Borscht with beans is a classic of the genre, if you want the first to be satisfying. In addition, beans contain a large amount of fiber and vitamins, and therefore are good for skin and hair. Grab a pen and paper and write down 15 of the best cooking recipes!
1. Borsch with sprat, tomatoes and beans
Borscht with fish is distinguished by its special tenderness and rich taste.
You will need: 3 liters of water, 1 can of sprat in tomato sauce, 1 cup of beans, 400 g of potatoes, 2 carrots, 2 onions, 2 beets, 300 g of cabbage, 4 tbsp. vegetable oil, 2 cloves of garlic, salt, bay leaf, herbs.
Preparation: Leave the beans to swell for 5-6 hours, then drain and boil for 1 hour. Transfer to a saucepan with chopped potatoes, cabbage, spices and 3 liters of water. Fry the carrots with beets and garlic in a skillet, and send to the pan. 10 minutes before readiness - add a can of sprat to the borscht. Serve with herbs and sour cream.
2. Borsch with beans, chicken and pork knuckle
Aromatic, satisfying and delicious!
You will need: 2 liters of water, 0.5 kg of chicken thighs, 200 g of chicken fillet, 430 g of pork shank, 1 beet, 1 carrot, 1 bell pepper, 1 onion, 100 g of white cabbage, 1 potato, 300 g of canned beans, 1 tbsp .l. tomato paste, 2 cloves of garlic, bay leaf, herbs, 1 tbsp. sugar, salt.
Preparation: Rinse the meat and boil for 5 minutes. Put it to boil with spices in 3 liters of water. When the meat is cooked, take it apart from the bones, chop it and send it back to the pot with the chopped potatoes.
Prepare a dressing in a skillet with onions, beets, peppers, grated carrots, tomato paste and garlic. Send it to the pan. Add a can of canned beans 5 minutes before cooking. Sprinkle the finished borsch with herbs.
3. Borsch with beans and canned tomatoes
Choose tomatoes in their own juices from the meaty varieties.
You will need: 500 g of veal, 50 g of lard, 250 g of cabbage, 5 potatoes, 1 onion, 1 carrot, 1 bell pepper, 450 g of tomatoes in their own juice, 2 cloves of garlic, 250 g of canned beans, 350 g of beets, 1 tbsp. ... flour, 2 tbsp. vegetable oil, 2 tbsp. tomato paste, 20 g green onions, 15 g parsley, bay leaf, sour cream, salt, ground pepper and peas.
Preparation: Make a meat and spice broth. Add potatoes, beets, cabbage, half a pepper for flavor, and a piece of bacon. First fry the garlic in a pan, and then add the onion, grated carrots, sprinkle with flour. Chop the tomatoes in a blender until smooth and pour over the frying.
Add the vegetables from the pan and the jar of beans to the pot. Boil the borscht for another 20-25 minutes over low heat. Serve sprinkled with herbs with a spoonful of sour cream.
4. Lean borsch with beans
There are only 39 calories per 100 grams of this borscht!
You will need: 2 l of water, 300 g of beans, 500 g of potatoes, 150 g of onions, 100 g of carrots, 300 g of beets, 1 l of vegetable broth, 4 tbsp. tomato paste, 500 g of white cabbage, 3 cloves of garlic, a bunch of parsley and dill, half a bunch of basil, salt, pepper, bay leaf.
Preparation: Cook the vegetable broth in advance. Add beans, beets, carrots, spices to it. Remove the vegetables after 30 minutes and put the potatoes to simmer. Grate vegetables and fry with onions, garlic, tomato paste. Add the stir-fry to the pan along with the cabbage. When the vegetables become soft, add herbs, sweet basil. Serve with sour cream.
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5. Kryvyi Rih borsch with beans
Well, very tasty, and especially if you find homemade chicken!
You will need: 2 liters of water, half a chicken, 250 g of beets, 250 g of potatoes, 250 g of white cabbage, 70 g of bell pepper, 1 carrot, 4 tbsp. beans, 1 onion, parsley root, 3 tbsp. tomato paste, 3 tablespoons vegetable oil, 0.5 tbsp. vinegar 9%, sugar, salt, herbs, sour cream.
Preparation: Boil the beans in advance and set aside to cool. Boil the chicken, cut it into pieces, add 2 liters of water and cook with spices.Cut the potatoes into cubes, the beets into slices, the pepper strips, and the grated carrots.
First fry the onions, then the vegetables and add the tomato paste. Send everything to the pot, add cabbage and beans. Boil the borscht until cooked. When serving, sprinkle with herbs and add sour cream.
6. Borsch with meatballs and beans
Appetizing borscht with tender meatballs. What could be even better?
You will need: 200 g minced meat, 5 tbsp. semolina, 1 egg, 2 liters of water, 2 potatoes, 1 onion, 1 tbsp. tomato paste, 1 carrot, 200 g of white cabbage, 3 cloves of garlic, bay leaf, sour cream, peppercorns, ground pepper, salt, sugar.
Preparation: Cook the beans in 2 liters of water beforehand. Add half of the grated onion, egg and semolina to the minced meat. Leave it on for 20 minutes to swell the semolina. Blind the round meatballs and refrigerate. Add chopped potatoes, beets, cabbage and spices to boiling water with beans.
Fry the onions and carrots in butter and put them in a saucepan. Place the meatballs 15 minutes before the borscht is cooked and serve with herbs.
7. Spicy borsch with veal ribs and beans
Choose small ribs, then the aroma will be even more fragrant.
You will need: 500 g veal ribs, 3 l water, 2 beets, 1 carrot, 2 potatoes, 1 onion, 50 g tomato paste, 1/2 chili pepper, 150 g canned beans, 500 g tomatoes in their own juice, bay leaf, salt, pepper , sugar, herbs, sour cream.
Preparation: Stripped veal ribs and fry a little in a pan, and then send to simmer. In the same oil, fry the onions, carrots, beets and add to the pan along with the potatoes. When the meat is tender, add the chopped cabbage, tomatoes, beans and half the chili. Sprinkle the prepared borscht with herbs, young green onions and season with sour cream.
8. Borsch with beans and zucchini
An original recipe to diversify the taste of classic borscht.
You will need: 0.5 kg of beef, 0.5 kg of cabbage, 1 beet, 1 zucchini, 1/2 cup of beans, 4 tomatoes, 2 apples, 1 onion, 1 carrot, 2 tbsp. butter, parsley root, bay leaf, 4 cloves of garlic, peppercorns, sour cream, spices.
Preparation: Cook the broth with beef, beans and spices. Add potatoes. Make a classic vegetable fry. Add chopped cabbage, sauteed vegetables and diced zucchini to a saucepan. When you turn off the heat, add greens and finely chopped garlic to the borscht.
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9. Cold borsch with beans and kvass
A familiar dish in an unusual presentation!
You will need: 200 g of beets, 200 g of potatoes, 100 g of white cabbage, 1 tbsp. vinegar 9%, 1 egg, 100 g of canned beans, 100 g of green onions, 5 glasses of kvass, sugar, salt, sour cream.
Preparation: Cook separately the peeled beets with a spoonful of vinegar, jacket potatoes, beans and coarsely chopped cabbage. Chop the vegetables, put everything in a saucepan and add kvass. Add chopped onions, herbs, grated egg. Serve cold.
10. Borscht with beans and sausages
No other type of meat will give such a rich taste to borscht.
You will need: 500 g sausages, 2 liters of water, 2 beets, 1 carrot, 2 onions, 2 potatoes, 3 tbsp. vegetable oil, 1 can of canned beans in tomato sauce, 100 g of cabbage, salt, pepper, thyme.
Preparation: Cook vegetable broth. Fry all vegetables in a pan, including potatoes. Send to broth, add beans and finely chopped sausages. Boil the borscht until the potatoes are cooked, add salt and spices.
11. Borsch with beans and prunes
And if you find smoked prunes, the borscht will be twice as tasty!
You will need: 2 liters of water, 250 g of white cabbage, 3 potatoes, 1 carrot, 1 beet, 1 onion, 2 cloves of garlic, 1/2 cup of beans, 10-12 pcs of prunes, 200 ml. tomato juice, bay leaf, peppercorns, salt, pepper, a bunch of herbs, sunflower oil.
Preparation: Put the pre-soaked beans to boil in 2 liters of water. Add potatoes and spices after 30 minutes. Fry on onions with garlic, add chopped beets, grated carrots, fill with tomato juice and send to a saucepan.Add the prunes 10 minutes before cooking. When you turn off the heat, sprinkle everything with herbs and cover with a lid.
12. Borscht without potatoes with beans
The taste is no different from the classic borscht, but it feels much lighter and less high in calories.
You will need: 800 g beef bones, 200 g beans, 300 g cabbage, 100 g carrots, 150 g beets, 150 g onions, 100 g tomatoes, 2 tbsp. tomato paste, 3 liters of water, 2-3 cloves of garlic, salt, pepper, herbs, sour cream.
Preparation: Make beef bone broth with beans. Add potatoes in cubes, tomato quarters without peels. Fry the chopped vegetables and add them to the broth. After 20 minutes, add the cabbage and tomato paste. Serve ready-made borscht with a spoonful of sour cream and herbs.
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13. Borsch with beans, chili and smoked meats
All home people will come running to this aroma!
You will need: 400 g of smoked pork meat, 1 cup of beans, 3 potatoes, 3 beets, 2 onions, 1 carrot, 70 g of tomato paste, 3 cloves of garlic, 2 tbsp. flour, 1 fresh chili, salt, black pepper, vinegar, bay leaf.
Preparation: Fry the onion, garlic, grated carrot and beetroot into strips. Finally, add tomato paste and flour. Leave it aside for a while. Add to 2 liters of water diced potatoes, 1 onion for flavoring, spices and chopped smoked meat. When the potatoes are boiled, add the frying and chopped chili. Serve with sour cream.
14. Borsch with minced meat, eggs and beans
Choose minced meat from lean meats, or better do it yourself.
You will need: 1.5 l of water, 300 g of minced meat, 80 g of beets, 100 g of potatoes, 50 g of carrots, 60 g of onions, 2 cloves of garlic, 30 ml of sunflower oil, 100 g of canned beans, 150 g of white cabbage, 2 canned tomatoes , 3 sprigs of parsley, bay leaf, salt, pepper.
Preparation: Add diced potatoes to the water. Fry the vegetables and send them there too. Put the minced meat in the pan, chop the canned tomatoes, add the beans. Fry for 10 minutes and place in a saucepan with cabbage.
When all the vegetables are ready, you can eat borscht. Garnish it with herbs, sour cream and serve.
15. Borsch with nettle and red beans
The ideal time to prepare such borscht is spring or early summer, when the nettle is young and fresh.
You will need: 1 l of water, 200 g of nettle, 3 pcs of pork ribs, 1 potato, 1/2 carrot, 1 beet, 1 onion, 60 g of cabbage, 1/2 cup of dry red beans, 1/2 stalk of celery, 1 tbsp ... tomato paste, 2 tablespoons sunflower oil, salt, pepper, bay leaf.
Preparation: On the eve, cook beans until tender. Put the pre-boiled ribs, beet halves, carrots, onions, celery, spices in a saucepan and cook the beets until half cooked. Take it out and carrots - cut into strips, and discard the rest of the greens from the broth so that only the ribs remain.
Add diced potatoes to borscht, roast beets and carrots in tomato paste, cabbage and beans. Cook until cooked.