Delicate Red Borscht with Beans

I think this is not quite a classic borscht recipe. But that’s how I do it! The taste of borscht is very delicate. Since the recipe uses neither tomatoes, nor tomato paste, nor lemon juice, the borscht turns out to be sweetish, which is especially good for those who cannot eat sour.

Summary

Ingredients

• Cabbage – 0.8-1 kg
• Potatoes – 600-800 g
• Beets – 2 pcs.
• Carrots – 2 pcs.
• Onions – 1-2 pcs.
• Beans – 200 g
• Vegetable oil – 5 tbsp
• Bay leaf – 1-2 pcs.
• Salt – 2-4 teaspoon
• Greens to taste
• Sour cream when serving – to taste

Print Recipe Pin Recipe

Instructions

1. Ahead of time: rinse 200 g dried beans and cook them in plenty of unsalted water until tender (1–2 hours, depending on the bean). Drain and set aside.
2. Fill a 5-litre saucepan about halfway with water and set over medium-high heat while you prepare the vegetables.
3. Peel and dice 1–2 onions. Peel 2 carrots and cut into thin strips. Peel 2 beets and chop (a box grater's large holes work well for a traditional texture).
4. Heat 1 tbsp vegetable oil in a frying pan over medium heat. Fry the onion for 7–10 min until translucent; transfer to a bowl.
5. Add 2 tbsp oil to the same pan and fry three-quarters of the carrots over medium heat for about 10 min, until golden.
6. Add the remaining 2 tbsp oil and fry two-thirds of the beets over low heat for 10 min, until softened and deep red.
7. When the water in the pot boils, add the fried carrots and onion. Add both fried and raw beets (the raw beets keep the colour vivid). Bring back to a boil and cook for 10–15 min.
8. Meanwhile, peel 600–800 g potatoes and cut into large cubes. Coarsely chop 0.8–1 kg cabbage.
9. Add the potatoes to the pot, return to a boil, then add the cabbage and cook for 15 min.
10. Season with 2–3 tsp salt (to taste). Add the cooked beans and 1–2 bay leaves, bring back to a boil, and simmer for another 5–10 min.
11. Finely chop fresh greens (dill and parsley work well) and stir in. Turn off the heat, cover, and let the borscht stand for 15–20 min to let the flavours mingle.
12. Serve hot or cold — this lean borscht is delicious both ways, with a generous dollop of sour cream on each bowl.