Lean Borsch with Beans

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

1. 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).

   

2. 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.
3. Peel, wash, and dice the potatoes. Cut the cabbage into thin strips.
4. When the beans are cooked, add the onions, potatoes, carrots, and cabbage to the pot. Cook for about 15 minutes.
5. 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.
6. 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.

   

7. Let the borscht brew for 20-30 minutes under the lid. Wash and finely chop the herbs. Add greens to borsch.
8. Lean borsch with beans is ready. Serve with garlic.
   Bon Appetit!