Borscht with beans - original recipes for a real Ukrainian dish. Borscht with sauerkraut and beans Ingredients for seven servings

Borscht with beans claims to be the most delicious soup in the world, especially for the Slavs. Fragrant, rich, satisfying - any meal with borscht will turn into a true pleasure if you learn how to cook it correctly. We'll tell you the intricacies of the technology and reveal the secrets of those who cook borscht perfectly.

Real Ukrainian borscht is the pride of any resident of Little Russia. Every family has its own signature secret, and every soup is different. But the base for borscht is still the same: a good piece of pork on the bone, beets, cabbage and lard.

Borscht with the addition of beans becomes healthier and more satisfying.

For classic Ukrainian borscht we will prepare:

piece of pork on the bone – 700 g;
half of Velka cabbage;
four large white potatoes;
large beet (that is, beets);
large carrot;
one onion;
vegetable oil for frying;
a piece of salted lard;
tomato paste or tomatoes - 3 tbsp. l or 300 g tomatoes;
greens (parsley, dill);
red beans (boiled the day before);
Bay leaf;
two cloves of garlic.

First of all, cook the broth on the sugar stone. There should be a lot of meat on it - not a single Ukrainian will understand you if there are only vegetables floating in the borscht. At this time, grate the beets (or cut them into thin strips) and simmer them in a separate pan with tomato paste. In a frying pan we fry grated carrots and onions, cut into small cubes.

Bell pepper is sometimes added to borscht, but still there is no such ingredient in the classic version; it is added solely upon request.

Remove the meat from the broth - let it cool. And add cabbage, chopped into thin slices, to the boiling broth, you can add potatoes. When the cabbage is cooked until half cooked, add the roasted beans and cook again over low heat for 5-7 minutes.

It's time to add beets. Why is it added almost the very last? Otherwise, the beet may lose color and the soup will take on an unsightly brown color. If you simmer separately, the borscht is guaranteed to turn out amber, with a beautiful purple tint. You can add a drop of vinegar - and the color will turn out even brighter, and the borscht will acquire a light, pleasant sourness.

Let's remember lard. Grind the garlic and lard in a mortar. Put it in borscht. All that remains is to season everything with bay leaf, herbs, and taste for salt. And, what is very important, the borscht should sit a little - this way all the components will impart flavor to each other. Usually this takes 15 minutes, no more.

The aromas of real Ukrainian borscht drive you crazy already at the cooking stage. And when it is poured into plates, served with rosy donuts bursting with heat with garlic, and a generous piece of boiled pork is placed on the plate, the feast turns into a real celebration.

With canned beans

Borscht with canned beans cooks much faster. If only because you don’t need to soak and cook the legumes the day before. We open the jar, add it to the soup almost at the very end and eat, savoring every bite of the aromatic dish.

Cooking with canned beans is simple:

Add cabbage and potatoes to the boiling meat broth.
Fry grated beets with tomato paste.
Sauté onions and carrots.
We cut the bell pepper.
Add vegetables and roots.
Cook until done.
Add a generous handful of finely chopped bell pepper.
5 minutes before the end of cooking, add the beans (maybe along with the juice where they were canned).
Finely chop the pieces of meat.
Place a large bunch of fresh herbs and a bay leaf.
Squeeze a couple of cloves of garlic.
Turn off the borscht and let it brew for 10-15 minutes.

Pour into plates and season with sour cream. They eat the dish with garlic black croutons, pampushkas or dumplings (they can be served separately, sprinkled with fragrant oil), and wash down the lean borscht with botvinya or kvass.

Lenten method of preparation

Lenten borscht with beans is loved by everyone who honors Orthodox traditions and observes fasts. The soup turns out to be very satisfying, because beans are a valuable vegetable protein and a storehouse of useful microelements.

Rich, tasty, thick borscht!

For the lean version, it is better to take large beans and, preferably, the white variety - it boils better.

Preparing the lean version is very simple: we prepare it according to the classic recipe, but throw the ingredients not into meat broth, but into clean boiling water. The borscht will turn out even tastier if you add some greens, and replace the tomato paste with tomatoes in their own juice (or grated fresh ones in season). The soup will have a pleasant sourness, which is perfectly complemented by greens, and white beans add satiety.

With mushrooms

Many Slavic countries love to cook borscht with beans and mushrooms. Mushrooms imbue them with a special forest aroma, which makes it several times tastier and more interesting! To prepare, take dry or fresh mushrooms. Dry ones, of course, are preferable - they are much more aromatic, but champignons are also quite appropriate here.

Mushrooms can easily be replaced with prunes (they are not fried, but cut into thin strips); And this borscht is also very good as a lean version without meat.

Cook borscht according to the classic recipe. The only difference is that in a separate frying pan we fry the mushrooms and onions until they give up excess moisture. Add at the same time as frying and simmer over low heat until all components of the borscht become soft.

We eat borscht with sour cream sauce, be sure to generously sprinkle it with fresh dill: the spice emphasizes the forest flavor of the mushrooms, and the soup turns out delicious!

Option with sprat in tomato sauce

It will probably seem strange to many, but borscht cooked with tomato sprat is incomparable! And the recipe is surprisingly simple, economical, and the soup is prepared extremely quickly. This first course is an excellent option for a quick meal when traveling, for example, at the dacha or fishing.

Incredibly tasty and very filling borscht!

Vary the proportions yourself: for a large company it is better to double them.

For the borscht we will prepare:

a jar of sprat in tomato;
a couple of potatoes;
onion head;
medium carrot;
a quarter of Velka cabbage;
salt, pepper to taste;
Bay leaf;
a large bunch of greenery.

Boil 1.5 liters of water in a saucepan. Fry onions and carrots. Add potatoes, cut into cubes, into boiling water. Add roast. Boil until the potatoes are ready. Open the jar and add it to the vegetables along with the sauce. Cook over low heat for 5 minutes, season with salt, spices, and add bay leaf. Decorate the hot borscht with finely chopped herbs and cover with a lid to let everything brew.

In this recipe, beans are not superfluous at all: add a can of canned beans along with sprat - the soup will be even more satisfying.

Serve fish and bean borscht with sour cream (if available), garlic, and black bread. It is satisfying and rich. And if you cook it over a fire one day, you will be surprised how fragrant it turns out! Smoke permeates the brew, gives it a light smoky tint, in a word, makes it unusual.

Borscht with sauerkraut and beans

In winter, try cooking borscht with sauerkraut and beans - you will be full and satisfied. Sauerkraut adds piquancy to the soup, and beans add satiety. No meat? Don't worry, prepare a lean version. For soup with meat, it is better to prepare broth with sugar pork bone in advance.

The soup will turn out different if you use beans in tomato, or overcook the vegetables with the addition of a tablespoon of tomato paste.

Prepare borscht this way:

Place sauerkraut in boiling broth and cook until soft.
Place two large potatoes whole or cut into pieces.
Add fried onions, carrots, grated beets.
Cook until all the vegetables in the soup are soft.
At the very end, add a can of beans canned in their own juice.
Season with salt, pepper, bay leaf.
Turn it off.
Decorate with a bunch of dill and parsley.
Let's brew.

Serve the soup with sour cream sauce and pickles. Garlic black croutons or whole grain toast go perfectly with this dish.

In a slow cooker

Borscht in a slow cooker acquires a special stewed taste and is reminiscent of good old country soups, infused in cast iron pots in a Russian oven. The beauty of cooking is that you can put almost all the ingredients at the same time (and in the villages they usually did this), the soup will turn out very tasty.

This recipe has an amazing taste and a colorful, rich appearance.

Try cooking this way:

Finely chop the cabbage.
Peel the potatoes.
Cut it into large pieces.
Grate the root vegetables: beets and carrots on a coarse grater.
Add a couple of tablespoons of tomato paste to the grated vegetables.
Stir.
Place a piece of pork on the bone in a multi-bowl.
Fill with cold water.
Add cabbage, vegetables, beans (it is better to boil them in salted water the day before).
Season with salt, add dry dill and parsley.
Turn on the “Soup” or “Stew” mode.
Cook until the signal is complete.

Dip a bay leaf into the finished borscht for literally a few minutes, and then take it out: this way the soup will not be bitter. Season with herbs, fresh garlic, and eat with sour cream and black bread. It’s tasty and also healthy: we didn’t overcook it in oil, which means there were an order of magnitude fewer calories in the borscht.

In conclusion, let us recall a bearded joke. “Do you want some soup from yesterday? Come tomorrow". Borscht is a dish that only becomes tastier the next day. It’s good even after a week: vegetables and meat become saturated with each other’s flavors and acquire an unforgettable aroma. However, this advice is hardly appropriate: all the soups according to our recipes turn out so tasty that they are eaten without a trace within a couple of days! Prepare different borscht, surprise your loved ones and enjoy your meal.

Borscht with sauerkraut is a worthy culinary work that combines the practicality of winter preparations and an original, rich taste. Cabbage will add its own sourness and taste, allowing you to move away from using vinegars in the usual volumes. In addition, the characteristic sourness will go well with the meat used for cooking.

Cooking borscht with sauerkraut

The version with sauerkraut does not have many differences from the classic version, however, they play a key role.

The main difference, of course, is the sauerkraut. In this format, it can be stored for quite a long time, used as an independent salad, or as a replacement for the fresh version.

You can use any sauerkraut. Stored in jars, stocks, or barrels. But it is the latter storage method that will allow cabbage to acquire all its richness of taste and aroma. And if you have the opportunity to get such cabbage, then take it without hesitation.

Preparing sauerkraut is simple. Before use, it must be squeezed out to avoid excessive amounts of sour-salty brine getting into the dish. Chop the squeezed cabbage into regular strips and safely place it in the cauldron!

Here the question may arise: how long should you cook sauerkraut and whether it is necessary to stew it before adding it to borscht? This type of cabbage is much softer than fresh cabbage, which means it requires less time.

Sauerkraut is cooked one and a half times less than usual, so the time should be divided by two. But it works if you didn't stew the cabbage. The stew is even added a quarter of an hour before the end of cooking.

Do not drain the squeezed cabbage brine; it will be used when preparing beets. Their combination will allow the beets to maximize their color in the borscht and retain it.

In other aspects, this one is prepared similarly to the classic version, from broth to frying.

It is worth noting that in all recipes the weight of cabbage is indicated in squeezed form.

Recipe for borscht with sauerkraut and beets

Sour borscht, with rich meat broth, sour cream and garlic croutons... Wow, delicious!

Ingredients:

Beef bones – 0.45 kg
Beetroot – 250 gr
Carrot – 150 gr
Onion r-y – 70 gr
Cabbage - 100 gr
Tomato paste – 3 large spoons
Garlic – three cloves
Vegetable oil – 30 ml
Spices with salt
Sour cream - Art. spoon/portion

Immerse beef bones in cool water and simmer for one and a half to two hours. After half an hour, add a little salt, it will draw out the maximum flavors from the meat. At the end of cooking, remove the bones as unnecessary.

While the broth base is cooking, prepare the vegetables. Cut carrots and beets into strips. If you have a Korean grater, use it. Cut the onion into feathers or half rings, and the classic potatoes into medium cubes.

In a thick, preheated frying pan, fry the onions and carrots until softened and golden brown. Next, add beets to them and fry for 3-4 minutes.

Reduce heat and add sauerkraut along with sugar and a small amount of its juice. Simmer the mixture for about five minutes.

After time has passed, add tomato paste, stir it and heat the entire contents for another ten minutes.

In the ready, easily bubbling broth, add potatoes, a mixture of vegetables, mix everything and cook for twenty to twenty-five minutes. Avoid vigorous bubbling.

A moment before cooking, add finely chopped garlic.

When the borscht is cooked, let it rest and brew on a warm stove. Always serve with sour cream.

Classic recipe for borscht with sauerkraut and meat

Borscht with meat consommé is good, no doubt. But when the meat itself is present in the soup, in addition to taste, then the borscht becomes a cut above.

Ingredients:

Beef ribs – 0.5 kg
Cabbage square – 140 gr
Beetroot – 200 gr
Carrots – 150 gr
Onion r-th – 100 gr
Tomato paste – 40 ml
Tomatoes – 50 gr
Vegetable oil - two large spoons
Garlic – 2 cloves
Spices with salt - optional

Divide the ribs into equal parts and expose the bone on each side. This will better saturate the broth with meat and bone juices. Place the ribs in a saucepan with cold water and place on the flame for an hour and a half. The broth should not boil too much, keep an eye on it.

Let's not waste time and prepare the vegetables for the soup. Fry the carrots and onions, add the paste to them and sauté for 6-7 minutes. Combine them with beets, pour in the cabbage brine and simmer a little.

Place sauerkraut strips and fried vegetables into the prepared broth. Stir, salt and add spices. After some time, add the blanched tomato slices.

Due to the absence of potatoes and other long-cooking ingredients, fully assembled borscht is cooked quite quickly, about 20 minutes. It will take another ten minutes to infuse the borscht. After removing from heat, add finely chopped garlic.

Serve with a spare rib per serving and sour cream.

How to cook borscht with sauerkraut without meat

It will be difficult for many to imagine borscht without using any meat. But still, such a dish has a place in culinary nature.

Ingredients:

Cabbage square – 150 gr
Potatoes – 0.3 kg
Carrots – 150 gr
Onions – 70 gr
Beetroot – 150 gr
Tomato paste - two large spoons
Celery root – 50 g
Garlic – 3 cloves
Spices with salt as desired

The cutting of vegetables in this soup is simple and no different from other soups. Potatoes in medium cubes, the rest in strips. Blend celery and garlic until crumbly. All that remains is to put everything in sequence.

Fry the onions and carrots in a hot frying pan, reduce the heat and add the beets. When the beets soften slightly, add the paste, stir and simmer the mixture for 10-13 minutes.

Combine potatoes and cabbage in a saucepan. Fill everything with water and place it on the burner. After 7-8 minutes, add the roast and celery to the pan. Cook at a gentle simmer for twenty minutes. After time, add spices and garlic crumbs to the soup.

Lenten borscht with sauerkraut and mushrooms

Good mushrooms are by no means capable of replacing meat in soups. Yes, they won’t give you a meaty taste, but they have their own.

Ingredients:

Dried porcini mushrooms – 100 g
Cabbage square – 150 gr
Onions – 60 gr
Carrots – 150 gr
Parsley (root) – 30 g
Flour - a couple of teaspoons
Beetroot – 250 gr
Potatoes – 0.3 kg
Tomato paste – 70 gr
Vegetable oil – 40 ml
Spices, sugar and table salt as desired

Soak the mushrooms in warm water, rinse them and cook in salted water. Remove the mushrooms from the resulting broth and fry, cutting them into strips.

In a saucepan, combine cabbage, a little oil and three tablespoons of water. Simmer the resulting mixture for about 6-7 minutes.

Fry onions, carrots and parsley in a frying pan. Send them pasta and a little flour. Pass thoroughly.

In a saucepan or saucepan, combine beet strips, vinegar, tomato paste and a few quarter cups of water. Simmer the vegetable mixture until the burgundy root vegetable is completely cooked.

In mushroom broth, combine chopped potatoes, fried potatoes, stewed cabbage and beets. Boil for 15-17 minutes, then add chopped mushrooms and spices.

Borscht made from sauerkraut and beans

Recently, beans are found less and less in any dishes. But don't underestimate her. Beans contain a lot of vitamins, they are rich in proteins and carbohydrates, and the shell contains fiber. And the bean borscht turns out to be satisfying and rich.

Ingredients:

Beetroot – 150 gr
Carrot – 100 gr
Onion – 50 g
Tomato paste - three large spoons
Beef on the bone – 0.45 kg
Cabbage square – 120 gr
Red beans – 100 gr
Granulated sugar - Art. spoon
Salt/spices as desired

Place beef bones in water, add peppercorns, bay leaves and place on the flame. Cook the broth mixture for an hour and a half.

At the same time, boil the beans until tender. Do not allow the shells to open.

Make a fry from onions and carrots, flavor it with tomato paste and sauté. Next, add the beets to the frying pan with a couple of tablespoons of cabbage brine. Simmer the vegetable mixture for 6-7 minutes.

Place the contents of the frying pan, cabbage strips and beans into the prepared broth, freed from bones. Stir, season and cook for half an hour.

Borscht with sour cabbage without beets

Borscht without beets is essentially a very close relative of cabbage soup. There is also green borscht, prepared without beets, but this is a cold soup, so we are not talking about it.

Ingredients:

Sour cabbage – 200 gr
Carrots – 150 gr
Onion r-th – 100 gr
Tomato paste – 3 large spoons
Potatoes – 0.4 kg
Beef – 0.6 kg
Parsley (root) – 40 g
Sunflower oil – 30 ml
Spices

Place the meat in large pieces in cold water, season with peppercorns and a pinch of salt. Place on medium flame and cook for about an hour and a half.

Sauté chopped onions and carrots with tomato paste. Add beets and sauerkraut juice to them. Simmer for five to six minutes.

Remove the meat from the finished broth and cut into portions.

Add potato cubes, vegetables from the frying pan, chopped parsley root into the broth and cook for half an hour, without allowing it to boil violently.

Ten minutes before the end of cooking, add pieces of boiled beef to the soup so that they warm up and are saturated with the taste of all the ingredients.

Borscht with sauerkraut and chicken

Chicken is not as rich in flavor as beef or pork, but it is great in situations where other meats are not available. In cases where you want to diversify the broth base, chicken will also serve well.

Ingredients:

Chicken thigh on the bone – 200 g
Chicken fillet – 200 gr
Beetroot – 250 gr
Carrots – 130 gr
Onions – 60 gr
Cabbage square – 150 gr
Potatoes – 250 gr
Tomato paste - three large spoons
Vegetable oil – 40 ml
Garlic – a couple of cloves
Salt, spices to your taste

Place the chicken fillet and thigh into a saucepan and place over high heat. Cook chicken for no longer than half an hour.

Heat a frying pan, fry chopped onions, carrots and beets. Fry until the vegetables are soft. Next, pour in the tomato paste and sauté a little.

Remove the meat from the finished broth and add potatoes, cut into small cubes and shredded cabbage. Boil for 20 minutes and combine with frying.

Divide the boiled chicken into small portions and return them to the pan. Boil this for about five minutes, remove from the flame and let simmer for a quarter of an hour.

Add chopped herbs and chopped garlic to the finished borscht.

Borscht with sauerkraut for the winter

Borscht prepared in advance will perfectly help any housewife at the most unexpected moment. And this option will be very useful in winter, when it may be impossible to get fresh vegetables.

Ingredients:

Water – 250 ml
Tomatoes – 0.5 kg
Beetroot – 0.5 kg
Onion – 0.45 kg
Carrots – 0.45 kg
Sauerkraut – 0.4 kg
Garlic – 2 heads
Vegetable oil – 45-50 ml
Regular vinegar 9% – 80 ml
Sugar – 2 large spoons

Fry carrots and onions and combine cabbage strips with them. Fry this until the cabbage turns golden.

In a separate frying pan, fry the grated beets until fully cooked.

In, again, a separate frying pan, fry the diced tomatoes. This must be done together with garlic.

Combine fried cabbage, onions and carrots with tomatoes and garlic. Season, add clean water and simmer for 9-10 minutes, adding vinegar and sugar in the middle.

Place the vegetable mixture in sterile jars, roll it up and, after cooling, hide it in a cool place.

If necessary, combine the contents of the jar with the broth and add meat. And the borscht will be ready!

Recipe for borscht with fresh and sauerkraut

Combining different cabbages really enhances the flavor. And this mixture looks great in soup.

Ingredients:

Beef on the bone – 0.5 kg
Potatoes – 0.3 kg
Beetroot – 150 gr
Carrots – 100 gr
Onion – 50 gr
Fresh cabbage – 200 gr
Sauerkraut – 100 g
Tomato paste – 50 ml
Sunflower oil – 30 ml
Dill/parsley – a small bunch each
Herbs and spices, salt - to taste

Place the beef on the bone in a saucepan, season with allspice and bay leaf, add water and let it simmer for an hour and a half.

Once cooked, add potatoes to the broth and cook until almost done. At this point, add fresh cabbage and root vegetables sautéed in oil. Boil a little and place the sauerkraut strips into the pan.

Prepare the onion fry. Don't forget to add tomato paste.

Combine the onion with the contents of the pan, stir, add spices and cook for about forty minutes.

Serve with sour cream, croutons, or donuts. In general, whatever your heart desires!

Cooking borscht with sauerkraut in a slow cooker

Using a multicooker, you can cook excellent borscht with little loss, while using a minimum of additional utensils and equipment.

Ingredients:

Beef ribs – 0.3 kg
Beetroot – 200 gr
Carrots – 130 gr
Onion r-y – 50 gr
Tomato paste – 50 ml
Cabbage square – 200 gr
Potatoes – 300 gr
Oil r-e – 25 ml
Granulated sugar, spices and salt to your taste

Using the baking mode, fry the onion in the multichef bowl. Combine it with tomato paste and simmer for a couple of minutes. At the same time, add grated beets and again, simmer.

Stir chopped cabbage with added sugar into the resulting mixture. Once the cabbage has softened, add the ribs and potato cubes to the bowl. Pour water into the bowl, season with spices and leave to cook for one hour in the cooking mode.

Be sure to let the borscht sit for a few minutes.

Cooking instructions

2 hours Print

1. Cook the beef broth for about an hour. Crib How to cook veal broth

2. At this time, while the broth is boiling, grate carrots and beets on a coarse grater and finely chop the onion. Take all the vegetables as small as possible, otherwise the borscht will come out thick. Tool Grater holder The main requirement for a grater is that the product is crushed and your hands are intact. It is especially difficult if the piece is small and you want to chop it without leaving any residue. This is where holders come to the rescue. They come in several types: some are like a potholder that serves as a buffer between the fingers and the blade, others are like a fork or a comb on which, say, an onion is pricked. There are also special graters that look and work like a mechanical meat grinder. They are equipped with several interchangeable drums that match the different surfaces of a classic grater.

3. Place the lard cut into pieces into a frying pan (if you have heartburn from lard, you can get by with vegetable oil) and fry, turning occasionally, until both sides are covered with a crust. Don't forget to close the lid - splashes fly in all directions.

4. Take out the pieces of lard and throw them away. Place onions and carrots in a frying pan, fry until the onions are slightly golden, then add the beets and fry for 3 minutes.
Crib How to cut onions

5. Add sauerkraut and its juice to the frying pan, add sugar on top, mix and fry for 5 minutes.

6. Add tomato paste, mix everything again and fry for about 10 minutes, stirring.

7. Cut the potatoes into cubes, take out the beef and put it on a cutting board, throw the potatoes into the broth.

8. Place the contents of the frying pan into a saucepan with potatoes and broth and cook for 20 minutes.

9. Pour boiling water over the tomato and remove the skin, cut into cubes and throw into the pan.
Crib How to prepare tomatoes

Lenten borscht with beans can be cooked with mushrooms, potatoes and sauerkraut. It is no less good with sprat in tomato. You can take canned beans in jars for quick cooking. If you take dry, then remember that it should be soaked 8-12 hours before cooking. Then you won’t have to cook it for a long time.

Those who observe Orthodox fasts never neglect soups. On days when you can eat boiled food, I sometimes whip up quick, lean soups. However, preference is still given to borscht.

Lenten borscht is prepared in vegetable or mushroom broth. They give soups a unique taste and aroma, which can be felt precisely because the dish is prepared without meat. Sometimes I bake beets for borscht in the oven in advance and they go into the soup ready-made. This gives the borscht an intense red color.

We have already prepared lean soups and borscht, among others. You can see them on this blog in the “Lenten Dishes” section. In this collection you will find several classic recipes that will help you prepare lean borscht for every taste. Choose to your taste and cook with pleasure!

In this article:

Lenten borscht with beans - a classic recipe

I took canned white beans in tomato sauce. And today I don’t have sauerkraut, but usually I definitely add it to borscht.

If your beans are dry, then take 200 grams and soak them in the evening so that they swell well in the morning.

Then it cooks for no more than half an hour. And don’t forget to add a couple of tablespoons of tomato paste to the roast.

What you will need:

Preparation:

I pour 3 liters of water into a saucepan. During the cooking process, the water will evaporate a little and there will be a thick, rich borscht. I put it on the stove over high heat. While the water is boiling, I peel and wash all the vegetables. I cut the potatoes and onions into cubes. I chop the cabbage finely. I rub the carrots on a coarse grater. I cut the beets by hand into thin strips. Although you can rub it too.
The water in the saucepan began to boil. I pour chopped potatoes in there.
While it's cooking, I'll do the sautéing. Pour half the oil into a frying pan and fry the onions and carrots together until golden.
Pour the second half of the oil into another frying pan and fry the beets for 3-4 minutes. Then I add two ladlefuls of broth from the pan to the beets.
At this stage I already add salt and pepper and seasonings. And I squeeze the juice of half a lemon. In the same frying pan with the beets, I put the fried carrots and onions and pour the beans and tomato sauce out of the can. Finely chopped garlic doesn't fit yet. For about two minutes I simmer everything under the lid.
The potatoes in the pan have already boiled sufficiently. I add shredded cabbage. And I throw in a couple of bay leaves.
Cabbage does not need to be cooked for long. I don’t like it when the cabbage in borscht is completely soft. Therefore, when I add cabbage, I wait until it boils. Let it simmer for a minute and immediately put the whole roast into the pan. Cover with a lid, let it boil and turn off the heat.
And the wrestler is ready. Fragrant, red - wonderful! Be patient a little longer - let it brew so that all the ingredients give their taste to the borscht. In the meantime, finely chop the parsley and dill. We will add greens directly to the plates.

Invite everyone to the table to taste our tasty, lean and healthy borscht. If you are not too lazy to prepare it, it will be an excellent addition to such borscht.

Lenten borscht with beans and mushrooms

This recipe is from the video channel “Orthodox Kitchen”. See how easy it is to prepare a delicious Lenten soup with mushroom broth. Yes, even with beans. Mmm... You'll swallow your tongue.

Why am I having borscht with fresh cabbage today? After all, sauerkraut is fermented for the winter, so that it can be used to cook cabbage soup and borscht. The next recipe is about borscht with sauerkraut.

Lenten borscht with beans, sauerkraut and baked beets.

In general, any borscht is delicious with sauerkraut. This borscht will also contain acid from the tomato paste, so if you don’t like it very sour, add a couple of teaspoons of sugar. Or don't add tomato paste at all. The borscht will be red even without it.

What you will need:

Preparation:

I soak the beans overnight. Before cooking, I rinse and pour into a saucepan. I pour 3 liters of water and put it on high heat. When it boils, reduce the heat and simmer over low heat for about half an hour. I wrap two beets in foil and bake them in the oven for about an hour at 180 degrees.
I wash the sauerkraut and put it in a saucepan. I turn up the heat again to bring the broth to a boil. I lower the heat and let it cook further. I wash all the vegetables. I peel potatoes, onions, carrots, and beets. I cut the potatoes and onions into cubes, and grate the carrots on a coarse grater. I cut the baked beets, celery and sweet peppers into small strips.
The beans and cabbage are cooked until approximately half-ready; I add potatoes to them.
I fry the onion in a frying pan with vegetable oil. When the onion is fried, add carrots, celery and bell pepper and tomato paste. And simmer for another 5 - 7 minutes
The potatoes are cooked, I pour chopped beets and fried vegetables into the borscht. Salt, pepper and add finely chopped garlic, dill and parsley. Cover with a lid and bring to a boil.
When I turn off the heat, I wrap the saucepan with a towel so that the borscht steeps thoroughly.

The borscht steeped for about an hour. Season it and you are ready to serve. Very tasty, red and healthy!

Bon appetit!

Lenten borscht with beans and sprat in tomato - video recipe

And another recipe with sprat in tomato from the video channel of Alexander Nikolaev. This recipe uses homemade ingredients.

As you can see, lean borscht with beans can be cooked in different ways. Experiment and cook with love. I wish everyone who cooked with me today a bon appetit!

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Mulled wine is, of course, an amazing way to warm up in cold, dank weather, but it doesn’t work in our climate. After a walk on a frosty day, and not just around the city, but in the forest or park along untrodden paths knee-deep in snow, the body requires something more substantial. For this case, I have my own, completely non-alcoholic, but trouble-free recipe - borscht with sauerkraut. It can be cooked with potatoes and beans, in meat or vegetable broth - there is not much difference. The main thing is to prepare it in advance and use a larger pan.

INGREDIENTS:

Sour cabbage

Vegetable oil

Salt, spices, water

Soak the beans in cold water overnight or for several hours. In the morning, drain the water, add new water and cook until done - this will take about an hour and a half. At the same time as the beans, but in another pan, put the sauerkraut to boil, also filling it with cold water, but in a small amount - just to cover it.

While the cabbage and beans are cooking, prepare the frying. Peel onions, carrots, beets. Finely chop the onion, grate the carrots and beets. Lightly simmer everything in a small amount of vegetable oil, adding a little sugar and cabbage brine or vinegar.

Place the finished beans in a bowl and save the broth. Set aside some of the beans and mash the rest into a puree. Transfer the contents of the pan with cabbage to the bean broth, add bean puree and fry. Boil. Add salt and let cook for about 10 minutes. Turn off and let it brew for a while. This borscht is especially good with adjika and fresh bread.

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