Without meat? Meat lovers will ask. Red borscht without meat with beans. But it’s possible, and we’ll share how to do it. During the period of fasting, many adhere to the use Lenten dishes, and can cook in peace delicious borscht with beans, which contain the protein necessary for the body. borscht with beans!

To prepare a 4-liter pot of borscht, you need the following ingredients:

• 3 large potatoes;
• 1 small carrot;
• 1 small onion;
• 70 g beans;
• cabbage;
• 2 medium sized red beets;
• 2-3 cloves of garlic;
• 100 g vegetable oil;
• 1 tomato;
• Seasonings and spices: salt, ground black pepper, dry basil, bay leaf, allspice;
  Citric acid to taste (1/3 tsp).

Red borscht without meat with beans

Beets and beans must be boiled first. In order to cook beans faster, you must first soak them in water for 4-6 hours, and only then set them to cook. The beets are cooked for approximately 2 hours.
After we have cooked the beets and beans, the borscht will be ready in 40 minutes.

Potatoes need to be peeled and cut into cubes. Fill it with water in a saucepan and put it on the stove.

The onion needs to be finely chopped, the carrots grated on a fine grater and simmered in oil. Add chopped peeled tomato to carrots and onions.

The cabbage needs to be cut very little so that the borscht does not turn into a thick porridge. A quarter of a small cabbage is enough.

When the potatoes boil, add a bay leaf, 2 peppercorns, onions and carrots, and cabbage.
After 15 minutes, add the grated red beets, salt and pepper.

Peeled garlic cloves should be finely chopped and added to the borscht.

Let's try in 10 minutes. tastes like borscht, add salt if necessary, add citric acid, some dried basil, green dill and parsley and beans.

Read also: Recipes with feijoa, beneficial features feijoa

If all the ingredients are cooked, remove from the stove. You can serve with sour cream, garlic donuts or croutons. Borscht will be delicious even without meat, you will be convinced of this.

See also video recipe

Borscht with smoked bacon

Borscht is the most common first dish, prepared in almost all families. Traditionally they are cooked in meat or bone broth. But vegetarians and those who adhere to food restrictions during fasting can also enjoy borscht by preparing it to their specifications. The most popular option for them is a very hearty and tasty borscht with beans.

Lenten borscht without meat with beans

The absence of meat component does not in any way affect the taste and nutritional value of the dish. The meat completely compensates for the beans, enriching the stew with its vegetable proteins. Despite the simplicity of the recipe, consider the proposed step by step recipe, so that even novice cooks can understand everything.

Ingredients:

1. Beans - 1 seed
2. Cabbage - 350-400 gr
3. Potatoes - 4 pcs.
4. Onion - 1 pc.
5. Carrots - 1 pc.
6. Beets - 1 pc.
7. Tomato juice – 200 ml

Cooking method: boiling

Cuisine - Slavic

Preparation time - 15 minutes

Cooking time - 30 minutes

Number of servings - 4

Cooking method

Soak the beans in water in advance so that they swell. This procedure will then reduce their cooking time. The beans should increase 2.5 times, as can be seen from the photo.

Either grate the carrots coarsely or chop them into thin strips with a knife. Cut a medium-sized onion into cubes. Finely chop the cabbage (you can use half a small cabbage). Then knead it slightly to soften the vegetable. Chop the potato tubers into cubes or small pieces. Red beets are cut into thin strips. If desired, you can also grate it.

Place the beans in a saucepan with water and bring it to a boil.

Advice. If you are preparing lean borscht from dark legumes, keep in mind that when boiling they can tint the water. In this case, drain the boiled water and refill the beans with fresh ones.

In parallel to hot frying pan prepare frying for borscht. Sauté the onion until soft.

Then add carrots to it and fry the vegetables until softened.

Beet straws are stewed in a separate bowl. 5 minutes after sautéing, pour tomato juice into the beets.

Advice. Fruit juice can be replaced with tomato paste or fresh tomatoes blended in a blender.

After the beans boil, add the cabbage to the pan.

Advice. If borscht is prepared from a young head of cabbage, then the potatoes go into the pan first.

When the cabbage boils, add potatoes to it. Then add the fried carrots and onions. The last thing to add to the borscht is the beets. At the end, salt the borscht to taste. You can sprinkle it with chopped herbs. It is very tasty to eat a dish with garlic donuts.

The most delicious vegetarian borscht will be when it sits for 24 hours. During this time, it is infused, all components are saturated with each other.

Another dietary borscht without meat made from canned beans and mushrooms can be found in the video

If some soups are good even without meat, then borscht is what we are used to eating richly (if not gluttonously) and the exclusion of a good bone with meat from its ingredients leads to a complete breakdown of stereotypes. How can borscht not be filling?! But what to do during Lent when you want your favorite soup? Try adding beans to it. Lenten borscht with beans, a step-by-step recipe with photos of which we will look at in two versions today, will be an excellent solution to the problem. Beans contain protein that can replace meat for us. This is from a nutritional standpoint, which most of us don't really care about. We are much more interested in taste. And this borscht has excellent taste. As you know, beans are a starchy vegetable and, thanks to them, the broth in the soup will be thick and rich, so that we won’t even feel the absence of the usual meat in it. You can prepare lean borscht with beans in different ways; today you will see two recipes: one with “raw” beans, the second with canned ones, which will help you decide which one to take note for yourself. Well? Are we ready?

Meatless lean borscht with beans: step-by-step recipe with photos

Today I prepared a delicious hearty lean borscht with white beans. I cooked traditional red borscht without meat; during Lent this is an irreplaceable dish. It can also be appetizing. The proposed borscht recipe is designed for 2.5 liters of water. This is the perfect hot first course for fasting days.

Ingredients:

• carrots - 1 pc.;
• potatoes - 2 pcs.;
• beets - 1 pc.;
• tomato paste - 3 tbsp;
• cabbage;
• dry beans - 100g;
• salt;
• sugar;
• sunflower oil.

How to cook borscht with beans and without meat

Cover the pan with lean borscht with a lid and set aside to allow the borscht to steep. This will make it even more flavorful.

Serve borscht with fresh finely chopped herbs.

Meatless borscht with canned beans

The second version of lean borscht that I cook is with canned beans. The difference is, in principle, small. The main difference is time. If dry beans have to be soaked in advance or cooked for a very long time, then this is not required for canned beans. The manufacturer has already handed over everything for us. For borscht, you can use any type of beans: white or red, or even in tomato (then you won’t need to add tomato paste).

What we need:

• canned beans - 1 can;
• beets - 1-2 pcs.;
• potatoes - 3-4 pcs.;
• cabbage - 300g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• tomato paste - 4 tbsp. l.;
• greens (dill and parsley) - 5-6 sprigs;
• salt to taste;
• water - 3 liters;
• vegetable oil - 2-3 tbsp. l.

How to make lean borscht from canned beans

Chop the greens just before serving and pour into each plate.

I don’t know about you, but heavy food doesn’t go down my throat in the summer. But nevertheless, you don’t want to give up traditional and favorite dishes either. The fact is that I really love borscht, so on hot days I prepare a lean version of it, and use beans instead of meat. This soup is even easier to prepare, and it can be served both cold and hot. Let's figure everything out in order and do it together.

You can use any beans you like - dried or canned. I chose the first option, if your choice does not coincide with mine, then just soak the beans in water overnight.

Pour 3 liters of water into a saucepan, put the beans in and put on fire. The water must be brought to a boil before proceeding to the next step.

Chop the beets into thin and long pieces. This can be done with a knife or simply use a grater.

Pour a small amount of vegetable oil into the pan and fry the beets, stirring occasionally, for 5 minutes. Then add 2 teaspoons of sugar and a little vinegar, stir and simmer for 2-3 minutes.

Place the beets in a boiling pan of water and continue cooking. In the meantime, let's move on to the next stage.

Finely chop the onions and carrots.

Fry them in a frying pan in vegetable oil for about 5 minutes. Then add a tablespoon of tomato paste, stir and simmer lightly for 2-3 minutes. Place the contents of the frying pan into the pan with borscht.

Finely chop 250 grams of cabbage, peel the potatoes and cut into arbitrary pieces.

Add cabbage and potatoes to the pan, add salt to taste, black peppercorns and bay leaf. Stir, bring to a boil and cook for about 10 minutes over low heat.

Serve Lenten borscht with or without sour cream at your discretion. Also chop the herbs and garlic.

I don’t know about you, but I simply cannot imagine my daily diet without the first course. It is necessary to eat hot food every day for proper metabolism to occur in the body. One of my favorite soups is red borscht. I always cook it with beans, I just can’t imagine it any other way. this dish.

Borscht is a soup made from beets. Due to this, it acquires its characteristic burgundy hue. The dish is considered truly Slavic. The name comes from the hogweed plant; it was with it that the first dish was previously prepared.

There are a sufficient number of varieties of today's dish, but for now we will touch on the topic of soup with beans. This ingredient is often used to prepare Lenten version. This can be justified by the high protein content in legumes, the presence of which exceeds even some types of meat.

You can serve the first one with sour cream or mayonnaise. I also like to cut myself a head of onion and eat it purely as a bite. Today I’ll also tell you the secret of how to cook borscht so that it doesn’t lose color. So let's get started!

A dish prepared according to this recipe will delight all household members and they will definitely ask for more. We will cook in a 3-liter saucepan, so calculate the amount of ingredients for your volume of dishes in advance.

Source: https://youtu.be/G5AqAMh7Iu8

Ingredients:

• Pork ribs – 500 g
• Potatoes – 5 pcs.
• Beetroot – 1 pc.
• Beans – 1 cup
• Cabbage – third fork
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Tomato puree – 30 g
• Garlic – 4 cloves
• Apple cider vinegar – 2 tbsp. l.
• Sugar – 1 tsp.
• Bay leaf
• Salt pepper

Cooking method:

1. Cooking borscht begins with broth. You can take any meat, in our case it is pork ribs. Fill half a pan with water and put 1 small onion and ribs in it. Place the container on medium heat and cook the broth.

If you wish, you can also add parsley roots and cilantro, you will get a very pleasant aroma and taste.

2. While everything is cooking, it’s time to get to the vegetables. Cut the potatoes into medium cubes and set them aside, it’s better to add water so that they don’t turn black. Chop the onion into small fragments.

With carrots, things are a little different; they need to be cut into strips. You can, of course, grate it, but chopped will have a more aesthetic appearance in the soup. We do the same with beets, only you can cut them larger.

3. You will need approximately 300 g of cabbage, chop it finely. Also, for ease of operation, you can use a shredder. There is no need to chop the vegetable too much. The garlic should be finely chopped, or you can put it through a press at the very end.

In order to quickly peel a head of garlic, you can simply press on it from the plumage side, put it in a bowl, cover it with another one and shake it thoroughly. Having completed these steps, the husks will separate from the cloves.

4. After the broth boils, a foam forms on the surface, it must be removed otherwise the borscht will turn out cloudy and films will appear. Next, add the beans to the pan. It must be soaked in advance (overnight). If you have not done this, then add the beans to the meat at the very beginning of cooking and cook for 1.5-2 hours. Or use a canned product.

5. Meanwhile, put a frying pan on the stove and pour vegetable oil into it. Sauté onions and carrots until tender. Vegetables should take on a golden hue. It is best to first fry the onion until golden brown and then add the carrots. We transfer the finished sauté into a separate container.

6. Now pour oil into the pan again, only now we will cook the beets. Fry it over medium heat for 2-3 minutes. Then pour vinegar into the vegetable and reduce the heat slightly. Simmer the root vegetable for another 5 minutes. After a while, add half a glass of broth from the pan to the pan and cover with a lid, simmer for 5 minutes.

7. After stewing the beets, add the prepared sauté mixture and mix everything. Add tomato paste or puree, sugar, a third of tsp. ground pepper, 1/2 tbsp. l. salt and a couple of bay leaves. Simmer the dressing for 5-10 minutes until cooked.

After a while, the water in the pan will evaporate; you need to add it to the desired level. Keep in mind that other ingredients will be added to the total volume.

8. We take the meat and onions out of the broth, throw out the latter, and meat product cut into pieces. We send it back into the liquid and add potatoes and cabbage there. Cook the food until done. The cabbage should not be overcooked; it would be better to feel a little crunchiness.

9. Now all that remains is to add the dressing and add salt to taste. Then add the garlic, stir, let it boil and turn off. If there is not enough sourness, then add a little more citric acid.

Be sure to let the borscht steep for at least half an hour. Then you can pour the soup into bowls and serve. Don't forget to serve sour cream.

Lenten borscht with beans and sprat in tomato

Borscht itself is a high-calorie dish, especially considering the richness of the broth and the meat content in the soup. To relieve the body a little, you can prepare a regular lean product by adding sprat to the main ingredients. Fish will give the dish a special taste, which will make the soup more than just a vegetable stew.

Ingredients:

• Potatoes – 4 pcs.
• Beetroot – 1 pc.
• Cabbage – 200-300 g
• Sprat in tomato – 1 can
• Onion – 1 pc.
• Carrots – 1 pc.
• Beans – 150 g
• Salt, pepper, spices - to taste

Cooking method:

1. Place a pan of water on the stove (in our case, a 3-liter one) and pour the beans into it. We send it to cook. By the way, the beans must be soaked in advance, preferably overnight, so that they swell and cook faster.

If you use red beans, it is best to boil them in advance, and then add them to the borscht at the very end. It's just that when cooked, red beans give off an unsightly color.

2. Cut the onion into small pieces, and grate the carrots on a fine grater. Place a frying pan on the fire and pour vegetable oil into it. We send the vegetables to sauté until the carrots give their color.

3. Next add beets to the vegetables; they also need to be grated or cut into small strips. Fry the contents of the pan until cooked. We will use sprat with tomato, but if you want, you can add more tomato paste or juice to the dressing. It is also recommended to add a little liquid to the sauteing so that everything is stewed.

4. Peel the potatoes and cut them into small cubes. Finely chop the cabbage. It is more convenient to use a shredder for this. Place these 2 vegetables in a common pan with the beans. At this stage, add salt to the borscht. Cook all the contents until done. All vegetables should be soft, especially beans.

Did you know that there are more than 200 varieties of beans, but only 4 types are widespread: green, white, purple and yellow. Believe it or not, there are even varieties that smell like mushrooms.

5. When everything is cooked, you can add the last ingredients. Add the prepared dressing and sprat to the pan. Pepper, add salt, add desired spices and mix. Let the borscht boil. As soon as it boils, turn off the gas, cover the pan with a lid and let it brew.

You can add to this soup not only sprat, but also any other similar fish, for example, gobies in tomato. Be sure to prepare this first course; it is perfect for those who are on a diet or for those who have run out of meat supplies at home.

Delicious Ukrainian borscht with meat and beets

No matter how strange it may sound, but traditional recipes Ukrainian borscht there is a sufficient number. It all depends on preference. There are, so to speak, required ingredients, and there are desirable ones.

By the way, in Ukraine, this dish can serve not only as lunch. It is also customary to serve it at funerals.

Ingredients:

• Beef on the bone – 1 kg
• Potatoes – 3 pcs.
• Beetroot – 1 pc.
• Cabbage - half a fork
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Tomato paste – 70 g
• Red beans – 1/2 cup
• Garlic – 4-5 cloves
• Vegetable oil
• Vinegar 9% – 1.5 tbsp. l.
• Sugar – 1.5 tsp.
• Black peppercorns – 10-15 pcs.
• Bay leaf – 3 leaves
• Salt, pepper - to taste

Cooking method:

1. Pour water into a saucepan and add meat there. Let it cook over medium heat. After boiling, foam forms on the surface of the soup; it must be carefully removed as it appears. Next, add beans, 1 onion, 1 carrot, bay leaf and peppercorns to the meat. It is better to chop vegetables coarsely so that it is easier to catch them later. Cook the broth until the meat is cooked (1-1.5 hours).

2. While we are preparing the base, we can start sautéing, we will have two of them. For the first frying, cut the onion into small cubes and grate the carrots. Place the frying pan on the stove, pour in vegetable oil and add vegetables. Fry the sauté for 7-10 minutes until it acquires a golden hue.

3. Next add tomato paste, mix and fry for another 5-7 minutes. If the vegetables start to burn, add more oil or water. For now, transfer the finished roast into a separate container.

If you have tomatoes at home, then instead of paste you can use them; literally 2 pieces will be enough.

4. For the second dressing, grate the beets and place them in a heated frying pan with vegetable oil. Fry for 5 minutes. Next, pour in 50 ml of water, vinegar, add sugar and mix everything. The main thing is not to overdo it with vinegar or sugar, otherwise it will turn out either sweet or sour. Simmer the vegetable over low heat until tender, about 10 minutes.

5. Take the cabbage and chop it finely. Then you can mash it with salt so that it decreases in volume and makes it easier to put into the pan. For the specified volume of vegetables, 1.5 tsp is enough. salt. We do whatever we like with the potatoes; you can cut them into cubes or into wedges.

6. When the meat in the broth is cooked, you need to take it out, cut it into portions and throw it back. Vegetables must also be removed from the pan, except beans. It's time to add potatoes and cabbage to the soup. Cook all the contents until half cooked. When this happens, add the first roast and mix. Now cook everything until fully cooked.

7. At the end, add beetroot dressing to the borscht, mix everything well, add salt, pepper, squeeze out the garlic and cook for another 2 minutes. If necessary, sweetness and sourness can be balanced with sugar and vinegar.

It is necessary to add sauteed beets already at the moment when the potatoes are cooked, because the dressing contains vinegar, and potatoes cook in an acidic environment for a long time and harden.

That's it, the first dish is ready, just be sure to let it brew. It is also recommended to simmer the soup after cooking over low heat for 10 minutes under a closed lid. This way all the odors of spices will be softened and the hot dish will be richer.

Dressing for borscht for the winter

It's no secret that you can make borscht dressing for the winter. This is very convenient for cold season of the year. As a rule, in winter all vegetables are of poor quality and contain few vitamins. And having prepared everything in advance, you can simply get a ready-made vitamin set and in a short period of time you will have a tasty and rich soup on the table.

Ingredients:

• Beetroot – 1.5 kg
• Carrots – 500 g
• Beans – 1 cup
• Onion – 500 g
• Twisted tomatoes – 1.5 kg
• Bell pepper – 500 g
• Vegetable oil – 250 ml
• Vinegar (9%) – 100 ml
• Sugar – 100 g
• Salt – 1.5 tbsp. l.

Cooking method:

1. Place the twisted tomatoes in a saucepan. Add vegetable oil to them and put everything on the stove. Bring the mixture to a boil.

2. Add grated beets and 50 ml of vinegar to the boiling tomatoes. Mix everything. In this form, the workpiece should boil for 10-15 minutes. The fire should be medium.

3. Grate the carrots and cut the onion into small cubes. After 15 minutes, add the prepared vegetables to the pan. Stir and let simmer for another 10 minutes.

4. Finally, add pepper, beans, salt and sugar to the main products. Stirring occasionally, let the dressing simmer for 15 minutes. 5 minutes before the end of cooking, pour out the remaining vinegar.

Please note that the beans must first be boiled until half cooked. To do this, soak it in advance and then cook it.

All you have to do is put the prepared dressing into sterilized jars and seal with a lid. From the quantity of products that was indicated, 4 liters of dressing are obtained.

How to cook borscht with mushrooms and canned beans (without meat)

If borscht is prepared without meat, then it is meant to be lean. But even without the presence of rich broth, you can make very tasty soup, which will be no different from the traditional version. Moreover, the recipe will use mushrooms, and they, as you know, are meat substitutes.

Ingredients:

• Potatoes – 3 pcs.
• Sauerkraut – 200 g
• Boiled mushrooms – 100 g
• Canned beans – 1 can
• Carrots – 1 pc.
• Beetroot – 1 pc.
• Onion – 1 pc.
• Greenery
• Tomato paste – 2 tbsp. l.
• Sugar – 1/2 tsp.
• Salt, pepper - to taste

Cooking method:

1. First of all, put a pan of water on the stove. While the liquid is heating up, we are busy with the vegetables. We clean and rinse everything. Cut the potatoes into medium cubes. Grate carrots and beets on a coarse grater. Chop the onion into small cubes. Also if you have fresh mushrooms, boil them in advance.

2. Pour vegetable oil into a frying pan and heat it up. First of all, add the carrots and simmer them until they give their color. Next, add the onion, fry for about a minute and add the beets to the pan. The only thing is that you need to add a little salt to it in advance, so it won’t lose its color.

Personally, so that the beets do not lose color, I boil them in advance, and then add them to the sauté.

3. Add tomato paste to the vegetables, mix and let simmer for 5-7 minutes. Meanwhile, the water has boiled and you can add potatoes to it. When the sauté has stewed a little, add mushrooms and beans to it; you can also add salt and pepper to the dressing. Simmer it on the stove for 10-15 minutes until completely cooked.

4. It's time to assemble our borscht. First of all, add the dressing to the boiled potatoes. We bring the dish to taste by adding pepper, salt, etc. We add sauerkraut at the very end, just rinse it first. We wait until the soup boils and remove it from the heat. At the end, crush the surface with chopped herbs.

The cabbage is added at the end so that it does not boil. This should not be allowed, because the vegetable will simply boil and you will end up with sourdough.

Let the finished dish sit for at least an hour. You can serve with garlic donuts, sour cream or regular mayonnaise. This borscht is also perfect for Lent.

Bean soup in a slow cooker

The simplest and fast way cooking borscht, there will be a recipe in a slow cooker. When cooking using this technique, no additional attributes are required, because it can both fry and boil. The only thing is, before you start cooking, prepare all the vegetables, peel and chop them.

Ingredients:

Cooking method:

1. Turn on the “frying” mode on the multicooker, set the time to 20 minutes and pour in the oil. Cover the bowl with a lid for literally 7 minutes and wait until the oil heats up. Next, add finely chopped onion and fry a little. Next add carrots and beets, add 2 tsp. sugar, 1 tsp. salt, stir, close the lid and simmer for 10-15 minutes.

2. After time, add chopped tomato to the sauté, mix and simmer for another 5 minutes. Transfer the prepared dressing to a plate.

Instead of tomatoes, you can use tomato paste or juice. Also, if desired, you can twist the tomato into a fruit drink and add to the total volume.

3. Now pour approximately 1 liter of water into the multicooker bowl. You don’t have to wash it after sautéing. We put it there chicken thighs and cook them in “soup” mode for 30 minutes. If you use other meat, you will have to cook it longer. For pork or beef you will have to spend more than an hour.

4. Add chopped potatoes and pre-boiled beans to the cooked broth. If necessary, add water to the required volume, but taking into account that the remaining ingredients will be added. Let the food cook under the lid for 15 minutes (until done). 5 minutes before the end of the timer, add cabbage to the bowl. At the end, add dressing to the soup, adjust it to taste (salt, pepper) and let it boil.

At the very end you can add greens. Let the borscht brew and serve. The important point is to add the dressing at the very end. If you let it boil, the beets will lose their color.

Recipe for borscht with sauerkraut

In addition to fresh cabbage, it is also common to add sauerkraut to borscht. The advantage of this option is the presence of sourness in the product, as well as a soft structure, i.e. there is no need to boil the vegetable.

Ingredients:

• Beef on the bone – 1 kg
• Potatoes – 4 pcs.
• Beetroot – 1 large
• Onion – 2 pcs.
• Sauerkraut – 250 g
• Beans – 50 g
• Sweet and sour sauce – 3 tbsp. l.
• Tomato paste – 1 tbsp. l.
• Paprika – 1 tbsp. l.
• Bay leaf – 3 pcs.
• Salt pepper

Cooking method:

1. Place the beef in a saucepan with water and cook the broth. After boiling, you must immediately remove the foam - this is a very important point. Meanwhile, immediately set the beets to boil in another pan. After half an hour, add the soaked beans to the meat. After another 30 minutes, put 1 onion in the pan and after the same amount of time, add the potatoes there. Cover with a lid and continue cooking.

2. While the base is finishing cooking, you can start preparing the dressing. Pour vegetable oil into a heated frying pan and add finely chopped onion. Fry it until golden.

How could you notice the carrots in this recipe is not added, this is due to the fact that it simply will not be felt in the total volume of the soup. But you can add it if you wish.

3. Next, add the beets cut into bars to the onion. There is no need to fry it for a long time, because it is already ready. Add to vegetables sweet and sour sauce, tomato paste and paprika, mix everything. The sauce can be replaced with regular sugar and vinegar. At the end, pour a couple of ladles of broth into the pan and let the dressing simmer for about 5 minutes.

4. Remove meat and onion from the broth. We cut the first one into pieces and send it back to the pan. Add sauerkraut and bay leaf to the borscht. Salt everything and boil for 7-10 minutes. At the end, add the prepared dressing, adjust to taste and turn off. Cover the soup with a lid to simmer.

If desired, you can add garlic at the end, and the dish is ready to serve. Invite everyone in your household to dinner!

Video on how to cook delicious borscht with pampushki

Traditionally, borscht is usually served with garlic donuts. They just go perfectly with this dish. They are prepared in two minutes, but the pleasure from food will last for the whole day. I suggest you learn about one more soup recipe and, in addition, a recipe for buns. For ease of understanding, I have attached a video.

This is such a rather large article, I hope you will choose “that” recipe for yourself, given that there is plenty to choose from. I don’t dare detain you any longer, so let’s move straight to the advice:

1. For borscht, always choose ripe white cabbage. The young vegetable will boil and you will get porridge. Moreover, such a product is boiled down more strongly.
2. If you want to get a straight burgundy tint in the soup, then boil the beets in advance and do not cook them after adding them.
3. Garlic will make the borscht spicier, but you need to add it at the very end.
4. Instead of vegetable oil, it is preferable to use lard or lard.