Borsch with beans - 6 recipes on how to cook borsch to make it very tasty, incomparable

For lunch, you can always cook borsch with beans, the recipe of which is quite simple. There are many options for this first dish, so everyone can choose the most suitable one for themselves.

Traditional Ukrainian borsch

The traditional recipe is complicated, because there are a lot of ingredients, and in the cooking process you have to do many different operations. But the result is worth it.

Necessary components:

• beef on the bone - 200 g;
• smoked bacon - 60 g;
• potatoes - 3 tubers;
• beans - 100 g;
• beets - large root crops;
• cabbage - half a small fork;
• carrots and onions - 1 pc. (medium size);
• tomato paste - 75 g;
• bell pepper - 2 pcs.;
• garlic - 4 cloves;
• greens - a bunch;
• salt with pepper - as needed.

Tomato paste can always be replaced with fresh or canned tomatoes. Of the greens most commonly used are dill, parsley, and celery.

Sequencing:

1. Pour meat on the bone with water, boil, reduce heat and simmer over low heat, removing foam. Strain the prepared broth, boil again, then salt.
2. Boil the beans separately (dry must be pre-soaked for the night). Already finished product to salt.
3. Cut the meat and potatoes into strips and put in the broth. Put to cook.
4. Dice the fat and fry in a pan.
5. Chop the onion and sauté on melted fat, add the grated carrot. Put frying in a container with beans.
6. Coarsely grate the beets and sauté them in a pan, preferably with sugar (1 tsp) for 5 minutes. At this stage, it is very desirable to pour 2 tsp. wine vinegar, which will help maintain a red color. Add to pot when potato is soft.
7. Chop cabbage and greens, chop the pepper into cubes or straws, crush the cloves of garlic.
8. Add cabbage and pepper, a little later tomato paste, herbs and garlic to the bowl.

Give the dish a little brew. Real Ukrainian borsch is notable for the fact that the next day it is always tastier, since all the ingredients are saturated with each other's aromas.

With red canned beans

Borsch with canned beans is cooked faster, since you do not need to boil it first. But for this it is always worth having in stock several jars of such conservation.

What do you need:

• veal - half a kilo;
• canned beans - a can;
• beets - 1 pc.;
• cabbage - half a head of cabbage;
• bow - head;
• carrot - 2 pcs.;
• potatoes - 5 tubers;
• tomato paste - 1 tbsp. l .;
• salt with pepper, sugar, lemon juice, herbs - to taste.

It is best to cook borsch with red beans.

Process:

1. Boil the broth. Strain, cut the meat into slices and set aside.
2. Chop the onion, grind the carrots with beets on a medium grater. Fry and simmer. Add tomato, a little lemon juice, sugar. Mix.
3. Pour 1 soup ladle into the pan and simmer for 25 minutes over low heat.
4. Cut the potatoes into cubes, add to the broth and cook until almost done.
5. Then introduce the meat and chopped cabbage. Cook for 20 minutes.
6. Add the frying and beans. Season with salt and season to taste.

Serve with sour cream and garlic pampushkami, sprinkled with herbs.

Lean cooking method

Lean borsch with beans is no less tasty than its analogue with meat.

Necessary components:

• beans - a glass;
• potatoes - 2 tubers;
• carrots, onions and beets - 1 pc.;
• cabbage - half a fork;
• garlic - 3 cloves;
• pepper and tomatoes - 2 pcs.;
• tomato paste - 1 tbsp. l .;
• salt, sugar, herbs, pepper, laurel - at your own discretion.

Sequencing:

1. Soak the beans overnight and boil. You can use an already canned product.
2. Cut the potatoes into slices and add to the beans.
3. Grind beets with a thin straw and lightly fry in oil. Add to total capacity.
4. Chop and fry the onions and carrots. Pour into borsch.
5. Dice the tomato and pepper into strips. Finely chop the garlic.
6. Fry tomatoes with garlic.
7. Chop the cabbage, add it to the borsch with pepper.
8. To softened tomatoes add a little tomato paste and hot pepper (optional). Simmer for 2-3 minutes, then pour into the pan.
9. Stir and salt.
10. Sprinkle with dry herbs. Pepper, add sugar, laurel.

Let the borscht brew. Serve with sour cream, garnished with parsley leaves. It turns out just incomparable.

Cooking in a slow cooker

The “smart pot” can also be successfully used for cooking borsch. A set of components:

• beans - a glass;
• mushrooms - 200 g;
• onions, carrots, tomatoes, peppers - 1 pc.;
• potatoes - 3 tubers;
• cabbage - a third fork;
• tomato paste - 2 tbsp. l .;
• oil, salt, spices, herbs - at your own discretion.

Cooking process:

1. Soak the beans overnight.
2. Chop onion with mushrooms. Fry them in the “Baking” or “Frying” program for 10 minutes.
3. Add the beans to the bowl, pour 2 liters of water, start the “Soup” program for 45 minutes.
4. Meanwhile, cut the vegetables into thin strips, chop the cabbage.
5. Put in a bowl of the device, add tomato, salt and spices.
6. Launch the “Soup” mode for another hour, pour greens at the end.

After the sound signal, do not immediately open the lid of the device. You need to let the borscht brew for about another hour.

Option with sprats in tomato sauce

Without meat, borsch is also appetizing if you use sprats in tomato. It turns out very tasty. Necessary components:

• beans - 0.5 cups;
• potatoes - 4 tubers;
• carrot with onions and beets - 1 pc.;
• cabbage - a quarter fork;
• sprat - can;
• tomato paste - 1 tbsp. l .;
• salt with pepper, herbs - to taste.

Sequencing:

1. Soak and boil the beans.
2. Prepare and chop vegetables.
3. When the beans are soft, add potatoes to it.
4. Make a frying of vegetables, season with tomato paste.
5. Add to the pan with cabbage, after 5-7 minutes - sprat.
6. Season to taste.

Serve with sour cream or mayonnaise, sprinkled with herbs.

Peerless cabbage with sauerkraut

Delicious vegetarian borscht can also be prepared on the basis of sauerkraut. What do you need:

• beans - half a glass;
• sauerkraut - 200 g;
• potatoes - 4 tubers;
• beets, carrots, onions - 1 pc.;
• tomato paste - 2 tbsp. l .;
• garlic, herbs, spices, salt - at your own discretion.

How to cook:

1. Boil the beans.
2. Prepare and chop the vegetables.
3. Introduce potatoes into a pot of beans.
4. Fry the onions and carrots, add sauerkraut and beets a little later. Top with tomato paste. Pour in a little water and simmer for about a quarter of an hour.
5. Enter the dressing in borsch. Bring to a boil over low heat.
6. Add to taste spices, salt, garlic.

Before serving, be sure to sprinkle with fresh herbs.

Borsch is a hearty, healthy and tasty first course. A variety of cooking options allows you to beat it every time in a new way.