Borscht with Beans
⏳ Time
3 hours + 8 hours
🥕 Ingredients
14
🍽️ Servings
10
Description
Borscht with beans is prepared in various styles, but all traditional versions include meat. Our recipe for borscht with beans is vegetarian: the beans provide the protein in this dish.
Ingredients
- Beetroot - 22.9 oz
- White Cabbage - 14.1 oz
- White Beans - 7.1 oz
- Carrot - 1 piece
- Onion - 1 head
- Passata Tomato Sauce - 4.2 oz
- Vegetable Oil - 1 fl oz
- Potato - 14.1 oz
- Bay leaf - 1 piece
- Green peppercorns - 12 pieces
- Vinegar essence - 1 tablespoon
- Sugar - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
The night before cooking, soak the beans in cold water overnight.
Step 10
Simmer for another 5-10 minutes and serve with sour cream and chopped herbs.
Step 2
Cook the beans and beets whole, separately, until done. Strain the beet broth through a kitchen towel or several layers of cheesecloth.
Step 3
Shred the cabbage.
Step 4
Cut the potatoes into cubes.
Step 5
Cut the boiled beets into thin strips, and do the same with the onion and carrot.
Step 6
In a skillet, heat vegetable oil and sauté the onion and carrot with tomato paste.
Step 7
Bring 2 liters of water to a boil, add the cabbage and potatoes, and cook for 25 minutes.
Step 8
Then add the sautéed vegetables and beets. Cook for another 15 minutes.
Step 9
Finally, add the beans along with the cooking water, bay leaf, peppercorns, beet broth, as well as vinegar, salt, sugar, and pepper to taste.
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