Borscht with beans: 3 recipes, cooking features

History of borscht with beans

It is generally accepted that borscht is a Ukrainian dish. We will not argue with this statement, because borscht is not just national, but also the main food of Ukrainians. Meanwhile, our neighbors, the Eastern Slavs: Russians, Lithuanians, Moldovans, Romanians, Poles, also have a similar type of soup with beets. In Rus', not only common people, but also noble strata of society ate borscht. It is worth noting that several centuries ago the preparation of borscht was done without frying, which is obligatory today. Essentially, it was just cabbage soup, but using beets and garlic.

In Ukraine they like to make this dish with pampushki, and in large pans, for 2 or even 3 days at once. It is served with garlic, lard, black bread, and the obligatory dressing is sour cream. Typically, Ukrainians claim that real borscht should not be bright red; beets should be used in moderation.

Ingredients for borscht

So, in order to prepare borscht with beans, we will need the following ingredients:

Beef (preferably on the bone) – 0.5 kg;
Beans – 200 gr.;
Cabbage – 14 heads;
Onion – 1 pc.;
Potatoes – 4 pcs.;
Beetroot – 2 small or 1 medium root vegetable;
Carrots – 1 pc.;
Garlic – 2 heads;
Tomatoes – 3 small, very ripe vegetables or 2 tbsp. l. tomato paste;
Salt, black peppercorns - to taste;
Greens – 100 g;
Bay leaf – 2 leaves, vegetable oil – 2 tbsp. l.
Vegetable oil (for frying)

Ingredients

beef on the bone	1.5 kg
onion	2 pcs.
carrot	2 pcs.
tomato paste	70 g
beet	1 PC.
cabbage	700 g
red beans	1 stack
potato	3 pcs.
garlic	2 cloves
salt	0.5 tbsp. l.
Bay leaf	3 pcs.
ground black pepper	0.5 tsp.
peppercorns	6 pcs.
vinegar 9%	1.5 tbsp. l.
greenery	2 tbsp. l.
sunflower oil	120 g

Borscht recipe

Without wasting a minute, prepare the borscht:

Before you cook delicious borscht according to the recipe from KhozOboz, prepare the beans, as they will take the longest to cook. The legumes should be washed, soaked for about an hour in cold water, and then boiled for an hour to an hour and a half until fully cooked. Drain the water and set aside for now. While the beans are cooking, pour 3 liters of water into a large saucepan, add salt, add the meat and cook for about 1 hour. Take out the meat;

Shred the cabbage, add to the broth and cook for 10 minutes

Cut the potatoes into cubes, add to the broth and cook for another 5 minutes

Cut beets into cubes

Fry the beets in vegetable oil, you can also add garlic here

Grate carrots

Cut the onion into small cubes

Fry onions, carrots, beets and garlic for 2-3 minutes

Place whole tomatoes in the pan, removing the core first.

When the tomatoes are slightly browned on the sides, remove the skins.

Mash the tomatoes with a fork and fry for another couple of minutes.

Add the overcooked soup to the future borscht, add bay leaf and pepper, cook for 5 minutes

Cooking variations:

The recipe for making borscht has various variations, you can use some of them to diversify your daily menu:

Vegetarian borscht is prepared precisely with beans, because legumes compete with meat in their nutritional value. The preparation scheme is the same as in the KhozOboz recipe, but we cook the soup not in broth, but in water.
Moscow-style borscht is prepared with smoked ribs, sausages and sausages. They are used instead of meat, but cooked for no longer than 15 minutes.
You can also cook borscht from chicken, especially if there are medical indications for this in the case of a diet.
Also, in case of a diet, you can not fry vegetables, but increase their cooking time to 10 minutes.
Ukrainian-style frying is done, of course, only with lard.
An interesting option is borscht with mushrooms. In this case, we do not use beans, but pre-fry the mushrooms and start them 10 minutes before the dish is ready.

Step-by-step preparation

Pre-soak the beans. To do this, pour 150 g of beans with water and leave to swell overnight.
For borscht we will use 800 g of pork ribs. You can use any other cut of bone-in pork or beef. The main thing is that the broth is rich, so use meat on the bone. We wash the ribs under running water. Then put it in a saucepan, pour in 3.5-4 liters of water and put it on the fire.
Before the broth begins to boil, foam appears on the surface of the water, remove it.
After the water boils, add the beans, reduce the heat and cook for one hour.
While the broth is cooking, prepare the remaining ingredients. Cut 500 g cabbage into thin strips. You can also grate it with a shredder.
Peel 1 kg of potatoes, wash and cut into small cubes.
Then we peel two onions (200 g), rinse, and cut into small cubes. By the way, if you don’t want to cry from onions, chew gum while chopping them.
Then we peel 150 g of carrots, rinse and grate on a fine grater.
Peel one beet, wash it, grate it on a coarse grater.
Then we take 200 g of fresh lard, trim the skin and cut the lard into small cubes. If you don’t have lard at home or don’t like it, then replace it with 200 g of vegetable oil. We will cook the frying in lard.
Therefore, we put a frying pan on the fire, pour in the lard and fry until the cracklings are dry.
Place the cracklings in a pot, and add the onion to the frying pan with the melted fat and fry until golden brown.
Then add carrots and fry until soft.
Add the beets and fry the vegetables, stirring occasionally for a couple more minutes.
Then add three tablespoons of tomato paste and pour 400 ml of meat broth from the pan. Mix everything and simmer for 5-7 minutes.
Add potatoes to the pan with broth and meat, let it boil and cook for 10 minutes.
Then add the cabbage, let it boil and cook for another 5-10 minutes.
Peel 3-4 cloves of garlic, chop finely and place in a pot with cracklings. Using a mortar, thoroughly grind the cracklings with garlic.
Place the roast into the pan and stir. Pour a little borscht into the mashed greaves with garlic, wash off the resulting mixture and place in a saucepan.
Add salt and pepper to taste, mix. Cover with a lid, let stand for 10 minutes and are ready to serve.

Benefits of borscht

Borscht is, of course, not only tasty, but also healthy. Beets promote digestion, beans are nutritious, and all vegetables are rich in vitamins and microelements. Naturally, with so many plant components, this dish is so rich in fiber, which is a natural detoxifier for the intestines. Proteins, fats, carbohydrates are in ideal proportions in meat and vegetable soups. This correct balance is the key to proper absorption of food by the body.

Meat broth is also good for health, because it controls the viscosity of the blood, thins it, thereby promoting the smooth functioning of the heart. However, nutritionists recommend not using the first strong meat broth, but draining it and refilling the meat with water, which is especially important to do in case of gout and kidney disease.

As you can see, the recipe for delicious borscht with beans is not as difficult as it seems. Use our tips, add a piece of your soul to this dish, and soon you will learn how to cook the best borscht in the world!

Borscht with beans: step-by-step recipes with photos

Looking for a classic borscht recipe is a thankless task, because it simply does not exist. Each housewife, in each country and region, prepares it in her own way, adding some ingredients to it or using some of her own techniques. Someone will be surprised: “Beans in borscht. “, and someone retorts that it’s incredibly delicious! As they say, “taste and color”... Today we will have recipes for borscht with beans. Precisely recipes, since even in this version borscht can be prepared in different ways. We have selected some of the most popular ones and prepared them for you.

Video recipe

And now we invite you to watch a video that shows in great detail the entire process of preparing real Ukrainian borscht with beans.
You will see how to chop all the ingredients, to what state to grind the greaves with garlic, and how to obtain a fully prepared borscht. We hope you liked this recipe for borscht with beans, and you are already preparing the broth in your kitchen according to the recipe described above. In the comments, write your options for preparing borscht at home.

Reader reviews

Nobody has written anything yet. Be the first!

Lenten borscht with beans: step-by-step recipe with photos

To prepare borscht we will need:

water - 5.5 l;
beans - 1 cup;
beets (large) - 1 piece;
carrots - 1 piece;
onion - 1 piece;
white cabbage - 250g;
garlic - 1 clove;
tomato - 1 piece;
potatoes (large) - 1 piece;
lemon juice - 1 tbsp;
sugar - 0.5 tsp;
salt, pepper, paprika - to taste.

How to cook borscht with beans

Pre-soak the beans for 5-8 hours. Then let it cook until done in the pan in which the borscht will be cooked.
Cut the beets into strips.
Carrots too.
Cut the onion into cubes. Place all the vegetables in a frying pan, having previously greased it with vegetable oil.
Sprinkle the beets with lemon juice, it will preserve their bright color.
Sprinkle with sugar to remove the acid and simmer the vegetables over medium heat.
Shred the cabbage and send it to cook (there should already be ready-made beans in the pan).
Cut the potatoes into cubes.
Chop the garlic finely and put it in a frying pan where the vegetables are stewed. Add spices there (necessarily paprika).
Grate the tomato on a medium grater, removing the skin, and place it in the fryer.
Cook everything together for a couple more minutes. As a result, the vegetables should be soft.
At the final stage, put the potatoes into the pan, and after 5 minutes, fry them. We determine readiness by the softness of the potatoes.

Serve with finely chopped herbs and sour cream (optional)!

More recipes for lean borscht with beans

Continuing to describe recipes for borscht with beans without meat, one cannot fail to mention such an option as with sprat, or with bulls, and with sauerkraut.

Borscht with beans and prunes

Take 2.5 liters of water, the remaining ingredients are the same as in the main recipe for lean borscht with beans, only you will also need 8 prunes.

You will need sugar, but only a teaspoon. The cooking process is identical to the classic recipe; prunes must be added at the stage of frying onions and carrots.

The prunes need to not only be washed, but also finely chopped, this will add some piquancy to the dish.

Add sugar along with salt and other spices and herbs, do not forget that real lean borscht should steep for at least 30 minutes.

Borscht can also be prepared with green beans.

You will need 200 grams of asparagus, all other components of lean borscht remain the same, it must be added immediately after the cabbage.

Let it cook for 10 minutes, and then cut the tomatoes and beans into small pieces.

Lenten borscht with sauerkraut

If you take a recipe for lean borscht with beans, you can try adding sauerkraut instead of regular fresh white cabbage; you will need about 300 grams of it.

All ingredients remain the same as in the classic version of the recipe, but the taste is still different from the usual lean borscht cooked with fresh cabbage; a pleasant sourness appears.

To make sauerkraut cook faster in the soup, you can simmer it a little in vegetable oil with beets and carrots, so it will become softer and cook much faster.

For more sourness, you can also add juice (brine) from the cabbage; don’t forget about garlic, it will add even more flavor to the soup.

Lenten delicious borscht with sprat in tomato

Sprat in tomato can complement lean borscht; it will create an unforgettable taste.

Take 16 fish, but you can take more or less, there are no clear boundaries, everything else remains the same.

Add fish after cabbage so that it does not boil too much and does not crumble. Instead of sprat, you can use gobies, they will also work well.

Ukrainian borscht with beans: step-by-step recipe with photos

Ingredients:

meat - 300 g;
potatoes - 2 pcs.;
beans - 200 g;
onions - 1 pc.;
carrots - 1 pc.;
beets - 1 pc.;
salt - to taste;
sugar - 1 tsp;
sunflower oil - 2 tbsp;
tomato juice - 70 ml.

How to cook Ukrainian borscht with beans

Before cooking beans, they must be prepared, filled with water and left to swell. After 6-7 hours it will become soft and can be cooked faster. Wash the meat and fill it with water. Add beans and cook. As soon as the foam appears, use a spoon to collect it. Cook until half cooked.
Peel the onions and cut them into small pieces. Fry in sunflower oil. Peel the carrots and grate them. Add to the onion and simmer the vegetables together.
We clean the beets and cut them into thin strips or cubes. If you like, you can grate it. Place in a frying pan, stir, simmer with onions and carrots.
Add tomato juice there. It can be replaced with tomatoes or tomato paste. If you use pasta, add a little water. If tomatoes, then pour boiling water over them, remove the skin, and grate them. Only then add it to the pan.
When the broth is cooked, remove the meat from the pan. Peel the potatoes, cut them into cubes and place them in a saucepan. Cook until the potatoes are half cooked.
Place the vegetables from the frying pan into the saucepan.
Shred the cabbage into thin strips. Transfer it to borscht. Salt and add sugar to taste.
Bring to a boil, cook for 3-4 minutes. You should not cook it for a long time; the cabbage should be crispy and firm, not soft. Try again, add more salt and pepper if needed.
Wash the parsley, chop it finely, and put it in the borscht. Turn off the heat and cover with a lid. Leave it to brew.

How to cook Ukrainian borscht with beans

Soups should be present in every person's diet. Hot, rich broth greatly helps our body maintain proper metabolism, due to which we are less worried about health-related problems. It has long been known that hot natural broths promote faster recovery, strengthen the immune system and have many different beneficial properties.

There are a lot of different soups known: puree soups, cream soups, broths, fruit soups and others. But the most famous all over the world is borscht, which has been heard of even overseas.

Borscht is cooked in several ways. It all depends on the choice of ingredients. The most famous and original of them is Ukrainian borscht with beans.

To prepare real borscht we will need: fatty beef with bone - one hundred grams, salted lard - fifty grams, potatoes - two hundred grams, beans - one hundred grams, fresh white cabbage - three hundred grams, fresh beets - three hundred grams, onion - one large onion , fresh carrots - fifty grams, tomato paste - seventy grams, bell pepper - two pieces, garlic - two cloves, salt, pepper, spices to taste.

Now let's look at how to cook borscht with beans.

First, cook the beef broth. Place the meat in a saucepan, fill it with cold water and put it on the fire. While the broth is cooking, prepare the remaining elements.

Let's fry. Cut the lard into small pieces and heat it in a frying pan, add chopped onion and finely grated carrots. After stewing the vegetable mixture a little, add the beets cut into strips. You can drop two drops of table vinegar on it so that it does not lose its rich color. Intense burgundy color is one of the main characteristics of such a wonderful soup as borscht with beans. When all the lard is absorbed into the frying, then to prevent the vegetables from burning, you should add half a glass of broth, previously mixed with tomato paste. While everything is stewing over low heat, you can cut the bell pepper into strips and add it to the total mass.

After the broth has cooked, you need to strain it through a strainer and put it back on the stove. Cut the potatoes into cubes, but not very finely, and put them in the broth. After about ten minutes, you can add beans and shredded cabbage. If the cabbage is young, then it should be added along with the greens at the last stage of cooking. And after them we put the frying into the pan. Mix everything thoroughly and watch how our borscht with beans acquires bright colors, is saturated with color, taste and alluring aroma.

Lastly, add finely chopped herbs to the soup and squeeze out two cloves of garlic. They will make borscht with beans truly unique and emphasize the diversity and richness of its taste.

To make the borscht with beans even richer and more delicious, cover it with a lid and leave it to stand for another hour or two after cooking. This promotes the penetration of various flavor properties of numerous components into each other, which helps the soup acquire a unique aroma.

Every self-respecting housewife knows how to cook borscht with beans. And it has in its culinary repertoire not one, or even two, but several different recipe variations. Ukrainian borscht with beans is usually served with sour cream and herbs. And also on the table there must certainly be salted lard (necessarily home-made salting), cut into pieces and onions or green onions with black bread. It is black bread that can accurately highlight the deep taste of borscht.

In every restaurant you can order a plate of Ukrainian borscht with beans. And this cannot but please fans of this dish. But no restaurant soup can compare with real homemade, so rich and satisfying, borscht with beans.

Borscht with canned beans: step-by-step recipe with photos

What we need:

broth - 2 l.
canned beans - 200 g;
potatoes - 2 pcs.;
white cabbage - 400 g;
onions - 1 piece;
carrots - 1 pc.;
beets - 2 pcs.;
sunflower oil - 50 ml;
tomato paste - 2 tbsp;
garlic - 1 clove;
parsley;
bay leaf for broth.

How to cook borscht with canned beans

Let's start cooking by stewing the beets. If it is not big, take 2-3 pieces. Remove the skin. Cut into small strips. Housewives often grate it, but, in my opinion, it’s better to chop it into finer strips than to grate it.
Peel the vegetables for borscht and cut them into cubes. Medium sized potatoes, fine onions. And three carrots on a medium grater.
Place the pan with the broth on the fire and bring to a boil. Meanwhile, place a frying pan with vegetable oil and onions on the burner, fry the onions until soft.
Add prepared carrots and mashed garlic clove to the onion. Add a little salt, mix and fry just a little.
Mix tomato paste with vegetables, pour about 50 ml of broth. Bring to a low boil. Tomato paste can be replaced with tomato juice or tomatoes.
Place the potatoes in the boiling broth, reduce the heat, and cook until the potatoes are half cooked.
Shred the cabbage. In the winter version, you can put some of the sauerkraut, the main thing is that it is not very sour.
The frying with pasta is ready, the potatoes are almost cooked, the cabbage is shredded. Everything can be connected. Transfer the roast into the pan with the potatoes.
When the broth starts to boil again, throw in the cabbage, don’t forget to add salt to taste. Following the cabbage, we add beets to the borscht.
Add canned beans. I pour everything out of the jar along with the liquid.
Let it boil, cover with a lid and turn off the heat. Let it sit for 15-20 minutes.

Borscht with beans - the most delicious recipe

The cooking process can be divided into several stages:

1. Pre-soak the beans for 4 hours. Then boil it for 1½ hours, drain the water, rinse the product and set it aside.

Lenten borscht recipe with beans and mushrooms

Grocery list:

beans - 1 cup;
mushrooms - 0.5 kg;
onion - 2 pcs.;
carrots - 1 pc.;
beets - 2 pcs.;
tomato paste - 2 tbsp;
cabbage - 400g;
salt;
sugar - 1 tsp;
garlic - 1 clove;
parsley root (optional)

Recipe for borscht without meat with beans and mushrooms

If you plan to cook borscht in the morning, then it is better to soak the beans in water in the evening, and vice versa - if you cook it in the evening, pour it in the morning. It takes at least 5-6 hours to swell. When it swells, add fresh water and let it cook. To get a tasty broth, put a whole onion in a saucepan, pour a tablespoon of vegetable oil, drop in the peeled parsley root (if you have it) and salt to taste. Bring to a boil, cook over low heat until tender.
Clean the mushrooms and cut them into small, thin slices. Fry onions in sunflower oil until golden brown. Add the chopped mushrooms to the frying pan with the onions. Fry them together.
Peel the onion, cut it into cubes with a sharp knife, peel the skin from carrots and beets. Grate the carrots on a coarse grater, chop the beets into thin strips.
Finely chop a clove of garlic and sauté together with onions and mushrooms.
Add grated carrots to the onion and simmer until the carrots are soft.
Add tomato paste to the vegetables.
Follow the pasta with the beets, mix the vegetables, fry for another 5 minutes. Season with salt, pepper, and sugar. Simmer everything together over medium heat.
In the meantime, the beans should be ready, transfer the mushrooms to the pan in it. Bring to a boil.
Shred the cabbage into thin strips.
Transfer to a saucepan and bring to a boil. Adjust the taste with salt and sugar.

Let the borscht with beans and mushrooms brew and serve.

Save recipe in Cookbook 1

Delicious borscht with beans - the best recipe

Borscht with beans is a hearty and tasty dish, which is considered the most popular first course in Ukraine. Its appetizing appearance, aroma and magical taste will not leave anyone indifferent. There are quite a few cooking recipes - borscht can be cooked in meat broth or simply in water. Preparing the dish is not at all difficult, even with a large number of ingredients in the composition. How to do this correctly - read the article.

The benefits of borscht with beans

Red Ukrainian borscht with beans is a universal dish that can be served at any time of the year. Each housewife cooks it differently, but the set of ingredients is approximately the same.

Cooking borscht takes a lot of time. But considering the benefits of this delicious dish, sometimes it's worth the effort. The dish contains a lot of antioxidants, vitamins and pectins. For example, beets, which give borscht a beautiful color, are very beneficial for the intestines. And carrots and potatoes are perfectly digestible in combination with vegetable oil. These vegetables give the body energy.

The presence of cabbage containing tartronic acid in borscht helps to avoid the formation of fat and normalizes metabolism. And hearty beans are an excellent vegetable protein that the body uses to build new cells.

In borscht, tomatoes are a significant ingredient, giving the dish a piquant sourness. These vegetables are rich in antioxidants, which help slow down the aging process.

Onions and garlic are good antiviral agents. Garlic also contains selenium, which stimulates the digestion process.

To get the maximum benefit from this unique dish, nutritionists advise using a 50/50 ratio when preparing it. This means that 50% of the borscht should be vegetables, and the other half should be meat, favorite herbs and broth.

Borscht with beans: ingredients

The key to successful borscht is the correct selection of ingredients. To end up with an incredibly appetizing, satisfying dish, prepare the following products:

pork on the bone - 300 g;
potatoes - 4 pcs.;
beets, carrots, onions - 1 pc.;
beans - 1 tbsp.;
tomatoes - 2–3 pcs.;
white cabbage - 1 small head;
vegetable oil - 4 tbsp. l.;
water - 4 l;
garlic - 3 cloves (optional);
salt, sugar, pepper, spices and herbs - to taste.

To prepare a delicious borscht with beans, you need:

any meat 400 g. For a more satisfying dish, use lean pork; for a mild taste, use beef or chicken fillet. You can also make borscht vegetable and completely abandon meat;
water 3 l;
potatoes 4 pcs;
beets 1 piece;
1 medium sized onion;
beans 200 g;
carrots 1 pc;
cabbage 250-300 g;
bell pepper 1 pc;
tomato paste 1.5 tbsp. Try to choose a product that is not too acidic;
garlic 3-4 cloves;
bay leaf 2 pcs;
parsley and dill 3-4 sprigs;
salt - add to taste;
ground black or red pepper - add to taste.

How to cook borscht with beans: recipe

To prepare delicious borscht, follow a certain algorithm of actions. Following these steps will help you properly cook this traditional dish of Ukrainian cuisine:

Soak the beans in hot water and leave for 2 hours. Wash the meat, cut off the veins. Peel the vegetables and wash under running water. Grate the carrots and beets on a medium grater, chop the onion. Cut the potatoes into cubes and chop the cabbage into strips. Pour boiling water over the tomatoes, carefully remove the skin and chop the pulp with a knife.

Place the prepared meat in a saucepan, cover with cold water and place on low heat. Cook the broth for 1.5 hours, then add salt and half the chopped onion. Don't forget to skim off any foam and excess fat.

After 45 minutes, add potatoes and beans. Next, pour vegetable oil into the frying pan, heat it and add the onions and carrots. When the onion becomes transparent and the carrots brown, add the grated beets. Simmer for 7 minutes, then add the tomatoes and fry the vegetables for another 5 minutes.

Add the fried vegetables to the broth along with chopped garlic, spices and sugar (optional). Add shredded cabbage to the borscht last, let it boil for 3 minutes and turn off.

Be sure to try the dish, add salt if necessary. Let the finished borscht stand covered for 20 minutes.

Now you know how easy it is to cook borscht - the recipe is very simple, even a novice housewife can handle it. Delight your household by serving a dish with sour cream, garlic buns and herbs.

Borscht with beans and meat

Compound:

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.

Cooking method:

Sort the beans, rinse, cover with cool water. Leave for 6 hours. Rinse again.
Wash the meat and put it in a saucepan. Fill with water and place on medium heat. After the water boils, skim off the foam, add salt and spices, and reduce the heat. Cover with a lid and cook for 1.5 hours.
Remove the meat and cool. Strain the broth.
Separate the meat from the bones, cut into portions, and return to the broth.
Pour the beans into it and let it cook.
Wash the cabbage, removing the top leaves and finely chop.
Peel the potatoes. Cut into one and a half centimeter cubes.
Peel the beets and cut into thin strips.
Scrub and wash the carrots. Grind in the same way as beets.
Peel the onion and cut it into halves or quarters of rings.
Wash the pepper, remove its stem along with the seeds. Cut the pulp into cubes of about a centimeter.
20 minutes after the beans, add potatoes to the soup, after another 5 minutes - cabbage and peppers.
Heat the oil in a frying pan, fry the onion in it until golden brown, 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. Saute vegetables with tomato paste until they become soft.
Place the fried vegetables in the borscht and cook for 7–8 minutes.

Incomparable borscht with beans - super recipe

Borscht with beans turns out very tasty, thick, rich due to the addition of legumes and potatoes, so it can be cooked without meat, lean, and it will still turn out incomparable.
If the task is to prepare a hearty, high-calorie first course, warming and very tasty, cook broth with meat with bones - it will be an excellent basis for borscht. You can take any meat: pork or beef ribs, soup set, chicken legs, thighs, backs. Beans must be soaked for 6-8 hours before cooking, but usually they are filled with cold water and allowed to stand overnight.

The water in which the beans swelled is drained, the beans are washed and cooked until soft in a separate pan without adding salt. It is added to the borscht shortly before it is ready, along with the fried vegetables.

Ingredients:

dry beans - 0.5 cups;
water – 3 liters for broth + for cooking beans;
meat (pork) with bone – 700 g;
potatoes - 3 large tubers;
carrots – 1 piece;
onions – 1 piece;
sweet pepper – 2 pcs;
beets – 1 pc. medium size;
tomatoes – 4-5 pcs;
cabbage – 300-400 g;
salt - to taste;
vegetable oil – 3 tbsp. l.
bay leaf, fresh herbs, garlic - to taste.

How to cook incredibly delicious borscht with beans

Fill the beans with water, take two glasses of water for half a glass. Leave it overnight or for 6-8 hours, if possible change the water two or three times.

Pour cold water over the meat and let it boil. Collect the foam or drain the first broth and bring to a boil again. Cook the meat until tender, depending on the softness it will be ready in 1.5-2 hours.

Drain the water from the beans, rinse and place in a saucepan. Pour in two glasses of clean cold water. After boiling, remove the foam and cook without adding salt for 45-60 minutes. Drain the broth and cover the beans so they don’t dry out.

Remove the meat from the broth. After straining the broth, add potatoes, cut into cubes or cubes, into it. Leave to cook for 20 minutes.

At the same time as cooking the potatoes, simmer the beets on the adjacent burner. Cut the beets into thin strips, pour into a frying pan with heated oil and leave on low heat for 20 minutes, covering with a lid.

In another frying pan, fry finely chopped onion and chopped carrots. After bringing the vegetables to softness, add grated tomatoes (take two or three for frying).

When the potatoes are cooked and the beets become soft, add them to the pan and, after boiling, continue to cook for another five to ten minutes.

Shred the cabbage into not very thin strips. Place in a saucepan and add some salt. Cook the borscht until the beets and cabbage are soft.

Add fresh tomatoes and peppers to the borscht, cutting into small pieces.

After ten minutes, add the prepared fried vegetables and boiled beans. Cover loosely with a lid and leave to simmer until the tomatoes soften.

Before turning off, season the borscht with fresh dill (or add herbs to the plates), garlic and bay leaf. Turn it off and let it brew. Reheat before serving. Bon appetit!