Some people prefer fatty and rich first courses, while others, on the contrary, like light soups. It is especially important to prepare meals without meat during the fast. Therefore, let's learn how to cook lean borscht with beans.
So, to prepare lean borscht, you need the following ingredients:
- boiled beets - 1 pc.;
- carrots - 1 pc.;
- potatoes - 5-6 medium-sized tubers;
- canned red beans in their own juice - 1 can;
- garlic - 3-4 cloves;
- lemon - quarter;
- vegetable oil - 1 tsp;
- sugar 2 tsp;
- bay leaves - 2 pcs.;
- black pepper - 5 peas;
- water - 2 l;
- salt and herbs to taste.
When all the ingredients are available, you can start cooking borscht with beans. Pour water into a large saucepan and bring to a boil. As soon as the first bubbles appear, you can load pre-peeled and diced potatoes into the container.
Finely grated carrots, fry in vegetable oil for 2-3 minutes. Then add coarsely grated beets to it. Stir the vegetables and simmer for 5 minutes, then squeeze the lemon juice into it, stir again and remove the pan from heat.
When the potatoes are boiled in a saucepan until half cooked, add the fried beets and carrots, as well as beans, to it, and you do not need to drain the water. Boil the lean borscht and cook it all together for 10 minutes. Then add sugar, salt, spices and herbs to taste to the pan, squeeze the garlic through a press. Stir in the borscht. Now turn off the heat, cover the pan and let the dish steep for at least 30 minutes. After half an hour, you can serve the lean borscht with beans on the table.
