Borsch with beans

Borsch is one of the first dishes popular with many Slavic peoples, as it is tasty, healthy and satisfying, especially if cooked in meat broth. But the lean versions of this soup can saturate and deliver gastronomic pleasure. When you want to make it more high-calorie and thick, people who temporarily or permanently do not eat meat, add to it other foods rich in protein. Borsch with beans can be lean or with meat, in any case, it will turn out thick, appetizing and tasty, if you follow the recipe and technology of cooking this dish.

Cooking Features

The ability to cook borsch is a big plus for any hostess. Most men respect this dish. But not all he succeeds. Instead of bright, appetizing and thick borscht, some inexperienced cooks get a thin, dull burgundy soup that you don’t even want to try. To prevent mistakes will allow knowledge of the technology of cooking this borscht.

Regardless of whether you cook borsch with meat or without meat, it should be thick and rich. Do not save products and violate the recipe.
The most difficult and at the same time important task when cooking borscht is to make it red, do not let the beets lose their color. It is boiled for a long time, and if you run it in raw broth, it will discolour by the end of cooking. To avoid this, a small trick allows: the red vegetable is added to the borsch already prepared, after it is fried, stewed or baked in the oven. As a result, in the soup beets enough to boil for 5-10 minutes.
It also helps to treat the saturated color of beets with vinegar and lemon juice.
The soup will turn out much more appetizing if the ingredients are shredded neatly, evenly in small pieces. Beets and carrots look beautiful in a borscht if cut into thin strips or grated for Korean salads. If tomatoes are used for cooking, they are pre-cleaned. The cabbage is chopped as small as possible, the potatoes are cut in the same shape and size into slices, usually in cubes or sticks.
Beans are cooked longer than other foods. Reducing the cooking time allows long soaking beans in cool water (for 6-12 hours). Beans put in the broth first or cooked separately. The finished beans lay in the soup after the cabbage. Green beans are also added after potatoes and cabbage.
Gourmets say: if the borsch is allowed to brew, it becomes tastier. Do not be afraid to cook it a lot, for 2-3 days. Be sure to give him the opportunity to stand at least half an hour under the lid, before pouring into plates.

You can serve borsch with beans with sour cream, garlic, and greens. It is well complemented by garlic croutons or Ukrainian pampushki. If you are fasting, sour cream can be replaced with fast mayonnaise.

Borsch with beans and meat

Composition:

pork or beef on the bone (or soup set) - 0, 5 kg;
dry beans - 120 g;
beets - 150 g;
cabbage - 0, 3 kg;
garlic - 2 cloves;
sweet pepper - 150 g;
carrots - 100 g;
onions - 100 g;
potatoes - 0, 7 kg;
tomato paste - 60 g;
vegetable oil - 60 ml;
table vinegar (9 percent) - 5 ml;
water - 3 l;
salt, pepper, bay leaf - to taste.

Method of preparation:

Sort the beans, rinse, cover with cool water. Leave for 6 hours. Rinse again.
Wash meat, put in pan. Fill with water, put on medium heat. After boiling water, remove the foam, add salt and spices, reduce heat. Cover with a lid, cook for 1, 5 hours.
Take out the meat, cool it. Broth strain.
Separate the meat from the bones, cut into portions, return to the broth.
Pour the beans into it, boil it.
Wash the cabbage by removing the top leaves, finely chop.
Peel potatoes. Cut into cubes and a half centimeters.
Peel the beets, cut into thin strips.
Scrape, wash carrots. Crush like beets.
Free the onion from the peel, cut it into halves or quarters of rings.
Pepper wash, remove the stalk, together with the seeds. Cut the flesh into cubes approximately one centimeter.
20 minutes after the beans, add potatoes to the soup, and after 5 minutes - add cabbage and pepper.
Heat the oil in a pan, fry in it until golden brown onions, add carrots and beets, fry them for 5 minutes.
Sprinkle with vinegar, after a couple of minutes, add tomato paste and garlic passed through a press. Season the vegetables with the tomato paste until they are soft.
Put the vegetable roast in the soup, cook it for 7-8 minutes.

After removing the pan from the heat, cover with a lid. After half an hour, it remains to pour the borsch with beans and meat on plates, fill it with sour cream and serve it to the table.

Borsch with beans and mushrooms

Composition:

fresh champignons - 0, 25 kg;
canned beans - 0, 25 kg;
tomatoes - 0, 3 kg;
beets - 150 g;
potatoes - 0, 4 kg;
cabbage - 0, 3 kg;
carrots - 100 g;
onions - 100 g;
lemon juice - 20 ml;
water - 3 l;
vegetable oil - 80 ml;
salt, spices, garlic, fresh herbs - to taste.

Method of preparation:

Wash mushrooms, blot with a napkin, cut into medium-sized cubes.
Peel and cut a small onion.
Peel beets and carrots, chop them on a coarse grater.
Dip the tomatoes with boiling water, remove the skin from them, cut a seal in the region of the stem. Tomato pulp smash blender.
Chop cabbage finely.
Potatoes, peeled, cut into small cubes.
Heat half the butter in a frying pan, fry the onions and mushrooms in it. You should fry until the liquid released from the champignons evaporates almost completely.
Heat the remaining butter in a skillet, brown carrots and beets in it. Pour lemon juice on them, cook for 5 minutes. Fill with tomato paste and simmer the vegetables under the lid until soft.
Boil water, add salt and pepper. Put the potatoes.
Add cabbage after 5 minutes.
After the same time, put the beans in the pan, along with the juice in which it was conserved.
5 minutes after adding the beans, put the mushrooms in the soup, after 10 minutes, enter the vegetable roast, cook another 10 minutes.
3 minutes before the soup is ready, toss finely chopped garlic and greens into the pan.

After the soup has been infused, it can be poured into plates and served to the table. This version of the soup is suitable for a vegetarian table, it can be used in the post. If you do not adhere to the principles of vegetarianism and do not fast, mushrooms with onions can be fried not with vegetable oil, but with butter. Then the soup will come out even more delicious. If mushrooms are replaced with porcini mushrooms, it will give the dish an even more seductive flavor.

Borsch with green beans

Composition:

beets - 0, 2 kg;
white cabbage - 0, 2 kg;
green beans (fresh or frozen) - 0, 4 kg;
potatoes - 1 kg;
tomatoes - 0.5 kg;
carrots - 150 g;
onions - 100 g;
water - 2, 5-3 l;
salt, spices - to taste.

Method of preparation:

Wash carrots and onions, peel, cut into small cubes.
Chop cabbage into thin and short straws.
Wash the beans, dry them, cut them into 2-3 cm pieces. If you use frozen food, it does not need any preliminary preparation.
Tomatoes boil over boiling water. Clean, cut into cubes and a half centimeters.
Chop the potatoes in medium-sized bars. The optimal size is 1 cm by 2 cm.
Wash the beets, wrap in foil, bake in the oven at 180 degrees for 40-50 minutes. Cool, peel, chop on a coarse grater.
Boil the water, put the potatoes in it. When the water boils again, add the cabbage.
5 minutes after the cabbage, add beans and tomatoes, 5 minutes after them - onions and carrots. Salt and season to taste.
Cook the soup for 15 minutes and add the beets. You can put greens, garlic.
After 5 minutes the soup is ready. Let it stand for a while and serve.

The borscht cooked according to the above recipe is a dietary dish, it will be enjoyed by people who take care of their health. It will taste better if you fill it with sour cream.

Borsch with beans turns nourishing, even if cooked in water. Knowing the subtleties of cooking, even an inexperienced cook can make it tasty and appetizing. This soup can be eaten in the post. It is suitable for a vegetarian table.