Lean borscht with beans and cabbage

Diversify borscht with beans - you will get a delicious and satisfying first course! I live in Ukraine, our signature dish is, of course, borscht. I love him very much. What is interesting to observe, each hostess has her own version of how to cook borscht with beans, the recipe differs from what I cook. And in every case it is delicious.

lenchikh

Recipe author

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Composition / ingredients

Servings:

Potatoes

Beetroot

Carrots

Cabbage

100

Beans (large)

Tomato paste

Onion (large)

Garlic

Sour cream (not a lean option)

Sunflower oil

to taste

Salt

to taste

Ground black pepper

to taste

Dill

to taste

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 4 % 1 g

Carbohydrates 78 % 18 g

99 kcal

GI: 89 / 0 / 11

Step-by-step cooking

Cooking time: 3 hours

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I always cook together with beans, if there is no meat. It needs to be put on overnight to swell, then put on fire and cook until ready. Then I throw potatoes here.
And in the meantime I'm doing it for frying. I finely chop onions, carrots and beets, I rub them on a large grater and fry them all in sunflower oil. At the end, I add tomato paste with sour cream. I prefer to add a clove of garlic. If you cook lean borscht with beans , then don't add sour cream.
I add a little water and let it stand for another three minutes. If the potatoes are cooked only then I throw the chopped cabbage and after it for frying. Don't forget to add salt and pepper. At the very end, I fill it with herbs, you can put it separately on a plate on the table, and everyone will take as much as he likes.