Lenten borsch with beans is the ideal hot option for inclusion in the menu during a fasting or in a vegetarian diet. After the meal, there will be no doubt about the nutritional value of the dish and its excellent ability to satisfy the feeling of hunger for a long time and qualitatively.
How to cook borscht with beans?
A lean borsch is prepared with beans without meat on vegetable or mushroom broth, which is cooked with the addition of all kinds of roots and onions.
- Beans are used canned or raw. The latter is previously soaked in water for 12 or more hours, after which it is washed and cooked until soft, before adding the remaining ingredients.
- Cabbage in borsch is added raw or sauerkraut, before letting it in a saucepan or frying pan. In addition to white varieties, the use of cauliflower or sorrel inflorescences is allowed.
- In addition to cabbage, there are beets, carrots, onions, potatoes, Bulgarian peppers and tomato in the form of tomatoes, pasta or sauce.
- From the spices and seasonings, traditionally add laurel, peas of sweet and black pepper, greens, garlic.
Recipe for borsch with beans and beets
Traditional lean borsch with beets and beans can be prepared without frying vegetables and using vegetable oil. At the same time, the stage of vegetable filling is lowered, beets and carrots are placed in the broth with beans first, and potatoes and other vegetables are added after 10 minutes of cooking.
Ingredients:
- vegetable broth - 2.5 liters;
- red bean - 1 glass;
- cabbage - 250 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomatoes - 4 pcs .;
- garlic - 2 teeth;
- Bulgarian pepper - 0,5 pcs .;
- oil - 40 ml;
- salt, pepper, sugar, spices.
Preparation
- Soak and boil the bean in the broth.
- Add the potatoes, cook for 10 minutes.
- Lay the fry from onions, carrots and beets, add tomatoes and garlic.
- Throw pepper, cabbage, seasonings into a saucepan.
- After 15 minutes borscht with red beans will be ready.
Borsch with canned beans
Faster burgers with canned beans are being cooked faster. Do not wait for the maceration of the beans and their long cooking, but just add the ingredient at the end of the vegetable preparation. You can supplement the composition with celery or parsley root, and instead of tomato paste add fresh tomatoes, sauce or ketchup.
Ingredients:
- vegetable broth - 2.5 liters;
- canned beans - 1 can;
- cabbage - 300 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomato paste - 40 g;
- Bulgarian pepper - 0,5 pcs .;
- garlic - 1 tooth;
- oil - 40 ml;
- salt, pepper, sugar, seasoning.
Preparation
- Potatoes are boiled for 10 minutes.
- Add the roast beetroot, carrots with onions and pasta.
- Lay cabbage, pepper, all seasonings, cook for 10 minutes.
- Stir in beans, garlic.
- After 5 minutes of languishing, lean borsch with beans can be tried.
Borsch with white beans - recipe
Borscht with white beans is prepared with canned tomatoes in its juice, which must be rid of the peel, if available, and grate the fruits on a grater. Beans will be tinned, which should be added at the end of cooking or raw, pre-soaking them and boiling until completely cooked.
Ingredients:
- vegetable broth - 2.5 liters;
- white beans - 200 g;
- cabbage - 300 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomatoes in its juice - 200 g;
- garlic - 1 tooth;
- oil - 40 ml;
- salt, pepper, sugar, seasoning.
Preparation
- Boil the beans in the broth.
- Add the potatoes, and after 10 minutes, cabbage, fried beets and carrots with onions and tomatoes.
- Season the lean borsch with white beans and cook until ready for all vegetables, adding at the end of the cooking chopped garlic.
Borsch with green beans - recipe
The next version of hot is characterized by a lower caloric content due to the addition of bean pods instead of traditional beans. For this purpose, a dressing for borsch with carrots and beans, chopped, sliced in small slices, is prepared separately in a frying pan or a saucepan. Add the roast at the end of cooking.
Ingredients:
- water - 2 l;
- string beans - 250 g;
- cabbage - 300 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomato juice - 0,5 l;
- Bulgarian pepper - 70 g;
- oil - 40 ml;
- salt, pepper, sugar, laurel, greens.
Preparation
- Cook the potato cubes in water for 10 minutes.
- Separately fry the beets, add to the pan along with the cabbage.
- Fry onions with carrots and beans, pour tomato juice, pripuskayut, poured to vegetables.
- Season borscht with green beans, add sweet pepper, cook for 10 minutes.
Borsch with sauerkraut and beans
A special rich taste with pleasant acidity acquires a lean borsch with beans if it is cooked with sauerkraut. The billet, if excess acidity is washed under running water, squeezed, and then allowed in a frying pan or saucepan to the desired softness, adding sugar if necessary.
Ingredients:
- water - 2 l;
- beans - 200 g;
- sauerkraut - 250 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomato paste - 100 g;
- garlic - 2 teeth;
- oil - 60 ml;
- sugar - 10 g;
- salt, pepper, laurel, greens.
Preparation
- Soak and boil the beans.
- Fry a little and pruned with the addition of oil and sugar cabbage.
- Pour potatoes to the beans, boil until soft.
- Add cabbage, fry from carrots, onions, beets and tomato, seasonings are introduced.
- Boil borscht with sauerkraut and beans for 5-10 minutes, add garlic, greens, let them brew.
Lenten soup with mushrooms and beans
Not inferior to the nutrition of classic versions of cooked lean borsch with mushrooms and beans. Especially delicious hot will be on vegetable broth, which when cooking, add white mushrooms or mushroom powder for saturation and flavor. All vegetables except cabbage and potatoes should be fried before adding to the pan.
Ingredients:
- water - 2 l;
- beans - 200 g;
- mushrooms - 200 g;
- cabbage - 250 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomatoes - 4 pcs .;
- garlic - 2 teeth;
- oil - 60 ml;
- Bulgarian pepper - 1 pc .;
- salt, pepper, laurel, greens.
Preparation
- Boil the soaked beans, add potatoes and cabbage.
- Fry separately mushrooms and vegetables, adding paste, spread in a pan.
- Season the lean borsch with mushrooms and beans, boil for 10 minutes, adding garlic and greens at the end.
Borscht of cauliflower with beans
If the traditional borscht of fresh cabbage with beans bored and want to give the dish an originality and ease, you can replace the white cabbage vegetable with cauliflower inflorescences. In this case, as it is impossible to place the green onions, which can be added to the plate when served or in the pan at the end of cooking.
Ingredients:
- water - 2 l;
- beans - 150 g;
- cabbage color - 200 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomato puree - 200 g;
- garlic - 1 tooth;
- oil - 40 ml;
- green onion - 2 stems;
- salt, pepper, laurel, greens.
Preparation
- Potatoes are put in a pot of boiled beans, and after 10 minutes, cabbage inflorescences.
- Fry beets and carrots with onions, adding tomato.
- Transfer the vegetables into a saucepan, seasonings, greens, and cook for another 5-10 minutes.
Green borsch with beans
The recipe for borsch with beans and sorrel is especially appropriate in the spring, when there is a shortage of vitamins. If desired, you can add to the composition and other greens: wild garlic, quinoa, nettle, spinach. It is convenient to use canned beans, which you add by first throwing the beans on a sieve.
Ingredients:
- water - 2 l;
- beans - 1 pot;
- sorrel - 2 bunches;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- tomato paste - 3 tbsp. spoons;
- oil - 40 ml;
- salt, pepper, laurel, dill and parsley.
Preparation
- Potatoes are boiled in water for 10 minutes.
- Add the Bulgarian pepper, and after 5 minutes fry from beets, onions, carrots and tomatoes.
- Add sorrel, seasonings, cook hot for 5 minutes, serve with greens.
Lenten soup with prunes and beans
If someone has not tried to add prunes to borsch, you should fill in the gap and evaluate the advantages of this version of hot. Dried fruit must be taken pitted and cut into strips or cubes. Special notes will give the roots of celery and parsley, which are included in the frying.
Ingredients:
- water - 2.5 liters;
- beans - 100 g;
- prunes - 7 pcs .;
- cabbage - 250 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- the root of celery and parsley - 50 grams;
- Bulgarian pepper - 1 pc .;
- tomato paste - 2-3 tbsp. spoons;
- oil - 40 ml;
- salt, pepper, sugar, spices.
Preparation
- Boil the beans.
- Add the potatoes, lettuce separately, cook for 10 minutes.
- Add roasted roots with onions and tomato, cabbage, sweet pepper, prunes, seasoning.
- Boil borsch with prunes and beans for 10 minutes.
Lenten soup with sprat and beans
On permitted days, you can cook a tasty lean borsch with sprats in tomato and beans. Canned food should be quality with whole fish, without any off-flavor. If desired, you can adjust the composition and technique of the recipe, adding other vegetables or replacing the beans with canned.
Ingredients:
- water - 2.5 liters;
- beans - 100 g;
- sprat in tomato - 1 can;
- cabbage - 300 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- tomatoes - 2 pcs .;
- oil - 40 ml;
- salt, pepper, spices, herbs.
Preparation
- To the boiled string beans lay potatoes and cook for 10 minutes.
- Add cabbage, fried onions with carrots and beets with the addition of tomatoes.
- Season borscht, lay canned food, give a cook for 10-15 minutes, served with parsley or dill.
Borsch with beans in a multivariate
It's easy and easy to cook lean borsch with beans in a multivariate . Soaked for at least 12 hours and washed beans in this case are laid with potatoes and other vegetables. Those who prefer cabbage in a dish with a light crunch, it is necessary to add it together with Bulgarian pepper 30 minutes before the end of the selected program.
Ingredients:
- water - 2.5 liters;
- beans - 200 g;
- cabbage - 250 g;
- beet - 1 pc .;
- potatoes - 3 pcs .;
- carrots and onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- tomato paste - 3 tbsp. spoons;
- oil - 40 ml;
- salt, pepper, seasonings.
Preparation
- Fry onion in the "Baking" mode onions with carrots and beets.
- Add the soaked beans, potatoes, cabbage, sweet pepper, pasta.
- Fill the contents of the bowl with water, season and cook in the "Soup" or "Multipovar" mode for 1.5 hours.