Borsch with red beans - a delicious, proven recipe

Kitchen appliances and utensils:

• hob;
• pan over 6 liters;
• pan;
• knife;
• cutting board;
• deep plate;
• spoon;
• ladle;
• the garlic

Ingredients

Step cooking

Bouillon

1. Initially, we wash the beans well and fill them with water, let it stand for 30 minutes to swell. So she cooks faster. If you wish, you can boil it in advance and add it to the soup already ready.
   
2. The basis of borsch is a concentrated broth. We prepare it as follows. Pour thoroughly washed beef meat with cold water and put on fire. As soon as it boils, reduce the heat to a minimum, remove the resulting foam and add the vegetables.
   
3. We clean the carrots, wash them, cut them into large pieces, and send them to the pan.
   
4. We clean the onion, rinse with running water, cut into 4 parts, send it into the water.
   
5. Next, add a bay leaf, a few peas of black pepper.
   
6. Add previously soaked beans, cover and cook over low heat for 50 minutes. While the meat is cooked with vegetables, we do the frying. We will have two of them.
   

First frying

1. In a preheated pan, send 60 g of sunflower oil and add onion, chopped into small cubes, simmer until transparent, then add carrots grated on a coarse grater - 1 pc.
   
2. We pass the vegetables until golden brown and add 70 g of tomato paste. Mix and continue to simmer with the paste until cooked for 5-7 minutes.
   

Second frying

1. Peel the beets, rinse with running water, grate. In a preheated pan with sunflower oil, we send the beets and simmer for about 4 minutes.
   
2. Then add 50 ml of hot water, 1 tbsp. l sugar, 1.5 tbsp. l vinegar and stirring constantly, simmer for 10 minutes over low heat.
   

Borscht

1. From the broth we get meat, carrots, onions. We will no longer need these vegetables.
   
2. Separate the meat from the bone and cut into portions and send back to the broth.
   
3. Shred cabbage with a knife in small strips. You can grind it with a food processor or shredder. If desired, pre cabbage can be kneaded so that it decreases in volume.
   
4. We send the cabbage to the pan and cook until tender for about 10 minutes.
   
5. At the end of this time, add the potatoes, chopped into small cubes, and leave to simmer until half cooked for 7 minutes.
   
6. Now we spread the first frying with carrots and continue cooking the broth with vegetables for 5 minutes.
   
7. When the potatoes are completely cooked, add a second beetroot frying, add salt to taste, add black ground pepper and cook for 8 minutes.
   
8. We peel 2 cloves of garlic, rinse with water, pass through the garlic, or finely chop with a knife. Add the garlic to the borsch, cover with a lid and leave it on low heat for another 10 minutes to simmer. During this time, every ingredient of borsch is infused with unsurpassed aromas of spices. Borsch is ready.
   
9. Serve red borsch with beans in a deep plate with the addition of fat sour cream and finely chopped greens. You can also add freshly ground black pepper.
   

Video recipe

We suggest you watch a short but very detailed video about cooking borsch.The author of the video demonstrates the method of cooking. It shows how to grind the ingredients, what to add to the water for, how to get the finished red borsch with beans and beef.

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