Well, what can be tastier than freshly cooked, appetizing, homemade borsch with beans, fresh vegetables and sour tomato juice? Try to cook delicious Ukrainian borsch on this recipe with step by step photos. I am sure that such a hearty and tasty first course will not leave your household indifferent and you will return to the recipe again and again.

Products for borscht on a three-liter pan:

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

How to cook borsch with beans

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

Then, it is necessary to wash the beans, washed and pre-soaked in advance, to cook in a pot with meat. If you could not soak it in advance - do not be discouraged. Just remember that in time, such beans will be cooked longer.

Beets are also boiled for a long time, therefore, it can be sent to the pan immediately 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 borsch. To do this, we need to peel the onions and carrots. Three carrots on a coarse grater, but a little onion, cut into small cubes. In this version of borscht, I took the salad pepper frozen in halves already without grains. It is simply cut into cubes 1X1 cm in size.

Then, stirring with vegetable oil periodically, we fry the chopped vegetables.

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

During the time we were preparing the dressing, the meat usually manages to be cooked. We need to get it out of the broth, cut into portions and again put in the pan.

First, we add potatoes to the borsch and cook it for five minutes.

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

At the last stage, add dressing to our borsch.

Once again, bring it to a boil and turn it off.

Tasty homemade borsch with beans in Ukrainian is ready.

A healthy and tasty first course can be served with chopped onions and fresh bread. If there is time, then you can please your relatives beautiful and fragrant.

Rich, tasty, thick borsch with beans is a favorite dish of many. Make it from fresh or canned beans.

Borsch with beans is a type of classic red borsch. At the same time, beans make the taste of the first dish more saturated, and calorie content higher. Bean fruits have a huge complex of vitamins and minerals, which makes the dish very useful.

Therefore, it can become essential in the diet of vegetarians or people who fast. At the same time, the body will receive a full portion of all the necessary proteins, fats and minerals.

Ingredients for borsch base:

• 1 cup white or red beans;
• 3 liters of broth made from chicken or beef;
• 2 medium-sized beets;
• 4 potatoes;
• ¼ part of the head of cabbage;
• A few branches of parsley and dill;
• Spices to taste.

A set of products for frying:

• 1 large carrot;
• 1 bell pepper, you can take dried or fresh;
• 4 tablespoons of vegetable oil, you can use olive;
• 1 medium onion can be replaced with asafoetida - ¼ teaspoon;
• 0.5 cups of tomato paste when using store paste, also in these cases, 0.5 cup of water is additionally used. If a
• home-made paste, it is enough to use only 1 glass;
• 1-2 tablespoons of sugar (the amount of sugar can be increased or decreased - it all depends on the degree of acid of tomato paste).

Initially, you should soak the beans in water for about one day. The fruits will swell and cook much faster. If you don’t pre-soak the beans, you can boil it like that, but it will take a little longer to complete the preparation.

Pour the prepared broth into a 5 liter pot and put on medium heat. When the water boils, beans are poured into the pan, and the fire is reduced to a minimum.

The broth should be slightly salted. This will speed up the cooking process.

Beans should partially boil. This process can last approximately 40-120 minutes - everything will depend on the initial state of the beans.

In order for the remaining ingredients of the dish not to dry prematurely, they must be cleaned and cut immediately before use, namely, when the beans are almost completely broken.

In parallel with the preparation of the base, you need to start cooking:

Grated carrots are sprinkled on a fine grater in a well-heated frying pan, after which pepper is poured immediately and sautéed until the products are soft.

After that, the contents are poured with tomato paste, sugar and salt are added there;

After three to five minutes, finely chopped onion or asafoetida is added. After that, the lid of the pan tightly closes, and the contents are stewed until cooked.

While roasting is stewed, prepare the broth. Season the dish with spices. After that, beets grated on a fine grater are placed in the broth,

and then finely diced potatoes.

After 10 minutes, chopped cabbage is sent to the pan.

And all the ingredients are boiled for another 3-4 minutes. Now the broth is seasoned with ready-made frying and salt to taste.

After thirty to forty minutes, you can start using it.

Recipe 2, step by step: borsch with beans and tomatoes

• Beef (preferably on the bone) - 0.5 kg;
• Beans - 200 gr.;
• Cabbage - 1 \\ 4 head of cabbage;
• Onion - 1 pc.;
• Potato - 4 pcs.;
• Beets - 2 small or 1 medium root crops;
• Carrots - 1 pc.;
• Garlic - 2 heads;
• Tomatoes - 3 small, very ripe vegetables or 2 tbsp. l tomato paste;
• Salt, black pepper and peas to taste;
• Greens - 100 g;
• Bay leaf - 2 leaves, vegetable oil - 2 tbsp. l
• Vegetable oil (for frying)

Prepare the beans, as it will cook for the longest. Legumes should be washed, soaked for about an hour in cold water, and then boiled for an hour and a half until fully cooked. We drain the water and set aside for now. While the beans are being cooked, we pour 3 liters of water into a large pot, salt, send meat to it and cook for about 1 hour. We take out the meat.

Thinly chop the cabbage, put in the broth and cook for 10 minutes.

Cut the potatoes into cubes, throw in the broth, cook for 5 minutes.

Dice the beets.

Fry beets in vegetable oil for 5 minutes. You can also send peeled garlic heads there, so this vegetable will better reveal its bright palette of tastes and aromas.

Grate the carrots.

Dice the onion.

We spread the whole tomatoes on the pan, having previously removed the core. Khozoboz recommends the use of small vegetables.

Knead the tomatoes with mashed fork and fry for a couple of minutes. If you used tomato paste, add it 1 minute before the frying is ready.

We send overcooking to the future borsch, add bay leaf and pepper, cook for about 5 minutes. Everything can be poured on plates, decorated with greens.

Recipe 3: borsch with canned beans

This recipe simplifies the procedure for preparing beans, because you need to boil it for a very long time, so you can just buy a jar of canned beans, among other things, borsch with it is no worse, although certainly not so rich.

The borsch is good, in which there is plenty of everything, and in this recipe there should be a lot of beans. So, see below how to cook borsch with beans.

• beets (1 pc.)
• cabbage (half a head of cabbage)
• parsley
• dill
• bell pepper (1 pc.)
• potatoes (3 pcs.)
• carrots (1 pc.)
• bay leaf (1 pc.)
• tomato paste (2 tablespoons)
• beans (1 jar of canned beans), if desired, you can add two jars
• butter

At the initial stage, I prepare all the necessary ingredients for cooking borsch, washing all products under running water.

Beans can be used more than in this recipe for borsch.

Bulgarian pepper cut into small cubes.

Chop onion thinly-thinly.

I cut the potatoes into strips.

Chop the garlic.

I cut the beets into thin strips.

I cut the carrots into slices.

Chop the cabbage.

I pour the carrots, onions and beets into a frying pan with butter.

Fry for 3 minutes.

After which I add two tablespoons of tomato and bell pepper.

Fry for another 2-3 minutes, add garlic.

On the fire I put a pot of potatoes and a bay leaf, drenched in water.

I pour half the chopped carrots into the same pot.

As soon as the potatoes are almost boiled, pour the beans.

I pour the frying into the pan.

And after 5 minutes I pour the cabbage.

With cabbage I cook the borscht for another 3 minutes, salt to taste, pour the greens and turn off the gas.

I give the borscht an infuse for half an hour, after which I serve it with sour cream, mustard or horseradish.

Recipe 4: the most delicious borsch with beans and meat

An amazing dish is borsch! It never bothers, especially if you cook it with a little variety from time to time. We prepare a thick, rich and fragrant borsch with beans and meat. Great meal for a family dinner!

• 500 g of meat on the bone (here turkey drumstick);
• 200 g of white beans;
• 1 beetroot;
• 1 carrot;
• 1-2 bulbs;
• 1 red bell pepper;
• 2 potatoes;
• 2 tbsp. l tomato paste;
• 2 cloves of garlic;
• 250 g of fresh cabbage;
• cooking oil for frying;
• salt, black pepper, bay leaf - to taste.

Wash the meat, pour two liters of water and put to boil. When the water boils, carefully remove all the foam and simmer the broth for about 1 hour.

Delicious, rich and fragrant borsch with beans and meat is ready. Delicious!

Recipe 5: Ukrainian borsch with beans (step by step)

Well, what can be tastier than freshly cooked, appetizing, homemade borsch with beans, fresh vegetables and sour tomato juice? Try to cook delicious Ukrainian borsch on this recipe with step by step photos. I am sure that such a hearty and tasty first course will not leave your household indifferent and you will return to the recipe again and again.

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

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

Then, it is necessary to wash the beans, washed and pre-soaked in advance, to cook in a pot with meat. If you could not soak it in advance - do not be discouraged. Just remember that in time, such beans will be cooked longer.

Beets are also boiled for a long time, therefore, it can be sent to the pan immediately 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 borsch. To do this, we need to peel the onions and carrots. Three carrots on a coarse grater, but a little onion, cut into small cubes. In this version of borscht, I took the salad pepper frozen in halves already without grains. It is simply cut into cubes 1X1 cm in size.

Then, stirring with vegetable oil periodically, we fry the chopped vegetables.

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

During the time we were preparing the dressing, the meat usually manages to be cooked. We need to get it out of the broth, cut into portions and again put in the pan.

First, we add potatoes to the borsch and cook it for five minutes.

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

At the last stage, add dressing to our borsch.

Once again, bring it to a boil and turn it off.

Tasty homemade borsch with beans in Ukrainian is ready.

Recipe 6: matchless beetroot soup with beans in Ukrainian

• Bone meat
• white beans - 200-300 grams
• 4-5 medium potatoes
• 1 large beetroot
• 1 medium carrot
• 1 small onion
• Half a small cabbage
• Tomato Sauce or Pasta
• Parsley and dill
• Bay leaves, black peppercorns
• Salt, ground black pepper to taste
• Lard (can be replaced with refined sunflower oil)

I start cooking borsch in the evening, or rather, to prepare the ingredients. To do this, pour the beans into a bowl, fill it with cold water and leave it overnight - then it will boil faster.

Before cooking, I take out the meat, wash it in cold water. For borsch, I most often use pork bone with meat, but it turns out to be equally tasty with chicken or other broth.

Then I spread the meat in the pan, pour the soaked beans and put on the stove so that the broth is cooked.

While the broth is being cooked, we will prepare the remaining ingredients. Peel the potato and cut it into medium-sized cubes.

We also clean the beets and cut them into thin strips. Some housewives rub the beets on a coarse grater, but I like straws more, and it even tastes better. In addition, borsch does not turn into porridge.

We clean the carrots and rub on a coarse grater.

Peel the onions and cut them finely.

Cabbage must also be finely chopped.

Finely chop the greens. All the preparatory work has been completed, and during this time both the broth and beans have been half-cooked.

It's time to send potatoes to the pan. At the same time, I usually salt the broth, add bay leaf and peppercorns.

While the potatoes are being cooked, we begin to prepare the frying, on which it will depend on how red our borscht turns out. We heat the pan on the lard and fry the onions on it to a translucent state.

Then add carrot to the onion, fry a little.

We send the beets to the same place. Cover and let all the vegetables stew on low heat. A little later, you can add a little water to them.

We are waiting for the vegetables to stew a little.

Take the tomato paste.

We dilute it a little with water (if you use tomato sauce, then you do not need to breed it).

And send it to the roast. Simmer a little all together until the beets are almost ready, and remove the frying from the stove.

Ready roasting is sent to the pan, in which the broth with potatoes and beans is cooked.

When the borsch is almost ready, add the cabbage to the pan. If you like cabbage crunching, then add it almost before the end of cooking. Our family likes it more when the cabbage is soft, so I cook it for another 5-10 minutes.

At the very end, add chopped parsley and dill to the borsch (I only have parsley, however), let it boil and remove from the stove. To make the borscht tastier, you need to let it brew for an hour or two. During this time, you will have time to prepare the fat. To do this, cut the fat with thin plates, sprinkle with black ground pepper on top, sprinkle a little vinegar on it and send it in the freezer for an hour - it turns out a very tasty addition to red borsch. Serve borsch with sour cream, and preferably homemade. Enjoy your meal!

Recipe 7: Beef Borsch with White Beans

Due to its versatility, borsch with beans remains a priority for many housewives. Our step by step recipe with a photo will tell you how to cook borsch with beans deliciously. We will try to reveal the basic secrets of cooking a popular first course and show a proven way to prepare a delicious soup.

• Beef - 0.5 kg.
• Large beets -1 pcs.
• White beans - 100 gr.
• Tomato paste - 30 gr.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Potato - 3 pcs.
• Lemon - ½ pcs.
• Fresh cabbage - ½ fork
• Greenery
• Sweet pepper - 1 pc.
• Hot pepper - ½ pcs.
• Oil (sunflower and cream) - 70 gr.

We put the meat in a pan with water, put the container on a strong fire. Pour the first boiling liquid, thoroughly rinse the meat. We fill the clean dishes with two liters of drinking water, dip the prepared piece of meat into it. Add half the head of the washed onion along with the husk, a slice of peeled carrots, a sprig of fresh parsley, celery, dill, put the dishes with food on the fire again.

When boiling begins, reduce the heating intensity to a minimum. The broth should be cooked for at least two hours when closed.

An important condition for obtaining a quality broth is the heating method. The flame of the burner should only support the activity of the "nascent" dish. Otherwise, the liquid will take on a cloudy and not very beautiful appearance. We move the pan slightly away from the fire so that the film of fat that forms during the heat treatment remains in good condition.

In a separate pan, boil the previously soaked beans.

We clean and wash the vegetables well.

We chop hot pepper, cut the sweet pod into small strips, chop the onions and carrots into strips, peeled potatoes in small sticks.

Add the grated beets, pour it with lemon juice, so that the root crop retains its bright color, transfers it to borsch, and fills the food with a special taste.

Stew vegetables on low heat. After half an hour, spread the chopped tomatoes and tomato paste, mix the products, cook for another five minutes.

Well, now we proceed to the correct laying of the component of bean borsch. We remove from the broth all placed products, cut the meat into small pieces, and discard the rest.

Dip the potatoes, boiled beans, peppers and carrots into the pan, and salt the food to taste.

We cook the products until ready, then add shredded cabbage.

Prepared dressing and chopped pieces of meat.

We wait until the second boil begins, after five minutes we turn off the fire, add chopped greens. Close the pan, leave the dish for 20 minutes to insist.

Pouring borsch with beans on plates, add a spoonful of fresh sour cream.

The next day, the first dish will become even tastier and more aromatic, its appearance will take on more saturated notes and very mouth-watering colors. When cooking borsch with beans, you must always remember that its best qualities depend on our patience and maximum attention.

Recipe 8: Bean Borscht on Pork Ribs

• pork ribs - 1500 gr
• beets - 1 pc.
• potatoes - 6 pcs.
• onions - 1 head
• carrots - 1 pc
• white cabbage - ½ pcs
• vegetable oil
• tomato - 2 pcs
• green bell pepper - ½ pc
• garlic - 5 cloves
• parsley - 1 bunch
• canned red beans - 200 gr
• bay leaf - 1 pc.
• sour cream to taste
• vinegar 9% - 1 tsp

Defrost and wash the pork ribs prepared in advance as follows: I buy young meat on the bone and cut off the main part for other dishes. The remaining ribs, but with good pieces of pulp and fat, freeze, they go to our first dish.

I clean the carrots, onions and potatoes and into the water for 30 minutes.

Pour the pork ribs with running water, put the pan (3 liters) on the fire and bring to a boil.

Drain the liquid, rinse the container and rinse the meat in a colander.

I advise you to cook meat soups on the second broth: Again, fill with water, but already filtered and boil the ribs, removing the foam. Put in a pan: carrots (cut into 3 parts); half onion; bay leaf and salt.

Pass until ready, grated beets with the addition of table vinegar and salt.

Meanwhile, chop the cabbage.

Cooked onions, carrots and meat bones (without separating the pulp) I put the Potato (cut into strips), cabbage and Bulgarian pepper (prepared for the winter) into a colander, add to the broth and cook for 30 minutes.

Stew the carrots, onions and tomatoes, and then put them in a separate plate.

We clean the garlic, I rub it on a fine grater, you can grind it in a convenient way. Add it to the vegetables that are prepared for the last cooking stage, our tasty soup.

We start meat with a bone, fried bright vegetable mixture in a broth for potatoes, cabbage and pepper. I opened the jar in advance and washed half of the canned beans to add it, along with chopped parsley, in the final moment. Bring to a boil and remove quickly from the stove. To get a special taste, I strongly advise you to let the borschch brew.

Recipe 9: How to Make Delicious Bean Borscht

Each hostess has her favorite recipe for cooking this Ukrainian dish, but among all the recipes I especially want to highlight borsch with beans, a step-by-step recipe with a photo of which I will present to you below. In addition to a rich meat broth, beans also give a feeling of fullness, which does not go away for a long time after a meal. Beans can be added to borsch in raw form or canned. The bean variety is not of particular importance, the only thing to consider is the cooking time. Beans that are cooked quickly are best added in the middle of the process so that it does not boil. Well, let's already look at how to cook borsch with beans and meat.

• 1 onion,
• 1 carrot
• 200 g of white cabbage,
• 250 g of meat for broth,
• 4 potatoes
• 200 g canned beans
• 2 tbsp cooking oils
• 2 tsp salt
• 1.5 tbsp tomato paste (200 ml of tomato juice),
• 1 beetroot
• spices, herbs, herbs.

To fry vegetables you will need carrots, onions and beets. All vegetables are medium sized. After peeling the onion, cut it into cubes. After thoroughly washing the carrots, rub it on a coarse grater. At the same time, put a pot of water on the stove and place the meat there, preferably on the bones. It can be beef, pork or chicken.

Potatoes need to be peeled and washed, then cut into cubes or cubes.

Rinse the cabbage and chop with a sharp knife into thin strips of arbitrary length.

After the broth is boiled for 25-30 minutes, add cabbage to the pan, mix and continue cooking over low heat.

In a preheated pan, greased with vegetable oil, put onions and carrots, mix.

Peel and grate the beets, then transfer to a frying pan. Continue to pass the vegetables over low heat.

Add beans, a little water and tomato paste to the pan, stir and simmer for 15 minutes over low heat under a closed lid. Instead of tomato paste, you can take tomato juice or grated tomatoes.

Sliced \u200b\u200bpotatoes and tomato dressing with vegetables and beans in a pan. Stir, add salt and spices, cook over low heat for 20 minutes. Readiness of borscht is determined by the softness of potatoes.

Serve the borsch with beans and hot meat, add a little fresh herbs and sour cream to the plate if desired.

Recipe 10: lean borsch with beans (with photo)

Lean borsch with beans is a traditional dish for national cuisines of Ukraine, Russia and Belarus. They cook it quite often, and especially during fasting. Its peculiarity lies in the fact that it does not contain meat. This ingredient is replaced in lean borsch with a variety of vegetables, no less nutritious and healthy.

This dish turns out quite rich. That is why lean borsch is a hearty dish, and besides, it is not too high-calorie. For this reason, it should be introduced into the diet for those people who are watching their figure.

In general, lean borsch is a rather healthy dish. It is rich in many vitamins, minerals, as well as fiber. That is why there should be it at least several times a week!

So, we suggest you join the study of the photo of the recipe for cooking delicious lean borsch with beans!

• red beans - 1 cup
• potatoes - 2 pcs.
• carrots - 1 pc
• beets - 1 pc.
• onions - 1 pc.
• white cabbage - ½ head
• garlic - 3 cloves
• tomato - 2 pcs
• bell peppers - 1 pc.
• parsley, dill - to taste
• black peppercorns - to taste
• bay leaf - 2 pcs.
• refined sugar - 2 cubes
• fresh herbs to taste

First things first in cooking lean borsch, you need to do beans. It must be soaked in advance in water (preferably at night). In general, three to four hours is enough. If there is no time to soak the beans, then you can replace it with canned beans.

So, we send already soaked women in a pan to the stove and bring them to a boil. Then we reduce the fire.

Peel the potatoes, and be sure to wash it. After that, cut, but not too large. Then we send the potatoes to the pot with bean broth.

Now let's get the beets. It also needs to be peeled and rinsed thoroughly in water. After that, we cut the beets into strips and fry them in a small amount of vegetable oil (this is necessary so that in the process of further preparation the beets do not boil and do not lose their color).

After a few minutes of frying, we send our beetroot to a pot of beans.

At this stage, we will prepare the onions. Before being sent to the pan, it must be finely chopped and fried in a pan (until then, until it becomes translucent).

As soon as the onion acquires some transparency, we will send a carrot to it, previously sliced \u200b\u200binto strips.

While we are cooking a frying pan in our pan, we will deal with tomatoes. They need to be cut into small pieces (you can previously peel the peel, but this is not necessary).

As soon as we finish with the tomatoes, it will be possible to remove the frying from the stove, and then we will add it to our lean borsch.

Now we fry chopped tomatoes, adding finely chopped garlic to them.

Meanwhile, while the tomatoes arrive in the pan, we chop the cabbage and then send it to the borsch.

This time it was the turn of pepper. It should be cut into medium-sized straws, and then sent to the pan.

While we were working on cabbage and pepper, the tomatoes softened well in the pan and absorbed the smell of garlic. Now we will add some ketchup or tomato paste (whoever loves it), hot dry pepper to them and simmer it for a couple of minutes.

Now the mixture of tomatoes can be safely sent to our borsch.

At this stage, the borsch should be mixed and salted (in this case, black salt was used, but, in general, this is not important).

Sprinkle the borshch with greens, and also add peas and bay leaf to it.

Add a couple of refined slices to our dish. After that, boil it for a couple more minutes, and then the fire can be turned off. At least for an hour we’ll leave the lenten soup to brew.

Ready-made lean borsch is served seasoned with sour cream and decorated with a sprig of greenery.

   Calorie content:   Not specified
   Time for preparing:   Not specified

  Borsch is so popular in our country that any lunch can not do without it. Everything is prepared in different ways, but the principle is always the same: meat is boiled for broth, and then vegetables and aromatic tomato overcooked are put. In my recipe, I also put beans. Borsch with beans, the recipe is very delicious peerless, it turns out very rich. It turns out very tasty! For fish lovers, I want to show such an unusual one.



Required Products:

- 300 grams of meat for the broth;
- 200 grams of potatoes;
- 300 grams of beans;
- 100 grams of onions;
- 100 grams of carrots;
- 150 grams of burgundy beets;
- 250 grams of tomato juice (or 50 grams of tomato paste);
- ½ turn of cabbage;
- 3 liters of water;
- sunflower oil for overcooking;
- salt to taste.

Recipe with photo step by step:

  First, wash the chilled piece of meat, and then put it in cold water and start cooking the broth. The type of meat does not matter so much. I cook from what is available: chicken, pork or a piece of beef. You can take both meat with bone and fillet. The broth is still tasty. I add salt to taste and remove the resulting foam during cooking to make the broth transparent later. In a separate bowl, boil the beets until soft. I like it very much and this one is already waiting for you.




  While the broth is being cooked, I cook the overcook. I cut the onion into fairly small cubes, and rub the carrots on a grater.




  I start to passer vegetables with the addition of sunflower oil (gram 30).




  Boiled beetroot rub through a grater






  and put to already overcooked vegetables.




  After that I pour the canned tomato juice to the overheat. You can replace it with ordinary tomato paste. I extinguish the carcass for 10 minutes and remove from heat. In the meantime, peel the potatoes and cut them into cubes.




  Thin shredded white cabbage to make it convenient to eat.




  Add to the broth (meat from the broth separately cut into small pieces, and then put it back into the broth) potato wedges. During fasting, you can cook such a delicious one.






  After 15 minutes, pour the cabbage into the borsch and cook the borsch on medium heat so that it boils a little.




  When the cabbage boils for 10 minutes, pour the tomato overcooking into the borsch.




  Also pour in canned store beans. You can use raw beans, but just put it in borsch with the potatoes so that it (beans) has time to cook.




7 minutes after laying the last product, borsch with beans is ready. I sprinkle it with herbs and serve hot to the table! It’s just incomparable.




  Of the many dishes that I cook, borsch with beans, the recipe very deliciously peerlessly comes first for my family. The dish turns out so rich, thick, satisfying and very tasty!




Bon appetite!

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. Chop the cabbage finely.
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. To 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!

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 tasty! 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!