabbage
• 1 teaspoon adjika or tomato paste
• 2-3 pcs. lavrushki
• 1 onion
• 2.5 l of water

For meatballs:

• 300 g minced meat (pork or beef)
• 50 g of fat, washed in a meat grinder
• 1 small onion
• salt on the eye

Cooking method:

1. For meatballs, mix minced meat, lard, chopped gruel of onion, salt, pepper well. From the finished mixture we make small balls.
2. Put a pot of salted water on the stove, bring to a boil, put meatballs in it.
3. In a hot skillet with sunflower oil we do the frying: chopped garlic, onions.
4. Separately, fry the carrots and beets grated on a medium grater.
5. While preparing the roasting, finely chop the cabbage and pour it also in a pan for beets and carrots. Fry for several minutes, stirring constantly. Then the roasting is sent to the broth with meatballs.
6. Add tomato paste or adjika, bay leaf and boil for 15-20 minutes.
7. After, pour the canned beans into the pan, bring to a boil and remove from heat.
8. We cover the finished soup with a lid, let it brew for half an hour.

With red or green beans

All plants of the legume family are very nutritious; they contain many minerals necessary for the human body. Green beans are doubly more useful, because there is a substance in its wings that, like insulin, can lower blood sugar. This recipe will be useful for people suffering from pain in the stomach: due to the presence of fiber in the string beans, the digestive tract improves.

Amount - 8 servings.

Cooking time - 45-55 minutes.

Calorie content - 30-40 kcal.

You will need:

• 6-8 potatoes
• 200 g of fresh white cabbage
• 1 large onion
• 2-3 small carrots
• 300 - 350 g of green beans
• 2-3 cloves of garlic
• 3-4 tomatoes
• 1-2 small beets
• greens, salt to your taste

Cooking method:

1. Thoroughly wash the green beans, cut into slices (1.5-2 cm), put in a pan with water. We send the diced potatoes there.
2. We peel the beets and carrots, chop them with straws or grate, gently grind in a frying pan with sunflower oil so that the golden crust is barely visible. We put everything in a pan. Cook for 10 minutes and add chopped cabbage.
3. Remove the peel from the tomatoes, cut them into small squares (not more than 1 cm), pour them into a hot pan to remove excess moisture from them. When the tomatoes disperse, put them in a pan with borsch.
4. Salt everything, pour garlic and finely chopped greens a couple of minutes before cooking.
5. The finished dish is infused a bit and served for dinner with sour cream.

With canned beans

True connoisseurs of borsch recognize that this first dish is considered to be right if it is cooked in meat broth with beets. Adding beans to borscht transforms it, makes it more satisfying, healthier and tastier. But if you can cook the broth in advance or use chicken meat (which is cooked very quickly), then with beans it is more difficult. This product takes time, which is never enough. In such cases, a recipe with canned beans is ideal.

Quantity - 6 servings

Cooking time - 45-50 minutes.

Calorie content - 75-90 kcal.

• 2 l of broth (beef or pork)
• 1 onion
• 2 small beetroots
• 300-350 g of cabbage (fresh or pickled)
• 200 g of beans (canned)
• half head of garlic
• 2-3 potatoes
• 1 tablespoon tomato paste
• 50 g fresh cilantro

Cooking method:

1. Bring the prepared meat broth to a boil. Pour finely chopped cabbage into it.
2. Cook until half cooked, about 5-10 minutes. Fresh cabbage is cooked faster than pickled.
3. For dressing, grind onion, garlic into small squares, three beets on a grater. Pour everything into a pan with hot olive or sunflower oil. After putting out the dish for 2-3 minutes, lay tomato paste for another couple of minutes. So that the filling does not burn, stir it thoroughly. We shift the ready-made dressing to the broth. Cook for 5-7 minutes.
4. Then, put in a pan with borscht chopped potatoes into small squares and chopped cilantro leaves, pepper.
5. Bring the food to a boil, reduce the heat to a minimum and cook for 10-15 minutes.
6. At the end, add the beans, boil for another 5 minutes. The main thing is to ensure that the beans do not boil, otherwise the dish will lose its attractive appearance.

Video: How to cook chicken borsch in a slow cooker

Delicious lean borsch with beets and cabbage recipe with photo

Quantity - 10 servings

Cooking time - 55-65 minutes.

Calorie content - 30-40 kcal.

• 3 l of water
• 2 tablespoons tomato paste
• 1 bell peppers
• 2-3 potatoes
• 1 medium sized carrot
• 1 can (300 g) canned beans
• 2 beets
• 300 g fresh white cabbage
• 1 large onion
• 2 tomatoes
• vegetable oil for cooking dressings
• lavrushka, pepper, to taste

Cooking method:

• We chop the onions into small squares, fry them a little in vegetable oil.
• After 2 minutes, add grated carrots on medium or large (depending on preferences) grater.
• After a few minutes, add grated beets to the pan for onions and carrots.

• Then we put the Bulgarian sweet pepper cut in strips.
• While the vegetables are being stewed, remove the peel from the tomatoes, grind it to make a slurry, and put it in a pan.

• Add a little water to the vegetable dressing, cover with a lid and let it simmer for 10-15 minutes over low heat.

• Then spread the tomato paste, beans, salt, pepper. Stew for a few more minutes.

• At this time, we lower the potatoes cut into squares into a pot of water, bring to a boil, reduce heat, cook until tender.
• Pour the stewed vegetables to the finished potato. All together weary for another 5-7 minutes.

• At the end, add finely chopped cabbage, lavrushka.
• It is recommended to serve the finished dish with sour cream.

How to cook Ukrainian borsch with beans

Whatever you say, you can’t imagine a hearty lunch without a hot first course. There are many very tasty and varied recipes for preparing first courses and each of them is good in its own way. Today I want to tell you how to cook an incredibly tasty Ukrainian borsch with beans and then a step-by-step recipe with a photo. It’s not difficult to prepare such a dish, as I thought before, but how rich and rich it is.

I cook beetroot soup with beans necessarily on meat broth. Well, it seems to me that without meat the taste is not at all the same. I tried to cook lean dishes before, but this is not at all. But if you want to make lean borsch with beans, then just do not add meat and that’s it.

By the way, if you want to reduce a little time, then you can cook borsch with canned beans instead of regular beans. Surely, such a soup will turn out even tastier.

How to cook borsch with beans

Products

•   Meat on the bone - 400 gr. (chicken, pork or beef)
•   Potato - 4-5 pcs.
•   Beans - 100 gr.
•   Onions - 1-2 pcs.
•   Carrot - 1 pc.
•   Beets - 2 pcs. (small)
•   Salt, spices to taste

Step by step recipe for cooking borsch with beans

Video recipe for cooking borsch:

  You can start cooking this soup even in the evening. In the evening, I wash the beans under running water, fill it with water and leave it to swell.

In the morning you can put the meat broth to cook. For meat broth, you can take any meat and better on the bone. For some reason, soups turn out to be much tastier on bone. I basically cook all the chicken soups. For some reason, it seems to me that chicken turns out to be much tastier with chicken. Soups turn out to be fatter on pork, but I don’t like the smell of beef when cooking. What meat to use for soup. It is up to you to decide.

So, fill the meat with water and put on fire. When the water boils, a foam begins to form, which must be removed. I somehow do not like the idea of \u200b\u200bstanding by the stove with a spoon and descaling, therefore, I drain the water, carefully wash the pan, and wash the meat. Then, I put the meat back into the pan, pour a new portion of water and put it on the fire again.

At the same time, I drain the water from the beans and put it in a saucepan with meat. I cook soup for at least an hour (preferably 1.5 hours).

In the meantime, beans and meat are boiled, you can prepare other products, make dressing for borsch.

Wash, peel and chop the onion into small pieces.

Put the onions in a preheated pan and fry until golden brown.

While the onion is fried, peel the carrots and grate.

We spread the carrots to the onion and fry until cooked.

Peel and grate beets.

Grated beets spread in a pan to onions with carrots and fry until cooked. At the end, add spices, a little sugar (literally 0.5 tsp) to the pan and fry for another minute. And at the last moment add 0.4 tsp. citric acid, mix everything and immediately turn off the heat.

Peel, wash and cut the potatoes into small cubes. If the beans and meat have not yet been cooked, then the potatoes need to be poured with cold water, otherwise it may turn black.

Put the potatoes in a saucepan and cook the soup until the potatoes are ready.

When the potatoes are cooked, add salt to taste and lay out the dressing. Let the soup boil and you can immediately turn off the gas.

Borsch with beans leave to infuse for 10-15 minutes and can be served. They eat borsch with sour cream, or mayonnaise.

Enjoy your meal!

Borsch with beans, one of the most saturated and delicious dishes of Ukrainian cuisine, whose history goes far back to the past. The heart of this dish is beets and beans, these two ingredients give a characteristic shade, as well as a rich aroma. Some other vegetables are included in the borsch, for example, carrots and onions, potatoes, cabbage (optional), as well as meat, lard, garlic and tomato paste or tomatoes, sour cream. Therefore, the dish is not just tasty and rich, it is very healthy, full of vitamins, proteins, healthy carbohydrates.

Ingredients:

3-4 liters. water

Beef  (pork) on the bone - 700-800 grams

Beans  - 100-150 grams

Potatoes  - 2-3 medium potatoes (200-300 grams)

Beet  - 2 small or 1 medium (100-150 grams)

Carrot  - 1 piece of medium size (75-100 grams)

Bow onion  - 1 medium onion (75-100 grams)

Tomato paste  - 1 tbsp. spoon, or 1 small tomato

Butter  vegetable for frying

Garlic  - 2 cloves

Spice: salt, ground black pepper, bay leaf, greens (dill, parsley, basil).

How to cook borsch with beans

1 . Prepare the beans. If the beans are young, it can be washed and laid in a soup with meat, for 1-1.5 hours it will have time to cook. Dried (old) beans require prior preparation. It can be soaked in cold water for 5-6 hours (changing water 3 times). Or boil in a separate bowl, over low heat, about 3 hours. Rinse the meat on the bones and put on low heat until cooked, 1-1.5 hours.

Secret: if you cover the pan with beans, it will get a darker color, with the lid open it will remain light and will not lose color.

2 . When the meat is easily separated from the bone, it must be removed from the pan and left to cool. Then separate the meat from the seeds and send back to the soup. Peel the potatoes, cut into cubes and add to the pan. It is advisable to cook borsch on low heat. At this stage, you can already add salt, pepper and bay leaf.

3 . Peel the beets, grate or chop with a knife. Put in a skillet over medium heat, stirring occasionally. When the beets become soft, add tomato paste and acidify a little (add a drop of lemon juice or a little apple cider vinegar).

4 . Add beets to borsch with beans when the broth boils.

5 . Cook the frying from onions and carrots. And add to the soup when it boils again. Add finely chopped or dried herbs and garlic. Optionally, at the very end, you can add a teaspoon of sugar to the borsch.

Delicious borsch with beans is ready

Enjoy your meal!

Borsch with beans, cooking secrets

Who doesn’t like hot first courses? There are probably those who say “I”. Apparently, you tried what you did not know how to cook properly.

Before soaking or boiling the beans, regardless of its age, it must be thoroughly washed with cold water, allowed to drain, and then carry out various manipulations and cook borsch with beans. After you boil the beans (if you cook them separately), also rinse the beans with cold water.

The most basic question is how to properly add the beans so that they reach the desired condition, are not solid or crumbly, so that they boil like all the other components. If you decide to cook borsch with beans recipe  which involves the use of beef on the bone, you can safely put these two ingredients together. If the beans are young, recently plucked, it will be enough for an hour while you cook the broth. Just remove the foam and the beans will be at the bottom of the pan.

If you use dried beans, which usually lie for a long time, become hard, just set it to cook separately. For example, put the beans on medium heat, pour good water, and stir occasionally. Beans need about 3 hours to boil, then you can put it together with meat and cook already in borsch for an hour and a half.

You can also pre-soak old beans at night and just leave them. And the very next day, when you put the soup, throw it with meat, it will swell and boil quickly. Remember, the water will need to be changed several times, so if you have a lot of time, watch and pour cold water every 40 minutes - an hour. Thanks to the constant addition of cold water, the beans will cook faster.

Put green beans together with cabbage and potatoes, it will cook quickly. Such borsch with beanswill not be as saturated as with the old one, but the taste will not suffer much from this and you won’t have to bother with soaking and pre-cooking.

You can arrange beans in a water bath. Cover the pan, cook over high heat for 5 minutes. Then remove, but without opening the lid, let the bean brew for about 1 hour, and then cook for 2 hours. This recipe is suitable for red old beans and plain dried white.

There are several more ways. For example, in the water in which you cook the beans, put sugar (for each liter of water - 1 spoon). After 40 minutes, any beans, in the sense of any hardness, will be ready for you. Remember that white beans always cook longer than red, not for long, but still. In the same way, sugar is not added, but soda, but teaspoons are taken, the beans will not change their taste, and they will not absorb it, but they will be cooked much faster, almost for 2 hours.