2020-08-13 / test@t
Borscht with beans
This lean borscht is no faster than usual in time. But labor is required three times less - after all, vegetables are baked in the oven, all that remains is to cut them and put them in a saucepan!
Ingredients
- 300 g beets
- 500 g potatoes
- 250 g carrots
- 200 g onions
- 300 g cabbage
- 6 cloves of garlic
- 1 small bunch of parsley
- 1 can (400 g) white beans
- 1 liter chopped tomatoes in their own juice
- 3 tbsp. l. vegetable oil
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 200 ° C. Wash the beets, carrots and potatoes with a brush, wrap them individually in foil and bake until soft (potatoes and carrots - 40 minutes, beets - 1 hour).
Step 2
Put the cooked vegetables in cold water directly in the foil for 10 minutes. Expand, cool and peel. Grate the beets, cut the carrots into cubes with a side of 1.5 cm, potatoes into medium slices.
Step 3
Peel and finely chop the onion and 3 garlic cloves. Chop the cabbage quite thinly (remove the stalk), then cut across into 2.5–3 cm pieces.
Step 4
Fry the onions in a large heavy-bottomed saucepan, 5 minutes. Add garlic and cabbage, fry for 5 minutes. Pour 1 liter of hot water, bring to a boil, cook for 10 minutes.
Step 5
Add beets and carrots, bring to a boil, cook for 3 minutes. Pour in the tomatoes along with the juice, add the beans (no liquid), bring to a boil, put the potatoes. Bring to a boil again, season with salt and pepper, simmer over low heat for 5 minutes.
Step 6
Chop the remaining garlic together with the parsley, add to the borscht. Turn off the heat, let it brew under the lid for 5 minutes.
See more