Lenten Borscht - A Classic Recipe With A Photo Step By Step

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

Lean borscht according to the classic recipe turns out to be fragrant, tasty and very colorful.

Ingredients

Beets - 1 pc.

Carrots - 1 pc.

Potatoes - 3 pcs.

Onions - 1 pc.

Cabbage - 1/2 fork (250 g)

Beans - 150 g

Vegetable oil - 30 ml

Tomato paste - 2 tablespoons

Salt - 1 tsp

Granulated sugar - 1 tbsp.

Vinegar 9% - 1.5 tbsp

Hot water - 2 l

Bay leaf - 2 pcs.

Soda - on the tip of a knife

• 40 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step by step recipe with photo

Lenten borscht according to the classic recipe turns out to be very tasty and colorful - all your household members will definitely want to try it, because the aroma of the dish being prepared will lure them into the kitchen long before the end of cooking the borscht itself.

Real lean borscht is unthinkable without beans, so we will cook it with this particular product. We all know that beans are boiled for a very long time, but ordinary soda will help us speed up this process. When pouring such an ingredient on the tip of a knife into a pot of boiling beans, remember that soda in boiling water raises a huge foam and gives a tasteless taste. Therefore, we will cook legumes in such a liquid for only half an hour, and after that we will wash them in hot water and then boil them in clean fresh water.

So, get all the ingredients you need for a classic lean borscht.

Pour boiling water over the beans in the evening - it will absorb it overnight, and the cooking time of this product will be halved. In the morning, rinse the beans, pour them back into the container and cover with hot water, place the container on the stove and cook the beans for about 30 minutes. Reduce heat to low, add baking soda and stir quickly. Cook the beans for another 25-30 minutes. Then rinse it thoroughly in hot water. At this stage, it is best to taste one bean to see if it is boiled or not.

If it's half-done, pour all the beans into a cauldron or saucepan with a non-stick bottom. If not, cook for another 30 minutes. Peel vegetables, except cabbage, rinse, removing all impurities. Coarsely chop the potatoes and place on top of the beans, adding salt and bay leaves. Pour in hot water and place a saucepan on the stove. Boil for 10-15 minutes.

At this time, grate the carrots and beets on a coarse grater, chop the onion into small cubes.

Fry the chopped vegetable mass in boiling vegetable oil in a skillet for about 10 minutes.

During this time, chop half a small fork of cabbage and add the slices to the pan. Boil for about 5 minutes. Then add granulated sugar and pour in vinegar, you can use not 9% product, but apple cider. Vinegar will not let the cabbage "steal" the beetroot color, turning borscht from burgundy to dirty brown.

After that, put the vegetable frying in a saucepan and mix everything carefully. Boil for another 5-7 minutes. If you like the classic lean borscht with herbs, then add chopped or dried herbs 2 minutes before the end of cooking. You can chop a couple of peeled garlic cloves or press them directly into the pot itself.

Pour the finished hot dish into plates and serve with bread, crackers, croutons, etc.

Enjoy it!

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