Borscht with beans
10 servings
180 minutes
Siberian borscht, Chernigov borscht, Kiev borscht and village borscht are prepared with beans, but all of the above varieties contain meat. Our recipe for borscht with beans is vegetarian: beans are responsible for the protein part.
1
Soak the beans in cold water overnight before cooking.
- Red kidney beans: 200 g
2
Boil the beans and beets separately until cooked. Strain the beet broth through a kitchen towel or several layers of cheesecloth.
- Red kidney beans: 200 g
- Beetroot: 650 g
3
Chop the cabbage.
- White cabbage: 400 g
4
Cut the potatoes into cubes.
- Potato: 400 g
5
Cut the boiled beet into thin strips, and cut the onion and carrot in the same way.
- Beetroot: 650 g
- Onion: 1 head
- Carrot: 1 piece
6
Heat vegetable oil in a pan, sauté onion and carrot with tomato paste.
- Vegetable oil: 30 ml
- Onion: 1 head
- Carrot: 1 piece
- Tomato paste: 120 g
7
Boil 2 liters of water, add cabbage and potatoes, and cook for 25 minutes.
- White cabbage: 400 g
- Potato: 400 g
8
Then add the sauté and beet. Cook for another 15 minutes.
- Beetroot: 650 g
- Tomato paste: 120 g
9
At the end, add beans with the water they were cooked in, bay leaf, peppercorns, beet broth, as well as vinegar, salt, sugar and pepper to taste.
- Red kidney beans: 200 g
- Bay leaf: 1 piece
- Black peppercorns: 12 pieces
- Beetroot: 650 g
- Vinegar: 1 tablespoon
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Cook for another 5-10 minutes and serve with sour cream and chopped herbs.
- Sugar: to taste
- Salt: to taste
