First courses

Lean borscht with beans

Lean borscht with beans tasty and very rich. Beans replace meat. Healthy borscht can be eaten even by those who carefully monitor the caloric content of dishes and follow various diets during meals.

Such borscht can be prepared for the Holy Supper or during fasting. We recommend cutting the beetroot into long straws, it is tastier and more beautiful. Borscht is served hot. When serving, you can decorate it with straws from beets that we put aside and beans. You can also add various greens.

Ingredients for cooking lean borscht with beans

  • white beans in tomato sauce – 400g.
  • vegetable broth – 1,5 l.
  • boiled beets – 400 g.
  • potatoes – 2-3 pcs.
  • carrots – 1 pcs.
  • onion – 1 pcs.
  • garlic – 4 cloves.
  • dill – to taste.
  • tomato paste – 2 tbsp.
  • lemon juice – 2 tbsp.
  • sugar – 1 tbsp.
  • bay leaf – 1 pcs.
  • oil.
  • ground black pepper – to taste.
  • salt – to taste.

Preparation of lean borscht with beans

Boil the beets and rub them on a coarse grater. We leave a small piece whole. Sprinkle with lemon juice, mix and set aside.

Cut carrots into strips, potatoes into medium cubes, onions into half rings. Heat the oil and fry the carrots and onions for 7-10 minutes. Add 3 tablespoons of tomato paste. water, stir and pour over the vegetables, simmer for 5 minutes.

Bring the vegetable broth to a boil, throw in the bay leaf, and add the potatoes. Cook for about 10 minutes. Beat garlic, dill, sugar and salt in a blender.

Set aside some beans for decoration. Place the grated beets, fried vegetables, and beans in the broth. Salt and pepper to taste. Cook for 5-10 minutes. Add spicy dressing, turn off the heat and insist for 15 minutes.

Lean borscht with beans finished!

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