Fill the beans with water, take two glasses of water for half a glass. Leave it overnight or for 6-8 hours, if possible change the water two or three times.
Pour the meat cold water, let it boil. Collect the foam or drain the first broth and bring to a boil again. Cook the meat until tender, depending on the softness it will be ready in 1.5-2 hours.
Drain the water from the beans, rinse and place in a saucepan. Pour in two glasses of clean cold water. After boiling, remove the foam and cook without adding salt for 45-60 minutes. Drain the broth and cover the beans so they don’t dry out.
Remove the meat from the broth. After straining the broth, add potatoes, cut into cubes or cubes, into it. Leave to cook for 20 minutes.
At the same time as cooking the potatoes, simmer the beets on the adjacent burner. Cut the beets into thin strips, pour into a frying pan with heated oil and leave on low heat for 20 minutes, covering with a lid.
In another frying pan, fry finely chopped onion and chopped carrots. After bringing the vegetables to softness, add grated tomatoes (take two or three for frying).
When the potatoes are cooked and the beets become soft, add them to the pan and, after boiling, continue to cook for another five to ten minutes.
Shred the cabbage into not very thin strips. Place in a saucepan and add some salt. Cook the borscht until the beets and cabbage are soft.
Add to borscht fresh tomatoes and pepper, cut into small pieces.
After ten minutes, add the prepared fried vegetables and boiled beans. Cover loosely with a lid and leave to simmer until the tomatoes soften.
Before turning off, season the borscht with fresh dill (or add herbs to the plates), garlic and bay leaf. Turn it off and let it brew. Reheat before serving. Bon appetit!
Whatever you say, you can’t imagine without a hot first course hearty lunch. There are many very tasty and variety of recipes cooking first courses and each of them is good in its own way. Today I want to tell you how to cook incredibly delicious Ukrainian borsch with beans and more step by step recipe with photo. Preparing such a dish is not at all difficult, as I thought before, but how satisfying and rich it turns out.
I always cook borscht with beans using meat broth. Well, it seems to me that without meat the taste is not the same. I've tried cooking before Lenten dishes, but this is not at all the same. But if you want to do Lenten borscht with beans, then just don’t add meat and that’s it.
By the way, if you want to reduce a little time, you can cook borscht with canned beans. Surely this soup will turn out even tastier.
How to cook borscht with beans
Products
- Meat on the bone - 400 gr. (chicken, pork or beef)
- Potatoes – 4-5 pcs.
- Beans – 100 gr.
- Onion – 1-2 pcs.
- Carrot – 1 pc.
- Beets – 2 pcs. (small)
- Salt, spices to taste
Step-by-step recipe for making borscht with beans
Video recipe for making borscht:
You can start preparing this borscht in the evening. In the evening, I rinse the beans under running water, fill them with water and leave them to swell. 
In the morning you can set the meat broth to boil. For meat broth You can take any meat, preferably on the bone. For some reason, soups made with bones taste much better. I mostly make all my soups with chicken. For some reason, it seems to me that the soup turns out much tastier with chicken. Pork makes soups fattier, but I don’t like the smell of beef when cooking. What kind of meat to use for soup. It's up to you to decide.
So, fill the meat with water and put it on fire. When the water boils, foam begins to form, which must be removed. I somehow don’t like the idea of standing at the stove with a spoon and skimming, so I drain the water, thoroughly wash the pan, and rinse the meat. Then, I put the meat back in the pan, add a new portion of water and put it back on the fire. 
At the same time, drain the water from the beans and place them in a saucepan with the meat. I cook the soup for at least an hour (preferably 1.5 hours). 
In the meantime, the beans and meat are cooked, you can prepare other products and make a dressing for the borscht.
Wash the onion, peel and cut into small pieces. 
Place the onion in a heated frying pan and fry until golden color.
While the onion is frying, peel the carrots and grate them on a coarse grater. 
Add the carrots to the onions and fry until done. 
Peel the beets and grate them on a coarse grater. 
Place the grated beets in a frying pan with the onions and carrots and fry until tender. At the end, add spices to the frying pan, a little sugar (literally 0.5 tsp) and fry for another minute. And at the last moment add 0.4 tsp. citric acid, mix everything and immediately turn off the heat. 
Peel the potatoes, wash and cut into small cubes. If the beans and meat have not yet been cooked, then the potatoes need to be filled with cold water, otherwise they may turn black. 
Place the potatoes in a saucepan and cook the soup until the potatoes are ready.
When the potatoes are cooked, add salt to taste and add the dressing. Let the soup boil and you can immediately turn off the gas. 
Leave the borscht and beans to steep for 10-15 minutes and then serve. They eat borscht with sour cream or mayonnaise.
Bon appetit!
This hearty and delicious borscht with beans will warm you up on a cold winter day and fill you with strength and energy. Detailed step-by-step recipe below...
Legumes, the family of which includes beans, are widely used in cooking for preparing first and second courses, as well as snacks.
The most valuable thing about these products is a large number of protein.
So, beans contain a quarter of protein, that is, they contain even more protein than fish or meat.
Legumes store well, so bean borscht can be cooked not only at the time of harvest, but throughout the winter.
True, legumes take quite a long time to cook, so we will add beans to the borscht along with the meat.
Some varieties of beans take a very long time to cook, so they can be boiled even earlier than meat, especially if the meat is such that it cooks quickly.
To speed up the process, you can also pre-soak the beans for several hours.
Borscht with beans - step-by-step recipe with photos
Ingredients
- 380 g pork ribs(or as many as there are)
- one piece each of onion, carrot and beet,
- 100 g tomato paste,
- 70 ml sunflower oil, half a glass of beans (or more),
- pepper and salt to taste, herbs,
- 2.5 liters of water,
- 1 laurel leaf.
Preparation
1. Today’s borscht I will cook on pork bones, they will provide our broth with a good richness. I'll wash the bones.
2. Place it in a saucepan and fill it with water.
3. Today I will use red beans. You can use more beans than I use.
4. Add the beans to the meat, add salt and let the broth simmer. As soon as the water boils, remove the foam. And then we’ll reduce the heat, cover the pan with a lid and calmly proceed with further actions: the broth will cook without our participation. Cook for about an hour, until almost full readiness beans and meat.
5. In the meantime, prepare the cabbage for cooking - finely chop it with a regular or special knife (for vegetables).
6. Cut the peeled potatoes into cubes.
7. Chop the carrots and onions and let them sauté on sunflower oil.
8. When the onions and carrots are fried, add grated beets to the sauté and tomato paste. Let's put out the gas on low heat 12 minutes.
9. It's time to put the cabbage in the pan.
10. Cook the cabbage for 15 minutes and add the potatoes to the pan.
11. After another 15 minutes, we’ll add the gas station.
Cook the borscht until all ingredients are ready.
Borscht with beans, one of the most intense and delicious dishes Ukrainian cuisine, whose history goes back far into the past. With my heart of this dish are beets and beans, it is these two ingredients that give the characteristic shade, as well as a rich aroma. Borscht also includes some vegetables, for example, carrots and onions, potatoes, cabbage (optional), as well as meat, lard, garlic and tomato paste or tomatoes, sour cream. Therefore, the dish is not just tasty and rich, it is very healthy, rich in vitamins, proteins, and healthy carbohydrates.
Ingredients:
for 3-4 l. water
Beef(pork) on the bone - 700-800 grams
Beans- 100-150 grams
Potato- 2-3 medium potatoes (200-300 grams)
Beet- 2 small or 1 medium (100-150 grams)
Carrot- 1 piece of medium size (75-100 grams)
Onion onion- 1 medium-sized onion (75-100 grams)
Tomato paste- 1 tbsp. spoon, or 1 small tomato
Oil vegetable for frying
Garlic- 2 cloves
Spices: salt, ground black pepper, Bay leaf, greens (dill, parsley, basil).
How to cook borscht with beans
1 . Let's prepare the beans. If the beans are young, they can be washed and added to the soup along with the meat; in 1-1.5 hours they will have time to cook. Dried (old) beans require preliminary preparation. It can be soaked in cold water for 5-6 hours (changing the water 3 times). Or boil in a separate bowl over low heat for about 3 hours. Rinse the meat on the bone and place on low heat until cooked, 1-1.5 hours.
Secret: if you cover a pan with beans with a lid, it will acquire a dark shade, but when the lid is open, it will remain light and will not lose color.
2
. When the meat is easily separated from the bone, it should be removed from the pan and left to cool. Then separate the meat from the bones and send it back to the borscht. Peel the potatoes, cut into cubes and add to the pan. It is advisable to cook borscht over low heat. At this stage you can already add salt, pepper and bay leaf.
3
. Peel the beets, grate them or chop them with a knife. Simmer in a frying pan over medium heat, stirring occasionally. When the beets become soft, add tomato paste and acidify a little (drip lemon juice or a little apple cider vinegar).
4
. Add the beets to the borscht with beans when the broth boils.
5
. Prepare fried onions and carrots. And add to the soup when it boils again. Add finely chopped or dried herbs and garlic. If desired, you can add a teaspoon of sugar to the borscht at the very end.
Delicious borscht with beans is ready
Bon appetit!
Borscht with beans, cooking secrets
Who doesn't love hot first courses? There are probably those who will say “I am.” Apparently, you tried something that you didn’t know how to cook properly.
Before soaking or cooking beans, regardless of their age, they must be rinsed well with cold water, allowed to drain, and then carried out various manipulations and cooked borscht with beans. After you boil the beans (if you are cooking them separately), also rinse the beans with cold water.
The most basic question is how to add beans correctly so that they reach the desired condition, are not hard or crumbly, and are cooked just like all the other ingredients. If you decide to cook borscht with beans recipe which implies the use of beef on the bone, you can safely put these two ingredients together. If the beans are young, recently picked, they will last an hour while you cook the broth. Just skim off the foam and the beans will be at the bottom of the pan.
If you use dried beans, which usually sit for a long time and become hard, just cook them separately. For example, put the beans on medium heat, add a good amount of water, and stir occasionally. The beans need about 3 hours to boil, then you can put them along with the meat and cook them in borscht for an hour and a half.
You can also pre-soak old beans overnight and just leave them. And the very next day, when you put in the borscht, throw it in with the meat, it will swell and cook quickly. Remember, the water will need to be changed several times, so if you have a lot of time, keep an eye on it and fill it with cold water every 40 minutes to an hour. It is thanks to the constant addition of cold water that the beans will cook faster.
Place green beans along with cabbage and potatoes; they will cook quickly. Such borscht with beans It won’t be as rich as with the old one, but the taste won’t suffer much from this and you won’t have to bother with soaking and pre-cooking.
You can arrange beans water bath. Cover the pan with a lid and simmer over high heat for 5 minutes. Then remove, but without opening the lid, let the beans brew for about 1 hour, and then cook for 2 hours. This recipe is suitable for red old beans and plain dried white.
There are several more ways. For example, add sugar to the water in which you cook beans (1 spoon for every liter of water). In 40 minutes, any beans, in the sense of any hardness, will be ready for you. Remember that white beans Always cook longer than the red one, not for long, but still. In the same way, they add not sugar, but soda, but use teaspoons, this will not change the taste of the beans, and will not absorb it, but they will cook much faster, almost 2 hours.
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