Lenten borscht with dry beans without tomatoes

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to cook lean borscht with dry beans without tomatoes? Real red borscht, hearty, rich, cooked in vegetable broth, with beans. We will cook the broth in advance and add it during the cooking process. Let's take dried beans. We will prepare the products according to the list, wash and peel the vegetables. We prepare borscht without frying, just boil it.

2. STEP 2

   

   Let's start with beans. Wash the beans, add water and cook until tender for 2 hours over low heat.

3. STEP 3

   

   Pour 2 liters of water into the borscht pan, put whole peeled beets in it and cook until tender for an hour.

4. STEP 4

   

   While the beets and beans are cooking, let's get to the rest of the vegetables. Cut the onion into small cubes, grate the carrots on a coarse grater.

5. STEP 5

   

   Cut the potatoes into large cubes, shred the cabbage on a shredder.

6. STEP 6

   

   Finely chop the greens.

7. STEP 7

   

   Squeeze the garlic into the chopped greens through a press.

8. STEP 8

   

   Remove the whole cooked beets from the boiling water and put them in a cool place to cool slightly.

9. STEP 9

   

   Place the potatoes and bay leaves in the water in which the beets were boiled and cook for 10 minutes.

10. STEP 10

    

    Then pour the chopped onion and grated carrots into the pan.

11. STEP 11

    

    Add salt to the pan and cook the vegetables for another 10 minutes.

12. STEP 12

    

    After 10 minutes, add shredded cabbage to the pan and cook for another 10 minutes.

13. STEP 13

    

    After the cabbage, add the boiled beans to the borscht and continue cooking for another 7 minutes.

14. STEP 14

    

    Meanwhile, grate the boiled beets on a coarse grater.

15. STEP 15

    

    Mix beets with chopped herbs and garlic, add tomato paste and mix.

16. STEP 16

    

    Add vegetable broth and beet mixture to the borscht.

17. STEP 17

    

    Mix the borscht well, bring to a boil and cook for another 2 minutes over low heat.

18. STEP 18

    

    Cover the pan with borscht with a lid, turn off the heat and let the borscht brew for another 10-15 minutes.

19. STEP 19

    

    Pour the borscht and beans into plates, season each portion with sour cream and serve for lunch.