Very often, housewives prepare lean borsch with beans during the summer heat, since it can also be eaten cold. This dish perfectly satisfies hunger and does not cause a feeling of heaviness in the stomach, which sometimes occurs when using traditional borsch.
To prepare this dish, you need 200 g of beans. Often, housewives boil the beans in advance, because it takes a very long time to prepare. You can also soak the beans overnight before cooking. Lean borsch with beans has a better taste when the beans are boiled before starting the process of preparing borsch. To speed up the cooking of beans, there is a proven way to cook it. Beans are placed in a pot of water and after the water boils and the beans are boiled for 20 minutes, boiling water is poured and cold water is added to the pan. Then the process is repeated 3-4 times until the beans are ready.
Boiled bean broth needs to be salted. Large eggplant is peeled and cut into circles. We do the same with zucchini. It is best to take young vegetables that do not have a hard crust. Sliced mugs are salted and pepper, then crumble in flour and fry in vegetable oil.
For frying it is necessary to fry diced onions, sweet bell pepper and finely grated carrots. After all the vegetables are slightly fried, you need to add 200 ml of tomato juice to the pan. If there are fresh tomatoes, the juice can be replaced with peeled and finely chopped tomatoes.
Diced potatoes, eggplant and zucchini are added to boiling bean broth. Lean borsch with beans is cooked almost until the potatoes are ready, after which finely chopped cabbage and frying are added. At this time, you need to salt and pepper the dish. Before cooking, chopped greens are added to the lean borsch with beans.
There is another recipe according to which lean borsch with beans is cooked with the addition of canned food, namely gobies or sprats in tomato. You can use other types of canned fish, the main thing is that they are with tomato sauce. This borsch can be consumed hot and cold.
To prepare it, beans are boiled, to which chopped potatoes are added, which is cooked for 15 minutes. At the same time, tomato dressing for borsch is being prepared . Chopped carrots, onions, celery root and parsley root, beets are fried in a pan for 15 minutes. Add tomato juice or tomato paste to the pan. Chopped cabbage and thinly sliced bell peppers are placed in a pan. Canned fish is added to the contents of the pan , after which we pour the tomato dressing into it. Borsch should still cook for 5 minutes. Chopped greens and green onions are added just before the end of cooking. Peppers and bay leaves are also added to the borsch. The finished dish is infused for 20 minutes, after which it is ready to eat.
Ukrainian borsch with beans is very tasty. To prepare this dish, you need 200 g of beans, celery root and parsley root, 3 small beets, 2 onions.
Beans are boiled in any way. Chopped onion and celery root and parsley root are added to the broth. Beets are put there, which is taken out after 30 minutes. 300 g of sauerkraut is added to bean broth, from which juice is preliminarily squeezed. Peeled and finely chopped tomatoes, julienne carrots and turnips are added to the borsch. The dish needs to be pepper and salt. Before cooking, half a glass of flour mixed in 100 ml of cooled bean broth is added to the borscht. Boiled beets are grated and added to the borsch. Before cooking, chopped garlic is added to the dish. Ready borscht is poured into plates and chopped greens are added.