Borsch with beans - 7 peerless recipes. Very tasty!

Borsch with beans claims to be the most delicious soup in the world, especially for the Slavs. Fragrant, rich, satisfying - any meal with borsch will turn into a true pleasure if you learn how to cook it correctly. We will tell the subtleties of technology and reveal the secrets of those who cook borsch perfectly.

Cooking in Ukrainian - very tasty!

Real Ukrainian borsch is the pride of any resident of Little Russia. Each family has its own trademark, and each soup is not like one another. But the basis for borsch is still the same: a good piece of pork on the bone, beets, cabbage and lard.

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For the classic Ukrainian borsch we cook:

• a piece of pork on the bone - 700 g;
• half well of cabbage;
• four large potatoes of a white variety;
• large beetweed (i.e. beets);
• large carrots;
• one onion;
• vegetable oil for frying;
• a piece of salty bacon;
• tomato paste or tomatoes - 3 tbsp. l or 300 g of tomatoes;
• greens (parsley, dill);
• red beans (boiled the day before);
• Bay leaf;
• two cloves of garlic.

The first step is to cook the broth on sugar bone. There should be a lot of meat on it - not a single Ukrainian will understand you if only vegetables will swim in the borsch. At this time, three beets on a grater (or cut into the thinnest straws), stew in a separate pan with tomato paste. In a frying pan we make frying from grated carrots and onions, cut into small cubes.

Bell pepper is sometimes added to borsch, but still there is no such ingredient in the classic version; it is added exclusively by request.

We take the meat out of the broth - it needs to be allowed to cool. And in the boiling broth add cabbage, chopped into thin slices, you can add potatoes.When the cabbage is cooked until half cooked, put the roast, beans and simmer again for 5-7 minutes.

The time has come to add beets. Why is it added almost the very last? Otherwise, the beetroot may lose color, and the soup will acquire an ugly brown color. If stewed separately, the borsch is guaranteed to turn amber, with a beautiful purple overflow. You can add a drop of vinegar - and the color will turn out even brighter, and the borsch will acquire a light pleasant acidity.

We recall the fat. Grind garlic with lard in a mortar. We lay in borsch. It remains to season everything with lavrushka, herbs, try salt. And, very importantly, borsch should be a little infused - so all the components will give each other a taste. It usually takes 15 minutes, no more.

The aromas of real Ukrainian borscht are already crazy at the cooking stage. And when it is poured into plates, served with glowing rosemary pampushki with garlic, spread a generous slice of boiled pork in a plate, the feast turns into a real celebration.

With canned beans

Borsch with canned beans is cooked much faster. If only because you do not need to soak and cook the beans the day before. We open the jar, add to the soup almost at the very end and eat, savoring every piece of the fragrant dish.

Cooking with canned beans is simple:

1. Add cabbage and potatoes to boiling meat broth.
2. Fry grated beets with tomato paste.
3. Stir onions and carrots.
4. Cut bell pepper.
5. Add vegetables and roots.
6. Cook until tender.
7. Add a generous handful of finely chopped bell pepper.
8. 5 minutes before the end of cooking, put the beans (you can with the juice, where it was canned).
9. Finely chop the pieces of meat.
10. We put a large bunch of fresh herbs, bay leaf.
11. Squeeze a couple of cloves of garlic.
12. Turn off the soup and let it brew for 10-15 minutes.

Pour into plates, season with sour cream. They eat a dish with garlic black croutons, donuts or dumplings (they can be served separately, sprinkled with fragrant oil), and washed down with lean borscht or kvass.

Lenten cooking

Lean borsch with beans is loved by everyone who respects Orthodox traditions and observes fasts. The soup turns out to be very satisfying, because beans are a valuable vegetable protein and a storehouse of useful trace elements.

It is better to take beans for a lean version of a large and, preferably, white variety - it is better boiled.

Preparing a lean version is very simple: we cook it according to the classic recipe, but we throw the ingredients not into the meat broth, but into clean boiling water. Borsch will turn out even tastier if you do not regret the greens there, and replace the tomato paste with tomatoes in your own juice (or freshly grated in season). The soup will turn out with a pleasant acidity, which is perfectly shaded by greens, and white beans give satiety.

With mushrooms

Borsch with beans and mushrooms is loved in many Slavic countries. Mushrooms saturate with a special forest aroma, which makes it several times tastier, and the taste is more interesting! For cooking, take dry or fresh mushrooms. Dry, of course, is preferable to use - they are much more flavorful, but champignons are quite appropriate here.

Mushrooms are easily replaced with prunes (they are not fried, but cut into thin strips); and even such borsch is very good as a lean version without meat.

We cook borsch according to the classic recipe. The only difference is that in a separate frying pan we fry the mushrooms with onions until they give away excess moisture. Add at the same moment as the fry, and simmer over low heat until all the components of the borscht become soft.

We eat borsch with sour cream sauce, be sure to generously sprinkle it with fresh dill: the spice emphasizes the forest flavor of mushrooms, and the soup is delicious!

Option with sprats in tomato sauce

Probably, many will find it strange, but the borscht cooked with tomato sprats is incomparable! And the recipe is surprisingly simple, economical, and the soup is prepared extremely quickly. Such a first dish is an excellent whip-up option in camping conditions, for example, in a summer house or fishing.

Vary the proportions yourself: for a large company, it is better to double them.

For borsch we will prepare:

• a jar of sprat in tomato;
• a couple of potatoes;
• turnip onion head;
• medium carrot;
• a quarter of a well of cabbage;
• salt, pepper to taste;
• Bay leaf;
• a large bunch of greenery.

In a saucepan, boil 1.5 liters of water. Fry onions with carrots. Add potatoes to boiling water, cut into cubes. Add the roast. Boil until the potatoes are ready. We open the jar and add the vegetables to the sauce. Cook over low heat for 5 minutes, season with salt, spices, put a bay leaf. We decorate the hot borsch with finely chopped herbs and cover with a lid so that everything is infused.

In this recipe, beans are quite out of place: add a can of canned beans with sprats - the soup will be even more satisfying.

We serve fish and bean borsch with sour cream (if any), garlic, and brown bread. He is hearty, rich. And if you once cook it on a fire - you will be surprised how fragrant it turns out! The smoke impregnates the brew, gives it a light smoked shade, in a word, makes it unusual.

Borsch with sauerkraut and beans

In winter, try cooking borsch with sauerkraut and beans - you will be full and satisfied. Sour cabbage gives piquancy to the soup, and beans - satiety. No meat? Do not worry, prepare a lean version. For a soup with meat, it is better to pre-cook the broth on sugar pork bone.

 

The soup will turn out different if you use beans in tomato, or fry vegetables with the addition of a tablespoon of tomato paste.

We cook borsch in this way:

1. In a boiling broth, add acidic cabbage, cook until soft.
2. We lay two large potatoes whole or cut into pieces.
3. Add the frying of onions, carrots, grated beets.
4. Cook until all the vegetables in the soup are tender.
5. At the very end we add a can of beans, canned in our own juice.
6. Season with salt, pepper, lavrushka.
7. Turn off.
8. We make a bunch of dill and parsley.
9. Let us brew.

Soup served with sour cream sauce, pickles. This dish is perfect garlic black croutons or toast from whole grain bread.

In a slow cooker

Borsch in a slow cooker acquires a special stewed taste and resembles the good old village soups, infused in cast-iron pots in a Russian stove. The beauty of cooking is that you can put almost all the ingredients at the same time (and in the villages you usually did), the soup will turn out to be very tasty.

Try cooking in this way:

1. Chop the cabbage finely.
2. Peel the potatoes.
3. Cut it into large pieces.
4. Rub root vegetables: beets and carrots on a coarse grater.
5. Add a couple tablespoons of tomato paste to the grated vegetables.
6. Shuffle.
7. In a multi-bowl, put a piece of pork on the bone.
8. Pour in cold water.
9. Add cabbage, vegetables, beans (it is better to boil it in salted water the day before).
10. Salt, add dry dill, parsley.
11. Turn on the “Soup” or “Stew” mode.
12. Cook until the end signal.

In the finished borscht just literally drop the bay leaf for a few minutes, and then remove it: this way the soup will not be bitter. Season with herbs, fresh garlic, and eat with sour cream and brown bread. This is tasty, but also useful: we did not overcook in oil, which means that the calories in borsch have become an order of magnitude less.

In conclusion, recall the bearded joke. “Do you want yesterday’s soup?” Come tomorrow". Borsch is a dish that the next day it only gets tastier.It is good even after a week: vegetables and meat are saturated with each other's tastes, acquire an unforgettable aroma. However, this advice is hardly appropriate: all soups according to our recipes are so delicious that they are eaten without a trace in a couple of days by force! Cook different borscht, surprise your loved ones and enjoy your meal.