Borsch With Canned Beans In Tomato - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Borscht with canned beans in tomato sauce is a healthy and satisfying first course for a family dinner.

Ingredients

Beets - 1 pc.

White cabbage - 200 g

Potatoes - 3 pcs.

Carrots - 1 pc.

Onions - 1 pc.

Pepper - 1 pc.

Canned Beans in Tomato - 1 Can (400 g)

Meat broth (with meat) - 2 l

Garlic - 2 cloves

Vegetable oil - 2-3 tbsp.

Fresh greens - 20 g

Bay leaf - 1 pc.

Salt, pepper - to taste

Sugar, lemon juice - to taste

Casserole 3 l

• 35 kcal
• 30 min.
• 30 min.
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Cooking borscht in meat broth with canned beans. We use beans in tomato, due to this, you don't need to throw tomato paste into the borscht. Borsch with beans turns out to be twice as nutritious and satisfying. Beans are added to borscht almost at the very end; you don't need to cook them for a long time. Nevertheless, she manages to make the broth richer and more expressive.

Cook broth from any type of meat (I have chicken). To make the broth rich, use only meat on the bone. For flavor, add bay leaf and peppercorns, add salt. The cooking time depends on the type of meat, cook the chicken for 30-40 minutes, then remove the meat, cool, separate the pulp from the bone, return to the broth.

Peel the potatoes, chop into medium cubes, add to the broth. After boiling, reduce heat to medium, cook potatoes for 20 minutes until tender.

Peel off the top layer from the carrots and onions, cut the onions into cubes, grate the carrots on a coarse grater. Cut the pepper similarly to the onion.

Put a frying pan on the stove, pour in oil, heat it up. First, toss in the onion and pepper slices, fry in oil, add the carrots after a few minutes. Peel the beets, also grate on a coarse grater, send them to the container after the carrots.

Stir the vegetables for 5 minutes, stirring frequently to prevent them from burning. Pour in 50 ml of broth, stir, cover the pan with a lid, reduce the heat to minimum, simmer the vegetables for 10 minutes, stirring occasionally.

Separate the head of cabbage from the top leaves, chop into thin strips.

When the potatoes become soft, place the cabbage in the broth, transfer the browned vegetables, as well as canned beans from the jar along with the tomato. Cook the borscht for another 5 minutes.

At the end, add chopped greens, bring the borsch to taste, adding a little sugar, adding lemon juice for sourness. Pass the cloves of garlic through a press, add to the borscht. Boil it for 2 minutes, remove from heat, be sure to let it brew for 30 minutes so that the cabbage comes to readiness.

Pour borscht into bowls, add sour cream.

Enjoy your meal!