Ukrainian Red Borsch with Beans
by Editorial Staff
Ukrainian borscht is a national first dish with beets and cabbage. After the holidays, you want something light. Delicious super powerful borscht with beans for you for lunch.
Cook: 1 hour
Servings: 6
Ingredients
- Beans – 1 glass
- Beets – 1-2 pcs.
- Potatoes – 3 pcs.
- Cabbage – 0.25 heads
- Greens to taste
- Bay leaf – 2-3 pcs.
- Black peppercorns – 10 pcs.
- Carrots – 1-2 pcs.
- Vegetable oil (olive) – 4 tbsp
- Bulb onions – 1 pc.
- Tomato paste – 1-3 tbsp
- Sugar – 1-2 teaspoon
- Salt – 1-1.5 tbsp
Directions
- Rinse beans and soak for 3-4 hours. Then drain the water. Cover with clean cold water. Put the saucepan on the fire. Let it boil. Reduce heat to low, cover, cook until tender for 40-60 minutes. (If the beans are not soaked, they will cook for about 2 hours.)
- Peel and wash potatoes, carrots, and onions. Cut the potatoes into cubes.
- Cut one carrot into strips. Grate the second carrots on a coarse grater. Dice the onion. Chop the cabbage into thin strips.
- Boil the kettle. When the beans are ready, pour in boiling water to make 2.5 liters. Throw in potatoes, carrots, cut into strips, cabbage. Let it simmer for 10 minutes, covered with a lid over low heat.
- Peel the beets, wash, and coarsely grate. Preheat a frying pan, pour in vegetable oil. Place the beets in hot oil. Simmer, stirring occasionally, over medium heat for 4-6 minutes. Place the beets in a saucepan. Salt. Cook for 10 minutes.
- Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Simmer, stirring occasionally, over medium heat for 3-5 minutes. Add tomato paste and a little liquid from the borscht, simmer, stirring occasionally, for 1-2 minutes.
- Put the frying in the borscht. Add sugar and bay leaves. Cook borsch with beans under the lid on the lowest heat for 10-15 minutes.
- Ukrainian red borscht with beans is ready. Remove from heat, let it brew for at least 20 minutes. Serve with fresh herbs.
Enjoy your meal!
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