Borsch with canned beans

Borscht refers to the dishes of Ukrainian cuisine, but is popular far beyond the borders of Ukraine. It is difficult to find a family in our country in which this unique filling soup is not prepared. In the traditional version, it is boiled in meat broth and served with meat, from vegetables it almost always includes cabbage, beets, carrots and onions, often adding potatoes and beans. The last ingredient is considered the most preferable if the soup is cooked lean, without meat. However, cooking beans sometimes takes even more time than cooking the very first course. Save time and get an excellent result is possible if you cook soup with canned beans. It is made simpler than the traditional, but also requires compliance with some rules.

Cooking Features

This soup should be thick, fragrant, have an appetizing red color. This is achieved by observing the proportions indicated in the recipe and the technology of cooking food.

For borscht, it is better to take beets of lettuce flowers. It has a small size, but brighter and more useful.
Red beetroot and tomato attach borscht. However, if the beets are put into the soup along with other vegetables, the color will be boiled out of it, and it will acquire an unappetizing brown tint. The color will remain if the beets are put into the soup 10 minutes before the readiness of the dish, but during this time it will hardly be able to reach the readiness. The problem is solved as follows: beets are brought to readiness before being added to the soup by stewing or baking.
Tomatoes for borscht can be used fresh and canned. They can also be replaced with ready-made tomato puree or tomato paste. It will affect the taste of the finished dish, but only slightly, and will not impair its organoleptic qualities.
If vinegar is added to the beetroot, it will be better to keep its color. When using vinegar, many housewives put in a toasted vegetable and some sugar to get a balanced taste. Sugar can be added even if sour canned tomatoes and sauerkraut are used to make borscht.
When cooking borscht, it is important to follow the correct order of the ingredients. Usually the first cabbage and potatoes are introduced, which require a longer cooking time, then products that do not require long preparation are introduced. Beets, fried vegetables and beans are introduced 5-10 minutes before the borscht is cooked in any order. If you add beans too early, it will become excessively soft, lose its shape. Each new batch of products in the soup lay no earlier than it boils after the introduction of the previous ingredients.
If fresh greens are added to borsch, this is done at the last moment. After the introduction of this component, the soup should also be allowed to boil and boil for a couple of minutes, otherwise it will quickly deteriorate. An alternative is to add herbs directly to the plates.
Borsch will taste better if it is not poured into plates immediately after cooking, and let it brew for 15-30 minutes.

Borsch with canned beans can be meat and lean, sometimes it is added pepper and other products. The technology of cooking dishes may have minor differences depending on the selected recipe. Observing the accompanying recommendations, you will not make mistakes and get the expected result.

Lean borsch with canned beans

Composition:

beets - 0, 3 kg;
cabbage - 0, 3 kg;
potatoes - 0, 3 kg;
tomatoes - 0, 2 kg;
carrots - 100 g;
onions - 100 g;
canned beans - 150 g;
water - 2, 5 l;
refined vegetable oil - how much will go;
apple cider vinegar (6%) - 5 ml;
salt, pepper - to taste;
fresh greens (optional) - to taste.

Preparation Method:

Wash and peel the beets, carrots, onions and potatoes, spreading the food on different plates.
Wash the cabbage, remove the covering leaves from the head, cut out the stalk. Finely chop the cabbage. The neater and thinner you cut it, the tastier and more appetizing you get borscht.
Cut potatoes into medium-sized bars.
Boil the water, put the potatoes in it.
When water boils, put cabbage into it. Cook for about 20 minutes. At this time, make preparations for refueling.
Pour boiling water over tomatoes, peel them, cut them into small pieces of any shape.
Cut onions into small cubes.
Coarsely beet and carrot.
Heat the oil in two pans. In one pan, place the beets, watering it with vinegar. Put onions and carrots on another pan. Divide the tomato mass in half and distribute in pans with vegetables after they are slightly roasted. Stew vegetables until soft.
Open the jar of beans, drain excess liquid from it, pour the beans into the pan.
After the next boiling of the soup, put the beets in it. Wait until it boils again.
Add carrots and onions. Boil the soup for another 5 minutes.
Remove the pan from the heat, let the soup stand for 12-20 minutes.

When serving borscht to the table, generously sprinkle it with finely chopped greens.

Meat borsch with canned beans

Composition:

turkey leg - 0.5 kg;
fresh cabbage - 0, 25 kg;
potatoes - 0, 25 kg;
canned beans - 150 g;
beets - 0, 2 kg;
onions - 150 g;
carrots - 150 g;
garlic - 2 cloves;
tomato paste - 50 ml;
refined vegetable oil - how much will go;
bay leaf - 2 pcs .;
black pepper peas - 5 pcs .;
salt - to taste;
water - 2, 5 l.

Preparation Method:

Wash turkey drumstick, put it in a saucepan, cover with water.
Put the pot on the fire. On medium heat, bring the water to a boil. Cook the meat for 5-10 minutes, removing the foam protruding on the surface of the water.
Turn down the fire. Add pepper and bay leaf. Cover the pan with a lid, leaving a gap, and cook the turkey for another 30-40 minutes.
Remove the turkey from the broth, let it cool. Strain the broth and return to the stove.
Chop the cabbage, put it in the broth.
Peel, cut the potatoes into small cubes. Put it in the pot after the broth boils again.
Slice beets and carrots into thin strips. Onions cut into thin halves of the rings. Finely chop the garlic cloves.
Heat the oil in a deep frying pan, put onions, garlic and carrots in it, fry them until golden brown.
Add tomato paste, reduce heat. Simmer the food until the tomato turns dark.
Put the beets, mix, pour the soup broth from the pan. Stew until soft beets.
Put stewed vegetables in a pan with potatoes and cabbage, mix.
When the soup boils again, add beans to it.
Separate the turkey meat from the bone and cut it into small pieces. Put in the soup. Salt and season to taste.
Cook the soup 5 minutes after its next boil and remove from the stove.

Let the borsch infuse for 20 minutes, serve, seasoned with sour cream.

Borsch with canned beans and sauerkraut

Composition:

beets - 0, 3 kg;
canned beans - 0, 25 kg;
potatoes - 0.5 kg;
sweet pepper - 0, 2 kg;
celery root - 150 g;
carrots - 150 g;
onions - 150 g;
refined vegetable oil - 80 ml;
tomato paste - 20 ml;
sauerkraut - 0, 25 kg;
salt, black pepper - to taste;
water - 3 l.

Preparation Method:

Peel the beets, cut them into strips or chop them in a grater intended for the preparation of Korean salads.
In the same way, grind the peeled carrots and celery root.
Remove the husks from the bulbs, cut the onion into thin halves or quarters of rings.
Pepper, cleared of seeds, cut into strips or quarters of rings.
In a deep frying pan, heat the oil, put the onion in it, roast it. Add carrots, peppers and celery root, fry them with onions for 5 minutes.
Add beets and tomato paste. Turn down the heat. Extinguish 5 minutes.
Add a little warm boiled water or broth to the vegetables, continue to stew them until the beets are soft.
Slice the potatoes, cover with water, bring to a boil and cook for 10 minutes.
Add sauerkraut, after 5 minutes enter the beans and cook for the same time.
Add the remaining vegetables, ground black pepper and salt. Wait until the soup boils, and boil it for 5-10 minutes.

If you do not fast, try to cook this soup in meat or chicken broth - it will turn out even more tasty.

Borsch with canned beans is cooked faster and easier than traditional soup of this type. The dish is nourishing, tasty. If the technology of its preparation is not broken, the soup will have an appetizing red color and seductive aroma.

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