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Borsch with red beans and meat — a delicious cooking recipe with photos

Borsch with canned red beans and meat (veal) — a delicious cooking recipe with photos

Borsch with red canned beans and meat — a traditional dish on the tables of all Slavic peoples. At the same time, its taste may vary significantly. It is determined only by the personal taste preferences of the person who cooks it.

So, borsch with beans, can be cooked in meat broth (although the recipe may not include meat, and therefore it can be cooked in the lean version using vegetable broth). You can use absolutely any meat: beef, pork, veal, or chicken meat. Although borsch with beans can be a Lenten dish, as we said earlier. So, whatever the set of ingredients for this dish, if it is cooked with love, it will definitely be delicious!

In this case, we suggest you to cook borsch with red canned beans and with the addition of meat veal. Strictly follow the instructions that follow below in the photo recipe, and then you will get not just a daily first course, but a real culinary masterpiece!


  • Beet
    (1 PC.)

  • White cabbage
    (1 PC.)

  • Potatoes
    (5 pieces.)

  • Onion
    (1 PC.)

  • Veal
    (1/2 kg)

  • Canned red beans
    (1 bank)

  • Carrot
    (2 pcs.)

  • Tomato Paste
    (1 tbsp.)

Before you start cooking borsch with red canned beans and meat, you need to make sure you have all the ingredients, and prepare them.

We recommend cooking broth in advance. After it is ready, the meat will need to be removed and cut into small pieces. Add the veal itself to the borsch with beans at a later stage.

You can also boil the beans in advance, but this is only if you use unpreserved beans.

Now it was the turn zazharki, for cooking which requires onions, carrots and beets. All these vegetables need to be cleaned and then washed thoroughly. Carrots and beets will need to be grated on a medium grater, and finely chop the onion. After that, put the saucepan on the stove to warm up. Add vegetable oil to it. After that, until golden brown fry onions. Next, add carrots and beets to it and simmer it all on low heat.

At this stage, add a tablespoon of tomato paste, two tablespoons of vinegar or lemon juice, a teaspoon of sugar to the vegetables. We also add a couple of ladle broth to the stewed vegetables and continue to keep the stewpan on low heat for another 25 minutes.

While stewing vegetables, we have to do potatoes. It should be cleaned, washed and cut into small cubes. After that, put the potatoes in a still warm broth, put it on a slow fire and cook to a state of readiness. Immediately add slices of veal to the potatoes.

After that, finely shred fresh cabbage, and send it to the soup. Cook it for twenty minutes. Then we also send fried and canned beans.

The last thing to do is to salt our borscht, pepper it and add garlic.

Borsch with canned red beans and veal meat is ready!

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