Lean borsch with beans - not inferior to a recipe with meat

Kitchen appliances and utensils:

• knife;
• cutting board;
• meat grinder or blender;
• pan with a lid;
• pan with a thick bottom and a lid;
• cooking vane.

Ingredients

Step cooking

Lenten dishes are quite simple to prepare, which is not displayed in any way on their taste. Lean borsch with beans is an original and satisfying first course.

Lenten borsch with beans is prepared simply and quickly, you only need to take care of the beans soaking in advance (in the evening).

Cooking Beans

1. In the evening, rinse and soak the beans (100 g) in cold water for 7-8 hours.
   
2. Put the beans to boil in 1.5 liters of water. The approximate cooking time is 30-45 minutes and depends on the variety of beans.
   

When cooking beans, prepare the ingredients.

Preparation of vegetables and herbs

1. Wash vegetables and herbs well. Peel the beets (1 pc.), Carrots (1 pc.), Onions (1 pc.) And garlic (2 cloves). Cut the beets, peppers and carrots into strips.
   
2. Chop cabbage (200 g).
   
3. Grind the onions into small cubes (4-5 mm).
   
4. In the case of fresh tomatoes (2-3 pcs.), Blanch them in a pan with boiling beans for 1-2 minutes. Then immediately dip the tomatoes in cold water for 20-30 seconds. Remove the peel. Grind peeled fresh or canned tomatoes with a blender or meat grinder until smooth.
   
5. Finely chop green dill and / or parsley (a small bunch). Dice the garlic (2 cloves) in very small cubes.

Onion, carrot and pepper grill

1. Pour about 20-30 ml of any vegetable oil into the pan, warm it well. Put chopped onions in a frying pan. Fry it until transparent for 3-5 minutes, stirring occasionally with a cooking spatula.
   
2. Pour the chopped carrots into the pan to the onion, mix, fry for another 3-4 minutes. Fry the carrots a bit.
   
3. Add chopped bell pepper to the pan, mix the mixture, then fry on low heat for another 3-4 minutes, until the pepper is soft. Transfer the mixture of toasted vegetables to a plate.
   

Beetroot Cooking

1. Pour the remaining vegetable oil into a skillet, warm well. Put the chopped beets, fry them for 2-3 minutes.
   
2. Add tomatoes to the fried beets, mix.
   
3. To maintain a saturated red color, add 20 ml of lemon juice and 10-15 g of sugar to the mixture, mix the mixture.
   
4. Add 50-60 ml of water to the pan, cover, simmer the beets until tender.During cooking, add liquid as you boil.
   

The final stages of cooking

1. Add chopped cabbage to the pot with the finished beans.
   
2. Salt to taste. Cook for 5-6 minutes under the lid.
   
3. Add the frying of carrots, onions and pepper to the pan, mix.
   
4. Cook the borscht for another 5-6 minutes from the moment of boiling, covering the pan with a lid.
   
5. Try cabbage, if it is ready, add stewed beets to the pan. Stir borsch, cover.
   
6. Sweat the borsch on the smallest fire for another 2-3 minutes.
   
7. Put 2 bay leaves, 3-4 peas of black allspice in the borsch.
   
8. Try the dish on the salt, if necessary, adjust the taste. Cover. After 2 minutes, turn off the burner. Leave the borscht to insist on the stove for 20-30 minutes.
   

How to serve borsch

1. Pour the lean borscht into plates.
   
2. Add finely chopped herbs, garlic. Add black ground pepper or a mixture of peppers if desired.
   

Video recipe

A wonderful hostess will share with you the secrets of cooking this delicious first dish and clearly demonstrate how to cook lean borsch with beans easily and quickly:

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