Borscht with lean beans

Step-by-step cooking

1. Step 1:

   

   Real red borscht, hearty, rich, cooked in vegetable broth, with beans. Cook the broth in advance and add it during the cooking process. We'll take dried beans. We will prepare the products according to the list, wash and peel the vegetables. We cook borscht without frying, only cook.

2. Step 2:

   

   Let's start with the beans. Wash the beans, fill with water and cook until ready for 2 hours on low heat.

3. Step 3:

   

   Pour 2 liters of water into a pot for borscht, put whole peeled beets in it and cook until ready for an hour.

4. Step 4:

   

   While the beets and beans are cooking, let's do the rest of the vegetables. Cut the onion into small cubes, grate the carrot on a coarse grater.

5. Step 5:

   

   Cut potatoes into large cubes, chop cabbage on a shredder.

6. Step 6:

   

   Finely chop the greens.

7. Step 7:

   

   To the chopped greens, squeeze the garlic through the press.

8. Step 8:

   

   Remove the whole beetroot from boiling water and put it in a cool place to cool down a little.

9. Step 9:

   

   In a saucepan, in the water in which the beetroot was cooked, spread the potatoes and bay leaf, cook for 10 minutes.

10. Step 10:

    

    Then pour the chopped onion and grated carrots into the pan.

12. Step 11:

    

    Add salt to the pan and cook the vegetables for another 10 minutes.

13. Step 12:

    

    After 10 minutes, put the chopped cabbage in a saucepan and cook for another 10 minutes.

14. Step 13:

    

    After the cabbage, add the boiled beans to the borscht and continue cooking for another 7 minutes.

15. Step 14:

    

    Meanwhile, grate boiled beets on a coarse grater.

16. Step 15:

    

    Mix beetroot with chopped herbs and garlic, add tomato paste and mix.

17. Step 16:

    

    Add vegetable broth and beetroot mixture to borscht.

18. Step 17:

    

    Mix the borscht well, bring to a boil and cook for another 2 minutes on low heat.

19. Step 18:

    

    Cover the pot with borscht with a lid, turn off the heat and let the borscht brew for another 10-15 minutes.

20. Step 19:

    

    Pour borscht with beans into plates, fill each portion with sour cream and serve it on the table for lunch.