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Borscht with lean beans

Lean Bean Borscht

A delicious red borscht in vegetable broth with beans. The borscht comes out thick from the beans and rich from the broth. We cook the beet whole and peeled, so it keeps its deep color. Herbs and garlic, added at the very end of cooking, give the borscht a mouthwatering aroma.

Elena

Recipe author

Composition / ingredients

Servings:

Beans

300

Potatoes

500

Onion

150

Carrots

100

Beets

300

Vegetable broth

Tomato paste

White cabbage

500

Table salt

Bay leaf

Garlic

Dill

Parsley

Basil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 0 % 0 g

Carbohydrates 78 % 7 g

39 kcal

GI: 88 / 0 / 13

Cooking method

Step 1:

A real red borscht — hearty and rich — made in vegetable broth with beans. Make the broth ahead of time and add it during cooking. Use dried beans. Gather the ingredients from the list, and wash and peel the vegetables. This borscht is made without a sautéed base — just boiled.
Step 2:

Start with the beans. Rinse the beans, cover them with water, and cook them over low heat until done, about 2 hours.
Step 3:

Pour 2 liters of water into the borscht pot, add the whole peeled beet, and cook it until done, about an hour.
Step 4:

While the beet and beans cook, prep the rest of the vegetables. Cut the onion into small cubes and grate the carrot on a coarse grater.
Step 5:

Cut the potatoes into large cubes and shred the cabbage on a slicer.
Step 6:

Finely chop the herbs.
Step 7:

Press the garlic through a garlic press into the chopped herbs.
Step 8:

Take the whole cooked beet out of the boiling water and set it in a cool spot to cool down a bit.
Step 9:

Into the pot, in the water the beet was cooked in, add the potatoes and bay leaf, and cook for 10 minutes.
Step 10:

Then add the chopped onion and grated carrot to the pot.
Step 11:

Add the salt to the pot and cook the vegetables for another 10 minutes.
Step 12:

After 10 minutes, add the shredded cabbage to the pot and cook for another 10 minutes.
Step 13:

After the cabbage, add the cooked beans to the borscht and keep cooking for another 7 minutes.
Step 14:

Meanwhile, grate the cooked beet on a coarse grater.
Step 15:

Mix the beet with the chopped herbs and garlic, add the tomato paste, and stir.
Step 16:

Add the vegetable broth and the beet mixture to the borscht.
Step 17:

Stir the borscht well, bring it to a boil, and cook for another 2 minutes over low heat.
Step 18:

Cover the pot of borscht, turn off the heat, and let the borscht rest for another 10–15 minutes.
Step 19:

Ladle the bean borscht into bowls, top each serving with sour cream, and serve for lunch.