Borscht with beans

Borscht with beans is a very tasty and original version of the popular soup. Many housewives love to cook borscht, always trying to add something special to it. We invite you to try delicious, rich and nutritious borscht with beans. The article contains 8 of the most original recipes.

Incomparably delicious borscht with meat and canned beans

Red borscht with beans is famous for its taste and thick consistency. It is easy for them to satisfy their hunger. And of course it should be served with garlic dumplings and lard.

1. 
   To prepare delicious borscht with beans, cook the veal broth in advance.Then cut the meat into portions and strain the broth.
2. 
   Wash and peel onions, carrots and beets. Cut the onion into half rings, grate the carrots and beets. Place a thick-bottomed pan on the fire, pour in vegetable oil, fry the onion until transparent, then add carrots and beets. Simmer the vegetables over low heat for 10-15 minutes.
3. 
   Then add tomato paste, vinegar and sugar to the frying. also pour in 1-1.5 cups of broth and continue to simmer the vegetables over low heat for 25 minutes.
4. 
   Peel the potatoes, wash and cut into cubes. Boil the potatoes in the broth until tender, add pieces of veal there.
5. 
   Chop the cabbage, add to the pan, and cook for 20 minutes. Then put the roasted vegetables and canned beans into it. Lastly, add salt, spices and chopped garlic. Let the borscht steep under the lid for 10 minutes, then serve it.

Bon appetit!

Lenten vegetable borscht with beans without meat

Borscht without meat can be incredibly tasty and filling. During Lent, this first dish is very popular. Thanks to the special cooking method, you won’t even notice that there is no meat in the broth.

Cooking time: 80 min.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Canned beans – 1 can.
• Vegetable broth – 1.5 l.
• Boiled beets – 400 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 4 teeth.
• Dill – 1 bunch.
• Tomato paste – 2 tbsp.
• Lemon juice – 2 tbsp.
• Sugar – 1 tbsp.
• Bay leaf – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Grate the boiled beets on a coarse grater and sprinkle with lemon juice.

2. Peel the onions and carrots, wash them and chop them finely.Place a thick-bottomed pan on the fire, pour in vegetable oil and fry the vegetables until golden brown.

3. Dilute tomato paste in three tablespoons of water. Add the resulting mixture to the onions and carrots, stir and simmer for 5 minutes.

4. Bring the vegetable broth to a boil, add chopped potatoes, and simmer over low heat for 10 minutes.

5. Mix garlic, dill, sugar and salt in a blender.

6. Add canned beans, roasted vegetables and beets to the broth, season the borscht to taste, cook for 10 minutes. Then add the garlic dressing, stir and turn off the heat. let the borscht steep under the lid for 15 minutes.

7. Garnish the borscht with fresh herbs and serve for lunch.

Bon appetit!

How to cook delicious borscht with canned red beans?

Excellent borscht for vegetarians. It is cooked in vegetable broth and fried. To save time, use canned beans rather than dried.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Beets – 600 gr.
• Onions – 200 gr.
• White cabbage – 400 gr.
• Potatoes – 600 gr.
• Canned red beans – 240 gr.
• Tomato paste – 2 tbsp.
• Cucumber brine – 4 tbsp.
• Garlic – 20 gr.
• Green onion – 20 gr.
• Salt – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Vegetable broth – 3.5 l.

Cooking process:

1. Peel and wash the vegetables. Pour the vegetable broth into the pan and put it on the fire.

2. Cut the onions and beets into small cubes. Place the vegetables in a saucepan, add vegetable oil and cucumber pickle, stir and simmer over low heat for half an hour.

3. Cut the potatoes into small cubes and place them in boiling broth, cook for 20 minutes over moderate heat.

4.Finely chop the cabbage with a knife. After 20 minutes, add it to the broth with the boiled potatoes.

5. After half an hour, add canned beans to the frying beets, stir, cover with a lid and turn off the heat.

6. Wash the green onions and chop finely. Add chopped garlic to it.

7. Place the roasted beets in the broth with the potatoes and cabbage, stir.

8. Next, add green onions, garlic and tomato paste to the borscht.

9. Salt the borscht to taste. Cover the pan with a lid, bring it to a boil and remove from heat.

10. Let the borscht brew under the lid for 15-20 minutes and serve.

Bon appetit!

Fragrant and rich borscht with beans and mushrooms

Borscht is a favorite first course for many. It is made from beets - this is a constant ingredient, it determines the beautiful color of borscht. For big fans of borscht, we suggest experimenting a little and adding beans and mushrooms to the recipe.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Beans – 80 gr.
• Leek – 50 gr.
• Carrots – 100 gr.
• Dill – 5 gr.
• Parsley – 5 gr.
• Potatoes – 80 gr.
• Beets – 80 gr.
• Sunflower oil – 70 ml.
• Mushrooms – 80 gr.
• Tomato paste – 10 ml.
• Tomato puree – 50 gr.
• White cabbage – 120 gr.

Cooking process:

1. Soak the beans for several hours in advance, then boil until tender.

2. For tasty borscht, you need to cook vegetable broth. Pour water into the pan, add dill, parsley, half the leek and carrots.

3. Chop the rest of the leek and fry in sunflower oil.

4. Finely chop the mushrooms and add to the pan with the onions, continue frying.

5. Next, cut the carrots into strips and also add them to the pan.

6.Cut the beets into cubes and place in a frying pan.

7. Add tomato paste and puree to the roasted vegetables.

8. Cut the potatoes into cubes and place them in vegetable broth, cook until tender.

9. Finely chop the white cabbage. Place the cabbage in the pan and bring the borscht to a boil.

10. Then add beans to the pan, bring the broth to a boil and cook the borscht until the cabbage is ready.

11. Place the roasted vegetables in the pan, stir, bring the borscht to a boil, simmer over low heat for 5-7 minutes and turn off the heat. Let the borscht brew under the lid for 15-20 minutes and serve.

Bon appetit!

Step-by-step recipe for making borscht with beans in tomato sauce

A recipe for delicious borscht with beans, tested over the years and by housewives. A special feature of this recipe is the use of canned beans in tomato sauce; this adds a slight sourness to the borscht.

Cooking time: 80 min.

Cooking time: 50 min.

Servings: 5.

Ingredients:

• Potatoes – 4-5 pcs.
• White cabbage – 300 gr.
• Beets – 1 pc.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Vegetable oil – 4-5 tbsp.
• Beans with tomato sauce – 1 tbsp.
• Water – 3 l.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Peel, wash and cut the potatoes into cubes. Place it in a saucepan, add salt and cover with water. Place the pan on the fire.

2. Cut the cabbage into thin strips. When the water in the pan boils, add the cabbage.

3. Peel the beets and carrots, wash and grate on a coarse grater. Cut the pepper into strips. Place vegetables in a frying pan and fry them in vegetable oil for 7 minutes. After this, add chopped onions to the pan and continue frying the vegetables until cooked.

4.When the potatoes are ready, place the beans in tomato sauce into the pan and cook for 5-7 minutes. Then add roasted vegetables, salt and spices to taste. Let the borscht simmer for 5 minutes.

5. Then remove the pan from the heat, cover with a lid and leave for 10 minutes. Serve borscht with sour cream or mayonnaise.

Bon appetit!

Thick and aromatic Ukrainian borscht with beans, prepared at home

There are legends about Ukrainian borscht. It is thick, rich, spicy and aromatic. You can prepare this perfect masterpiece of culinary art using our detailed recipe.

Cooking time: 120 min.

Cooking time: 60 min.

Servings: 6.

Ingredients:

• Pork ribs – 1.5 kg.
• Beets – 1 pc.
• Potatoes – 6 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• White cabbage – 0.5 pcs.
• Tomatoes – 2 pcs.
• Bell pepper – 0.5 pcs.
• Vegetable oil - to taste.
• Garlic – 5 teeth.
• Salt - to taste.
• Parsley – 1 bunch.
• Canned beans – 200 gr.
• Bay leaf – 1 pc.
• Sour cream - to taste.
• Table vinegar – 1 tsp.

Cooking process:

1. Thaw the pork ribs completely and wash them. Place the pork in a saucepan, add water and let it cook. Peel the vegetables.

2. When the water boils, drain it, rinse the meat and place in a colander. Pour water over the meat again and put it on the fire. When the broth boils, skim off the foam and add the carrots, cut into strips, onion halves, bay leaf and salt.

3. Grate the beets on a coarse grater. Place it in a heated frying pan, add vinegar and salt, simmer until done. Separately, fry the chopped tomatoes in a frying pan.

4. Remove the cooked onions, carrots and pork ribs from the broth. Cut the potatoes and bell peppers into strips, chop the cabbage into thin strips.

5.Transfer the vegetables to the broth and cook for half an hour.

6. After this, put pork ribs, roasted vegetables, canned beans and chopped parsley into the pan. Stir the borscht, bring it to a boil and remove from the stove. Cover the pan with a lid and let the borscht steep for 10-15 minutes.

7. Serve Ukrainian borscht with sour cream and bread.

Bon appetit!

Delicious borscht with chicken, beans and tomato paste

In fact, as many housewives as there are, there are as many recipes for delicious homemade borscht. Some people like it fatter, some like it spicier. Borscht with beans and chicken for lunch is a real delight, filling and warming without being greasy.

Cooking time: 5 o'clock.

Cooking time: 60 min.

Servings: 5.

Ingredients:

• Water – 2.5 l.
• Chicken leg – 400 gr.
• Beans – 0.5-1 tbsp.
• Carrot – 1 pc.
• Beets – 1 pc.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Tomato paste – 1 tbsp.
• White cabbage – 300 gr.
• Salt - to taste.
• Sugar - to taste.
• Sunflower oil – 50 ml.
• Peppercorns – 5-6 pcs.
• Bay leaf – 2 pcs.
• Garlic – 1-2 teeth.

Cooking process:

1. Cover the beans with water and leave for several hours.

2. Peel and wash the vegetables. Onions and carrots and cut into strips. Grate the beets on a coarse grater.

3. Rinse the beans, place them in a saucepan, cover with cold water and bring to a boil. Wash the chicken leg and place it in a saucepan, cook for 1 hour.

4. Heat a frying pan, pour vegetable oil into it, first fry the onions and carrots for a couple of minutes, then add beets, tomato paste, peppercorns and bay leaves. Simmer for 15 minutes.

5. Finely chop the cabbage and cut the potatoes into cubes. If the chicken can be easily pierced with a fork, you can add cabbage and potatoes to the broth. Continue cooking until the potatoes are done.

6.After this, add roasted vegetables, chopped garlic, salt and sugar to taste to the pan. Bring the borscht to a boil, turn off the heat, cover it with a lid and let it brew for half an hour.

7. Then the borscht can be poured into plates and served.

Bon appetit!

How to cook delicious and rich borscht with beans in a slow cooker?

Thanks to beans, borscht turns out to be very filling and nutritious. You need to prepare and measure all the main ingredients for the dish, and the multicooker will do the main work and you will have rich and flavorful borscht on your table.

Cooking time: 120 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Beets – 1 pc.
• Onions – 1 pc.
• Carrot – 1 pc.
• Tomato paste – 2 tbsp.
• Beans – 70 gr.
• Potatoes – 4 pcs.
• White cabbage – 300 gr.
• Garlic – 2-3 teeth.
• Salt - to taste.
• Sugar - to taste.
• Bay leaf - to taste.
• Lemon – 0.5 pcs.
• Vegetable oil – 2 tbsp.
• Meat broth – 2.5 l.
• Spices - to taste.
• Greens - to taste.

Cooking process:

1. To make the beans cook faster, soak them overnight.

2. Grate the carrots and beets, finely chop the onion. Pour vegetable oil into the multicooker bowl and place the vegetables. Cook them in the “Fry” mode until soft, add lemon juice at the end.

3. After this, add tomato paste, sugar and spices, stir and cook for another 2-3 minutes.

4. Then add the diced potatoes and soaked beans.

5. Chop the kaput into thin strips and also add to the bowl.

6. Next, pour in the meat broth, add bay leaf and salt to taste. Turn on the “Soup” mode and cook the borscht until the beep sounds.

7. 10 minutes before readiness, add chopped garlic and herbs. After the beep, do not open the multicooker for another 15-20 minutes.

8.Serve borscht with fresh bread and sour cream.

Bon appetit!