Lean borsch with beans is an amazing dish! This delicious and satisfying vegetarian soup will not leave indifferent even gourmets. The combination of vegetables traditional for borsch with ginger, mustard seeds and an abundance of other spices makes its taste rich and unique. However, dishes with a high content of spices are not recommended for too excitable young children, so for them the number of seasonings in the soup should be limited, and some should be completely eliminated.

Vegetarian borsch with beans: ingredients

The number of products can vary depending on personal taste preferences, as well as on what consistency you like the soup more (more liquid or thicker). We give an approximate amount to a large pan:

• beans - 250 g;
• beets - 2 pcs. medium size or 1 large;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• sweet pepper - 1 pc.;
• potatoes - 4 pcs. medium size;
• cabbage - 1/4 of a small head of cabbage;
• spices: bay leaves - 1 pc., cloves - 2 pcs., cinnamon stick - o, 5 pcs., turmeric - 1 tsp., chili powder - 1 tsp., mustard seeds - 1 tsp. , ginger powder - 1 tbsp, ground coriander - 1 tsp
• lemon juice - 1 tbsp;
• olive oil - 2 tbsp.

How to cook borsch with beans?

1. Boil beans with spices: 1 bay leaf, 2 cloves, 1 tsp. turmeric, half a cinnamon stick and 1 tbsp. l olive oil. It is better to remove the cinnamon stick after 30-40 minutes, while the beans are cooked, so as not to interrupt the entire flavor. You get a vegetable broth.
2. Make a frying: in olive oil, fry over high heat for 1 tsp. mustard seeds and 1 tsp. chili powder until the mustard seeds burst with a bang. Add finely chopped onions, beets and carrots, as well as ginger powder. Fry for 7-10 minutes. Add chopped tomato, sweet pepper and 1 tsp. ground coriander. Strain until vegetables are soft.
3. When the beans are almost ready, add chopped potatoes. Cook for about 15 minutes.
4. Add the fried vegetables, salt to taste and 1 tbsp. a spoonful of lemon juice. Cook for 10 minutes.
5. Add chopped fresh cabbage and cook for about 5 minutes (then the cabbage will be slightly crispy) or longer so that the cabbage is cooked until soft.

Delicious borscht is ready! Bon Appetit!

Calorie Table

In 100 g (of the product, not the dishes)	Squirrels	Fats	Carbohydrates	Calorie content
Boiled beans	9,61	0,50	20,20	127,5
Boiled beets	1,92	0,11	10,80	54,01
Boiled carrots	0,93	0,12	7,35	51,43
Boiled onions	1,32	0	7,71	36,91
A tomato	0,60	0,20	4,20	20,01
Bulgarian pepper	1,32	0,30	5,70	28,01
Boiled potatoes	2,02	0,40	15,84	75,01
Boiled cabbage	1,41	0,13	3,90	21,01
Lemon juice	0,94	0,11	3,01	16,01
Olive oil	0	99,80	0	898,0
Ground ginger	9,12	6,00	58,29	347,0

The cost of borsch with beans and spices:

1. half a package of beans costs about 20 p.,
2. the cost of 2 medium beet root crops - about 8 p.,
3. 1 carrot - 3 p.,
4. medium tomato - 7 p.,
5. bulgarian pepper - about 20 p.,
6. 1 onion - 5 p.
7. 4 medium potatoes cost 6 p.,
8. 1/4 head of cabbage - 3 r,
9. half a lemon - 3 p.,
10. 2 tbsp. l olive oil - 6 p.,
11. ground ginger stands for 100 g - about 40 p., for 10 g - 4 p.,
12. 2 cloves of cloves cost about 6 p.,
13. 5 g of mustard seeds - 1.5 p.,
14. half a cinnamon stick - 1.5 p.,
15. turmeric (5 g) - 2 p.,
16. ground coriander - 1 p. over 5 g
17. chili powder - 3 p. for 5 g (1 tsp),
18. 1 bay leaf - about 0.5 p.

Total cost of a large pan of borsch with beans will cost about 100 p. Cheap, hearty and very tasty!

If you have never eaten borscht, you have lost a lot. This is one of the most healthy and tasteful soups. There are many recipes for borscht. In this article we will look at how to cook vegetarian borsch.

To prepare a truly delicious vegetarian borsch with beans and beets, we need the following products:

• 100 g of white beans;
• 1 medium sized beets;
• 1 small carrot;
• 1 PC. onions;
• 3 medium tomatoes;
• 1 PC. large bell pepper;
• 200 g of white cabbage;
• a tablespoon of lemon juice;
• a teaspoon of sugar;
• a few bay leaves and peas of black allspice.

Stages of cooking vegetarian beetroot soup with beets:

• soak the white beans in cold water overnight, drain the water, thoroughly rinse the beans;
• boil beans until ready in 1.5 liters of water;
• carrots, beets, bell peppers, cabbage cut into strips;
• finely chopped onions;
• scroll the tomatoes with a meat grinder or grind with a blender;
• fry in vegetable oil until transparent onions;
• add carrots to the onion and continue frying for another 4 minutes;
• add the bell pepper to the roasting, fry the mixture until the pepper is soft (about 3 to 4 minutes);
• to prepare a second frying, fry beets in vegetable oil for several minutes;
• add tomatoes and a tablespoon of lemon juice, a teaspoon of sugar to beets. All ingredients are mixed and stewed under a closed lid until the beets are soft. So that the frying does not burn, do not forget to stir it, if necessary, add a little bean broth;
• add cabbage and salt to the pan with boiled beans and water. Cooking lasts 5 minutes. Then add carrot frying and cook for another 5 minutes. If the cabbage is not ready, then cook for a few more minutes;
• then add beetroot frying to the pan;
• the borsch is brought to a boil and cooked for a few more minutes;
• add bay leaf and allspice black pepper to the finished borsch.

The dish is ready! We hope you enjoy this recipe for vegetarian beetroot soup with beets.

Vegetarian Borsch with Prunes

To prepare a vegetarian borsch with prunes, we need:

• 2 l of water;
• 1 medium-sized beets;
• 2 pcs. onions;
• 1 small carrot;
• 4 potatoes;
• 300 g of white cabbage;
• 1 bell pepper;
• 8 pcs pitted prunes;
• 1 cup tomato juice;
• 2 cloves of garlic;
• 1 teaspoon of sugar;
• some vegetable oil;
• pepper, salt to taste.

Stages of cooking borsch:

• thoroughly rinse the prunes, pre-soaking it in hot water;
• dice potatoes and 1 onion;
• boil water, add chopped potatoes and onions to it;
• prepare roasting of grated beets, carrots and finely chopped second onion;
• add tomato juice, sugar, pepper, salt to the frying. Stew the resulting mixture for 5 minutes;
• when the potatoes are almost cooked, add our tomato frying, prunes, shredded white cabbage and chopped bell peppers to it;
• cook borsch for 15 minutes. Add chopped garlic and other spices (to taste) to the finished dish;
• insist borsch for half an hour.

Such a stereotype was created that borsch should be cooked on meat broth (or bone) and contain meat. It’s even difficult for some people to imagine it without the main ingredient - meat. However, in addition to the standard recipe, there is also such a dish as a vegetarian borsch with beans. It will appeal to not only supporters of vegetarianism or veganism, but also to other people, especially those who are on a low-calorie diet or adhere to a healthy lifestyle. It is also good because it does not require a long and complicated cooking process. It can even be cooked in a slow cooker.

What is more useful?

Vegetarian soups in general have a good effect on the body, as they contribute to the burning and elimination of fats and bad cholesterol, because they contain healthy vegetables and legumes. Nutritionists often recommend them to people who have kidney problems or obesity. With diabetes, it is prepared without adding potatoes and sugar. However, there are contraindications to them: for gastritis with high acidity and pancreatitis, cabbage should not be added, and carrots and potatoes should be chopped with a blender.

The composition of liquid hot dishes includes "popular" ingredients - potatoes, carrots, onions, beets. But do not forget that you can add useful plants that will not only improve the taste of the first dish, but will also be useful to the body.

Often, legumes (beans, lentils, peas, chickpeas) are added to vegetarian soups and borschs, this is no accident. They are included in the list of 10 most useful products for the body. Beans are especially prominent, the use of which lies in the balanced composition of its substances, vitamins A, C and E are especially important. It also contains carotene, iron, fiber, phosphorus, calcium and folic acid. Beans are rich in vegetable protein, and it also easily replaces meat due to its amino acid content.

It complements the already healthy composition of vegetarian soups, which is why they are often called bean soups. They are full and hearty dishes that are difficult to find a replacement. And also there are many of their recipes for every taste. You can also cook bean cream soup, which will be even more nutritious.

Cooking features

Cooking vegetarian first courses does not require special skills, but still has its own aspects that you need to know. The most important thing is that before cooking bean soup or borsch, you need to pre-soak the beans for 8-10 hours. It doesn’t matter, white beans or red. Beans must be cooked (cooking and soaking time depends on the type). Its one more plus is that its useful properties do not disappear when cooking. It should be borne in mind that the volume of beans in this case increases by about 2 times. Although you can take canned beans, the taste is almost the same.

You can use any vegetables, but in the recipe for borsch are the main beans, potatoes, beets, tomatoes (or tomato paste), onions and carrots. If desired, you can first boil the vegetables, steam or even fry them a little in olive oil (for richness). To taste, you can add spices: turmeric, coriander, bay leaf, ground pepper or others. Often, olive oil is added after cooking. It is still important to put the whole onion, not chopped, so that it "takes" the harmfulness. If you added sorrel, it is best to neutralize oxalic acid with vegetarian or regular sour cream. In general, the cooking process is no different from cooking ordinary soup.

Ingredients:

• Beans - 200 gr.
• Potato - 3 pcs.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Cabbage - 200 gr.
• Beets - 1 pc.
• Onion - 1 pc.
• Tomatoes - 3 pcs. or tomato paste - 2 tbsp. spoons.
• Greens, spices - To taste
• Vegetable oil - 2 tbsp. spoons.

Cooking process:

1. Soak the beans, preferably at night.
2. Grated carrots and chopped onions, fry.
3. After 2-3 minutes, add the beet cubes and simmer for 5 minutes.
4. Add tomatoes or tomato paste. Stew also 5 minutes.
5. Add pepper into cubes.
6. We transfer all this from the pan to the pan, add the diced potatoes. Pour boiling water and vegetable broth.
7. Put the cabbage, simmer for 10-15 minutes.
8. You can add greens, salt, pepper.
9. It is best to let the borscht brew for 15 minutes.
10. We eat the whole family.

In recipes, you can make changes, supplement at your discretion and taste. After all, every housewife has her own secrets for cooking. The main thing is that the food remains tasty and healthy.

To summarize ...

Vegetarian first courses can be considered perfectly balanced. The ingredients may vary depending on the recipe. It can be legumes, grains, vegetables, mushrooms, herbs, spices, but the benefit against meat components is obvious. Not everything that is useful is always tasteless.

Very tasty, nourishing, thick and rich vegetarian borsch with beans and Beijing cabbage. Especially good borsch on this recipe in the winter. Instead of Chinese cabbage, you can use simple white cabbage. So let's get started.

3 liter ingredients:

• 1 cup (200 ml) red bean;
• 200 grams of Beijing cabbage (if it is not, a simple white cabbage is also suitable);
• 1 medium carrot;
• 1 medium beetroot;
• 3 tablespoons of tomato paste;
• 1.5 tbsp sugar (optional, to reduce acid from tomato paste);
• 1 tbsp salt;
• greenery;
• spices of your choice or my option (2 bay leaves; a few curry leaves, ½ teaspoon of mustard, ½ teaspoon of turmeric, ¼ teaspoon of asafoetida).

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Vegetarian borsch with beans and Beijing cabbage, how to cook:

1. Soak the beans for 1 hour, then put it to cook for 1 - 1.5 hours. To make the beans boil faster, it is better to salt immediately.

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2. While the beans are being cooked, do the frying. To do this, heat oil in a pan and fry spices (40-60 seconds). Then add tomato paste, sugar to the spices, and lightly fry everything together.

3. Three carrots and beets on a grater, then add them to a mixture of tomato paste and spices. Fry for 3-5 minutes, then add ½ cup of water and simmer, cover for 10-15 minutes over low heat.

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4. Peking cabbage cut into strips. When the beans become soft, add Beijing cabbage, fry to the pan, add water if necessary, and cook together for another 7 minutes.

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5. At the end, add finely chopped greens.

6. That's it! Our veggie borsch with beans and Peking cabbage is ready. Bon Appetit!

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We all love borsch very much - even with beans, even without, even oxalis, at least some more ... I personally prefer with beans, always dried, always cook a vegetarian borsch - why meat when we mix in one saucepan so many wonderful vegetables.

I buy red beans, it must be soaked in cold water overnight:

Well, the next day you can safely cook soup. I put the beans to cook. And I start to do vegetables.

To start, rub a large carrot on a grater:

Here I cut onions:

I chop the beets (I have pickled):

To the slightly fried onions and carrots I send the beets:

Stew for 5 minutes, and then add chopped tomatoes and a little tomato paste into the pan:

While stewing the vegetables, chop the bell pepper:

Meanwhile, the vegetable roasting dressing is already ready, in total, everything was preparing for about 15 minutes.

I throw the pepper right into the frying pan, already taken from the fire, all the same, everything should go to the pan at the same time, but I have only one board for vegetables, so I freed it.

Peel and dice the potatoes:

I am sending it to a ready-made bean.

When the potatoes are cooked, add the tomato-vegetable mixture to the pan:

As well as sauerkraut (or fresh, whoever loves, I only had sauerkraut available):

Salt to taste, salted cabbage, so I do not abuse it.

Now I cook on a slow fire our borshch for another 10 minutes or a little more, then add the chopped dill and remove from heat:

I cover and let it brew for 15-20 minutes.

Serve with sour cream and herbs:

The lack of meat, in my opinion, not only does not make borsht worse, but vice versa - this option is tasty, light and healthy. The aromas of vegetables mixed together into one very successful union, umm ... Tasty :)

Bon Appetit! :)

Time for preparing: PT01H00M 1 h.

The approximate cost of a portion: 30 rub