To make the borscht more rich and thick, remove the skins from three medium potatoes, rinse the tubers and place in a saucepan. The volume of the pan is designed for 5 liters. Pour in about 3-3.5 liters of cold water and set over high heat. After boiling, cook for 20-25 minutes until the tubers become soft.
While the potatoes are cooking, let's fry them. Peel the large onion and big carrot. Cut the onion into pieces, grate the carrots on a large grater. Fry in hot vegetable oil until soft, about 8-10 minutes over moderate heat.
Pour thick homemade tomato juice, you can even with seeds. Stir. Fry over medium heat, stirring occasionally, so that most of the liquid evaporates and the thickened tomato mass remains in the pan.
Peel the garlic. Use the amount according to your taste. Slice small pieces and add to the tomato mass. Stir and simmer for 2-3 minutes over low heat. Then turn off the fire.
When the potatoes in the saucepan become soft, remove them from the boiling water and mash them with a fork to a puree consistency and set them aside for now.
Peel the small beet roots. Rinse and grate on a coarse grater. Add grated beets to boiling water. Boil and cook over medium heat for 20-25 minutes until the broth becomes lighter in color.
Peel the remaining potatoes. Cut into small slices. Rinse and transfer to a saucepan. Let it boil. Cook over medium heat for 10-15 minutes until half cooked.
Wash the cabbage and chop it into thin strips. Add to other ingredients. Stir.
Immediately add mashed potatoes. Stir and bring to a boil. Boil over medium heat for 8-10 minutes to soften the cabbage.
When all ingredients are soft, add vegetables to tomato dressing. Stir.
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Open a can of canned beans tomato sauce. Add to the pan. Stir. Bring boiling water to the required volume. Add salt to taste, Bay leaf, ground black pepper. Boil it. Cook for 5-8 minutes over moderate heat.
Add chopped herbs and turn off the heat. Borsch with canned beans ready.
Cover with a lid and let sit for 20-30 minutes. Serve with sour cream.
Bon appetit!
Recipe for borscht with pork, it would seem standard, but each housewife turns it out in a special way. But mandatory ingredient The real Ukrainian borscht is beans. Dry beans take a lot of time to cook, so if you have limited time, you can safely substitute canned beans. It turns out just as tasty and nutritious.
To prepare borscht with canned beans, you will need:
- water – 3 l;
- meat (pork) 400 gr.;
- beets - 1 medium head;
- potatoes – 4 – 5 tubers;
- onion – 1 large head;
- carrots – 1 pc.;
- tomato paste - 2-3 spoons;
- white cabbage – ¼ large cabbage;
- sugar – 3 – 4 tsp;
- salt - 1 tbsp. l. without slide;
- ground pepper - 1/4 tsp;
- vegetable oil - 3 tbsp. l.;
- garlic - 2 large cloves;
- parsley - 10 sprigs;
- canned white beans - 1 cup.
Pork borscht recipe:
1. Wash the pork, cut into medium in portioned pieces, put in a saucepan, add water and put on fire. After boiling, skim off the foam, add salt and cook the meat over moderate heat until almost done, about 40 - 50 minutes. Peel the beets, rinse, cut half of the tuber into strips. Add pork to borscht.
2. Peel the onions and carrots, rinse in cold water. Cut half the onion into half rings, the rest into cubes. Cut some of the carrots into strips, grate the second part on a coarse grater. Add coarsely chopped vegetables to the broth.
3. Peel the potatoes, wash them, cut them into cubes. Finely chop the cabbage.
4. Place the potatoes in the borscht when the beets are soft.
5. Meanwhile, let's start preparing the frying.
6. B tomato paste add sugar and a little boiled water. Stir.
7. Reheat sunflower oil. Fry diced onion on it. When the vegetable becomes translucent, add the remaining beets and carrots, grated. Stew the vegetables until half cooked.
8. When the vegetables become soft, add canned beans and simmer for a few minutes.
9. Add prepared tomato sauce to the roast.
10. Test the potatoes for doneness; if they are ready, add cabbage. And frying will immediately follow. Let the borscht boil. Taste for salt. Pepper it.
Serve borscht with canned beans We recommend it with sour cream and garlic, garnishing the dish with parsley.
Now there's one more in your notebook new recipe borscht with pork.
First meal
Description
Borscht with canned beans- tasty, aromatic, satisfying and delicious dish Ukrainian cuisine, which residents loved different countries peace. Today we invite you to cook very delicious borscht with beans, canned in tomato sauce, on chicken broth in a slow cooker. A dish that we suggest preparing in a simple way step by step recipe from the photo, it turns out colorful, thick and fragrant.
Advice! Borscht with meat and legumes should be rich in taste and thick. It is convenient to use a multicooker, which is an indispensable assistant in the kitchen. How long to cook canned white beans? Cooking will not take more than an hour and a half, like cooking any first course.
So, to make it more convenient for you to prepare food, we suggest sticking to our simple recipe, which is illustrated step by step photos. Ukrainian borsch will pleasantly surprise you amazing aroma, rich taste and satiety. Add the proposed recipe to your culinary collection, because you will want to pamper your loved ones with the first dish more than once.
We wish you good luck in culinary experiments at home!
Ingredients
Steps
Send chicken leg into the slow cooker, pour cold water, add black ground pepper and bay leaf. Turn on the appliance to the “Cooking” mode and set the time to 2 hours.
While the broth is cooking, peel the potatoes, wash and dry the potatoes and cabbage. Potatoes should be cut into cubes, cabbage should be finely chopped. Place the vegetables in the broth and turn on the multicooker to the “Cooking” mode, setting the time to 40 minutes.
It is more convenient to fry in a frying pan. Onion and the beets should be peeled, washed and dried. After this, grate the beets and finely chop the onion. Place the onion in a frying pan with heated vegetable oil, and when it becomes translucent, the beets.
Then add tomato paste and sour cream to the frying. Stir the mixture until smooth.
Simmer over medium heat for two to three minutes.
Check the potatoes for softness. If the vegetable is ready, add the beans in tomato sauce to the broth.
Then add the frying and continue cooking for another fifteen minutes. Then you can turn off the multicooker. All that remains is to wash and chop the greens and add them to the borscht. Close the multicooker and let the first dish brew for a while.
After this, you can pour borscht with canned beans, made according to simple recipe With clear photos, into plates and serve. Bon appetit!
Borscht is the greatest invention of culinary science. Borscht with beans is good both cold and hot at any season and time of day. This amazing dish without meat - the only one of its kind that men favor.
Canned beans allow you to complete the cooking process in just an hour. Otherwise, it should be pre-soaked until completely swollen.
The beets are boiled first so that they do not turn the potatoes red. At the end, some gourmets add a little prunes instead of garlic. To highlight the taste of the dish, you just need a pinch of sugar.
Ingredients
- water - 3–4 l
- white cabbage - 500 g
- potatoes - 4–5 pcs.
- carrots - 1 pc.
- beets - 1 pc.
- onion - 1 pc. (if large)
- sunflower oil - 50 ml
- garlic - 2–3 cloves
- tomato paste - 2–3 tbsp. l.
- canned beans - 1 can (450 g)
- dill - 1 bunch
- bay leaf - 2 pcs.
- salt - to taste
- ground allspice - to taste
Preparation
1. Grind medium-sized beets on a coarse grater. Fill with 2–3 liters cold water, place on high heat. Once the liquid boils, reduce the heat slightly and simmer for 15–20 minutes until the beets change color.
2. Cut the potatoes into arbitrary small slices, place in the same pan and bring to a boil. Boil until the potato pieces become a little softer.
3. Cut the onion into pieces and fry in heated vegetable oil until golden.
4. Grate the carrots on a coarse grater, add to fried onions. Reduce heat and cook for 5-8 minutes until carrots are soft.
5. Add tomato paste, pour a little vegetable broth from the pan and cook for 5-7 minutes.
6. Cut the cabbage into strips. Add to the remaining ingredients and cook until all vegetables are soft. It will take approximately 20–25 minutes.
7. Add frying. Stir and bring to a boil again.
8. Open a can of beans (the beans may also be in the tomato), add them to the pan. Stir and boil again.
Tasty and nutritious, but Lenten borscht with canned beans will make it easier to endure fasting or dieting. For convinced vegetarians, the dish will be an indispensable source B vitamins, fiber and proteins. The given recipe allows you to cook hearty soup with a calorie content of only 93 kcal per 100 g.
Ingredients
To follow the original recipe, you need to prepare a set consisting of quite familiar products. You will need:
- canned beans – 1 can;
- beets – 2 pcs.;
- potatoes - 3 tubers;
- cabbage - a third or a quarter of a medium-sized head of cabbage;
- carrots – 1 pc.;
- onions – 1 pc.;
- tomato – 1 pc.;
- dill and parsley - several sprigs of each type of herb;
- salt to taste;
- water – 2 l;
- vegetable oil – 2 tbsp. l.
Cooking technology
This recipe will take 40 minutes.
The result will be 5 servings of flavorful soup.
A simple recipe for making borscht with the addition of canned beans
- A three-liter saucepan is filled with water and placed on high heat.
- Potatoes are washed in running water, peeled and cut.
- Remove the top spoiled leaves from the cabbage, wash it and finely chop it into strips.
- The potatoes are transferred to boiling water.
- The cabbage is lowered into the pan after the water has boiled again with the loaded potato slices. When the water boils again after adding the vegetables, reduce the heat to low and cover the pan with a lid.
- Onions, beets and carrots are washed and peeled. The onion is cut into cubes, and the root vegetables are grated on a coarse grater.
- Oil is poured into the frying pan and the bottom is greased with it. Heat the dishes over medium heat.
- Remove the skin from a washed tomato, previously doused with boiling water. The tomato is cut into cubes.
- When the oil begins to turn brown, place vegetables on it for frying: first, onion, spreading it evenly along the bottom, then also lay out a layer of beets. The frying pan is closed with a lid.
10. After another five minutes, a layer consisting of grated carrots is removed. After stewing the vegetables for 3-4 minutes, add the tomato and mix. The frying will be ready when the vegetables are completely softened. Then turn off the fire under the frying pan. During the process, the mixture is stirred periodically.
11. Transfer the finished frying into a saucepan, after boiling the broth again. The beans and the juice from the can are also sent there. The recipe calls for stirring the contents of the pan. The soup should come to a boil again. Next, turn down the heat and cover the dish with a lid. There is only 5 minutes left to cook the borscht.
12. The greens are washed and finely chopped. It is put into soup, which can now be salted.
13. Stir the borscht again and turn on the heat to maximum until the soup boils. Leave the pan like this for a couple of minutes, after which the fire is turned off.
Bon appetit! Meatless borscht with canned beans is ready!
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