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Borscht with sprat in tomato and beans

Borscht with Sprats in Tomato Sauce and Beans

A meatless red borscht with fish — and really tasty! It may be meat-free, but the beans make it every bit as filling. (Borscht is a beet-based Eastern European soup.)

glavbyx

Recipe author

Composition / ingredients

Servings:

Sprats in tomato sauce (1 can)

Dried beans

Potatoes

400

Carrots

Onions

Beets (small)

Cabbage

300

Vegetable oil

Salt (to taste)

Bay leaves

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 17 % 4 g

Carbohydrates 65 % 15 g

119 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Everything you'll need to make borscht with sprats in tomato sauce and beans.
Step 2:

Rinse the beans and soak them in cold water for 6–12 hours. Drain, put them in a pot, cover with 3 quarts of water, and cook for 1 hour.
Step 3:

After the hour, shred the cabbage and add it to the pot where the beans are cooking.
Step 4:

Peel the potatoes, cut them into cubes, and add them to the borscht.
Step 5:

Grate the carrots and finely chop the onions, put them in a skillet, and simmer over low heat for 10 minutes. Add to the borscht. Salt it and add the bay leaves and any other spices to taste.
Step 6:

About 10–15 minutes before it's done, add the sprats in tomato sauce.
Step 7:

Grate the beets on the coarse holes of a box grater and simmer them, covered, over low heat until soft.
Step 8:

Once the potatoes and beans are tender, take the borscht off the heat and stir in the cooked beets. To keep that beautiful color, don't let the borscht boil after the beets go in.