Ingredients for Cooking Lean Borsch with Beans
- Purified water 2 liters for cooking and how much is needed to infuse the beans
- Dry white beans 1.5 cups (300 grams)
- Potato 3 pieces (500 grams)
- Onions 1 piece (150 grams)
- Carrots 2 pieces (100 grams)
- Beets 4 pieces (500 grams)
- Cabbage 300 grams
- Tomatoes 1 piece (70 grams)
- 2 cloves of garlic
- Greens (dill, parsley or cilantro) 1 bunch (30 grams) or to taste and desire
- Tomato paste 3 tablespoons
- Grape Vinegar 6% 2 tablespoons
- Sugar 2 teaspoons
- Vegetable oil 4 tablespoons
- Salt to taste
- Ground black pepper to taste
- Paprika (sweet) to taste
- Laurel leaf 2-3 pieces or to taste
- Main ingredients: Beans, Cabbage, Potatoes, Onions, Carrots, Beets, Garlic, Greens
- Portion 8-9
- World CuisineUkrainian Cuisine
Colander, deep pan with a lid (4 liter capacity), measuring cup for water, tablespoon, kitchen scales, slotted spoon, cutting board - 2 pieces, kitchen knife - 2 pieces, paper kitchen towels, stove, frying pan, wooden or silicone kitchen spatula , ladle, deep portioned plate.
Cooking lean borsch with beans:
Step 1: prepare the beans.
First, put the beans on a clean, dry countertop, sort it out, put it in a colander, rinse and pour into a deep bowl. Then fill with a large amount of cold purified water, so that it is higher than this ingredient by at least 12-15 centimeters. Leave the beans to insist 7-8, but better than 12 hours at room temperature in the winter, either in autumn or in the refrigerator, if you cook this dish in the summer or spring. During this time, the beans will increase by about 1.5-2 times and gases that cause unpleasant fermentation will come out of it.
Step 2: cook the beans.
When the beans are infused, we discard them in a colander, rinse again, transfer to a deep saucepan, fill with two liters of purified water and put it on high heat, which after boiling is reduced to an average level. After that, using a slotted spoon, we remove from the surface of the gurgling liquid a gray-white foam - curled protein. Cook beans until half ready about one hourso that it becomes slightly soft, but not boiled.
Step 3: prepare the rest of the ingredients.
We don’t lose a minute, we start to deal with other important components of the dish. Using a sharp kitchen knife, peel carrots, onions, potatoes, garlic and beets, and remove white, almost always damaged leaves from white cabbage. We wash them together with a tomato and a bunch of greens, dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation. Cut the potatoes immediately with medium cubes up to two centimeters in size and put in a bowl with water so that it does not darken before use.
Three beets on a coarse grater.
We chop the carrots in the same way as the previous ingredient. Onions and tomatoes with crushed cubes or straws with a thickness of 5 to 7 millimeters.
We shred the cabbage with straws of arbitrary length up to 1 centimeter wide. Garlic with dill, parsley or cilantro, although you can take the whole set of herbs, just chop finely. After that, put the remaining ingredients on the countertop, which will be needed for cooking borsch, and move on.
Step 4: prepare a dressing for lean borsch with beans.
We put a deep frying pan on medium heat and pour 4 tablespoons of vegetable oil into it. After a few minutes, dip the chopped onion into the preheated fat and pass it until transparent, as well as a light golden crust, periodically loosening with a wooden or silicone kitchen spatula. When the vegetable is browned, add the carrots to it and fry them until the latter is soft.
Then we put the beets in the pan and simmer everything together for about 10 minutesstirring occasionally. Then we send the same tomatoes, grape 6% vinegar, sugar, tomato paste, a little salt and black pepper. Loose everything again until smooth and stand on the stove 5-7 minutes, if necessary, adding a little purified water so that nothing burns and does not dry out. Once all the vegetables have softened, remove them from the heat and set aside until needed.
Step 5: prepare lean borsch with beans.
While we were slicing and vegetable dressing, the beans reached the desired semi-softness, send potatoes to it and cook them together 5 minutes.
Then add chopped cabbage to the pan and continue cooking 15 minutes. After that, we move the vegetable dressing from onions, carrots, beets, tomato paste, and also spices there.
We bring everything to a boil again, put garlic, half finely chopped herbs, paprika, laurel leaves, and, if desired, a little more salt with black pepper, in a practically prepared dish, mix everything gently until smooth and cook the borsch 10-12 minutes. Then turn off the stove, cover the pan with a lid and let the soup brew for 15-20 minutes, after which you can start tasting.
Step 6: serve the lean borsch with beans.
After cooking, the lean borsch with beans is insisted a little, then with a ladle they are poured in portions on plates, sprinkled with finely chopped greens of dill, parsley or cilantro and seasoned with lean apple-based mayonnaise if desired, although one made on flour and mustard is suitable. This dish is served hot as a full-fledged first meal for dinner, and with it put on the table a non-egg bread cut, crackers or croutons. Cook with love, and Fasting will be a joy!
Enjoy your meal!
- very often, tomato paste is completely replaced with mashed potatoes from fresh blanched tomatoes without skin;
- a great alternative to grape vinegar is citric acid, it also retains the color of beets;
- sometimes in a dressing of onions, carrots and beets add fresh julienne sweet pepper;
- if desired, water can be replaced with a vegetable decoction.