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 Borscht with Beans Recipe
I offer you my own way of cooking borscht. Borscht turns out very tasty if cooked with beans. Your family will be thrilled. Try to cook. You will enjoy its taste.
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Soak the beans overnight in cold water (or for 5 hours). Boil it. Cook as much as indicated on the package. If not specified, then try it, on average it is prepared 1-1.5 (depending on the size and type). Drain the water, rinse.
    Soak the beans overnight in cold water (or for 5 hours). Boil it. Cook as much as indicated on the package. If not specified, then try it, on average it is prepared 1-1.5 (depending on the size and type). Drain the water, rinse.
  2. Cook the broth from the meat (1.5 hours). Drain the water, separate the meat from the bones, chop finely and set aside. Peel the beets, grate them on a coarse grater. Put it in an enameled saucepan and pour in a small amount of broth, put it on fire. When it boils, add sugar and vinegar, stir and simmer until tender (on average 30-40 minutes).
    Cook the broth from the meat (1.5 hours). Drain the water, separate the meat from the bones, chop finely and set aside. Peel the beets, grate them on a coarse grater. Put it in an enameled saucepan and pour in a small amount of broth, put it on fire. When it boils, add sugar and vinegar, stir and simmer until tender (on average 30-40 minutes).
  3. While the beetroot is cooking, do the rest. Peel the carrots and grate them on a coarse grater. Finely chop the onion. Cut the bacon into thin strips.
    While the beetroot is cooking, do the rest. Peel the carrots and grate them on a coarse grater. Finely chop the onion. Cut the bacon into thin strips.
  4. Melt the lard in a frying pan and fry the onions and carrots.
    Melt the lard in a frying pan and fry the onions and carrots.
  5. Pour boiling water over the tomatoes, then immediately in cold water, peel and cut into cubes. Fry in vegetable oil with garlic passed through the press. Add the tomato paste and simmer a little.
    Pour boiling water over the tomatoes, then immediately in cold water, peel and cut into cubes. Fry in vegetable oil with garlic passed through the press. Add the tomato paste and simmer a little.
  6. When the beetroot is ready, add the vegetables with 2 baking sheets, mix well and remove from the heat. Let it brew for at least 5 minutes. Put the broth on the fire. Peel potatoes, cut into cubes. Put it in boiling broth. Then add the diced cabbage. When the potatoes are cooked, add all the other vegetables (beets, carrots, etc.), beans, meat, seasonings. Cook for another 5 minutes. If necessary, add more salt and pepper. Sprinkle with chopped herbs. Serve with sour cream.
    When the beetroot is ready, add the vegetables with 2 baking sheets, mix well and remove from the heat. Let it brew for at least 5 minutes. Put the broth on the fire. Peel potatoes, cut into cubes. Put it in boiling broth. Then add the diced cabbage. When the potatoes are cooked, add all the other vegetables (beets, carrots, etc.), beans, meat, seasonings. Cook for another 5 minutes. If necessary, add more salt and pepper. Sprinkle with chopped herbs. Serve with sour cream.
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