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Borscht with canned beans

Borscht with Canned Beans

Red borscht with canned beans and garlic, no meat. A REMAKE RECIPE.

A very tasty, rich red borscht — suitable for vegetarians, since it's made without meat, in vegetable oil, with beans. To save time, I used beans canned in tomato sauce.

Elena

Recipe author

Composition / ingredients

Servings:

Beets

600

Onion

200

White cabbage

400

Potatoes

600

Canned beans

240

Tomato paste

Brine (from pickles)

Garlic

Green onion

Table salt

Vegetable oil

Water

3.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

28 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 50 min

Step 1:

While the water for the borscht heats up in the pot, prepare all the ingredients: peel and wash the beets, potatoes, garlic, and onion; cut about 400 g of cabbage from the head and rinse it; and rinse the green onion stalks too.
Step 2:

Cut the beets into small sticks.
Step 3:

Then cut the onion into small dice.
Step 4:

Put the beets and onion in a deep skillet or sauté pan and add the vegetable oil.
Step 5:

Set the skillet over the heat, stir, and pour in the pickle brine. Cover the skillet and simmer the beets and onion over the lowest heat for half an hour, stirring occasionally.
Step 6:

Next, cut the potatoes into large cubes.
Step 7:

Put the diced potatoes into the pot of boiling water and cook for 20 minutes over low heat.
Step 8:

Meanwhile, finely shred the cabbage.
Step 9:

After 20 minutes, add the shredded cabbage to the pot with the potatoes.
Step 10:

Now go back to the beets and add the canned beans to them.
Step 11:

Stir the beets and beans together, cover the skillet, and turn off the heat.
Step 12:

Finely chop the green onion.
Step 13:

Press the garlic through a garlic press onto the chopped onion.
Step 14:

Add the beets and beans to the pot with the potatoes and cabbage and stir well.
Step 15:

After the beets, add the green onion and garlic to the borscht.
Step 16:

Then add the tomato paste.
Step 17:

Salt the borscht and stir well again.
Step 18:

Cover the pot of borscht, let it simmer for one more minute, and turn off the heat.
Step 19:

The borscht with beans is ready. You can ladle it into bowls, but it's better to wait another half hour so it can rest in the pot. And the next day, this red borscht with beans will be even tastier.
Step 20:

Serve the red borscht with beans hot for lunch; you can add a spoonful of sour cream to each serving.