Ukrainian borsch with beans is known all over the world for its rich broth, bright color and amazing vegetable taste. This soup is very satisfying and uplifting. There are a huge number of recipes for cooking borscht. Each housewife uses her secrets to make the soup brighter and more fragrant. At the same time, borscht is the first dish that is infused. It not only does not lose its taste characteristics, but also becomes better when stored in the refrigerator for 2-3 days.
An obligatory addition to borscht is sour cream or heavy cream, which will make the taste of the first course more delicate. We will cook borscht with beans. Therefore, the inclusion of meat in the composition of the soup can be abandoned. The first course with beans perfectly nourishes. The meatless option can be used as a first course for a lean table. Of course, in Ukraine, borscht is usually cooked with meat. The meat component can be chicken, beef on the bone, pork. You can use both fresh and frozen meat, as well as smoked pork ribs. The latter option will give the soup a specific flavor.
How to cook Ukrainian borscht with beans?
Experienced housewives know that borsch should be a bright, rich red color. To do this, beets should be pre-boiled without peeling, baked in the oven or stewed in a pan. Only after that the vegetable is included in the first dish. If the beets are cooked raw in a saucepan, they will lose all their color during cooking. As a result, borsch will acquire an ugly shade. Onions and carrots are recommended to be pre-fried in a pan. But if you want to make a more lean version, then these vegetables can be included in the raw form.
Any bean can be used. In this case, it should be pre-soaked overnight. Beans are cooked about the same time as meat. Therefore, these components are laid together. Then cabbage, potatoes, roasted vegetables are added to the composition, and beets are laid out last. Cabbage can be used both fresh and sauerkraut.
- Beef on the bone – 600 g;
- Dry red beans – 100 g;
- White cabbage – 300 g;
- Carrots – 1 pc.;
- Potatoes – 4 pcs.;
- Sugar – ½ tbsp;
- Salt, black ground pepper – to taste;
- Beets – 1 pc.;
- Garlic – 2 cloves;
- Bay leaf – 2 pcs.;
- Tomato paste – 2 tablespoons;
- Vegetable oil – 2 tbsp.
- We wash the beef, dry it with a paper towel, put it in a saucepan and pour it with cold water. Bring water to a boil. We remove the formed scale with a slotted spoon. You can just strain the broth. Cook beef for about 30 minutes;
- Add pre-soaked beans to the meat. Cook for another 30 minutes;
- We take out the beef from the broth and cut it into medium cubes;
- Shred cabbage into thin leaves. We send it to the broth;
- Now let’s take care of vegetables: cut the onion into small cubes, grate the carrots on a medium grater, we do the same with beets;
- In a frying pan, heat the vegetable oil, fry the onion in it until soft. Then add carrots. Cook, stirring constantly, for another 3-4 minutes. As soon as the carrots become soft, add the beets and tomato paste. Simmer another 5-7 minutes. Add sugar to the vegetables to neutralize the acidity of the tomato paste. Salt vegetables to taste;
- Cut the potatoes into medium cubes and send it to the broth. There we add the garlic passed through the press;
- After 10 minutes, we introduce the cooked frying into the soup, salt and pepper, add the bay leaf. Bring the soup to a boil, then turn off the fire, cover the borscht with a lid and leave to infuse for half an hour;
- Pour the borsch on plates, top it with sour cream, chopped fresh herbs and serve!