Borscht with canned beans

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   While the water for the borscht is heating in a saucepan, prepare all the necessary ingredients: peel and wash the beets, potatoes, garlic and onions, cut about 400 g of cabbage from a head of cabbage, rinse it, and also rinse the green onions.

2. STEP 2

   

   Cut the beets into small cubes.

3. STEP 3

   

   Then cut the onion into small cubes.

4. STEP 4

   

   Place the beets and onions in a deep frying pan or saucepan, add vegetable oil.

5. STEP 5

   

   Place the frying pan on the heat, stir and pour in the cucumber marinade. Cover the pan with a lid and simmer the beets and onions over low heat for half an hour, stirring occasionally.

6. STEP 6

   

   Next, cut the potatoes into large cubes.

7. STEP 7

   

   Place the chopped potatoes in a pan of boiling water and cook for 20 minutes over low heat.

8. STEP 8

   

   Meanwhile, finely chop the cabbage.

9. STEP 9

   

   After 20 minutes, add the shredded cabbage to the pan with the potatoes.

10. STEP 10

    

    Now we return to the beets and add canned beans to them.

11. STEP 11

    

    Mix the beets and beans, cover the frying pan with a lid and turn off the heat.

12. STEP 12

    

    Finely chop the green onions.

13. STEP 13

    

    Squeeze the garlic through a press into the chopped onion.

14. STEP 14

    

    Place the beets and beans in the pan with the potatoes and cabbage and mix well.

15. STEP 15

    

    Following the beets, add green onions and garlic to the borscht.

16. STEP 16

    

    Then add tomato paste.

17. STEP 17

    

    Add salt to the borscht and mix well again.

18. STEP 18

    

    Cover the pan with borscht with a lid, let it simmer for another minute and turn off the heat.

19. STEP 19

    

    The borscht with beans is ready, you can pour it into plates, but it’s better to wait another half hour for it to sit in the pan. And the next day, this red borscht with beans will be even tastier.

20. STEP 20

    

    Serve red borscht with beans hot for lunch; you can add a spoonful of sour cream to each serving.

Comments on the recipe

Rat

28.11.2023

4.5

Something new!. I'll have to cook it, thanks! I make soup with canned red beans, vegetables and tomato paste. I recommend!

Maystin

28.11.2023

5

For the first course today I prepared borscht with canned beans. I grated the beets on a coarse grater and when stewing, I didn’t have any cucumber marinade on hand. Therefore, I added sugar and a little cherry plum vinegar to my taste. You can, in principle, add regular vinegar, or even do without it altogether. My husband likes cabbage in borscht crispy, so, guided by the family’s preferences, I put it in the borscht about 4 minutes before the end cooking I didn’t add green onions, but I did add dry parsley to the dish. The borscht turned out delicious, the main thing is to let it brew! Thanks for the recipe!

Gera

28.11.2023

4.9

Your borscht is interesting, but I also like this recipe

Katerina

28.11.2023

4.7

An interesting recipe for borscht with canned beans and the technology for preparing it. I will definitely try to cook it like this.