Lean dishes that do not contain animal products are not only consumed by vegetarians and people who observe Great Lent. Such food is healthy for everyone - it is dietary, tasty and varied. Of the first courses, I would especially like to mention the recipe for lean borscht with beans. Despite the complete absence of meat, it turns out to be very satisfying, rich and nutritious, thanks to legumes and a large variety of vegetables. Taste qualities of bean borscht are at a high level, so it is in no way inferior to the classic version on meat broth.
Ingredients:
Small beets - 1 pc.
Beans - 150 gr.
Carrots - 1 pc.
Bulb onion - 1 pc.
Sweet pepper - 1 pc.
White cabbage - 200 gr.
Potatoes - 2-3 pcs.
Water - 2.5 liters.
Garlic - 3 cloves
Tomato paste - 2 tablespoons
Bay leaf - 1 pc.
Vegetable oil - 4 tablespoons
Sugar - pinch
Salt to taste
Peppercorns - to taste
How to cook:
1. Sort the beans, rinse, soak in water for 6 hours. After that, fill with new water and set on fire for cooking. The approximate cooking time is 60 minutes, but this can vary depending on the variety. Season with salt at the end of the process. Be sure to cook the legumes separately, and then throw them into the soup, draining the water.
2. Peel the potato tubers, chop into cubes or medium-sized strips.
3. At the same time, place a pot of water on the hotplate, in which you will cook the borsch. After boiling, salt it, throw in the peppercorns and bay leaf. Next, immerse the potato slices and boiled beans, after washing them.
4. In the meantime, start cooking vegetable sautéing. Peel the onion, remove the seeds from the pepper. Stir both ingredients into small squares, put in a preheated oil frying pan.
5. Saute the vegetable mix over medium heat for the next 3 minutes, stirring regularly with a spatula.
6. Cut off the top layer from beets and carrots, chop them on a grater for a coarse fraction. Load with the rest of the vegetables. Cook together for a few more minutes.
7. Then put the tomato paste in the pan, pour in a small amount of water. Dissolve the paste in the liquid base with regular stirring. Keep the borsch dressing on low heat for about 5 minutes, covered.
8. Peel the head of cabbage from the top leaves, chop into thin strips.
9. When the potatoes are tender, add the dressing to the dish. Increase the heat to bring the borsch to a boil. Add cabbage almost at the very end so that it does not overcook, but remains crispy.
10. Finely chop the greens, throw into the borscht before boiling again. Peel the garlic, crush it under a special press, send it to the pan after the herbs.
11. Be sure to taste the dish, add salt, pepper, sugar and paprika, if desired, add a little citric acid for a balanced taste.
12. Lean borsch with beans is ready.
Bon Appetit!
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