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Lean borsch with beans — a delicious Ukrainian cooking recipe with photos

Photo recipe for cooking delicious Ukrainian lean borsch with beans

Lean borscht with beans — This dish is traditional for national cuisines of Ukraine, Russia and Belarus. Prepare it pretty often, and especially during the post. Its peculiarity is that it does not contain meat. This ingredient is replaced in the lean borscht with a variety of vegetables that are no less nutritious and healthy.

This dish turns out quite rich. That is why lean soup — the dish is nourishing, and besides, not too high in calories. For this reason, it should be introduced into the diet of those people who are watching their figure.

In general, lean borscht is a rather healthy dish. It is rich in many vitamins, microelements, as well as fiber. That is why it should be at least several times a week!

So, we invite you to join the study of the photo recipe for cooking delicious lean borsch with beans!

  • Water
    (2.5 liters)

  • Red beans
    (1 glass)

  • Potatoes
    (1-2 pieces)

  • Carrot
    (1 PC.)

  • Beet
    (1 PC.)

  • Onion
    (1 PC.)

  • White cabbage
    (1/2 head or 200 g)

  • Garlic
    (3 cloves)

  • A tomato
    (2 pcs.)

  • Bulgarian sweet pepper
    (1 PC.)

  • Food salt
    (1 tsp)

  • Rafinated sugar
    (2 dice)

  • Dried parsley

  • Dried dill

  • Black pepper peas

  • Bay leaf
    (2 pcs.)

  • Fresh greens

First and foremost, in the preparation of lean borscht, you must do beans. It is necessary to soak it in advance in water (preferably at night). In general, three to four hours will suffice. If there is no time to soak the beans, you can replace it with canned beans.

So, send the already soaked womanies in a saucepan to the stove and bring them to a boil. Then we reduce the fire.

Peel the potatoes, and be sure to wash them. After that we cut, but not too large. Then send the potatoes to the pan with bean broth.

Now let’s do beets. It must also be peeled and rinsed thoroughly in water. After that, cut the beets into strips and fry them in a small amount of vegetable oil (this is necessary so that in the process of further preparation the beets do not boil and lose their color).

After a few minutes of frying, we send our beetroot to the saucepan with the beans.

At this stage we will prepare the onion. Before sending to the pan, it should be finely chopped and fry in a pan (until it becomes translucent).

Once the onion acquires some transparency, send him a carrot, pre-cut into strips.

While we are cooking zazharka, we will take tomatoes. They need to be cut into small pieces (you can first remove the peel, but this is not necessary).

As soon as we finish with the tomatoes, it will be possible to remove the frying from the stove, and then we will add it to our lean borscht.

Now fry the chopped tomatoes, adding to them finely chopped garlic.

In the meantime, until the tomatoes reach the pan, we will chop the cabbage, and then send it to the borsch.

This time it was the turn of the pepper. It should be cut into strips of medium size, and then sent to the pan.

While we were doing cabbage and pepper, the tomatoes softened well in the pan and absorbed the smell of garlic. Now we will add to them a bit of ketchup or tomato paste (here, whoever loves how), hot dry peppers and stew it all for a couple of minutes.

Now a mixture of tomatoes can be safely sent to our soup.

At this stage, the borscht should be mixed and salted (in this case, black salt was used, but, in general, it does not matter).

Sprinkle borschik with greens, and also add peas in it and bay leaf.

Add a few pieces of lump sugar to our dish. After that, boil it for another couple of minutes, and then the fire can be turned off. At least for an hour we leave the lean borsch to brew.

Already ready lean borscht served seasoned with sour cream and decorated with a sprig of greens.

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Tue, 11/04/2017 — 21:27

Thanks for the recipe! Really very tasty soup, really do not need any meat)

Tue, 11/04/2017 — 21:54

The only point: it seems to me that putting sugar is not necessary. This ingredient is an amateur. I put one piece of sugar, and then regretted. I had to add some salt, the very sweet broth turned out.

Wed, 06/12/2017 — 13:33

How much water?

Wed, 06/12/2017 — 21:59

It will take 2.5 liters of water.

Thu, 10/05/2018 — 18:14

Everything is normal in the recipe, I approve, as a practitioner. However, I have a small remark, here it is — first, first sauté the beets, then the onions, add carrots to the pan with it? Unjustified complication. All at once! And not 5 minutes, but 10 minimum. In conclusion, zazharku fill or tomato paste, or tomato juice with pulp. Boil up? The roast is ready. And yet, if the tomatoes are slices + fresh pepper, — then do not fry, but immediately into the broth because better preserve the flavor of fresh tomatoes. Cabbage comes last and after boiling immediately turn off, cover with a lid and let it infuse a little. The trick with cabbage is that a completely fresh borscht with a little crunch of cabbage. The use of cabbage described here is practically in the middle of the process; it is rather an automatism left over from cooking soup. The remaining components are added to taste, for example, the same sugar. why not. I, except for garlic, add half a sheet of dried bitter pepper, previously crushed with my hands, and I am indifferent to Lavrushka. A teaspoon of salt is clearly small.

Sat, 07/21/2018 — 16:43

In the recipe that I ate was sprat in a tomato.

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