In the old days, it was believed that red borscht without beans was from a lazy housewife. Dry beans had to be prepared before the main cooking by dipping them into water to swell and keeping them for several hours. Indeed, with legumes, the dish comes out tastier and richer. But pragmatic chefs have long accelerated the process thanks to canned products. Moreover, the choice of varieties of beans of different sizes and colors in cans is great.
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Ingredients:
Pork - 400 g
Potatoes - 150 g
Cabbage - 150 g
Beets - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 3 teeth.
Tomato paste - 50 g
Vegetable oil - 40 ml
Sugar - 1 tbsp. l.
Water - 1.6 l
Canned beans - 150 g
Salt, hot pepper, bay leaf - to taste
Greens - for serving
Step by step recipe:
If you plan to cook borscht with canned beans, take the foods listed. For the base for the broth, you need a piece of meat - pork or beef. By the way, it is often made from chicken.
As a flavor enhancer, granulated sugar is included in the borsch dressing - it caramelizes the vegetables, emphasizing the richness.
Put a piece of pork or other meat in clean water, boil it, drain the foaming liquid - rinse the pork pulp again and fill it again. Bring the second water to a boil, reduce the heat, throw in bay leaves and other spices as desired, and boil the broth for 30 to 60 minutes.
When the meat has softened to the desired degree, load the potatoes and cabbage. Let it boil again, lower the heat and continue to cook with a quiet boil.
At the same time, sauté the onion and sugar in a frying pan, add the grated carrots after a couple of minutes. We stir and oil for about five minutes.
Add beets to the carrot-onion mixture: straws or shavings. Salt generously, stir and fry for another 3-4 minutes.
Then we introduce tomato paste. Stir, pass for about two minutes. Pour in about 100 ml of broth from the pan and simmer the dressing until cooked. Chopped garlic can be tossed in at this point.
Put canned beans for dressing or immediately in a saucepan.
Season the broth on meat with soft vegetables (potatoes and cabbage), dressing and beans. We boil and boil for a few minutes.
We remove the sample. Turn off the heat, throw in the chopped garlic, leave the dish covered for 10 minutes.
Serve our thick homemade borscht with canned beans, adding fresh herbs and / or sour cream.
Bon Appetit!
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