Before cooking borsch with beans, the recipe of which is attached below, it should be noted that white beans are rich in magnesium and calcium, components that help strengthen bones and teeth.
And now the recipe itself, for which you will need a two-liter pan and the following set of vegetables:
- four small potatoes;
- one carrot;
- small onion;
- small beets;
- a small piece of white cabbage;
- a little more than half a glass of beans;
- two hundred grams of mushrooms;
- two small cloves of garlic;
- dill with parsley;
- salt to taste;
- two teaspoons of sugar;
- some ketchup.
If you cook borsch with beans, the recipe that we have chosen involves raw mushrooms, not canned ones, just like raw beans. She is soaked overnight in water. In the morning, it should be washed and cook. At this time, cut the mushrooms medium-sized and stew in vegetable oil. Then chop the prepared pure vegetables, and grate the beets and carrots. The most important thing is frying. After all, it is she who gives taste to the whole borsch. First of all, you need to heat the pan well and pour the vegetable oil. First put onion here and stew it a little. Add carrots to the onion and, after a while, beets. All this must be put out, without stopping stirring. The vegetables have become soft, and now it's time to add sugar, ketchup and a little adjika here for spiciness. You can pour half a glass of water to quickly dissolve sugar. As soon as the frying begins to boil, it is immediately necessary to remove it from the fire.
Now proceed to the borscht itself. We throw potatoes into boiling water, chopped, if possible, in even cubes, and with it we add mushrooms. After the potatoes have reached half-ready, we send roasting to the broth. As soon as it boils, lower the cabbage. When the cabbage has reached a half-moist state, you need to remove the borsch from the fire and squeeze the garlic through the garlic. So, we have ready borsch with beans, the recipe of which is very simple, and its aroma is simply unique.
You can cook borsch with canned beans with the addition of lard. To do this, you will need such components: fifty grams of canned beans, about one hundred grams of beets, fifty grams of cabbage, seventy grams of potatoes, twenty grams of carrots and the same amount of onions, ten grams of parsley root, fifteen grams of mashed tomato, a small amount of melted lard, sour cream fifteen grams, a little sugar and vinegar, garlic, ground pepper, dill, salt to taste.
Cut the potatoes into cubes of approximately the same size, and chop the cabbage finely. Cut beets and all roots into strips. Next, the borsch is cooked as usual, only ten minutes before being removed from the fire, you need to add canned beans and garlic mashed with salt.
For a change, you can recall the recipe for lean borsch with beans. It is as follows. First, we make a selection of all the necessary ingredients: dry beans, one glass, two whole potatoes and four chopped, a quarter of a head of medium cabbage, one onion, four ripe tomatoes, one meaty bell pepper, four tablespoons of vegetable oil, a small carrot and the same celery root , bay leaf, to taste - sugar, salt, red ground pepper.
As usual, the beans are soaked overnight and cooked in the morning until soft. Potatoes need to be cut with longitudinal sticks and cook separately over low heat. Here put two small potatoes, which are then crushed. Now you need to do passerovka. This process is simple. First you need to chop the onion and fry it in a pan until brownish. Put carrots and celery root cut into small strips here. Put it out for about ten minutes. Sweet pepper (preferably red), grate or finely chop and then put in sautéed vegetables and stew. The last will be the tomatoes, which are grated and poured into a passer in the form of tomato mass with the addition of bay leaf. When the passer is thickened, we fill it with borsch, boil for five minutes and add cooked beans and shredded cabbage. Salt and sugar are laid to taste. So borsch with beans is ready, the recipe of which can be supplemented with crackers. It will turn out very well.