There is nothing better for lunch than serving delicious, hearty borscht. Following the step-by-step recipe, cook borscht with canned beans and cabbage - and the goal will be achieved.
What kind of borscht does not exist! Residents of Eastern Europe: Russians, Belarusians, Ukrainians, Poles, Bulgarians, as well as Romanians and Lithuanians - cook them with great pleasure. Borscht is boiled in meat or vegetable broth, pork or veal, poultry or rabbit meat, smoked meats, and sometimes even fish are chosen for the broth. Put fresh or sauerkraut, eggplant, zucchini, mushrooms, pickled apples, beans. They can add kvass, horseradish, serve with sour cream, garlic, herbs. In short, there is no single correct recipe, each of them is good in its own way. We propose to cook a dish that is not replete with exotic ingredients, but whose taste is quite familiar to us. This is borsch with canned beans and cabbage. A step-by-step recipe will help even a beginner to cope with the dish and cook it wonderfully.
- Caloric content per 100 g - 39 kcal.
- Servings - 5 Plates
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork pulp - 400 g
- Potatoes - 4-5 tubers
- Cabbage - 1 small head of cabbage
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomato paste - 3-4 tbsp. l.
- Beans, canned in tomato - 1 can
- Parsley greens - 1 bunch
- Salt, pepper - to taste
- Vegetable oil for frying
- Water - 3.5 l
Step-by-step cooking of borscht with canned beans and cabbage
1. We wash the meat for the broth, cut into small pieces and fill with 3, 5 liters of water. Cook the broth, skimming off the foam. If you chose boneless meat, then cut into pieces, it will cook in 20-30 minutes, if you have meat on the bone, increase the cooking time to 40-50 minutes. Salt the broth to taste.
2. Cooking vegetables for frying. To do this, peel the onion and cut it into small cubes, and three carrots on a coarse grater or chop into strips.
3. Pour some vegetable oil into a frying pan, and lightly fry the vegetables.
4. Peel the potatoes and cut them into medium-sized cubes.
5. We free the cabbage from the outer leaves and finely chop it.
6. Meanwhile, the broth was cooked. Check the meat, it should be done. Put potatoes in a saucepan. Note that potatoes usually take up a sufficient amount of salt, so after boiling it for about 10 minutes, try the broth and add salt if necessary. We also remove the starchy potato foam.
7. Transfer the frying to the pan. Let it boil for 5 minutes.
8. Put the cabbage into the broth.
9. Take the canned beans out of the jar and put them in the borscht.
10. Dilute the tomato paste in half a glass of water, add immediately after the beans. Bring the dish to a boil and turn it off.
11. Delicious and rich borsch with canned beans and cabbage is ready! All have lunch!
See also video recipes:
Delicious borsch with beans and meat:
How to cook borsch with beans and sprat:
