Lenten borscht with beans - 4 step-by-step recipes

Lenten borscht with beans can be cooked with mushrooms, potatoes and sauerkraut. It is equally good with sprat in tomato. You can take beans canned in cans for quick cooking. If you take dry, then remember that it should be soaked 8-12 hours before cooking. And then you won’t have to cook it for a long time.

Those who observe Orthodox fasts never abuse soups. On days when you can eat boiled food, from time to time I prepare quick, frisky, lean soups. But preference is still given to borscht.

Lenten borscht is prepared in vegetable or mushroom broth. They give soups a unique taste and smell, which can be felt precisely because the dish is prepared without meat. From time to time I bake beets for borscht in the oven in advance and they go into the soup ready-made. This gives the borscht an intense reddish color.

We have already prepared lean soups and borscht, among others. You can see them on this blog in the “Lenten Dishes” section. In this selection for us you will find several traditional recipes that will help you make lean borscht for any taste. Choose to taste and cook with pleasure!

In this article for us:

Lenten borscht with beans - traditional recipe

I took canned white beans in tomato sauce. And now I don’t have sauerkraut, but usually I definitely add it to borscht.

If your beans are dry, then take 200 grams and soak them in the evening so that they swell well in the morning.

Then it cooks for no more than half an hour. And don’t forget to add a couple of tablespoons of tomato paste to the roast.

What will be useful:

Manufacturing:

1. Pour 3 liters of water into a saucepan. During the cooking process, the water will evaporate a little and there will be a thick, rich borscht. I put it on the stove over high heat. While the water is boiling, I peel and wash all the vegetables. I cut the potatoes and onions into cubes. I chop the cabbage finely. I rub the carrots on a large grater. I cut the beets by hand into thin strips. Although you can rub it too.

2. The water in the saucepan boiled. I pour chopped potatoes in there.

3. While it’s cooking, I’ll make a sauté. Pour half the oil into a frying pan and fry the onions and carrots together until golden.

4. Pour the second half of the oil into another frying pan and fry the beets for 3-4 minutes. Later I add two ladlefuls of broth from the pan to the beets.

5. At this step I already add salt and pepper, and seasonings. And I squeeze the juice of half a lemon. In the same frying pan with the beets, I put the fried carrots and onions and pour the beans and tomato sauce out of the can. Finely chopped garlic doesn't fit yet. I simmer everything under the lid for about two minutes.

6. The potatoes in the pan are already quite cooked. I add shredded cabbage. And I throw in a couple of bay leaves.

7. Cabbage does not need to be cooked for a long time. I don’t like it when the cabbage in borscht is completely soft. Therefore, when I add cabbage, I wait until it boils. Let it simmer for a minute and immediately put all the frying into the pan. Cover with a lid, let it boil and turn off the heat.

8. And the wrestler is ready. Fragrant, reddish - beautiful! Be patient a little longer - let it brew so that all the ingredients give the borscht its own taste. In the meantime, finely chop the parsley and dill. We will add greens directly to the plates.

Invite everyone to the table to taste our tasty, lean and healthy borscht. If you are not too lazy to prepare lean mayonnaise, it will be a beautiful addition to such borscht.

Lenten borscht with beans and mushrooms

This recipe is from the video channel “True Kitchen”. See how easy it is to prepare a delicious Lenten soup with mushroom broth. Yes, even with beans. Mmm... You'll swallow your tongue.

Why am I having borscht with fresh cabbage now? After all, sauerkraut is fermented for the winter, so that it can be used to cook cabbage soup and borscht. The following recipe is about borscht with sauerkraut.

Lenten borscht with beans, sauerkraut and baked beets.

Any borscht is absolutely delicious with sauerkraut. This borscht will also contain acid from the tomato paste, so if you don’t like it very sour, add a couple of teaspoons of sugar. Or don't add tomato paste at all. The borscht will be reddish even without it.

What will be useful:

Manufacturing:

1. Soak the beans overnight (that is, in the dark) . Before cooking, I wash it and pour it into a saucepan. I pour 3 liters of water and put it on high heat. When it boils, reduce the heat and cook over low heat for about half an hour. I wrap two beets in foil and bake them in the oven for about an hour at 180 degrees.

2. I wash the sauerkraut and put it in a saucepan. I turn up the heat again so that the broth boils. Reduce the heat and let it cook further. I wash all the vegetables. I peel potatoes, onions, carrots, and beets. I cut the potatoes and onions into cubes, and grate the carrots on a large grater. I cut the baked beets, celery and sweet peppers into small strips.

3. The beans and cabbage are cooked until about half cooked; I add potatoes to them.

4. Fry the onion in a frying pan with vegetable oil. When the onion is fried, add carrots, celery and bell pepper and tomato paste. And simmer for another 5 - 7 minutes

5. The potatoes are cooked, pour chopped beets and fried vegetables into the borscht. Salt, pepper and add finely chopped garlic, dill and parsley. Cover with a lid and bring to a boil.

6. When I turn off the heat, I wrap the saucepan with a towel so that the borscht steeps well.

The borscht simmers for about an hour. Season it with lean mayonnaise and you are ready to serve. Very tasty, reddish and necessary!

Lenten borscht with beans and sprat in tomato - video recipe

And another recipe with sprat in tomato from the video channel of Alexander Nikolaev. This recipe uses homemade “Borscht Dressing”

You see, lean borscht with beans can be cooked in different ways. Experiment and cook with love. I wish everyone who was cooking with me now a bon appetit!

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Lenten borscht with beans

Ingredients

Beans: 200 gr;

Cabbage: 250 gr

Potatoes: 1-2 pcs;

Onions: 1 piece;

Tomato paste: 1 tablespoon;

Vegetable oil: 4 tablespoons;

Sugar: 2 teaspoons;

Table vinegar: 0.5 teaspoon;

Dark peppercorns 6-8 pcs;

Bay leaf: 2 pcs;

Salt: 1.5 teaspoons.

38 kcal
55 min.
55 min.

Photo of the finished dish

Step-by-step recipe with photos

I don’t understand how it is for you, but in the summer, languid food doesn’t fit into my larynx. But nevertheless, I don’t want to give up my usual and favorite dishes either. The fact is that I really like borscht, so on hot days I cook a lean version of it, and instead of meat I use beans. This soup is even easier to prepare, and it can be served either cool or hot. Let's figure it out in order and create it together.

You can use any beans at your discretion - dried or canned. I chose option 1, if your choice does not coincide with mine, then simply soak the beans overnight (that is, in the dark) in water.

Pour 3 liters of water into a saucepan, put the beans in and put on fire. The water needs to be brought to a boil before proceeding to the next step.

Chop the beets into thin and long pieces.
This can be done with a knife or simply using a grater. Pour a small amount of vegetable oil into the frying pan and fry the beets, stirring occasionally, for 5 minutes. Then add 2 teaspoons of sugar and a little vinegar, stir and simmer for 2-3 minutes.

Place the beets in a boiling pan of water and continue cooking.
In the meantime, let's move on to the next step. Finely chop the onions and carrots.
Fry them in a frying pan in vegetable oil for about 5 minutes.
Then add a tablespoon of tomato paste, stir and simmer lightly for 2-3 minutes. Also add the contents of the frying pan to the pan with borscht. Finely chop 250 grams of cabbage, peel the potatoes and cut into random pieces.
Add cabbage with potatoes to the pan, also add salt to taste, dark peppercorns and bay leaf.
Stir, bring to a boil and cook for about 10 minutes over low heat. Serve Lenten borscht with or without sour cream at your discretion.
Also chop the herbs and garlic.

Lenten borscht with beans - a traditional, very tasty and excellent recipe

Now we are preparing lean borscht with beans according to the traditional recipe. It should be noted that potatoes and tomatoes were not initially included in the soup; they appeared there much later. At first, the first dish was prepared with a dressing of lard, garlic and dill, but since we now have a Lenten recipe, we will cook it without lard, but adhering to the main rules.

And because now we can’t imagine real borscht without potatoes and tomatoes, we’ll add these products too. But there are rules for a real dish:

Stew beets separately from other vegetables.
Do not fry carrots, onions and other vegetables until cooked!
Be sure to add acid (vinegar or lemon juice) to the soup.
Never grate vegetables for borscht, just cut them into strips.

The savory soup turns out simply excellent, believe me, your household will ask for more.

Ingredients:

water – 3l;
beets – 1 pc.;
carrots – 1 pc.;
cabbage - ¼ fork;
beans – 150g;
onion – 1 pc.;
bell pepper – 1 pc.;
potatoes – 2-3 pcs.;
tomato – 3 tbsp;
dill – 2 sprigs;
salt - to taste;
spices (dark pepper, paprika) - to taste;
sugar – 1 tsp;
vinegar – 1 tsp.

How to cook lean borscht with beans is very tasty and incomparable

First, let the beans cook. I soaked it overnight (that is, in the dark) and after that the beans are cooked for about 1 hour.

Cut the beets into strips, add a pinch of salt, sugar, add a little water and simmer in a separate pan.

Cut the carrots, bell pepper into strips, and cut the onion into small cubes. Pour vegetable oil into a frying pan and add vegetables there. Fry for 2 minutes, then add spices and fry for another 1 minute.

When the water in the saucepan with the beets boils, add the tomatoes.

Traditional recipe for lean borscht with beans

Chop the cabbage and add to the pan. The beans should be ready by then. Cook cabbage for 10 minutes.

Cut the potatoes into small pieces and add to the pan.

Immediately add the rest of the vegetables. Add salt, but do not forget that there is salt in beets. Cook until the potatoes are ready.

And the last step is to add beets.

Serve borscht with black bread, dill and garlic. Add sour cream to taste.

Good borscht comes out. Nourishing, tasty - what else is needed for a family dinner.

Lenten borscht with canned beans

Lenten borscht can be no less tasty and satisfying than meat borscht, if it is cooked correctly. In addition, by making this borscht with beans, you will also provide yourself with vegetable protein.

beets – 60 g
carrots – 25 g
potatoes – 65 g
white cabbage – 60 g
onion – 25 g
garlic – 2 g
vegetable oil – 20–30 ml
sugar – 8 g
table vinegar (9%) – 4 ml
water – 650 ml
canned red beans – 145 g
tomato paste – 15 g
salt – 3 g
dark peppercorns – 2 g
bay leaf – 1 g

borscht – 350 ml
parsley – 1 g
dill – 1 g
lean mayonnaise – 40 g
garlic – 2 g
Borodino bread – 30 g

STEP-BY-STEP COOKING RECIPE

Recipe provided by Igor Ten, chef of the Zharovnya restaurant.

Key words

Well-cooked lean borscht is in no way inferior in taste to borscht made with meat broth.

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