Lenten Borsch with Beans “Grandma Joy”

This borsch is good both in winter and in summer. Simple, tasty, lean. In the summer, you can eat lean borscht with beans directly from the refrigerator.

Cook: 1 hour 30 mins

Servings: 8

Ingredients

Directions

Wash beans, put in a saucepan. Cover with cold water. Leave on for 2-3 hours. Drain and fill with cold water. Put the saucepan on the fire, bring the beans to a boil. Cook over low heat, covered, until half cooked, about 60 minutes.
Peel and wash the potatoes. Cut into cubes. Peel, wash, cut the beets into strips. Peel and wash carrots and onions. Cut the onion into cubes, carrots into strips.
Add potatoes to the beans, cook for 15-20 minutes.
Cut the cabbage into strips.
Preheat a frying pan, pour in vegetable oil. Place the beets in hot oil. Simmer the beets over medium heat, stirring occasionally, for 3-4 minutes. Place the beets in a saucepan.
Wash bell peppers, peel, cut into strips (or use chopped frozen peppers).
Peel the garlic, chop finely. Wash greens, chop finely.
Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Simmer vegetables over medium heat, stirring occasionally, for 2-3 minutes. Add tomato paste or grated tomatoes to the skillet. Simmer for 2-3 minutes.
Put stewed vegetables, cabbage, bell peppers in a saucepan. Cook low-fat borsch with beans for 10 minutes.
Add garlic, salt, pepper, pepper, herbs to the pan. Stir, cover, remove low-fat borscht with beans from heat. Let it brew for 10-15 minutes. Lenten borsch with beans “Babulina Joy” is ready. Can be served with sour cream.
Enjoy your meal!

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