If you're tired of regular borscht, try making borscht with beans. You will not regret!
It is necessary
- 300 g canned red beans;
- 500 g of beets;
- 2 liters of vegetable broth;
- 400 g potatoes;
- 2 onions;
- 1 carrot;
- 3 cloves of garlic;
- 2 tbsp. l. tomato paste;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. lemon juice;
- 2 tbsp. l. vegetable oil;
- 2 bay leaves;
- 1 bunch of dill.
Instructions
Step 1
Wash the beets, peel, cut into strips and mix with lemon juice. Leave the beets for a while to soak in the juice. This is necessary in order for the borscht with beans to acquire a piquant sourness.
Step 2
Peel the carrots, cut into strips, and cut the peeled onions into half rings. Lightly fry the vegetables in vegetable oil.
Step 3
Add a little water to the tomato paste, mix, pour the mixture into the vegetables and simmer them.
Step 4
Peel the potatoes, cut them into cubes and put them in a boiling broth (you can cook it in advance, using carrots, onions and celery root as ingredients, as well as any other fragrant vegetables), add a couple of bay leaves to add flavor to the borscht and cook the soup in within 10 minutes.
Step 5
While the potatoes are boiling, we will do the garlic-dill dressing, which will give the soup a unique aroma and spicy-sweet taste: chop the dill very finely and mix it with granulated sugar and garlic pounded in a mortar. To simplify the process and significantly save time, you can grind all the ingredients for the dressing with a blender.
Step 6
Put the beans out of the jar.
Step 7
Put beet straws, roast, canned beans and ground pepper in the broth. We will cook the soup for another 10 minutes.
Step 8
Put the garlic and dill dressing in the finished borsch with beans and let the soup brew for 15 minutes.
Step 9
Pour the soup into bowls and fill each portion with a tablespoon of sour cream.
