Borscht with beans

Recipes: 9

for 2 liters of water or meat broth (in the beginning):
4 medium potatoes
1/4 small fork of white cabbage
several cauliflower inflorescences
1/2 medium eggplant
1 large beet (boiled)

svetluha

30 July 2013, 21:01

75 gr.
pinto beans TM Mistral (soak in advance for 6-8 hours in water) 2 beets
0.5 carrots
2 potatoes
100 gr.
cabbage 1 onion

Olga♥H

14 May 2013, 13:19

snow white beans (“mistral”) – 1/2 tbsp.
dried white mushrooms – 40 g
medium potatoes – 2 pcs.
tomatoes – 2 pcs.
beets – 1 pc.
sauerkraut – 150 g

fanny

November 26, 2012, 00:26

300 gr.
white cabbage 300 gr.
beef (any other meat) 2 potatoes
2 small carrots
2 cloves of garlic
2 beets

olgam85

October 18, 2010, 00:53

300-400 gr.
meat 1 beet
½ small fork cabbage
1 carrot
handful of young beans
1-2 tomatoes

johnny

11 March 2010, 16:55

per pan about 4-5 liters:
2-3 potatoes
1 medium eggplant
1 greenish paprika
1 large onion
1 medium beet

passion1963

September 21, 2009, 20:00

piece of beef with bone 800 g
1 carrot, 1 onion, 2 medium beets.
1 can of beans in private
juice (or a cup of boiled beans) 1 eggplant (small)
cabbage, about a handful
1 large potato

svetlana dark

September 15, 2009, 10:16 pm

beans 1/2 tbsp.
potatoes 1 pc.
(large) cabbage (1/2 head, about 1 kg)
beets 1 medium
bell pepper 1/2 pcs
onion 1 medium

Budina

March 22, 2009, 10:29 pm

2 liters of water
dried roots (celery, parsley, parsnips and ginger)
5 pcs.
medium potatoes 1 large carrot
2 large onions
1 medium beet

scorpy

19 March 2009, 15:43

Nina and Ulyana Tarasova “And we have cookies!”

Borscht with beans/Recipe with step-by-step photos

Borscht with beans is one of the richest and most delicious dishes of Ukrainian cuisine, the history of which goes back far into the past. The heart of this dish is beets and beans; these two ingredients give the appropriate color, as well as a rich aroma. Borscht also includes some vegetables, for example, carrots and onions, potatoes, cabbage (optional), as well as meat, lard, garlic and tomato paste or tomatoes, sour cream. Therefore, the dish is not just tasty and rich, it is very healthy, rich in vitamins, proteins, and healthy carbohydrates.

Ingredients:

Beef (pork) on the bone - 700-800 g
Beans - 100-150 gr
Potatoes - 2-3 medium potatoes (200-300 g)
Beets - 2 small or 1 medium (100-150 g)
Carrots - 1 medium size (75-100 g)
Onion - 1 medium-sized onion (75-100 g)
Tomato paste - 1 tbsp. spoon or 1 small tomato
Vegetable oil for frying
Garlic - 2 cloves
Spices: salt, ground dark pepper, bay leaf, herbs (dill, parsley, basil).

How to cook borscht with beans

1. Prepare the beans. If the beans are young, you can wash them and put them in the soup along with the meat; in 1-1.5 hours they will have time to cook. Dried (ancient) beans require some prep work. It can be soaked in cool water for 5-6 hours (changing the water 3 times). Or boil in a separate bowl over low heat for about 3 hours. Wash the meat on the bone and place on low heat until cooked, 1-1.5 hours.

Secret : if you cover a pan with beans with a lid, it will acquire a dark color; when the lid is open, it remains light and does not lose color.

2. When the meat just separates from the bone, it must be removed from the pan and left to cool. Then separate the meat from the bones and send it back to the borscht. Peel the potatoes, cut into cubes and add to the pan. It is better to cook borscht over low heat. At this step you can already add salt, pepper and bay leaf.

3. Peel the beets, grate them or chop them with a knife. Simmer in a frying pan over medium heat, stirring occasionally. When the beets become soft, add tomato paste and slightly acidify (drip lemon juice or a little apple cider vinegar).

4. Add beets to the borscht with beans when the broth boils.

5. Prepare fried onions and carrots. And add to the soup when it boils again. Add finely chopped or dried herbs and garlic. If desired, you can add a teaspoon of sugar to the borscht at the very end.

Savory borscht with beans is ready

Bon appetit!

Borscht with beans, production secrets

Who doesn't love hot first courses? Surely there are those who will say “I”. Apparently, you tried something that you didn’t know how to cook properly.

Before soaking or cooking beans, regardless of their age, they need to be thoroughly washed with cool water, allowed to drain, and then carry out various manipulations and prepare borscht with beans. After you boil the beans (if you cook them separately), also wash the beans with cool water.

The most important question is how to properly add beans so that they reach the appropriate condition, are not hard or crumbly, and are cooked just like all the other ingredients. If you decide to cook borscht with beans, the recipe for which involves the use of beef on the bone, you can safely put these two ingredients together. If the beans are young, picked not long ago, they will last for an hour while you cook the broth. Just skim off the foam and the beans will be on the bottom of the pan.

If you use dried beans, which usually sit for a long time to become hard, just cook them separately. For example, put the beans on medium heat, fill them well with water, and stir occasionally. The beans need about 3 hours to boil; later you can add them along with the meat and cook them in borscht for an hour and a half.

You can also soak old beans the night before (that is, in the dark) and just throw them away. And the next day, when you put the borscht, throw it in with the meat, it will swell and cook quickly. Remember, the water will need to be changed a couple of times, so if you have a lot of time, watch and fill it with cool water every 40 minutes to an hour. It is precisely thanks to the constant addition of cool water that the beans will cook faster.

Place green beans along with cabbage and potatoes; they will cook quickly. Such borscht with beans will not be as rich as with the old one, but the taste will not suffer much from this and you will not have to bother with soaking and preparatory cooking.

You can arrange a water bath for the beans. Cover the pan with a lid and simmer over high heat for 5 minutes. Later, remove, but without opening the lid, let the bean brew for about 1 hour, and then cook for 2 hours. This recipe is suitable for reddish old beans and regular dried white beans.

There are several more methods. For example, add sugar to the water in which you cook beans (1 spoon for any liter of water). After 40 minutes, no matter what kind of beans, in the sense of any hardness, will be ready for you. Remember that snow-white beans always take longer to cook than red ones, for a short time, but still. In the same way, they add not sugar, but soda, but take teaspoons, this will not change the taste of the beans, and will not absorb it, but they will cook much faster, in fact for 2 hours.

Borscht with beans

Borscht is a traditional dish of Ukrainian cuisine. But, in fact, there is no single correct recipe for making borscht. Firstly, there are a lot of types of borscht and they are completely different; secondly, every housewife has her own proprietary secrets on how to make borscht real. I suggest you cook borscht with beans according to my mother’s recipe, it’s incredibly tasty!

Total cooking time – 2 hours 0 minutes
Active cooking time – 1 hour 30 minutes
Cost – average cost
Calorie content per 100 g – 47 kcal
Number of servings – 10 servings

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How to cook borscht with beans

Ingredients:

Potatoes – 6 pcs.
Beets – 1 pc.
Carrots – 1 pc.
Onions – 1 pc.
Bell pepper – 1 pc.
Beans – 120 g
Garlic – 2 teeth.
Vegetable oil – 4 tbsp.
Tomato paste – 70 g
White cabbage – 300 g
Salt - to taste
Mixed peppers - to taste
Bay leaf – 1 pc.
Greens - to taste
Flour – 2 tbsp.
Water – 3 l
Bones – 300 g pork, with a small amount of meat, for broth

Manufacturing:

When I lived in a dormitory as a student (what a school of life!), there was one woman living in our section who managed to cook borscht in 20 minutes before her husband arrived. It was seething, seething unrealistically, but was, in principle, ready. So, I declare for you with all responsibility: this is not borscht! Let's call it tomato soup... And remember, if you need to cook something frisky for dinner, it will literally not be borscht, because real borscht takes a long time to cook, it simmers and cooks faster.

For homemade borscht with beans, we will need ordinary products, the only difference will be the presence of beans: potatoes, onions, beets, carrots, garlic, sweet peppers, beans, tomatoes (or tomato paste), cabbage and greens.

I will dwell on the selection of certain goods.

Before all this, let's talk about tomatoes. For frying, you need fresh tomatoes or canned tomatoes in their juice. Homemade tomato is perfect, and if you don’t have it, tomato paste is also perfect. This time I cooked with tomato paste due to the lack of everything else.

We put sweet pepper in borscht according to tradition; it is not an indispensable ingredient, and you can safely do without it.

When it comes to greens, it is best to use the usual set: parsley, dill, green onions.

Now about the broth. I usually cook borscht in meat and bone broth. Naturally, pork-based borscht will be the most delicious, but veal and chicken are completely suitable. But if you don’t really like broths, you can simply cook “empty” borscht in water. And believe me, it will be no less delicious! Moreover, the presence of beans will fully justify the absence of meat.

Since cooking borscht is a long process, I can give you a hint on how to cook it in a time-saving manner.

1. For example, I constantly cook the broth the other day. This time there was pork bone broth with a small amount of meat. After they were ready, I took out the bones, removed all the meat from them, put the bones in a bag (later the offspring will take them to bloodless animals), and left the meat for storage in a plate.

Read also: Kefir buns

2. In addition, I soak the beans in the evening. To do this, I fill the beans with water at room temperature; the water level should be significantly higher than the level of the beans, so that during the night (that is, the dark time of day), the beans will absorb water and swell. If you don’t add a lot of water, the beans will remain dry, which means it will take a long time to cook later.

3. It’s not enough if you have time in the evening, you can even create the frying in advance! It will infuse and will only taste better. But if you don’t have time, you can peel and cut vegetables for frying.

You see, if desired, the manufacturing process is simply divided into 2 days.

So, the broth is ready, the beans are soaked. Now the main thing is to create the frying.

My mother always said that frying must be tasty in itself, this is a guarantee of tasty borscht. You need to create it so delicious that you can spread it right out of the frying pan on bread and eat it, closing your eyes with pleasure.

Let's get to the real magic?

It is necessary to peel the beets, carrots, onions and garlic. Cut the vegetables into cubes (garlic, naturally, smaller). Although the principle of cutting is not so important. From time to time I want to cut into long sticks. But the main thing is that I constantly chop vegetables rather than grate them. It's your choice, but I think it tastes better my way.

Heat vegetable oil in a frying pan (you can melt the fat from the lard or use butter), throw in the beets, fry a little, then add onions, garlic, sweet peppers and carrots.

About sweet peppers. I usually take a whole peppercorn and cut it in half. I cut one part into small cubes and send it to fry, and at the very end of production I cut the second part into half rings and throw it into the almost finished borscht.

Fry everything together until done. Now add 1-2 tbsp. spoons of flour, sauté. It's time for tomatoes. Since I have tomato paste this time, I diluted it with boiling water in a cup, and later, in such a watery form, poured it into the frying pan. Stir, cover with a lid and simmer over low heat. Don't forget to stir!

By the way, while the roast is frying, we need to run 3 more processes.

1. Let the beans cook. Yes, we will cook it separately! Drain the water from the pan where the beans were soaked. Pour a little broth (or cool water), just to cover the beans a little, and put it on the fire. Even soaked beans need to be cooked for a long time. But there are several secrets.

They say that you can add a little soda, then the beans will cook faster. I don’t understand, I smell soda everywhere, this is not an option for me. That’s why I do this: when the beans boil, I add a little cool water, when they boil again, more water. And I repeat this about 3 times. As a result, the beans are ready in less than an hour (please add salt at the end of cooking).

Although all this is very relative, because it depends on the type of beans: there are those that cook quickly, there are those that cook for a very long time, there are sweet ones, etc. This time I have a mix: the snow-white sweet one and the speckled one, which is beautiful, but I forgot its name.

2. Put the broth on the fire.

3. In parallel with all this, we are trying to peel the potatoes.

Meanwhile, we return to frying. If you think it's ready, then it's time to give it some real flavor. Add salt and pepper to taste. If I cook with tomato paste, I usually add 1-1.5 tsp. Sahara. Basically, we need to create an indescribably rich and rich tomato sauce. Ready? Let's put it aside for now - let it insist.

We check what we have prepared by this time: the frying is completely ready, the beans are cooked, the already chopped potatoes are quietly gurgling in the broth.

When the potatoes are completely ready (did you forget to salt them?), we throw in the beans along with the broth in which they were boiled. This is reasonable: we combine 2 finished products. Now we add frying to the future borscht. And we wait until it all boils.

But we are not waiting idly, but shredding cabbage. I constantly chop it, not large or small, but approximately as in the photo.

Meanwhile, the borscht has boiled, which means we throw in the cabbage and sweet peppers cut into half rings (half). Cook the cabbage until the cabbage is soft, throw in the finely chopped herbs and the meat boiled in advance (if you cooked the broth, of course). Be sure to try the borscht! Salt, pepper, bay leaf - is there enough of everything? Delicious? Ready? Turn off the heat, cover the pan with a lid and leave to brew. This is an inevitable step. And later, at least half an hour later, pour the borscht into plates and call the family to the table.

By the way, almost everyone will agree with me when I say that borscht tastes best on the second day. This is true!

Don't let the length of the process intimidate you. Borscht is cooked simply, the main thing is to fill your hand and “feel” the dish. Then you will have the most delicious Ukrainian borscht!

Borscht with beans/Recipe with step-by-step photos

Ingredients:

Beef (pork) on the bone - 700-800 g
Beans - 100-150 gr
Potatoes - 2-3 medium potatoes (200-300 g)
Beets - 2 small or 1 medium (100-150 g)
Carrots - 1 medium size (75-100 g)
Onion - 1 medium-sized onion (75-100 g)
Tomato paste - 1 tbsp. spoon or 1 small tomato
Vegetable oil for frying
Garlic - 2 cloves
Spices: salt, ground dark pepper, bay leaf, herbs (dill, parsley, basil).

How to cook borscht with beans

Secret : if you cover a pan with beans with a lid, it will acquire a dark color; when the lid is open, it remains light and does not lose color.

4. Add beets to the borscht with beans when the broth boils.

5. Prepare fried onions and carrots. And add to the soup when it boils again. Add finely chopped or dried herbs and garlic. If desired, you can add a teaspoon of sugar to the borscht at the very end.

Savory borscht with beans is ready

Bon appetit!

Borscht with beans, production secrets

Who doesn't love hot first courses? Surely there are those who will say “I”. Apparently, you tried something that you didn’t know how to cook properly.

Borscht with beans

Borscht with beans

Recipes: 9

Borscht with beans/Recipe with step-by-step photos

Ingredients:

How to cook borscht with beans

Savory borscht with beans is ready

Bon appetit!

Borscht with beans, production secrets

Borscht with beans

Choose where to save the recipe:

Would you like to keep this recipe for yourself? Select where:

How to cook borscht with beans

Borscht with beans/Recipe with step-by-step photos

Ingredients:

How to cook borscht with beans

Savory borscht with beans is ready

Bon appetit!

Borscht with beans, production secrets

Would you like to keep this recipe for yourself?
Select where: