Lean Borsch with Beans
by Editorial Staff
Delicious red borscht for a lean table. Yes, not simple, but with beans 🙂
Cook: 1 hour
Servings: 8
Ingredients
- White beans – 0.5 cups
- Water – 2.5 l
- Beets – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Potatoes – 2-3 pcs.
- White cabbage – 0.25 pcs.
- Tomato paste – 1-2 tbsp
- Vegetable oil – 6 tbsp
- Salt to taste
- Bay leaf – to taste
- Greens to taste
Directions
- Rinse the beans and pour cold water (2.5 l) overnight. The next day, boil it in the same water until tender (about 30-40 minutes).
- While the beans are boiling, peel and wash the onions and carrots. Dice the onion. Grate the carrots on a coarse grater or cut into thin strips.
- Peel, wash, and dice the potatoes. Cut the cabbage into thin strips.
- When the beans are cooked, add the onions, potatoes, carrots, and cabbage to the pot. Cook for about 15 minutes.
- Peel, wash and cut the beets into thin strips or grate them on a coarse grater. Preheat a frying pan, pour in vegetable oil. Put the beets in hot oil. Simmer over medium heat, stirring occasionally, for 5-7 minutes. Then add the tomato paste, stir and simmer for 3-4 minutes.
- Put the beets with tomato in the borscht. Season with salt and pepper and add bay leaves. Cook lean borscht with beans over low heat, covered for 5-10 minutes. Remove from heat.
- Let the borscht brew for 20-30 minutes under the lid. Wash and finely chop the herbs. Add greens to borsch.
- Lean borsch with beans is ready. Serve with garlic.
Bon Appetit!
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